Spicy Serrano Pico De Gallo Recipe

Of all the varieties of salsa out there, pico de gallo is undeniably the freshest. Anything you buy in a jar has possibly been sitting on a shelf for months, so while it is tasty, it's certainly not fresh. And, yes, you could buy premade pico from the grocery store, but it's actually quite easy to make your own. Recipe developer Erin Johnson has crafted the ideal recipe for a spicy serrano pico de gallo, and once you taste it, she's certain you'll want to make it again and again. "Pico de gallo is so fresh and so easy to make, you find yourself making excuses to make it," she says. 

Like any good salsa, tomatoes are the star of the show. Unlike other types, pico de gallo is not blended up, so it has a chunky and somewhat crunchy texture. This consistency makes for a great dip, which is what most of us imagine when pico comes to mind — but you certainly aren't limited to just that. "I like to eat this with tortilla chips, put it on tacos, and even put it on my baked potato," Johnson describes. Any dish that needs a pop of freshness and brightness will benefit from pico de gallo, so skip the store-bought salsa and opt for this homemade version instead. 

The chunky nature of this salsa comes from a mixture of chopped tomatoes, onion, and a serrano pepper. "You can substitute jalapeño for the serrano if that's what you have on hand," Johnson notes. "Remember that the heat comes from the seeds so remove them for a milder flavor." To round out the fresh flavors, you'll need cilantro, lime juice, and salt. 

Before you get mixing, make sure that all of the ingredients are adequately chopped. There's no strict standard here, but you want the chunks to be small enough to fit comfortably on a chip or inside a taco shell. That said, for the ideal chunky texture, try to cut the tomatoes and onion into even-sized pieces. The serrano pepper can be diced up more finely, and roughly chopping the cilantro will do the trick.

Add the chopped tomatoes and onion to a large mixing bowl and stir. Next up, add in the diced serrano, chopped cilantro, and lime juice. Stir once again, then give the salsa a taste. Add salt as desired — Johnson calls for ¼ teaspoon, so use that as a guiding point but feel free to add more or less to taste.

With the pico de gallo mixed together, you can go ahead and store it in the fridge until you're ready to serve. In fact, Johnson recommends doing this instead of serving it right away. "I think this gets better the longer it sits, so consider making it the day before," she explains.

That said, you can still serve this pico right after you're done preparing it. Remember that you aren't limited to serving it as a dip, but that certainly is the most classic option. If you happen to have leftovers, Johnson notes that "this [pico] will keep for up to 5 days in the fridge."