Pico De Gallo – Get fresh Pico De Gallo or Salsa Mexicana on the table with just five ingredients: ripe tomatoes, white onion, jalapeños, cilantro, and the juice of lime come together as a perfect topping or garnish.
Pico de Gallo is one of the most popular salsas outside of Mexico; it prominently boasts the colors of the Mexican flag; green, white, and red, and is often served with grilled chicken or fish.
WHAT YOU NEED TO MAKE THIS RECIPE
- Tomatoes: Good salsa begins with great tomatoes. As a result, I use Roma tomatoes since they have less liquid than other varieties.
- Onion: I use white onions for this recipe.
- Jalapeño: When making this salsa to feed a crowd, jalapeños are my chili of choice since they aren’t as spicy as others. If you love jalapeños but crave more spice, leave more of the seeds and membrane intact when chopping them. If you’re sensitive to spice, I suggest using only half of the jalapeño.
- Cilantro: This highly debated herb flavors the side, but leave it out if it’s not your thing.
- Lime: Lime preserves and flavors the side.
- Salt + Pepper: Season the salsa with salt and pepper for simple flavor.
SUBSTITUTIONS AND VARIATIONS
Customize the fresh Pico De Gallo by adding fruit like mangos and pineapple, or use other chilies such as habanero or serrano.
HOW TO MAKE PICO DE GALLO
The full recipe with measurements is in the recipe card below.
Dice the tomatoes and add them to a mixing bowl.
Slice the jalapeños in half and remove the seeds by holding the stem and scooping them out with a spoon. Then, cut off the stem and finely dice the peppers. Add them to the tomatoes.
Next, add chopped onion and cilantro to the bowl.
Season with salt and pepper. Then, squeeze the lime over salsa, and stir to combine.
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SERVING SUGGESTIONS
- Tortilla Chips or Crackers
- Homemade Tacos with Ground Beef, Carne Asada Tacos
- Fajitas
- Blackened Mahi Mahi, Sesame Salmon Bowl
- Quesadillas
- Scrambled Eggs, Omelet
- Vegetable Chopped Salad
- Vegan Mexican Rice, Cilantro Lime Rice
- Burrito Bowls
- Cheese and Onion Enchiladas
WHAT TO DO WITH THE LEFTOVERS
- Storage: Pico De Gallo will keep in an airtight container in the fridge for up to 3 days.
FREQUENTLY ASKED QUESTIONS
What is pico de gallo made of?
I make this traditional Mexican side with classic ingredients like tomato, onion, jalapeño, cilantro, lime, salt, and pepper.
Pico de gallo vs. salsa?
Pico de gallo is a salsa medley made of fresh, chopped ingredients thrown together and seasoned with lime, salt, and pepper. Pico tends to have far less liquid than other varieties of salsa. While some have a similar consistency, salsa ranges anywhere from chunky, like our Chunky Salsa, to smooth.
YOU SHOULD ALSO TRY:
- Instant Pot Pozole Rojo
- Taco Seasoning
- Cinco De Mayo Recipes
- And more Central and South American recipes!
Pico De Gallo
Equipment
Ingredients
- 4 Roma tomatoes, diced
- ½ white onion, diced
- 1 jalapeño, stems and seeds removed, finely diced
- ½ cup cilantro
- 2 limes, juice
- kosher salt, to taste
- black pepper, coarse ground, to taste
Instructions
- Dice the tomatoes and add them to a mixing bowl.
- Slice the jalapeños in half and remove the seeds by holding the stem and scooping them out with a spoon. Then, cut off the stem and finely dice the peppers. Add them to the tomatoes.
- Next, add chopped onion and cilantro to the bowl.
- Season with salt and pepper. Then, squeeze the lime over salsa, and stir to combine.
Notes
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Calee Cortes
Sunday 6th of March 2022
Solid pico!! So easy and delicious!
Tressa - Jamil Ghar Team
Sunday 6th of March 2022
We think so too! Thank you for taking the time to comment.