This authentic Pico de Gallo recipe is easy to make and tastes delicious! Made with fresh ingredients, it’s perfect for summer or any time of the year.
Best Pico de Gallo Recipe
Pico de gallo is a healthy tomato salsa that elevates any Mexican dish. It’s fresh, crisp, and flavorful! I love using pico as a dip for chips, too. You really can use it however you like! I like to make this recipe whenever I have extra tomatoes on hand. It’s easy and requires few ingredients. Since we enjoy Mexican cuisine often in our house, we typically have most of these ingredients on hand!
What is Pico de Gallo?
Pico de gallo is a super chunky type of authentic Mexican salsa typically made of fresh tomatoes, onion, cilantro, jalapeno or serrano peppers, lime, and salt. It is also known as “salsa fresca” or “salsa cruda.” You will notice a lot of salsas are slightly pureed or made with stewed tomatoes while pico de gallo is left as is and doesn’t have the same liquid content as many traditional red salsas.
Many times it’s served alondside guacamole, taquitos, and nachos. Or spooned over enchiladas, tostadas, and burrito bowls.
Why You’ll Love This Homemade Pico de Gallo
- Ready in minutes: Once all of your veggies are chopped, all you do is mix all of the ingredients in a bowl. So simple!
- Refrigerates well: As long as the pico de gallo is stored properly, it can last several days in the refrigerator.
- Pairs with many dishes: From tacos to burritos, it has so many uses!
Ingredients You’ll Need
Just 6 simple ingredients are all it takes to make this fresh pico de gallo recipe. This easy recipe is so much better than the pico you get from restaurants or store-bought. Scroll below to find the exact measurements on the recipe card.
- Tomatoes: 3-4 medium ripe tomatoes of any variety will be plenty for this pico de gallo recipe. I like to use Roma tomatoes or plum tomatoes because they are less watery.
- Onion: I use white onion but prefer to use red onion or a yellow onion if you prefer.
- Jalapeno: This is an optional ingredient that you can omit if you don’t enjoy spice. I use a whole jalapeño pepper when I make pico but remove the seeds and membranes to tone done the heat. Traditionally, serrano peppers are used but they are much spicier so use what you are comfortable with.
- Cilantro: You can’t have delicious pico de gallo without freshly chopped cilantro.
- Lime juice: The tang from the lime juice balances this recipe. Sometimes I add a little lime zest, too!
- Salt and pepper: The salt brings all the flavors together. I also enjoy a dash of black pepper but you can leave it out if you like.
How to Make Pico de Gallo
This is such an easy recipe to put together, you’ll be making this fresh salsa recipe more often. Make it ahead or on the spot, it’s up to you.
- Prepare Ingredients. Chop all of your ingredients and juice the lime.
- Mix. Add all of the ingredients to a medium bowl and lightly stir until combined.
- Enjoy. Serve immediately or store in the refrigerator.
Serving Suggestions
- Seafood: Top Spicy Shrimp Tacos and serve it alongside Oven Baked Salmon.
- Soup: Use it as a garnish for Beef Enchilada Soup or Mexican Street Corn Soup.
- Mexican dinners: This pico de gallo would pair great with a Beef Burrito Skillet, BBQ Chicken Quesadillas, and Slow Cooker Queso Chicken Tacos.
- Keep it simple and scoop up with tortilla chips!
Storage Directions
Store extra pico de gallo in the refrigerator in an airtight container. It will stay fresh for up to 5 days. Allow it to refrigerate for a couple of hours after making it to let the flavors fully develop before enjoying.
More Fresh Appetizers
- Best Ever Cowboy Caviar Recipe
- Mango Salsa
- Easy Shrimp Ceviche
- Black Bean and Corn Salad
- Watermelon Salad
Pico de Gallo
Ingredients
- 1 lb tomatoes (3-4 medium), diced
- 1/2 medium onion (1 cup chopped)
- 1 jalapeno pepper seeded and finely minced (optional)
- 1/2 cup cilantro chopped
- 2 Tbsp lime juice from 1 lime
- 1/2 tsp salt or to taste
- 1/8 tsp black pepper or to taste
Instructions
- In a medium sized bowl, add all the ingredients and mix together.
- Store in the refrigerator in an airtight container for up to 5 days.
Last Step:
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2 comments on “Pico de Gallo”
CAN YOU CAN THIS? OR HOW WOULD YOU CAN IT.
Hi Carolyn. Yes, you could definitely can this Pico. You could use either water-bath or steam canning method.