Pico de gallo is one of my favorite fresh summer condiments because it only takes a few minutes to make and it adds so much fresh vibrant flavor to all of my meals. It’s one of those amazing recipes that have only a few ingredients but has the power to totally transform a meal. The simple combination of lime, salt, tomatoes, onion, jalapeño, and cilantro is totally magical, so don’t wait and try this pico de gallo recipe with dinner tonight!
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What is Pico de Gallo?
Pico de gallo, also known as salsa fresca, is a fresh salsa made with tomatoes, onions, jalapeños, salt, lime, and cilantro. Unlike most jarred salsa that you find in the store, this mix is not cooked, so the flavor stays very fresh and vibrant, and the texture is less saucy and more chunky.
Ingredients for Pico de Gallo
Pico de gallo is incredibly simple. Here’s what you’ll need to make your own homemade pico de gallo:
- Tomatoes: Tomatoes provide the bulk of the pico de gallo recipe, so make sure to get ripe, juicy, and flavorful tomatoes. Roma tomatoes or small tomatoes on the vine work best.
- Onion: Onion provides a savory bite to the pico de gallo, plus a little crunch. I like to use white onion because it has a nice sharp flavor to contrast the tomato, but you can also go with a sweeter Vidalia onion if you prefer a milder pico de gallo.
- Jalapeño: Jalapeño gives the pico de gallo heat, which is the perfect contrast to the salt and acidity. If you are sensitive to spicy foods, you can leave the jalapeño out.
- Cilantro: Cilantro gives the pico de gallo a very fresh herbal flavor that can’t be matched with any other ingredient.
- Lime: Fresh lime is essential for pico de gallo. The flavor and acidity pairs perfectly with the salt and other flavors to give the pico that classic flavor.
- Salt: A little bit of salt makes all of the flavors POP in your mouth and gives the pico de gallo a really punchy finish.
How to Use Pico de Gallo
If you’re wondering how you use this pico de gallo recipe, the answer is “on everything.” It’s a condiment that can be spooned over just about any savory food for an added boost of freshness. Here are a few things I like to spoon it over:
- tacos
- enchiladas
- scrambled eggs
- burritos and burrito bowls
- nachos
- guacamole
- quesadillas
- chicken or fish
- burgers
- or just serve as a simple, fresh chip dip!
How to Store Pico de Gallo
You can eat pico de gallo as soon as it is prepared, but the flavors actually get better as the vegetables marinate in the tomato and lime juice. If you don’t plan to eat it right away, store it in the refrigerator in an air-tight container for up to three days. The peak flavor, in my opinion, is between 2-24 hours.
What Else Can I Add?
This pico de gallo recipe is a great starting point for any number of fresh salsas. Here are some other ingredients you can add to flesh it out and make it into a more complex salsa:
- pineapple
- avocado
- corn
- mango
- peaches
- chipotle peppers
Shown spooned over Green Chile Chicken Enchiladas.
Pico de Gallo
Servings 12 ¼ cup eachIngredients
- 2 tomatoes (2 cups diced) ($1.50)
- 1/2 white onion (1 cup diced)* ($0.37)
- 1 jalapeño (optional) ($0.10)
- 1 lime ($0.40)
- 1/4 cup chopped cilantro ($0.20)
- 1/4 tsp salt ($0.02)
Instructions
- Finely dice the tomato and onion. Remove the stem and seeds from the jalapeño, then finely dice. Finely chop the cilantro. Add the tomato, onion, and cilantro to a bowl.
- Squeeze the juice of half the lime over the vegetables in the bowl (about 1 Tbsp). Add a pinch or two of salt, and stir everything to combine. Taste the mixture and add more salt or lime juice to your liking. Allow the salsa to sit for five minutes before serving. Serve immediately, or refrigerate for up to three days.
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Notes
Nutrition
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How to Make Pico de Gallo – Step By Step Photos
Since pico de gallo is a FRESH tomato salsa, it starts with all fresh ingredients: tomatoes, onion, jalapeño (optional), lime, cilantro, and salt. I like to do a 2:1 ratio of tomato to onion, so I used two small tomatoes and half of an onion. I also prefer to use a sweeter onion for pico de gallo, so it doesn’t overwhelm the salsa, so I used a Vidalia onion. If you’re sensitive to spicy foods, you can skip the jalapeño.
Finely dice the tomatoes and onion, and finely chop the cilantro (about ¼ cup). If using jalapeño, remove the stem and seeds, and then finely dice it.
Squeeze fresh lime juice over the diced vegetables. For the amount of pico de gallo I am making here, I used about 1 Tbsp of lime juice or the juice of half a lime. The great thing about pico de gallo is that you can just make it according to your own tastes, without measuring anything.
Season with a pinch or two of salt, then stir everything together. Taste, and adjust the salt to your liking. I used about ¼ tsp of salt. Let the mixture sit for about 5 minutes before serving to allow the juices to extract and flavors to blend. Make sure to give it a good stir just before serving to redistribute the flavor.
I agree with the jalapeno comment. You can also try adding minced chiles or cactus (comes in a jar). Adding lemon also helps with the flavor. (Jalepeno juice too) :) I love all of your recipes!!!
I think it taste better with sweet onions, but you can use a regular white onion if that’s all you can find. I’m not sure what kind of sweet onions might be available in your area. I would try asking someone who works in the produce department of your local grocery store.
Does the onion need to be a vidalia onion? I live in Australia, and you can’t buy that type of onion here. Do you know of a good substitute?
I’ve made pico de gallo with red onion too. The trick is to soak the chopped onion in water for a few minutes (generally as long as it takes me to chop up everything else). Then discard the water and keep the onion. Soaking removes a lot of the caustic intensity that I find becomes overpowering with onion but keeps a nice flavor and crunch.
Great tip, thank you! I love red onions, but a lot of times they don’t love me back. So I’ll definitely be trying the soaking trick!
Rox – Just a few days. This is one of those mixes that tastes best right when you make it :)
Hi Beth! How long does this keep in the fridge?
This is exactly how I make pico for my tacos, but with a twist: I add just a little bit of oil -barely any but in my head it makes everything get mixed together- and I also add a sprinkle of cayenne pepper for a spicy kick SO YUM!!
*that
there turned out to be waaaayyyy too much onion, i had to pick out nearly all of it, but the onion juice was still there, so i added more lime, then covered it up…
You can, but it will have a different flavor.
can i use a lemon
I made this tonight and it is so good, and so easy! I can’t believe I haven’t made this before! Later this week I plan on making your lentil tacos!
I’ve been lurking on your blog for a while now but have yet to try a recipe. Trying this one out tonight!
This is EXACTLY how my mother makes it! :) So happy you do it too!
I just have to say UM! Ive been a follower for a while and I just love your recipes!!!
Tana
I love pico!! Next time you make it, try adding some minced jalapeno. It adds a fantastic and fresh kick!