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    Home » Recipes » Appetizers » Pico de Gallo

    Pico de Gallo

    Published: May 3, 2022 · Modified: May 3, 2022 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    Made with 6 simple ingredients, this Pico de Gallo is refreshing, zesty, and easy to make. All you need are a few minutes to toss the ingredients together, and you’ll have this delicious Mexican dip ready to serve in a flash. It is perfect with some chips or as a topping for all of your favorite Mexican recipes!

    A bowl of pico de gallo with two tortilla chips in the bowl and more in the background.
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    Pinterest graphic of a chip lifting out pico de gallo from a bowl of it.
    Pinterest graphic of a close up view of pico de gallo.
    Pinterest graphic of an overhead view of a bowl of pico de gallo with chips and other ingredients around the bowl.
    Pinterest graphic of a bowl of pico de gallo by a drink and additional ingredients.
    Pinterest graphic of a bowl of pico de gallo with two chips inside of it. More ingredients scattered around the bowl.

    Whether you consider this a sauce, condiment, or dip, this pico de gallo recipe is pretty much guaranteed to brighten your day. It is always bursting with fresh, bright flavors despite needing only a handful of simple ingredients. If you can dice vegetables, then you can make this easy recipe.

    Pico de gallo, which translates to “rooster beak” in Spanish, is a delicious and popular Mexican dish consisting of fresh, raw ingredients such as tomatoes, onions, and jalapenos. Also known as salsa fresca or salsa cruda, this recipe is extremely versatile. Scooped with chips or used as a topping for nachos, shrimp tacos, and more, a bowl of this zesty salsa will disappear fast.

    What You Need to Make This Recipe

    Ingredients needed to make pico de gallo.

    Tomatoes — use the best tomatoes you can find! If you are making this salsa fresca recipe in the winter, I like to chop up cherry tomatoes instead of larger slicing tomatoes. They tend to be sweeter out of season, lending the finished dish a richer tomato flavor even outside the peak of summer.

    Jalapeno — you can also use serrano pepper. Remember that serrano pepper is more than twice as spicy as jalapeno peppers if you choose to use serrano peppers instead.

    Lime — I highly recommend using fresh lime juice over bottled lime juice. It tastes much more fresh, and you’ll need lime for zest, so you might as well grab a fresh lime at the store.

    Cilantro — when buying cilantro at the store, make sure you pick a brightly colored bunch with no yellow or wilted leaves.

    How to Make Pico de Gallo

    Set of two photos showing a tomato diced and onions added to a bowl of diced tomatoes.

    1. Dice the tomato and onion.

    2. Add to a medium bowl. Seed and mince the jalapeño and add to the bowl.

    Set of two photos showing a lime zested and chopped cilantro added to the bowl.

    3. Zest the lime and squeeze the juice over the tomato mixture.

    4. Add the chopped cilantro and stir to combine. Add salt to taste. Cover and let the mixture sit for at least 30 minutes before serving, or refrigerate in an airtight container for up to 4 days.

    Overhead view of a bowl of pico de gallo with a chip scooping some out.

    Pro Tips for Making This Recipe

    • When dicing the tomatoes, make sure you are using the firm flesh of the tomatoes and not the seedy pulp. This will keep the salsa fresca from being watery.
    • If serving a few days after preparing, you may have to transfer the ingredients into a new bowl with a slotted spoon or drain the bowl. The longer the ingredients sit, the more liquid the diced tomatoes release, so it might become watery.
    • Don’t skip letting the mixture sit for at least 30 minutes! As the mixture sits and marinates, the salt draws out the tomatoes’ flavor and helps tone down the bite from the raw onion.
    • Make sure you chop everything finely to ensure that every bite has a mixture of all the ingredients.
    • Did you know that the ribs and seeds of jalapeno carry the most heat? Removing them before adding the jalapeno to your dish keeps it from being overly spicy. Also, wearing gloves will help keep your hands from burning from the jalapeno.

    Close up of pico de gallo with fresh herbs on top.

    Frequently Asked Questions

    What is the difference between this and salsa?

    Both have similar ingredients, but their main difference is the texture. The consistency of salsa is similar to a sauce as it has more liquid and can contain cooked ingredients, whereas you use raw, diced ingredients for pico de gallo, making the dish more chunky.

    What else can I add to this?

    There are a ton of variations to this recipe that you can make. Feel free to swap the white onion for red onions or shallots. You can also add diced avocado, mango, pineapple, corn, or bell pepper to make a slightly different dish every time.

    What can I serve with this?

    There are so many ways to serve this recipe, as it goes with many different dishes. While it is delicious on its own with a side of tortilla chips, this dip is also perfect with birria tacos, chicken fajitas, chicken enchiladas, fish tacos, carnitas, and more.

    If you love this recipe try these out!

    • An overhead shot pineapple salsa in a bowl

      Pineapple Salsa

    • An overhead shot of a bowl of guacamole with tortilla chips at the side

      Guacamole

    • A bowl of chicken tortilla soup in front of a dutch oven with more soup.

      Chicken Tortilla Soup

    • An overhead shot of enchilada sauce in a bowl

      Enchilada Sauce

    • A plate with two empanadas by a plate with more.

      Empanadas

    If you’ve tried this recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

    Overhead view of a bowl of pico de gallo with various ingredients scattered around.
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    5 from 1 vote

    Pico de Gallo

    Fresh and delicious, this Pico de Gallo recipe comes together quickly and easily! All you need are a few simple ingredients and a couple of minutes to make this delicious dish.
    Course Side Dish
    Cuisine Mexican
    Prep Time 10 minutes
    Resting Time 30 minutes
    Total Time 40 minutes
    Servings 6 servings
    Calories 23kcal
    Author John Kanell

    Equipment

    • mixing bowl
    • Knife

    Ingredients

    • 1 pound red tomatoes about 3 tomatoes/450g
    • ½ large white onion
    • 1 jalapeno or serrano pepper
    • 1 lime
    • ¼ cup chopped fresh cilantro
    • salt to taste

    Instructions

    • Dice the tomato and onion and add to a medium bowl. Seed and mince the jalapeño and add to the bowl. Zest the lime and squeeze the juice over the tomato mixture. Add the chopped cilantro and stir to combine.
    • Add salt, to taste. Cover and let the mixture sit for at least 30 minutes before serving, or refrigerate in an airtight container for up to 4 days.

    Notes

    • When dicing the tomatoes, make sure you are using the firm flesh of the tomatoes and not the seedy pulp. This will keep the salsa fresca from being watery.
    • If serving this recipe a few days after preparing it, you may have to transfer the ingredients into a new bowl with a slotted spoon or drain the bowl. The longer the ingredients sit, the more liquid the diced tomatoes release, so it might become watery.
    • Don’t skip letting the mixture sit for at least 30 minutes! As the mixture sits and marinates, the salt draws out the tomatoes’ flavor and helps tone down the bite from the raw onion.
    • Make sure you chop everything finely to ensure that every bite has a mixture of all the ingredients.
    • Did you know that the ribs and seeds of jalapeno carry the most heat? Removing them before adding the jalapeno to your dish keeps it from being overly spicy. Also, wearing gloves will help keep your hands from burning from the jalapeno.

    Nutrition

    Calories: 23kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 102mg | Potassium: 218mg | Fiber: 2g | Sugar: 3g | Vitamin A: 706IU | Vitamin C: 17mg | Calcium: 15mg | Iron: 1mg
    *Nutrition Disclaimer
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    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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