Pico De Gallo is the wonderfully chunky, perfectly spicy, fresh tomato salsa that goes on everything from tacos and nachos to pizza and even on top of your morning scrambled eggs. It's simple to make, so very pretty, and adds a ton of flavor to anything you put it on!
Let's get started!
Jump to:
Pico De Gallo is my favorite salsa ever. I love the texture, the flavor, and all of the wonderful, vibrate colors. If given the choice on a salsa bar this is what I'm choosing. It's absolutely incredible and such a quick and easy thing to add to your next Taco Tuesday lineup. Try this once and you'll be making it all the time!
And, if you're looking for other ideas for your next Mexican food night, I've got you! For a fresh spin on a pico de gallo, you have to try my Peach Salsa. Looking for a healthy take on a taco? Try my Shrimp Taco Bowls! And, for a classic Mexican dish, Carne Guisada along with a fresh Flour Tortilla?! Chef's kiss!
.
Ingredients
The ingredients for pico de gallo are minimal. Who needs a lot of stuff when a simple recipe packs this much flavor? Amiright?! Here's everything you'll need to make it:
- Tomatoes - Use whatever variety you love. If it's off-season, I often lean toward a cherry tomato - I just think they tend to be more consistent in flavor. If it's tomato season, I'll use whatever comes out of my garden. Use the best looking fresh tomatoes you can find.
- Onions - I love a red onion. I think color and flavor are perfect for pico de gallo, but add your favorite variety.
- Jalapeños - For heat. If you like it spicier, leave the seeds and membranes in. If you like it more mild, take them out. Serranos are also a great pepper option.
- Cilantro - I love cilantro and could eat it like a salad. If you don't like it, leave it out. You could add a little fresh parsley or fresh chives and they would both be amazing.
- Limes - You need the acid for this recipe. If you don't have lime, use lemons or a little bit of white wine vinegar.
- Kosher Salt and Fresh Ground Pepper - Basic must-haves. You need plenty of both.
See recipe card for exact quantities.
Equipment
The equipment needed for this simple pico de gallo recipe is stuff I know you have.
You need a cutting board and a sharp chef's knife. Make sure you keep your knives sharp. A dull knife is a easy way to end up in the emergency room. Nobody got time for that!
You'll need a one-cup measuring cup, a mixing bowl, and a spoon. That is it!
Below are some other kitchen essentials I can't live without!
Instructions
Pico De Gallo is not only one of the world's best recipes, it's also one of the most simple. You couldn't mess this one up if you tried.
All you have to do is chop, chop, and mix.
The Prep
I begin by processing the tomatoes. You're probably making this recipe to spoon over the top of something or to devour on a chip, so you need to keep the cuts to a small dice.
Moving on to the onions and peppers. Small dice those as well. Again, if you like it spicy, leave the membranes and seeds in the peppers. If not, remove them.
For the cilantro, make sure you wash it really well. It can be quite sandy and no one wants that in their teeth. Give it a rough chop and don't discard the stems. There is wonderful flavor and texture in cilantro stems. Add them.
The Magic Ratio
My recipe is a simple ratio. You can use a measuring cup, a bowl, or a shovel to make it. It's two parts tomato, one part onion, half a part jalapeño, and a quarter of a part cilantro. This means, you can do two cups tomato, one cup onion, half a cup jalapeño, and a quarter of a cup of cilantro.
Measure out accordingly and add those things to a large mixing bowl. Add the juice of 2 limes, plenty of kosher salt and fresh ground pepper and stir it about. Let it sit for at least an hour so the flavors can marry.
After it sits, taste it and if you think it needs more salt, add some. This pico de gallo recipe can handle plenty of salt so don't be afraid to use it. Just make sure you're using a good kosher salt and not iodized.
Note: If using cherry tomatoes, I don't worry about removing the seeds. However, if I am using anything bigger, I will take the time to remove seeds. This is total personal preference. Do what makes your heart happy.
Substitutions
This pico recipe is definitely one that has some wiggle room with customizations. Have fun with !
- Tomatoes - Tomatoes are a fruit. Therefore, substituting with other fruit is a very natural thing to do. And, you can use so many. Pineapple, mango, peach, and even berries would be phenomenal. Watermelon, honeydew, and even avocado make great salsa. Soft fruits like a banana won't hold up well.
- Cilantro - If cilantro isn't your thing, leave it out. Fresh parsley and chives would be fantastic substitutions. If you're adding fruit to this pico de gallo, mint is a wonderful herb to use.
- Peppers - I love a jalapeño and it's pretty standard for this salsa. However, serranos, habanero are great substitutions. If you're really into heat, ghost peppers are easy to find now. And, if you're not into heat at all, dice up some sweet bell peppers and you'll have an amazing salsa without breaking into a sweat.
Variations
Pico De Gallo is just one of those things you can truly play around with and it will all taste good. Experiment with the spiciness and all the lovely things you can throw in it!
- Spice Level - Do this part exactly how you like. I love the flavor and heat of jalapeño so thats what we use. Serranos and habenero also have great flavor but they are both HOTTTTTTT. Removing seeds and membranes from any pepper will reduce it's heat. Just make sure when you handle said peppers, either use gloves or don't touch anything important on your body for quite sometime. I would know.
- Add-ins - I love this part. You can add things to pico de gallo until the cows come home. Anything from diced avocado, black beans, and corn to cucumber, grilled pineapple, or jicama would be amazing.
- Sweetness - I love a pico with a surprise hit of sweetness, you can add in fresh fruits like watermelon or even strawberries for a fun twist. Likewise, a light drizzle of honey or maple syrup is great - especially if the tomatoes are out of season.
- Garlic - If you love fresh garlic in a salsa, add some. Measure with your heart. You can also used granulated garlic
For another great classic pico recipe, click here or try my easy Salsa Verde Recipe!
Top Tip
Let the pico de gallo sit for at least an hour before enjoying. This will give the salsa plenty of time to let the flavors get together and become nice and tasty! If you have the fortitude, let it sit. Stay strong. The marinating does make this salsa quite juicy. I recommend serving with a slotted spoon!
Storage Instructions
Pico De Gallo needs to be stored in the refrigerator. If kept in an airtight container, it will stay good 3-4 days.
I do not recommend freezing any leftovers.
Frequently Asked Questions?
Is pico de gallo gluten and/or dairy-free?
Both! No need to worry about either dietary concern here!
What are some serving ideas?
The sky is the limit. Serve pico de gallo with:
-Tacos
-Nachos
-Burritos
-Enchiladas
-Quesadillas
-Burgers
-Tortilla Chips
-Spooned onto a warm flour tortilla - this is one of my all-time favorite things on the planet.
You absolutely cannot go wrong with how you enjoy this easy salsa.
Recipe
Pico De Gallo Recipe
Equipment
- food processor optional
Ingredients
- 2 cups fresh tomatoes diced
- 1 cup red onion finely diced
- ½ cup jalapeños finely diced
- ¼ cup cilantro rough chopped with stems
- juice of 2 limes you need about ¼ cup of juice
- kosher salt and fresh ground pepper, to taste
Instructions
- In a medium serving bowl, combine the all the ingredients. Taste for salt. Add some if you think it needs more.
- Let the pico de gallo hang out in the fridge for about an hour to let the flavors marinate.
- Serve and enjoy!
Julia Close says
Love the ratio! This is fantastic and I'll always use this! Great website!