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Home » Condiments

Published: Apr 26, 2023 · by Kimberly · This post may contain affiliate links ·

Pico de Gallo

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Fresh pico de gallo in white bowls.
Close up view of tomato salsa recipe.
Two bowls of pico de gallo.
White bowls filled with pico de gallo.
Close up view of pico de gallo in a bowl.

Pico de Gallo is an easy-to-make condiment that you’ll be eating by the spoonful. It combines fresh tomato, onion, cilantro, jalapeños, and lime—perfect for serving with all of your favorite Mexican-inspired meals. 

Pico de Gallo with tomatoes and jalapenos.

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.
Ingredients used for pico de gallo.

How to Make Pico de Gallo

Homemade pico de gallo really couldn’t be easier! The hardest part is chopping up your fresh veggies!

See the recipe card below for the ingredient amounts and full instructions.

  1. In a bowl, combine all of the prepared ingredients. Allow them to sit together for 15 minutes.
  2. Serve and enjoy!

Yep, that’s it! 

Tomatoes, jalapenos, onions, and lime juice in a bowl.
Tomatoes, jalapenos, onions, and lime juice stirred in a bowl.

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. 

Ariel view of fresh pico de gallo on a piece of wood.

The literal meaning of pico de gallo is “beak of rooster.”

It is thought that the dish got its name from the way it was originally eaten—by pinching it between one’s thumb and finger. The shape formed by your fingers resembles a rooster’s beak!

While both pico de gallo and salsa are classic Mexican dishes, there are a couple of basic differences.

Classic salsa has a liquidy texture made up of tomatoes or chiles blended up with spices. It can be served fresh or cooked. Pico de gallo is more of a chopped salad with tomatoes, onion, cilantro, and pepper. It is always made with fresh ingredients. 

There actually really isn’t much needed to season this fresh pico. It gets plenty of flavor from the fresh tomato, onion, cilantro, and jalapeño. To brighten things up just a bit, I add a squeeze of fresh lime juice and a sprinkle of salt. That’s it!

If you want to spice your pico de gallo up just a bit, feel free to include garlic, onion powder, cumin, chili powder, black pepper, oregano, paprika, or any combination that sounds good to you!

The classic way to enjoy pico de gallo is as a dip with a bowl of your favorite tortilla chips. However, it can also be used as a topping for plenty of other dishes including grilled chicken, fish, you name it! Here are a few other ideas:

  • Burrito Bowls
  • Beef Enchiladas
  • Tacos
  • Chicken Fajita Salad

And don’t forget to enjoy it with a tasty margarita for sipping! 

If you don't want to use cilantro in pico, 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.

It will still give the pico a bright and fresh taste without too much bitterness. You can also try using freshly chopped chives or even arugula for a slight peppery kick!

More Dip or Salsa Recipes You’ll Love

  • Cucumber Salsa
  • Jalapeño Pineapple Salsa
  • Mango Pineapple Salsa
  • Easy Homemade Salsa

Like this recipe?

We'd love it if you would leave a 5 Star ⭐️⭐️⭐️⭐️⭐️ rating below and follow us on Facebook and Pinterest!

Recipe Card with Ingredient Amounts and Instructions

Top down photo of pico de gallo in a bowl.

Easy Recipe for Pico de Gallo

4.3 from 4 votes
Print Pin
Author: Kim
Prep Time: 15 minutes minutes
Additional Time: 15 minutes minutes
Total Time: 25 minutes minutes
Servings: 10 Servings
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Suggested Equipment

  • Mixing Bowl(s)

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(s) lime juice, juice from 1 lime
  • ½ tsp. kosher salt

Instructions
 

  • Combine all ingredients together in a medium bowl. Allow the ingredients to set and meld together for about 15 minutes.
    4 roma tomatoes
    ⅔ cup white onion
    ½ cup cilantro
    1 jalapeño pepper
    1 tablespoon(s) lime juice
    ½ tsp. kosher salt
  • Serve with chips, tacos, burritos, eggs, or your other favorite foods. Store leftovers in the refrigerator for up to 3 days.

Notes

*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of ¼ cup of pico de gallo. Actual calories will vary.
 
*For more information, tips, and answers to frequently asked questions, please refer to the post.

Nutrition

Serving: 0.25cupCalories: 10kcalCarbohydrates: 2gProtein: 0.4gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gSodium: 118mgPotassium: 84mgFiber: 1gSugar: 1gVitamin A: 277IUVitamin C: 7mgCalcium: 6mgIron: 0.1mg
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Fresh pico de gallo in white bowls.
Close up view of tomato salsa recipe.
Two bowls of pico de gallo.
White bowls filled with pico de gallo.
Close up view of pico de gallo in a bowl.
About us photo.

Hi, I'm Kim! My husband, John, and I are the creative minds behind this site. We’re thrilled you’ve come to check out our recipes and learn more about us!

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Fresh pico de gallo in white bowls.
Close up view of tomato salsa recipe.
Two bowls of pico de gallo.
White bowls filled with pico de gallo.
Close up view of pico de gallo in a bowl.

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