Pico de Gallo
Our fresh Pico de Gallo recipe is an easy-to-make condiment that you’ll be eating by the spoonful. It combines fresh tomatoes, onion, cilantro, jalapeños, and lime—perfect for serving with all of your favorite Mexican-inspired meals.
Try some of our condiment recipes like lemon basil vinaigrette, mango puree, or sour cream sauce.
What is pico de gallo?
Pico de Gallo is a classic condiment found at many Tex-Mex restaurants. But did you know it’s incredibly simple to make right at home?
Yep. This fresh salsa recipe uses only 6 simple ingredients and comes together in no time at all.
It’s one of my favorite ways to add an extra burst of flavor to any number of dishes. If you’ve never tried tacos, nachos, or burritos with pico de gallo, they’re amazing!
How to Make It
- Combine all prepared ingredients in a bowl and let them sit together for 15 minutes.
- Serve and enjoy!
Kim’s Tips
Tips
- Chop all the ingredients small and evenly. That way, it’s easy to scoop onto a tortilla chip and you get a little bit of every flavor in each bite.
- Let it rest. Before serving your prepared salsa, 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 goes for the lime juice, too.
- Omit the cilantro. If you don’t want to use cilantro, a good substitute would be flat-leaf parsley. Parsley has a mild flavor similar to that of cilantro, but it won’t overpower the other ingredients in the dish.
- 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. Swap the Roma tomatoes with chopped mango, pineapple, or peach.
- Make it spicy Want a spicy dip? Try adding extra jalapeño pepper or a serrano pepper.
- Don’t skip deseeding the tomatoes. Discarding the seeds and pulpy insides keeps the pico de gallo from being watery.
Storage
Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days.
Remember that the longer the pico sits, the more watery it will get. Feel free to drain some of that excess moisture before serving.
Ingredients
- 4 roma tomatoes, deseeded and diced
- ⅔ cup white onion, finely diced
- ½ cup cilantro, finely chopped
- 1 jalapeño pepper, or serrano pepper, deseed and membranes removed
- 1 tablespoon lime juice, juice from 1 lime
- ½ teaspoon salt, or to taste
Instructions
- Combine all ingredients together in a medium bowl. Allow the ingredients to set and meld together for about 15 minutes.4 roma tomatoes⅔ cup white onion½ cup cilantro1 jalapeño pepper1 tablespoon lime juice½ teaspoon salt
- Serve with chips, tacos, burritos, eggs, or your other favorite foods.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1/4 cup of pico de gallo. Actual calories will vary.