Pico de Gallo Recipe
It doesn’t get better than a big bowl of homemade Pico de Gallo! It’s a healthy dip or condiment that’s fresh, bursting with flavor, and it takes just 10 minutes to make!
When it comes to appetizers, I’m all about serving easy dishes that please a crowd. My homemade guacamole makes an appearance at almost every gathering, and I love serving a fresh salsa right alongside it.
My tomatillo salsa and pineapple salsa recipe are tried and true favorites, but this Pico de Gallo proves that you can’t beat the classics.
I know it’s easier to to whip up a batch of restuarant style salsa with canned tomatoes or open up a jar of salsa, but when tomatoes in their peak it doesn’t get better than this.
It’s amazing how something so easy can taste so good, and it’s guaranteed to impress everyone that tries it.
Why you’ll love this recipe:
- Pico de gallo is fresh and vibrant, and packed with nutritious ingredients.
- It makes a healthy dip or condiment for tacos, grilled meats or nachos.
- It’s easy to make and comes together in about 10 minutes.
- It’s great for a wide variety of special diets as it’s vegan, low carb, dairy and gluten-free.
Recipe ingredients
There are just a few ingredients in this homemade pico de gallo recipe, so freshness is key for maximum flavor.
Ingredient notes
- Tomatoes. You can’t beat this recipe in the summer months when tomatoes are in season, and any variety will work. If they’re not in season, cherry tomatoes are a great option as they’re much more flavorful and they don’t need to be deseeded.
- Onion. White onion is typically used in pico de gallo, but use whatever you have on hand. I’ve also used green onions and they work perfectly.
- Jalapeño. Be sure to remove the seeds and white membrane from the jalapeño before chopping to tone down the heat.
- Cilantro. If you’re not a fan of cilantro, substitute it with fresh parsley.
- Lime. Be sure to use fresh lime juice for the best possible flavor.
How to make this recipe
This pico de gallo recipe is extremely easy to make. It just requires a bit of chopping, but it’s ready in about 10 minutes.
Pro tip: Once everything is in the bowl, allow the pico de gallo to stand at room temperature for a minimum of 10 minutes before serving to allow the flavors to meld.
See the recipe card below for full instructions.
- Remove the core from each tomato with a paring knife.
- Deseed the tomatoes using a small spoon or your finger and discard the seeds.
- Place all ingredients in a medium bowl and stir well to combine.
FAQs
Pico de gallo, which is also called salsa fresca and salsa cruda, is a type of salsa that originated in Mexico. It is served as a dip with tortilla chips, or as a condiment for tacos, enchiladas, nachos and more.
Pico de gallo means beak of the rooster in Spanish. The dip has nothing to do with roosters, chickens or birds in general, but it’s thought to have gotten its name because people originally ate it by pinching it between their thumb and index fingers to form a “beak”.
Classic pico de gallo includes chopped tomato, onion, jalapeños, cilantro and lime juice, and just enough salt to bring out the flavors.
It can be, depending on how potent your jalapeño peppers are. Be sure to seed the peppers and remove the white membranes as most of the heat is there. If you want to tone down the heat, use poblano peppers or omit the chilis altogether.
Serving suggestions
This salsa isn’t just a dip, there are so many ways to serve it up!
- Serve as a topping for grilled fish tacos, chicken enchilada bake, air fryer chicken breast, grilled meat or even scrambled eggs.
- It’s a wonderful addition to nachos, chicken burrito bowls or fish taco bowls.
- It’s sure to give your next batch of grilled hamburgers or turkey burgers plenty of Mexican flair.
Recipe notes
- Pro tip: Once everything is in the bowl, allow the pico de gallo to stand at room temperature for a minimum of 10 minutes before serving to allow the flavors to meld.
- Any fresh tomatoes will work in this recipe, just be sure that they are ripe yet firm for the best possible salsa.
- If tomatoes aren’t in season, cherry tomatoes are a great substitute as they have more flavor, and there’s no need to deseed them!
- Store leftover pico de gallo in an air tight container for up to 3 days.
More dip recipes you’ll love:
- Artichoke dip
- Greek tzatziki
- Healthy spinach dip by iFoodreal
- Mango salsa
- Shrimp ceviche
- White bean hummus
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Pico de Gallo Recipe
Ingredients
- 1 lb. fresh tomatoes about 4 medium to large; ripe yet firm
- 1/2 white onion chopped fine
- 1 jalapeño seeded and chopped fine
- 1/4 cup cilantro
- 1/2 lime juiced (about 1 tablespoon)
- 1/2 teaspoon kosher salt
Instructions
- Remove the core from the tomatoes with a paring knife, then cut in half. Using a small spoon or your finger, remove the seeds from the tomatoes and discard.
- Chop the tomatoes and place in a medium bowl, then add the onion, jalapeño, cilantro, lime juice and salt. Stir well to combine and let stand at least 10 minutes to allow the flavors to meld. Serve and enjoy!
Notes
- Pro tip: Once everything is in the bowl, allow the pico de gallo to stand at room temperature for a minimum of 10 minutes before serving to allow the flavors to meld.
- Any fresh tomatoes will work in this recipe, just be sure that they are ripe yet firm for the best possible salsa.
- If tomatoes aren’t in season, cherry tomatoes are a great substitute as they have more flavor, and there’s no need to deseed them!
- Store leftover pico de gallo in an air tight container for up to 3 days.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
