Pico De Gallo

Pico de Gallo is a fresh, vibrant salsa made from chopped tomatoes, onions, cilantro, jalapeños, and lime juice. Unlike blended salsas, it’s chunky and crisp, bursting with bright flavors that add a refreshing touch to tacos, grilled meats, or tortilla chips.

Why You’ll Love This Recipe

I love this recipe because it’s so quick to make and completely customizable. The ingredients are simple, but the result is full of bold flavor and color. It adds a zesty punch to just about any dish, and it’s made with fresh produce I almost always have on hand. Plus, it’s naturally healthy and gluten-free.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ripe tomatoes, diced

• White onion, finely chopped

• Fresh cilantro, chopped

• Jalapeño or serrano pepper, minced

• Fresh lime juice

• Salt

• Optional: garlic, diced cucumber, or avocado

Directions

1. I dice the tomatoes and place them in a bowl, draining off any excess juice if they’re too watery.

2. I add the chopped onion, cilantro, and minced jalapeño.

3. I squeeze fresh lime juice over everything and sprinkle with salt to taste.

4. I gently toss the ingredients together and let it sit for about 10–15 minutes to allow the flavors to meld.

5. I taste and adjust salt or lime juice as needed before serving.

Servings and timing

This recipe makes about 2 cups and serves 4 to 6 people as a side or topping. It takes just 10 minutes to prep and is ready to enjoy right away, though I like to let it rest a bit to enhance the flavor.

Variations

• I sometimes add diced avocado for a creamy twist.

• For a fruitier version, I mix in diced mango or pineapple.

• I swap red onion for white when I want a milder flavor.

• If I’m feeling bold, I use serrano peppers instead of jalapeños for more heat.

storage/reheating

I store leftover pico de gallo in an airtight container in the fridge for up to 2 days. It’s best eaten fresh, as the tomatoes release more juice over time. I never reheat it since it’s a fresh salsa meant to be served cold.

FAQs

Can I make Pico de Gallo ahead of time?

Yes, I often make it a few hours in advance. It actually tastes better after sitting, but I serve it within a day or two for the best texture.

What tomatoes are best for Pico de Gallo?

I use roma or plum tomatoes because they’re firm and less watery. I sometimes remove the seeds for a chunkier texture.

How spicy is it?

It depends on the jalapeño. I adjust the heat by using more or less pepper and removing the seeds if I want it milder.

Can I freeze Pico de Gallo?

No, I don’t recommend freezing it. The texture of the tomatoes and onions becomes mushy after thawing.

What can I serve with Pico de Gallo?

I serve it with tacos, nachos, grilled meats, eggs, or just with tortilla chips. It’s incredibly versatile.

Conclusion

Pico de Gallo is one of those recipes I keep coming back to for its simplicity and fresh flavor. It’s quick, customizable, and adds brightness to just about any meal. Whether I’m topping off tacos or serving it as a dip, it always brings a burst of freshness to the table.

Pico De Gallo

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• Author: Linda
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 2 cups (serves 4 to 6)
• Category: Condiment
• Method: No-Cook
• Cuisine: Mexican
• Diet: Vegan

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Description

Pico de Gallo is a fresh, chunky Mexican salsa made from tomatoes, onions, cilantro, jalapeños, lime juice, and salt. It’s vibrant, zesty, and perfect as a topping or dip for a variety of dishes.

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Ingredients

• 4 ripe roma or plum tomatoes, diced
• 1/2 white onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 jalapeño or serrano pepper, minced (seeds removed for less heat)
• 2 tbsp fresh lime juice
• 1/2 tsp salt, or to taste
• Optional: 1 garlic clove, minced; 1/4 cup diced cucumber or avocado

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Instructions

1. Dice tomatoes and drain any excess juice.
2. Combine tomatoes, onion, cilantro, and minced jalapeño in a bowl.
3. Add lime juice and salt. Toss gently to mix.
4. Let sit for 10–15 minutes to allow flavors to meld.
5. Adjust salt and lime juice to taste. Serve immediately or refrigerate until ready to use.

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Notes

• Add avocado for creaminess or mango for a fruity twist.
• Use red onion for a milder bite.
• Serrano peppers add more heat if desired.
• Best served fresh; flavor improves slightly after resting.

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Nutrition

• Serving Size: 1/4 cup
• Calories: 15
• Sugar: 2g
• Sodium: 120mg
• Fat: 0g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 3g
• Fiber: 1g
• Protein: 1g
• Cholesterol: 0mg