Pico de Gallo

A fresh Mexican salsa, this Pico de Gallo couldn’t be any easier. Perfect for dipping with chips or serving with your favorite Mexican dishes, this favorite salsa adds tons of fresh flavor.

If you love a Mexican-inspired appetizer, you also need to try this Southwest Cheese Ball or Tomatillo Salsa Verde!

This Pico de Gallo is one of those recipes that I’ve been making for years, but have never shared. Mostly because I have never really used a recipe. It’s always been a little of this and a little of that and taste as you go.

And that’s the beauty of this recipe – it’s easy to make is just that way you like it. Add more jalapeno for more heat. Add less onion if you’re not a fan. You can truly make it your own.

Also known as salsa fresca, this Pico de Gallo is a popular Mexican recipe. I love it as a dip to eat with chips. But I also love having it on hand to use with anything you’d use salsa on. It’s delicious on scrambled eggs (or in my Breakfast Bowl), it’s great for taco night, or it goes great on salads or quesadillas. It really is very versatile!

Ingredients

• Tomatoes: I like Roma tomatoes best for this recipe, but really, and good, flavorful tomatoes will work.
• Onion: You can use white onion, or red onion for a more mild flavor.
• Jalapeño: Add as much jalapeno as you want, depending on the heat level you want. I usually add 1 jalapeno. Remove the seeds and ribs for less heat. You can also sub in a different pepper – serranos are actually more traditional in pico de gallo.
• Cilantro: The recipe calls for a large handful, but you can add as much or as little as you want.
• Garlic: I like a lot of garlic. I know some people don’t care for raw garlic, though. If that is the case, I would suggest using garlic powder instead. I would use about 1/2 teaspoon of garlic powder.
• Lime Juice: The lime juice adds in the acidity that you want here. You want fresh lime juice.
• Salt and Pepper: I only add a little bit of pepper, but I like a lot of salt. I prefer sea salt or kosher salt in this recipe.

How to Make Pico de Gallo

STEP 1: Chop all of your ingredients and place them in a bowl.

STEP 2: Stir to combine, then taste and add more salt and/or lime juice, if needed. You can eat it right away, or refrigerate it until needed.

Tips and Tricks

With roma tomatoes, I don’t worry about seeding the tomatoes, but if you have bigger, juicier tomatoes, you may want to seed them first.

Pico de Gallo can be stored in the refrigerator for up to 3 days. Store it in an airtight container, though. If the container is not air tight, your whole refrigerator will smell like garlic and onions.

Make sure you taste the pico once everything is mixed together and add more lime juice or salt, as needed. The salt can really make or break this recipe!

More Favorite Mexican Recipes

Green Chicken Enchiladas
Beef Barbacoa
Refried Beans

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