Pico De Gallo

This homemade Pico De Gallo is SO easy to make and loaded with fresh, healthy 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.

Pico de gallo is one of our favorite snacks, especially in the summer, along with more Mexican dishes like homemade guacamole, avocado salsa and peach salsa. But, this salsa recipe is so much more than just a dip and we put it on EVERYTHING! Fresh pico is great with eggs, salads, tacos, grilled chicken, and fish – you name it.

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, but free to leave them in if you like a kick. 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.

Make Ahead and Storage Instructions

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.

Ways to Use Pico de Gallo

Appetizer: It’s the perfect starter with tortilla chips, especially with Mexican food like nachos!

Breakfast: Fresh pico 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 chicken fajitas, carne asada, carnitas, shrimp fajitas and low-carb chicken enchiladas.

Frequently Asked Questions

If you enjoy making this recipe, be sure to check out the full collection of No Cook Recipes to beat the heat this summer!