Pico de Gallo

Easy Homemade Pico de Gallo

Pico de gallo is a classic condiment to enjoy at your favorite Mexican restaurant. But did you know it's actually incredibly simple to make right at home? 

Yep. This easy pico de gallo recipe is made with just 6 simple ingredients and comes together in no time at all. It’s the perfect snack or way to add an extra burst of flavor to any number of dishes. 

What is Pico de Gallo Made Of?

• Tomatoes: My favorite tomatoes to use are Roma, cherry, or grape. Roma have a meatier texture and fewer seeds than other varieties which makes them perfect for dicing. Cherry and grape are both easy to chop, but contain more seeds than Roma.
• Onion: I use white onion for this recipe, but purple onions are another great option that yield a slightly different flavor profile. 
• Cilantro: We use freshly chopped cilantro to add a bit of brightness. If you prefer not to use cilantro, simply omit it or use parsley instead.
• Jalapeño: Jalapeños add the perfect amount of spice to the pico. For more heat, swap the jalapeño for Serrano pepper. For less, try using Anaheim pepper instead.
• Lime Juice and Salt: I recommend freshly squeezed lime juice for the best flavor and a sprinkle of salt to taste. In a pinch, bottled lime juice will work.

Yep, that’s it! 

Tips and Variations

• Chop all the ingredients small and evenly. The key to the perfect pico de gallo is to dice all of your ingredients small. That way it's easy to scoop onto a chip and you get a little bit of every flavor in each bite.
• Let it rest. Before serving your assembled dip, let it set for 15 minutes. This gives all of the flavors time to meld together. 
• Use fresh ingredients. The fresher, the better…and that even goes for the lime juice.
• If you’re prepping in advance, hold off on adding the salt. Salt draws out moisture, so the longer the pico de gallo sits, the more watery it will be. 
• Make it sweeter. Try a sweeter flavor profile by adding chopped mango, pineapple, or peach.
• Make it cheesy. Want a cheesy dip? Try adding a handful of cotija cheese.

Storage

Leftovers can be stored in an airtight container in the fridge for up to 3 days. To enjoy again, serve cold from the fridge or bring to room temperature first. 

Remember that the longer the pico sits, the more watery it will get. If your leftovers seem liquidy, feel free to drain some of that excess moisture before serving.