Pico De Gallo // Erren's Kitchen

 

Ingredients

• 6 ripe Roma tomatoes deseeded and finely diced
• ½ medium white onion minced
• 1 small jalapeño ribs and seeds removed, finely chopped
• ½ cup fresh cilantro chopped
• 2 cloves garlic minced
• 2 tablespoons lime juice fresh is best!
• ½ teaspoon ground cumin optional, for earthy depth
• ½ teaspoon sea salt adjust to taste
• ¼ teaspoon freshly ground black pepper
• ½ cup diced mango or pineapple, optional but highly recommended

Instructions

• Start by mixing the onion, jalapeño, lime juice, cumin, salt, and pepper in a bowl. Let this sit while you prep the tomatoes. This step softens the bite of the onion and boosts the whole flavor party.
• Fold in the tomatoes, garlic, cilantro, and fruit (if using). Stir gently to keep everything intact and beautiful.
• Let the salsa sit for at least 15 to 30 minutes at room temperature (or in the fridge) before serving. This lets the flavors really come together in the best way.
• Use a slotted spoon if you're scooping it onto tacos or burritos—this salsa gets juicy! It also pairs perfectly with chips, grilled chicken, eggs, or honestly just by itself with a spoon. No judgment here.

Notes

Erren’s Top Tips

• Letting the onion sit in lime juice first is the secret to removing that raw, harsh bite while building flavor from the start.
• Choose mango that’s ripe but still slightly firm. It should give just a little when pressed but not feel soft or mushy. If it’s too ripe, it will break down and make the salsa watery.
• Always use ripe but firm tomatoes. If they’re too soft, the salsa turns mushy instead of fresh and crisp. 
• If your mango is very sweet, add an extra squeeze of lime juice to balance it. That contrast is what keeps the salsa tasting fresh instead of flat.
• Don’t skip the resting time. Even 15 minutes transforms the flavor from chopped vegetables into a cohesive salsa.
• If your pico feels too watery, drain a little liquid or add a bit more diced tomato to balance it out.
• Season to taste right before serving. A final squeeze of lime or pinch of salt can wake everything up.

Variations & Add-Ins

• Add diced avocado for a creamy twist that turns it into a chunkier guacamole-style salsa.
• Swap the jalapeño for serrano peppers if you want a sharper, more intense heat.
• Stir in diced cucumber for extra freshness and crunch.
• Add a pinch of smoked paprika or chipotle powder for a subtle smoky depth.

Storage & Freezing

Store in an airtight container in the fridge for up to 2 days. It’s best eaten fresh, as the tomatoes continue to release liquid over time.

Stir before serving to redistribute the juices.

Freezing is not recommended, as the tomatoes will lose their texture and become mushy when thawed.

Nutrition

Calories: 58 | Carbohydrates: 13g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 365mg | Potassium: 531mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1967IU | Vitamin C: 37mg | Calcium: 33mg | Iron: 1mg

Thank you for visiting Erren's Kitchen!