This easy Pico de Gallo recipe is made with fresh tomatoes, onion, cilantro, lime, and a hint of spicy jalapeno. It’s the perfect low-calorie and healthy dip or topping for any of your favorite Mexican-inspired recipes!
I’m so happy to share with you one of my favorite simple recipes. Nothing beats this delicious and ultra fresh dip! With just a handful of ingredients, you can customize this recipe and truly make it your own.
Pico De Gallo
- Ready in just 20 minutes
- Incredibly easy to make
- Fresh, healthy and delicious
- Perfect as a dip or topping
Pico de gallo is such a classic Mexican recipe, and a favorite among many. It’s incredibly fresh using ingredients like fresh tomatoes, cilantro, jalapeños, red onion and fresh lime juice. It’s also referred to as salsa fresca and it’s perfect in so many dishes.
Ingredient Notes
- Roma tomatoes –Â Most grocery stores should have these in stock. They’re perfect for pico de gallo!
- Jalapeño – You can use any type of pepper you like depending on your spice tolerance. On the other hand, you can leave it out completely.
- Red onion –Â Yellow, white, or even green onion will work as well if you prefer.
- Cilantro –Â Cilantro adds a lot of great flavor, but if you don’t like it you can leave it out or use parsley instead.
- Lime juice –Â Fresh lime juice is always best!
- Salt & pepper –Â Season to taste.
How To Make Pico de Gallo
- Chop the ingredients: Dice the tomatoes and onion into small 1/4″ cubes. Dice the jalapeno as fine as you can get it, and chop the cilantro well.
- Mix the ingredients: Add the chopped ingredients to a bowl and pour in the lime juice, then season with salt and pepper. Toss everything until well combined and let the ingredients sit together for at least 10 minutes before serving.
FAQs & Expert Tips
FAQs
Also known as salsa fresca, this chunky and fresh dip is typically made with tomatoes, onion, and cilantro spiked with lime juice. Since it’s not as saucy as other types of salsa, it’s a great accompaniment for tacos and burritos without making a mess. My favorite way to enjoy pico de gallo is simply in a bowl with lots of tortilla chips to dip!
The big difference between salsa in a jar and pico de gallo is that this recipe is always made with fresh and raw ingredients. Jarred salsa is made with stewed tomatoes which gives it the saucier consistency and deeper red color. Both types are wonderful in their own ways!
I love to use Roma tomatoes, also referred to as plum tomatoes, for this recipe. They are a nice and sturdy variety that will hold up in your pico de gallo without getting too watery. As well as using this variety, I like to scoop out the seeds as I prep my ingredients to eliminate as much excess moisture as possible. You can, of course, use any type of tomato that you have available to you. Those big beefsteak tomatoes would be the best substitute!
There are so many wonderful ingredients you can add. Try these out: corn, beans, mango, pineapple, peaches, strawberries, olives, avocado, cucumber, bell peppers, mint or different spices.
Tips
- Chop your ingredients finely, remember this is a dip and you want to make sure you get a little bit of everything in every single bite.
- Make sure to let your pico de gallo rest for at least 10 minutes before serving. This will give all the flavors some time to mingle ensuring your pico de gallo will taste the best.
- Tomatoes naturally release a lot of moisture. After it has rested, you can use a slotted spoon to transfer your pico de gallo to a different bowl, this way no soggy nachos for you!
What to Serve With Pico de Gallo
You can serve your pico de gallo simply with some tortilla chips to dip, or alongside any of these fantastic recipes:
- Beef Empanadas
- Taco Lasagna
- Mexican Chicken and Rice Salad
- Beef Tamale Casserole
- Chicken Taco Taquitos
- Pork Carnitas
- Easy Chicken Fajitas
Leftovers
Store in an airtight container in the fridge for 3 days. As excess liquid collects, you can drain it off and refresh it with a spritz of lime juice and some more seasoning. I don’t recommend freezing this recipe. The fresh ingredients will get soggy and lose their shape after thawing.
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Pico de Gallo Recipe
Ingredients
- 8 Roma tomatoes seeds scooped out, diced small
- 1 jalapeno diced fine
- ½ red onion diced
- ¼ cup cilantro fresh, chopped
- ¼ cup lime juice from about 2 limes
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
Instructions
- Chop the ingredients: Dice the tomatoes and onion into small 1/4" cubes. Dice the jalapeno as fine as you can get it, and chop the cilantro well.
- Mix the ingredients:Â Add the chopped ingredients to a bowl and pour in the lime juice, then season with salt and pepper. Toss everything until well combined and let the ingredients sit together for at least 10 minutes before serving.
Recipe Notes
- Chop your ingredients finely, remember this is a dip and you want to make sure you get a little bit of everything in every single bite.
- Make sure to let your pico de gallo rest for at least 10 minutes before serving. This will give all the flavors some time to mingle ensuring your pico de gallo will taste the best.
- Tomatoes naturally release a lot of moisture. After it has rested, you can use a slotted spoon to transfer your pico de gallo to a different bowl, this way no soggy nachos for you!
- Store in an airtight container in the fridge for 3 days. As excess liquid collects, you can drain it off and refresh your pico de gallo with a spritz of lime juice and some more seasoning. I don’t recommend freezing this recipe. The fresh ingredients will get soggy and lose their shape after thawing.
Hi. Can I chop up all the ingredients the day before, store them in individual containers + then arrange the pico del casa the next day. I’m thinking of making it to serve with the sheet pan chicken quesadillas. I have friends coming to do some gardening for me. So I thought if I also make up + cook the chicken filling the day before, then whilst they’re busy weeding, lol, I can pop inside + put the tortillas on the trays with the heated up filling, add the cheese, + cook it. Then add the pica de casa salad ingredients all together + add lime juice just before serving. Would the tomato + onion be ok chopped (+ drained of excess juices if needed) the day before (& kept seperate) … thanks. With my health I know I wouldn’t be able to do it all on the same day so I thought this might work hopefully. Thank you
That’s a lovely idea for your friends! Yes, you can definitely chop them up the evening before and store them separately in airtight containers then just combine when ready to serve.
This is exactly how we learned to make Pico de Gallo in Puerto Vallarta. Quick and easy to make. Always a crowd pleaser.
It sure is and it’s so good and refreshing.