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Posted by Aimee51 comments Published: Apr 19, 2018Last Updated: Aug 20, 2020
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This delicious, easy Pico de Gallo recipe is made from fresh tomatoes, onion, jalapeno, and cilantro, with a touch of salt and lime juice. Fresh, crisp and perfect for scooping with tortilla chips.
Making your own dips and marinades helps you control the flavors you love best. Try our homemade tzatziki next! Or give this easy homemade hummus recipe a try.
Why This Recipe Works
Pico de gallo is a fresh Mexican salsa with lots of chunky texture and the perfect fusion of spicy, zesty, and juicy flavors.
Today’s recipe is easy—you only need 5 fresh ingredients plus a hint of salt.
Making the perfect pico that hits all those flavor notes just right can take a little trial and error at first.
This recipe takes out the guess work. I’m sharing everything I’ve learned about how to make the BEST pico de gallo every time, from how to choose the right tomatoes to how to serve it.
Ingredient Notes
Roma tomatoes are usually best for pico de gallo because they are less watery than other varieties. Whatever tomatoes you use, make sure they are bright red, plump and ripe!
When tomatoes are in season where you live, grab some freshly picked tomatoes from your garden or farmer’s market. The fresher the better for pico de gallo. Heirloom tomatoes, beef steak tomatoes and even cherry tomatoes can be used.
Jalapeños give the pico de gallo its spicy kick. Serrano peppers can be used instead. I used two in this recipe, but you could add more peppers for a spicier pico!
You will also need fresh cilantro, red onion, and a few good squeezes of fresh lime juice bring everything together.
Dice finely. The tomatoes, onions and jalapeños need to be diced into extremely small pieces for the right texture.
Let marinate for an hour before serving. This gives the flavors the chance to mingle and combine for best taste.
Serve with a slotted spoon. The excess juice from the tomatoes will be strained out of the pico so you get the best chunky texture.
Enjoy it fast! Pico de gallo is best eaten within 2-3 days of making it, before the tomatoes and onion soften. It’s not hard to eat all the salsa that quickly because once I start eating it I can’t stop!
Recipe FAQs
Is pico de gallo healthy?
Pico de gallo is a good-for-you topping option, especially compared to many other dips and sauces you’re likely to pair with chips. The plant based salsa is high in vitamins, antioxidants and fiber while remaining low in calories and fat free. A win-win!
Can I use white onion instead of red?
You can use white onion but the flavor will not be the same. White and yellow onions are both sweeter than red, which will affect the taste of the pico. Red onion has a spicy bite and tastes delicious paired with the cooling cilantro and juicy tomatoes.
How do I store pico de gallo?
Pico de gallo should be kept chilled in the refrigerator until you’re ready to enjoy it. Enjoy fresh salsa within 1-2 days of making it for peak flavor and texture.
Love homemade salsa and dip recipes? It’s my thing too….
Watermelon Peach Salsa: the sweet, juicy fruit with the spicy jalapeno and onion is a perfect combo!
Mango Salsa: another great fruit and veggie combo! And the pomegranate in this is amazing!
Fruit Salsa: this fresh fruit salsa is great with cinnamon pita chips. And the hint of mint is spectacular!
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What to serve with Pico de Gallo
Pico de gallo is not only great served with chips, but it also makes a great topping for so many dinners!
This delicious, easy Pico de Gallo recipe is made from fresh tomatoes, onion, jalapeno, and cilantro, with a touch of salt and lime juice! Fresh and crisp!
Cut all tomatoes, onions and jalapenos VERY VERY fine dice. Combine in a bowl with the lime juice, cilantro and the salt.
Mix and taste. If desired add in additional salt. Allow flavors to mingle before serving, for at least an hour.
Notes
Dice finely. The tomatoes, onions and jalapeños need to be diced into extremely small pieces for the right texture.
Let marinate for an hour before serving. This gives the flavors the chance to mingle and combine for best taste.
Serve with a slotted spoon. The excess juice from the tomatoes will be strained out of the pico so you get the best chunky texture.
Enjoy it fast! Pico de gallo is best eaten within 2-3 days of making it, before the tomatoes and onion soften. It's not hard to eat all the salsa that quickly because once I start eating it I can't stop!
Pico de gallo has far less liquid than salsa. Though salsa can be made chunky, the tomatoes are often blended with the other ingredients, making it runnier than pico de gallo. Pico de gallo is always made fresh. While pico de gallo is technically a type of salsa, it is usually made with fresh ingredients.
Homemade pico de gallo is best served fresh, so plan to enjoy it on the day you make it. If you need to keep it a little longer, you can store it in an airtight container in the fridge for up to three days.
If you have a lot of pico that needs to be used up, plan on making Mexican-leaning meals that Pico de Gallo will complement, like tacos, burritos, and quesadillas.And nachos. You can also mix Pico de Gallo into guacamole to give it new life.
Pico de gallo is a salsa popular with Mexican food, like tacos, nachos, or quesadillas. Pico de gallo is a great ingredient for Hispanic dishes, because it is less liquid than other salsas, while also has the same, great flavor.
Pico de Gallo contains high amounts of vitamin C, which is essential for a healthy immune system. Vitamin C helps your body produce white blood cells that fight off infections and diseases. Regular consumption of Pico de Gallo can boost your immune system and protect you from illnesses.
There are fresh tomato salsa variations all over the world. The one we prepared in class draws on the traditions and ingredients of Mexico, where it's known as pico de gallo (beak of the rooster), and Central America, where they call it chimol.
You don't want your pico to be too watery, so make sure to remove the seeds from the tomatoes as you dice them. I like to use tomatoes on the vine in my pico. Roma tomatoes and plum tomatoes are good choices too, as they're less juicy than other varieties.
Pico de gallo is generally considered healthier since it isn't cooked so the raw nutrients in the sauce aren't altered. However, salsa has a lot of the same nutrition, just partially processed.
You have almost all the ingredients for a classic pico di gallo there - which isn't traditionally blended, it's left in small cubes/chunks. If it tastes better, then you were probably over-blending seeds from either the tomatoes or chillies. If it still tastes bitter, change your supplier.
With so many vegetables as its ingredients, it's not hard to believe pico de gallo is also full of health benefits. Armed with antibacterial and anti-inflammatory properties, the onions and garlic in the sauce may prevent the hardening of your arteries, fight bacteria and protect against heart disease.
I always try to wait at least an hour before serving to let the flavors marinade and blend. Serve your homemade pico de gallo with a slotted spoon or drain some of the liquid with a sieve. The tomatoes release a lot of juice and this helps to get rid of some of the extra liquid.
Not only is Pico de Gallo delicious, but it also has several health benefits. Tomatoes contain lycopene, which is an antioxidant that helps protect against cancer and heart disease. Jalapeños contain capsaicin, which can help boost metabolism and aid in weight loss.
Hailing from Mexico, pico de gallo is a flavorful uncooked sauce that literally translates to “rooster's beak”—which may be a reference to its vibrant, rooster-like colors, or how the diced salsa resembles bird food.
High in vitamins and minerals: Pico de gallo is a good source of vitamins C and K, as well as potassium. Low in calories: Since pico de gallo is made with fresh vegetables and contains no added fats or sugars, it is a low-calorie snack or condiment that can help you feel satisfied without overdoing it on calories.
You make a “Pico de gallo” with Tomato, onion, chili, cilantro and lemon. “Pico de gallo” is a “salsa.” If you mix an avocado with pico de gallo you have “guacamole.”
Combine tomatoes, cilantro, red onion, cilantro, jalapeños, lime juice, salt, pepper, and garlic in a large mixing bowl. Pour in vinegar and vegetable oil, and gently mix to combine. Cover and refrigerate for 1 hour before serving.
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