Pico de Gallo Recipe
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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.
What Is Pico de Gallo?
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!
Ingredients in Pico de Gallo
Everything in this recipe is inexpensive and found in the produce section! So fresh and delicious. Keep scrolling for the full recipe and ingredient amounts.
- Roma tomatoes – Most grocery stores should have these in stock. They’re perfect for pico de gallo!
- Jalapeno – 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 – Yellow, white, or even green onion will work as well if you prefer.
- Cilantro – 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 – Fresh lime juice is always best!
- Salt & pepper – Season to taste.
What Type of Tomatoes Should I Use for Pico de Gallo?
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!
What Else Can I Add to My Pico de Gallo?
This recipe is super simple! There are so many wonderful ingredients you can add. Try these out:
- Corn
- Beans
- Mango, pineapple, peaches, or strawberries
- Olives
- Avocado
- Cucumber
- Bell peppers
- Mint
- Spices- a dash of cayenne or cumin
How to Make Pico de Gallo
The most time consuming part of this whole recipe is simply chopping up the ingredients. It’s such an easy and wonderful addition to any meal or appetizer spread!
- 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.
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
- Cilantro Lime Chicken
- Taco Lasagna
- Mexican Chicken and Rice Salad
- Beef Tamale Casserole
- Chicken Tortilla Soup
- Chicken Taco Taquitos
- Beef Enchilada Stuffed Peppers
- Mexican Pork Stew
- Pork Carnitas
- Easy Chicken Fajitas
How to Store Pico de Gallo
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.
Did You Love This Dip? Try These Recipes!
- Avocado Shrimp Salsa
- Strawberry Salsa
- Cheesy Guacamole
- Mexican Street Corn Salad
- Homemade Salsa
- Cowboy Caviar
- Baja Spinach Dip
- Chile Con Queso
- Joe Montana’s Touchdown Guacamole
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Pico de Gallo Recipe
Prep: 20 mins
Cook: 0 mins
Total: 20 mins
Serves: 8
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!
Ingredients
- 8 Roma tomatoes seeds scooped out, diced small
- 1 jalapeno diced fine
- 1/2 red onion diced
- 1/4 cup cilantro fresh, chopped
- 1/4 cup lime juice from about 2 limes
- 1/2 tsp salt or to taste
- 1/2 tsp 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: 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
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.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Calories: 17kcal (1%)Carbohydrates: 4g (1%)Protein: 1g (2%)Fat: 1g (2%)Saturated Fat: 1g (6%)Sodium: 149mg (6%)Potassium: 166mg (5%)Fiber: 1g (4%)Sugar: 2g (2%)Vitamin A: 570IU (11%)Vitamin C: 13.4mg (16%)Calcium: 8mg (1%)Iron: 0.2mg (1%)
Dean Pok says
This is exactly how we learned to make Pico de Gallo in Puerto Vallarta. Quick and easy to make. Always a crowd pleaser.
Joanna Cismaru says
It sure is and it’s so good and refreshing.