This homemade Pico De Gallo is SO easy to make and loaded with fresh ingredients. Pair it with tortilla chips or use it as a topping on tacos, salad, and grilled meat.
If you’ve ever had fresh Pico De Gallo then you know how incredible it is! But did you know it’s also incredibly easy to make?
All you need is a cutting board, a good knife, fresh ingredients and about 10 minutes. There is quite a bit of chopping involved (feel free to use a food processor), but otherwise, you just toss everything into a bowl and you’re done. It really is that simple.
This recipe is exceptionally good when you use perfectly ripe red tomatoes. The flavor is unbeatable! It’s the first thing I make when we get home from the farmer’s market and it’s sometimes gone before we even get to dinner.
It’s essentially a staple in our fridge at this point, and I know once you try this recipe it’ll be a staple in yours too!
Pico de Galo ingredients
- Tomatoes — Ripe tomatoes are key for making flavorful pico de gallo. I’m using Roma tomatoes here, but plum tomatoes or tomatoes on the vine are also good options. You can also use cherry tomatoes. When you dice the tomatoes, be sure to remove the seeds so they don’t make the dish too watery.
- Onion — This recipe calls for white onions, but you can also use sweet yellow onions for a milder flavor. But of course, you can use red onion too.
- Jalapeño pepper — You can easily adjust the heat to your preference here. I typically remove the jalapeño seeds and veins. If you don’t have Jalapeño, replace them for serrano peppers.
- Cilantro — Fresh cilantro adds the most incredible, quintessential flavor. You can chop the stems and all – they’re just as good as the leaves.
- Lime juice — I always recommend using fresh lime juice over the store-bought bottled kind. It makes such a big difference in the overall flavor.
- Garlic — I use one clove here, but you can definitely add more if you’d like.
- Salt — This is what ties all the flavors together. If you feel like your pico de gallo is missing something try adding a pinch more salt.
how to assemble The Best pico de gallo
- Dice the ingredients into small, even-sized pieces.
- Add the diced ingredients to a large bowl and mix well.
- Give it a taste and adjust the salt, if needed. Enjoy immediately or refrigerate until you’re ready to serve.
What’s the difference between pico de gallo and salsa?
They have the same basic ingredients. Pico de gallo is a type of salsa, but it’s a fresh, chunky mixture of raw ingredients, while fresh tomato salsa can range from chunky to smooth and may include both raw and cooked ingredients.
Olivia’s Recipe Tips
- Let the pico de gallo rest for at least 15 minutes before serving to let the flavors meld.
- Dice the ingredients finely, so you get a little bit of everything in each bite.
- The lime juice and salt really enhance all the flavors, so be sure to taste and adjust these ingredients more than once if necessary.
- Some optional ingredients that work well here include grilled corn, bell pepper, fresh avocado, black beans or cucumbers.
- If you don’t like tomatoes, you can easily replace them with other fruits like peaches, or pineapple. Or make a delicious mango salsa.
This is a great make-ahead recipe that you can prepare a few hours or even a day in advance. Just keep it cold in the fridge and give it a good stir before serving.
If you have leftovers you can store them in the fridge for up to 3 days in an airtight container. Just note that the tomatoes will soften and release moisture over time.
Appetizer: It’s the perfect starter with tortilla chips and guacamole. You can also make nachos with it.
Breakfast: This fresh salsa recipe will take any eggs or breakfast tacos to another level!
Lunch: I love adding a generous spoonful on top of taco salad or in burritos.
Dinner: The options are endless here! But, some of our favorite dinners to have with fresh pico de gallo include these Mexican dishes: enchiladas, chicken fajitas, carne asada, carnitas and shrimp fajitas.
Pico De Gallo Recipe
Equipment
Ingredients
- 1 pound ripe Roma tomatoes chopped
- 1 medium white onion chopped
- 1 large jalapeños seeds and veins removed, finely diced
- ⅓ cup fresh cilantro chopped
- ¼ cup lime juice
- 1 clove garlic minced
- Salt to taste
Instructions
- Place all ingredients in a large bowl.
- Mix well, then taste and adjust salt if necessary.
- Serve right away or refrigerate until ready to eat.
Notes
- Quality ingredients make a big difference. Be sure to use fresh, ripe vegetables and herbs for the best flavor.
- Wear gloves and wash your hands thoroughly when handling jalapenos.
- Serve pico de gallo with a slotted spoon to drain any of the excess juice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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