Pico de Gallo is an easy and fresh 5 ingredient dip. It can be served with chips, tacos or fajitas or even on top of chicken or fish.
Pico de Gallo salsa is so tasty and juicy, you won’t be able to get enough!
What Is Pico de Gallo?
Pico de Gallo is a Mexican salsa recipe. It is also called “salsa fresca” or “salsa cruda”. It literally means “rooster’s beak” because it is eaten pinched between the thumb and forefinger.
But Pico de Gallo is not like the thin, cooked salsa most of us get in jars from the supermarket shelves. It is a fresh, juicy combination of chunky chopped tomatoes, onions, cilantro and peppers!
Pico de Gallo Recipe
August is the time of year when gardens are bursting with ripe tomatoes. This makes the end of summer the perfect time to make my homemade Pico de Gallo recipe.
Ingredients for Pico de Gallo
- Tomatoes: The best tomatoes to use are fresh and ripe tomatoes. In summer, use field, beefsteak or roma tomatoes.
- Onions: I prefer to use white onion (and a lot!)
- Traditional Mexican Flavors: cilantro and jalapeno peppers, of course!
- Lime juice: Totally optional and to taste. I, personally, love pico de gallo without limes. Make sure to use fresh limes and not bottled lime juice.
- Salt and pepper
How to Make Pico de Gallo
Make sure to use a well sharpened knife to dice fruit and veggies for the best Pico de Gallo.
There is nothing worse than using a dull knife to cut through thin tomato skins and ending up with mushy pico.
- Dice tomatoes, onion and cilantro: The key is to have the patience to chop everything into small pieces. I do not seed tomatoes (I don’t have time for that!!!)
- Mince jalapenos: I usually remove all of the jalapeno seeds. The seeds are what make the pepper spicy. I recommend starting with a few seeds and adding more, if desired.
- Add salt and pepper: I only add 1/2 tsp salt, especially if I am serving pico with chips. Chips are salty enough! Freshly ground black pepper is a must.
- Combine all ingredients in a bowl: Refrigerate until you are ready to serve.
What to Serve with Pico de Gallo
When it comes to serving pico de gallo, the sky is the limit. Fresh salsa goes well with anything, if you ask me. Mexican food is so delicious!
- Tortilla Chips: Of course!
- Quesadillas: With chicken quesadillas or vegetarian quesadillas.
- Meat: On top of grilled chicken or salmon.
- Tacos: With fish or shrimp tacos.
How to Store Pico de Gallo
Store: In an airtight container, pico de gallo will last 2-3 days refrigerated. You will see more juices at the bottom of the bowl with each day, but it’s OK. We just scoop the veggies with chips and drain or drink juices.
More Fresh Salsa Recipes
Favorite Pico de Gallo
- 2 lbs ripe tomatoes diced
- 1 large white or yellow onion
- 1/4 cup cilantro finely chopped
- 1 jalapeño seeded and minced
- 1/2 tsp salt
- Ground black pepper to taste
- Lime juice optional, to taste
- Dice tomatoes, onion and finely chop cilantro; add to a large bowl. The key is to have the patience to chop everything into small pieces. I do not seed tomatoes - I don't have time for that!
- Mince jalapenos and add to the bowl. I usually remove all of the jalapeno seeds. The seeds are what make the pepper spicy. I recommend starting with a few seeds and adding more, if desired.
- I add only 1/2 tsp salt and black pepper to taste. If serving with chips, you will find that is enough as chips are usually very salty. You can always add more later, especially if you top meats or fish with salsa.
- Add lime juice (optional). Then stir everything and enjoy. Salsa tastes better when you refrigerate it for 15 minutes.
Store: Refrigerate covered for up to 2-3 days. You will see more juices at the bottom of the bowl with each day, but it's OK. We just scoop the veggies with chips and drain or drink juices.
- The best tomatoes to make homemade pico are fresh and ripe tomatoes. In the summer, use field, beefsteak or roma tomatoes. In the winter when you are craving a bit of summer, buy tomatoes on the vine. They cost more but are so worth it.
- Always use a sharp knife. You will end up with mushy pico de gallo if you are dicing through thin tomato skins with a dull knife.
- I usually remove all of the jalapeno seeds. The seeds are what make the pepper spicy. I recommend starting with a few seeds and adding more, if desired.
- I only add a little bit of salt to my pico de gallo. I find chips (which I usually have with my salsa) are usually very salty. You can always add more salt later. Especially if you top meats or fish with salsa.
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