Cilantro Substitute In Pico De Gallo: What To Use?

It is a popular Mexican dish made from chopped tomatoes, onions, Serrano peppers, and cilantro.

If you’re looking for a substitute for cilantro in pico de gallo, there are several options to choose from.

And in this post, I will share with you my favorites when it comes to replacing cilantro in this dish.

Read more: Milk Substitute For Instant Mashed Potatoes

What’s the best cilantro substitute in pico de gallo?

In my experience, I often use parsley or scallions in place of cilantro.

Whichever herb you choose, just be sure to chop it finely so that it blends well with the other ingredients.

Other herbs you can use in place of cilantro include mint and basil since they all have a similar flavor profile.

However, I would not recommend using rosemary or thyme as they are much stronger in flavor than cilantro and could overpower the other ingredients in the dish.

If you’re looking for a vegan-friendly cilantro substitute, then diced jalapeños are a great option.

They have a similar flavor to cilantro and will add a bit of heat to the dish.

You can also add some chili peppers or garlic powder for more flavor if desired.

The options are endless when it comes to substitutes for cilantro in pico de gallo, so feel free to experiment until you find the perfect combination for you.

How do you keep pico de gallo from getting watery?

You should always drain your tomatoes before chopping them.

If you don’t, the extra water will make your dish runny.

Another way to prevent it from becoming too watery is to use less onion.

You can also add a thickener such as avocado, sour cream, or Greek yogurt.

Just be sure to stir it in gently so as not to disturb the other ingredients.

Why is my pico de gallo sour?

If the dish is sour, it’s likely because the tomatoes you used were not ripe.

You can try adding a touch of sugar or lime juice to counteract the sourness.

Alternatively, if you’re using store-bought salsa as your base, it may be too sour for your taste.

In that case, you can add more tomatoes to balance out the flavors.

Can I use basil instead of cilantro in pico de gallo?

Yes, you can use basil instead of cilantro here.

Basil has a similar flavor profile to cilantro and will add a bit of sweetness to your dish.

Just be sure to chop it finely so that it blends well with the other ingredients.

Is Pico better than salsa?

That’s a tough question to answer because it depends on personal preference.

Salsa is typically made with cooked tomatoes, whereas pico de gallo has fresh, chopped tomatoes.

Pico is also usually spicier than salsa.

So, it really comes down to what you’re in the mood for.

If you want a classic Mexican dish, go with pico de gallo.

If you’re looking for something a bit tamer, try salsa.

What is pico de gallo in English?

It is a Mexican dish made from chopped tomatoes, onions, Serrano peppers, and cilantro.

It is normally served as an appetizer or side dish.

Can I use salsa instead?

Yes, you can use salsa instead.

Make sure to use classic salsa rather than fruit-based salsa, as the flavors will be different.

Salsa is typically made with cooked tomatoes, whereas pico de gallo has fresh, chopped tomatoes.

Pico is also usually spicier than salsa.

Is pico de gallo healthy?

It is a healthy dish because it is made from fresh vegetables.

It is also low in calories and carbs, making it a great choice for those watching their diet.

However, it does contain sodium, so be mindful of that if you’re on a restricted salt diet. (source)

How do you cut tomatoes for pico de gallo?

cilantro substitute in pico de gallo

The best way to cut tomatoes here is to use a sharp knife.

Cut the tomato in half around the stem, then use a slicing motion to chop it into small pieces.

Avoid chopping the tomato too finely, as you want it to have some texture.

Should I drain pico de gallo?

Yes, you should always drain your tomatoes before chopping them.

If you don’t, the extra water will make the dish runny.

Another way to prevent the dish from becoming too watery is to use less onion.

You can also add a thickener such as avocado, sour cream, or Greek yogurt.

Do you deseed tomatoes for pico de gallo?

No, you do not need to deseed tomatoes for pico de gallo.

In fact, leaving the seeds in will add more flavor to your dish.

Just be sure to chop the tomatoes finely so that they blend well with the other ingredients. (source)

How long does pico de gallo last in the fridge?

It will last in the fridge for 2-4 days.

Be sure to keep it in a sealed container so that it doesn’t absorb any extra flavors or smells from the fridge. (source)

Why does mine taste bitter?

If the dish tastes bitter, it’s likely because you used too much onion.

You can also try adding a touch of sugar or lime juice to counteract the bitterness.

Alternatively, if you’re using store-bought salsa as your base, it may be too sour for your taste.

In that case, you can add more tomatoes to balance out the flavors.

How do you fix too salty pico de gallo?

If the dish is too salty, you can try adding more tomatoes to dilute the flavors.

You can also add a touch of sugar or lime juice to counteract the saltiness.

Alternatively, if you’re using store-bought salsa as your base, it may be too sour for your taste.

In that case, you can add more tomatoes to balance out the flavors.

Is pico de gallo vegan?

Yes, it is vegan.

It is made from fresh vegetables and does not contain any meat or dairy products.

What do you put in pico de gallo?

It is made from chopped tomatoes, onions, Serrano peppers, and cilantro.

It can also include other ingredients such as avocado, garlic, and jalapeno peppers.

Conclusion

It is a delicious dish, but it can be hard to make without cilantro.

Luckily there are many substitutes that you can use in place of cilantro for the dish recipe.

Some options include parsley, scallions, mint, and basil or diced jalapeños (for vegan-friendly) with chili peppers and garlic powder as additional optional ingredients for more flavor.

Experiment until you find the perfect combination.

Mariana Rouco

Mariana Rouco is the editor-in-chief of Elpasony.com. She loves traveling and writing about foods and cooking in general. She has a degree from the New England Culinary Institute and enjoys Mexican, Italian, and Chinese cuisines the most.

Recent Posts