Looking for a fresh and flavorful pico recipe? Check out this delicious and easy-to-make fresh strawberry Pico de Gallo! This fruity and tangy pico is perfect for adding a burst of summer flavor to your favorite dishes. Try it on tacos, or grilled steak, or simply enjoy it with some chips.
What is the difference between a Salsa and a Pico?
Salsa is a saucy condiment that is often spicier and more seasoned, while pico de gallo is a less sauce-like and fresh-tasting condiment that is chunkier and typically milder in spice.
Strawberry Pico Ingredients
3 cups Fresh Strawberries – Clean them, cut off the stems, and slice. I would not use frozen strawberries since they are “wetter” after being thawed.
1 Lime, zested and juiced
4-5 Jalapenos – Clean them, clean out the seeds, and dice. If you would like more heat keep the seeds. For less heat, opt for green pepper.
1 Onion – Red preferred, dice into small chunks.
1⁄2 cup Cilantro, diced – I know cilantro is a love-or-hate-it type of food. So if you want to omit it, go ahead.
Salt and pepper – The salt helps blend all the flavors together and the pepper adds a little kick. Salt and pepper to your taste.
How to Make Strawberry Pico de Gallo
You can make this ahead of time and it is perfect for parties and backyard BBQs!
Step 1 – Prepare the strawberries by cleaning and cutting them. Set them aside.
Step 2 – Dice the jalapenos and onion. Zest and juice the lime.
Step 3 – Dice the cilantro.
Step 4 – Combine all ingredients plus the salt and pepper to taste and gently stir. Place in the refrigerator for at least 2 hours so that the flavors can meld together.
How to Store Strawberry Pico de Gallo?
Store the leftover salsa in an air-tight container in the refrigerator for up to 2 days. Do not freeze.
- 3 cups Strawberries, sliced stems removed
- 1 Lime, zested and juiced
- 4-5 Jalapeno’s, diced seeds removed
- 1 Onion, diced
- 1⁄2 cup Cilantro, diced
- Salt and pepper, to taste
- Prepare all of your ingredients and set them to the side.
- In a large bowl add your ingredients and toss to combine.
- Cover and refrigerate for 2 hours.
- Serve and enjoy