Learn how to make homemade Pico de Gallo in your own kitchen! This pico recipe is loaded with healthy vegetables and so much flavor. All you need is 7 ingredients and 10 minutes. Serve with easy pico de gallo with tacos, burritos, chips, quesadillas, nachos and more!
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Easy Pico de Gallo
Pico de Gallo also known as “Salsa Fresca” is a staple in my house during the summer. I love making this homemade pico de gallo with fresh tomatoes and cilantro straight from my garden!
Pico de gallo, in case you haven’t run into it, is a colorful Mexican condiment made up of fresh tomatoes, cilantro, jalapeno, onions, and lime juice. It is served chopped and not blended like traditional salsa. It’s most commonly used for dipping with chips but is awesome in tacos, nachos, or burritos. And speaking of chips, it goes perfectly with my homemade tortilla chips!
Homemade Pico de Gallo is incredibly easy to throw together. All you have to do is chop up all of the vegetables and mix them together well. I like to make it ahead of time and refrigerate this dip to let all of the flavors come out before serving. It’s tangy, sweet, and salty. I can’t stop digging in once I start!
What is in Pico de Gallo?
- Tomatoes – I prefer to use Roma or plum tomatoes. They both have a firmer texture and hold up better in the salsa. Cherry or grape tomatoes would work fine in this salsa if you have those on hand.
- Onion – Red onion or white onion both work. If the flavor of raw onion is too intense for you soak the onion in water to take the bite out of it.
- Jalapeno – If you do not want it super spicy remove the seeds from the jalapeno or substitute green bell pepper for color. If you like your pico super spicy add two jalapenos or keep the seeds in!
- Cilantro – I love a lot of chopped cilantro in my salsa. It’s such a refreshing flavor!
- Lime Juice – Freshly squeezed lime juice is always best to add a tart kick, and it also keeps the rest of the ingredients fresher for longer.
- Salt and Pepper – Salt is super important in this recipe! It helps to bring out all of the flavors.
How Do You Make Pico de Gallo
It’s so easy! Simply chop up all of your ingredients and toss them together in a medium bowl.
Season with salt and pepper to taste. I like to refrigerate my salsa for 30 minutes before serving to let the flavors develop.
Tips for Success
- Don’t serve it right away! I am always anxious to dig right into this salsa however it is better the longer it sits! I always try to wait at least an hour before serving to let the flavors marinade and blend.
- Serve your homemade pico de gallo with a slotted spoon or drain some of the liquid with a sieve. The tomatoes release a lot of juice and this helps to get rid of some of the extra liquid.
- Use Roma or plum tomatoes as they are firmer and hold up better than cherry tomatoes, although you could use cherry tomatoes if that’s what you have on hand.
- Not a fan of heat? Skip the jalapeño or substitute it for 1/4-1/2 a green bell pepper.
- If the onion is too strong soak it in water to reduce the flavor a little.
How long does Pico De Gallo last?
This Easy Pico de Gallo can be stored in the refrigerator in an airtight container for up to 4 days.
Can you freeze pico de gallo?
I do not recommend freezing pico de gallo. The consistency and taste won’t be the same. The best thing about homemade pico de gallo is how fresh the ingredients are. I recommend always making this fresh if possible. If you are looking to store this salsa I recommend canning instead.
Frequently Asked Questions
- Can I add anything else to this homemade pico de gallo? Yes! Diced avocado, corn, garlic, mango, pineapple, black beans, strawberries, red bell peppers would all be awesome additions to this salsa.
- Is Pico de Gallo actually Mexican? Yes! Pico de Gallo is a Mexican dip (or sauce) containing tomatoes, onion, jalapeno, lime, and cilantro.
- What is the difference between salsa and pico de gallo? The texture is the main difference here. Pico de Gallo is chopped and a little chunky. On the other hand, salsa is blended or crushed with a molcajete.
Ways to use this salsa
- This makes a perfect appetizer alongside guacamole!
- Burrito Bowls
- With homemade tortilla chips for dipping
- On top of Shredded Mexican Beef
- In my Slow Cooker Mexican Chicken
Here are more Mexican recipes to try!
- Shredded Mexican Beef
- Mexican Slow Cooker Stuffed Peppers
- Easy Slow Cooker Mexican Chicken
- Mexican Chicken Rice Bake
- Crispy Slow Cooker Pork Carnitas
Best Pico de Gallo
- 1 1/2 cups tomato, diced
- 1/2 cup red onion, diced
- 1 small jalapeno, minced
- 1 lime, juiced
- 1/4 cup cilantro, chopped
- salt and pepper
- Add tomato, red onion, jalapeno, lime and cilantro to a small bowl. Toss to combine.Season with salt and pepper to taste.
- Allow the homemade pico to sit for 30 minutes to develop flavors / marinade. Serve or refrigerate for up to 4 days! Enjoy!