Pico de Gallo with Jalapeño Balsamic
This fresh pico de gallo gets a bold upgrade with jalapeño balsamic vinegar, adding gentle heat, brightness, and subtle sweetness without overpowering the classic flavors. Ripe tomatoes, crisp onion, and fresh cilantro are brought together with a splash of balsamic for a vibrant, modern twist on traditional pico that’s perfect for tacos, grilled meats, or simple tortilla chips.
Ingredients
- 4 Roma Tomatoes (diced)
- 1/2 `Cup White Onion (finely diced) I like to wash diced onion under cold water to remove some pungency
- 1/4 Cup Fresh Cilantro (finely chopped)
- 2 Tbsp Jalapeno Balsamic EVOO Marketplace
- 1 Jalapeno (seeded and minced) Optional
- 1/2 Lime Juice (freshly squeezed)
- 1/2 Tsp Sea Salt or to taste
Instructions
- In a medium bowl, combine the diced tomatoes, onion, and cilantro.
- Add jalapeño balsamic vinegar, fresh jalapeño (if using), lime juice, and salt.
- Gently toss until well combined.
- Taste and adjust seasoning or acidity as needed.
- Let rest for 5 minutes before serving to allow flavors to meld.
Notes
- Jalapeño balsamic adds heat more gently than raw peppers; start with 1 tablespoon and adjust.
- For a less watery pico, remove tomato seeds before dicing.
- This recipe works best with fresh, high-quality balsamic rather than thick reductions.
- Use Peach Balsamic instead of Jalapeno Balsamic for an amazing twist.
Serving Suggestions
- Serve with tortilla chips, spoon over tacos or burrito bowls, top grilled chicken or steak, or use as a fresh garnish for eggs and roasted vegetables.
Storage
Store in an airtight container in the refrigerator for up to 2 days. Best enjoyed fresh.This pico de gallo with jalapeño balsamic is fresh, vibrant, and lightly spicy, combining ripe tomatoes, onion, and cilantro with a splash of balsamic for a modern twist on a classic salsa.
