Best Pico De Gallo Recipe

I used to think pico de gallo was just a simple side dish, until I started experimenting with roasting peppers for a smoky, next-level flavor.

This isn’t your average watery salsa; this is the best pico de gallo recipe you’ll try, with a vibrant, fresh flavor that comes from a few simple techniques. We achieve this next-level experience by infusing smoky roasted chile flavor and adding a creamy avocado swirl for balance. The result is a perfect topping for weeknight tacos or a healthy snack that’s ready in about 30 minutes, turning basic ingredients into something truly special.

Ingredients

• 450 g / 1 lb Roma Tomatoes, firm and ripe
  These are the best choice for pico because they have fewer seeds and less water than other varieties. Dice them into uniform 1 cm (1/2 inch) pieces for a consistent texture in every bite. If tomatoes are very watery, gently remove the inner seeds before dicing.
• 120 g / 1 medium White Onion, finely diced
  White onions provide the traditional crisp, sharp bite in pico de gallo. Dice as small as possible (finely minced) to prevent overpowering the other ingredients; a mandoline or food processor can help here.
• 30 g / 1/2 cup finely chopped Fresh Cilantro, plus extra for garnish
  Use only the leaves for a cleaner flavor; avoid the stems, which can be tough or bitter. For best results, wash and dry completely before chopping to avoid excess moisture in the final product.
• 60 ml / 1/4 cup Fresh Lime Juice, divided
  Fresh-squeezed lime juice is essential here; bottled juice will lack the necessary vibrancy. We’ll divide this into two parts: 45 ml (3 tablespoons) for the chile infusion and 15 ml (1 tablespoon) for the avocado cream.
• 5 g / 1 teaspoon Fine Sea Salt, plus a pinch for avocado cream
  Use fine sea salt or kosher salt, as these dissolve more easily and season evenly. Salt is crucial for drawing out flavor and balancing the acidity of the lime and tomatoes.
• 1 large Poblano Pepper (about 120 g / 4 oz)
  This pepper provides a mild, smoky flavor and body once roasted, without adding excessive heat. Look for firm, shiny skin and avoid any peppers with soft spots or blemishes.
• 1 small Serrano Pepper (about 15 g / 0.5 oz)
  Serrano peppers bring a bright, sharp heat; adjust the quantity to your preferred spice level. For a milder flavor, remove all seeds and internal membranes before dicing.
• 1 large ripe Avocado (about 200 g / 7 oz)
  The avocado should be soft to the touch but not mushy, ensuring a creamy texture when blended. Use a Hass avocado for its high-fat content and smooth consistency.
• 30 ml / 2 tablespoons Cold Water
  This liquid helps thin the avocado cream to a drizzling consistency and prevents the mixture from becoming too thick or pasty.

Instructions

1. Prepare the Roasted Chiles: Preheat your broiler on high or heat a gas burner to medium. Place the poblano and serrano peppers directly on the gas burner grate or under the broiler, turning frequently with tongs until the skins are completely charred and blistered, about 5-8 minutes total. Transfer the charred peppers to a bowl immediately, cover tightly with plastic wrap to steam for 10-15 minutes to loosen the skins. Once cool enough to handle, peel away the charred skins, deseed, and finely dice both peppers. Reserve about 1 tablespoon of the diced poblano and 1/2 teaspoon of the diced serrano for the lime infusion step.
2. Create the Chile-Lime Infusion: In a small bowl, combine 45 ml (3 tablespoons) of the fresh lime juice with the reserved 1 tablespoon diced poblano and 1/2 teaspoon diced serrano peppers. Let this mixture steep for at least 15 minutes to allow the smoky chile flavors to fully infuse into the lime juice. This step is key to building complex flavor without excessive heat, as the solids will be strained out later in this pico de gallo recipe.
3. Assemble the Pico de Gallo Base: While the lime juice infuses, in a medium bowl, combine the diced Roma tomatoes, finely diced white onion, and most of the finely chopped fresh cilantro (reserving a pinch for garnish). Add the remaining diced roasted poblano and serrano peppers to this mixture. Gently toss the ingredients together to distribute them evenly, creating the base for the best pico de gallo recipe.
4. Combine and Season: Strain the chile-infused lime juice directly over the tomato mixture, discarding the solids (or adding them back if you prefer more texture and heat in this pico de gallo recipe). Add 5 g (1 teaspoon) of fine sea salt and stir gently to combine all ingredients. Taste and adjust seasoning if needed, noting that the salt will draw moisture from the tomatoes as it sits. If your pico de gallo looks too watery, make sure you’ve strained out the tomato seeds and pulp before dicing; a quick strain in a mesh colander before serving can also help.
5. Prepare the Creamy Avocado Swirl: In a small blender or food processor, combine the pitted and scooped avocado flesh, the remaining 15 ml (1 tablespoon) fresh lime juice, 30 ml (2 tablespoons) cold water, and a pinch of salt. Blend until completely smooth and creamy, adding a tiny bit more water if needed to reach a thick, pourable consistency for drizzling. If a blender isn’t available, mash the avocado very thoroughly and whisk with the remaining ingredients.
6. Serve and Style: Spoon the vibrant pico de gallo into a rustic, deep-toned ceramic bowl to create a striking color contrast. Generously drizzle and swirl the pale green creamy avocado mixture over the top of the pico, allowing it to naturally cascade down the sides. Garnish with a final sprinkle of finely chopped fresh cilantro for a pop of contrasting green. Serve immediately with tortilla chips or as a topping for a family-friendly meal.

The Secret to Smoky Flavor: Why We Roast the Chiles

Roasting the chiles adds a rich, complex flavor that you simply cannot get from using fresh peppers. Charring the skins releases sweet and smoky notes from the peppers’ natural sugars, mellowing their raw heat and adding depth. This roasted flavor profile complements the sharp, fresh ingredients of the pico, creating a more sophisticated, well-rounded taste.

We also use a chile-lime infusion step to draw out the smoky essence and distribute it throughout the pico without requiring a heavy, oily dressing. This technique ensures that every bite has that subtle, smoky kick.

Creative Ways to Serve This Next-Level Pico de Gallo

• Elevate your Taco Night: This pico and avocado swirl is a perfect topping for simple carne asada, carnitas, or grilled chicken tacos for a great family dinner.
• Pico de Gallo Bowl Base: Use a generous portion of this pico as the base for a loaded burrito bowl or grain bowl, topped with black beans, corn, and protein for a healthy meal prep option.
• Gourmet Nachos: Spread tortilla chips on a sheet pan, top with cheese, melt, then spoon this fresh pico de gallo over the top right before serving for a great game-day snack.
• Breakfast Scramble Topper: Add a dollop of this flavorful pico and avocado cream to scrambled eggs or a breakfast burrito.

Make-Ahead Tips and Freshness Guide

Because this recipe includes an avocado cream swirl, it’s best to make and serve it fresh. The avocado starts to oxidize and brown quickly after being blended. To prepare ahead, you can roast the chiles and dice all the other ingredients (the pico base) up to 24 hours in advance. Store components separately and combine when ready to serve.

The avocado cream itself can be prepared up to 4 hours ahead if stored properly. To minimize oxidation, press plastic wrap directly onto the surface of the cream and refrigerate. If you have leftovers of the combined dish, store them in an airtight container for up to 1 day. The flavor of the best pico de gallo recipe will still be good, but the pico will become more watery, and the avocado may brown slightly.

FAQs about this Pico de Gallo Recipe

Q: How can I adjust the heat level?

To make it milder, use only the poblano pepper and omit the serrano entirely. For a spicier pico, use both serranos and keep the seeds in. You can also vary the heat by adjusting the amount of serrano you include in the chile-lime infusion.

Q: My pico de gallo is too watery. How do I fix this?

The main cause of watery pico is excess moisture from the tomatoes. To prevent this, make sure to remove the seeds and pulp from the Roma tomatoes before dicing. You can also strain the pico in a colander for a few minutes before serving to remove excess liquid.

Q: Can I use different types of onions or tomatoes?

For the best results, stick with Roma tomatoes and white onion as specified in this pico de gallo recipe. Other tomatoes can be too watery, and yellow onions are too sweet for this flavor profile. Red onion can be used in a pinch for a stronger flavor and color.

Q: How long does the chile infusion need to steep?

The minimum steeping time is 15 minutes, but you can let it sit for up to an hour for a more intense smoky flavor. This infusion technique allows the flavor to permeate the lime juice before it’s added to the fresh ingredients.

Q: Can I substitute canned chiles for fresh ones?

Canned chiles won’t give you the same fresh, smoky depth as roasting them yourself. Roasting fresh peppers also provides a better texture and vibrant color. If you must substitute, use a very small amount of canned chipotles in adobo for a similar flavor profile.

Q: What other ingredients pair well with this pico?

The smoky flavor profile pairs well with grilled corn, black beans, cotija cheese, or grilled shrimp. You can also add chopped mango for a sweet twist or a small amount of roasted garlic for added depth. The avocado cream makes this a great low-carb snack when served with vegetable sticks.

Conclusion

This best pico de gallo recipe with roasted chiles and avocado cream delivers a truly next-level experience, transforming a simple dip into a memorable dish. Try this for your next family dinner and save this recipe on Pinterest for a delicious, easy dinner idea for later.

best pico de gallo recipe

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• Author: Samantha Hayes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian, Vegan

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Description

A vibrant and fresh pico de gallo recipe featuring smoky roasted peppers and a creamy avocado swirl for a next-level flavor experience.

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Ingredients

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• 1 lb Roma Tomatoes, firm and ripe, diced
• 1 medium White Onion, finely diced
• 0.5 cup finely chopped Fresh Cilantro, plus extra for garnish
• 0.25 cup Fresh Lime Juice, divided
• 1 teaspoon Fine Sea Salt, plus a pinch
• 1 large Poblano Pepper
• 1 small Serrano Pepper
• 1 large ripe Avocado
• 2 tablespoons Cold Water

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Instructions

1. Prepare the Roasted Chiles: Preheat broiler or gas burner. Char poblano and serrano peppers until blistered, 5-8 minutes. Steam covered for 10-15 minutes to loosen skins. Once cool, peel, deseed, and finely dice peppers. Reserve 1 tablespoon diced poblano and 0.5 teaspoon diced serrano for infusion.
2. Create the Chile-Lime Infusion: Combine 3 tablespoons lime juice with reserved chiles. Steep for at least 15 minutes to infuse flavor.
3. Assemble the Pico de Gallo Base: In a medium bowl, combine diced tomatoes, onion, cilantro, and remaining roasted peppers. Toss gently to combine.
4. Combine and Season: Strain chile-infused lime juice over the tomato mixture. Add 1 teaspoon sea salt and stir gently. Adjust seasoning as needed.
5. Prepare the Creamy Avocado Swirl: Blend avocado flesh, remaining 1 tablespoon lime juice, 2 tablespoons cold water, and a pinch of salt until smooth and pourable.
6. Serve and Style: Spoon pico de gallo into a bowl, drizzle with avocado mixture, and garnish with remaining cilantro before serving.

Notes

To avoid a watery final product, remove the inner seeds from the tomatoes before dicing and use only the leaves of the cilantro (not the stems). For a milder heat, remove all seeds and membranes from the serrano pepper.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Appetizer/Side Dish
• Method: Roasting, No-Cook Assembly
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving (approx. 150g)
• Calories: 85 calories
• Sugar: 4 g
• Sodium: 180 mg
• Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 8 g
• Fiber: 3 g
• Protein: 2 g
• Cholesterol: 0 mg