by Olena

Pico de Gallo

by Olena

5 from 4 reviews

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!

Pico de Gallo

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 with tortilla chips

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.

tomato, onion, cilantro, jalapeno chopped in a bowl and towel near by

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

Pico de Gallo ingredients

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.

homemade Pico de Gallo in a bowl with a spoon

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!

chicken quesadillas, Pico de Gallo and yogurt on a plate

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

Pico de Gallo recipe

Print

Favorite Pico de Gallo

pico de gallo recipe

5 from 4 reviews

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.

  • Author: Olena of ifoodreal.com
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 10 servings 1x
  • Category: Appetizer
  • Method: Chop
  • Cuisine: Mexican
Scale

Ingredients

  • 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

Instructions

  1. 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!
  2. 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.
  3. 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.
  4. 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.

Notes

  • 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.

 Did you make this recipe? Please give it a star rating in the comments.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

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