Pico de gallo is a popular addition to various Mexican dishes. Many people tend to confuse pico de gallo with salsa, but there is a very distinct difference.
You see, salsa is wetter seeing as it is literally the Spanish word for sauce. In contrast, pico de gallo contains hardly any liquid. Any moisture in pico de gallo is a result of the ingredients used to make it. You’ll find some common ingredients in pico de gallo like onions, tomatoes, and various spices. That said, there should always be room for experimentation when it comes to the kitchen as well as the general world of cooking. Today we’re going to look at 12 tips that can help you hone your homemade pico de gallo recipe and find new and exciting ways to enjoy this Mexican addition.
Without further adieu, let’s hop right in.
1. Experiment with the onion to tomato ratio
The presence of onions and tomatoes in pico de gallo is universal. You couldn’t have peanut butter and jelly sandwiches without peanut butter, and the same holds true for pico de gallo with its onions and tomatoes. That said, there can be some wiggle room to experiment with when it comes to the ratios. Many will suggest keeping it simple with a 1:1 ratio, but where’s the fun in that? If you truly want to get yourself a custom pico de gallo recipe, you should keep shifting the balance back and forth until you have a taste that you’re happy with.
Be sure not to get excessive with either ingredient or you could end up with a pico de gallo recipe that is either too sour or too much of a tear-jerker.