Home › Recipe List › Appetizers › Pico de Gallo recipe
Posted by Aimee51 comments Published: Apr 19, 2018Last Updated: Aug 20, 2020
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This delicious, easy Pico de Gallo recipe is made from fresh tomatoes, onion, jalapeno, and cilantro, with a touch of salt and lime juice. Fresh, crisp and perfect for scooping with tortilla chips.
Making your own dips and marinades helps you control the flavors you love best. Try our homemade tzatziki next! Or give this easy homemade hummus recipe a try.
Why This Recipe Works
Pico de gallo is a fresh Mexican salsa with lots of chunky texture and the perfect fusion of spicy, zesty, and juicy flavors.
Today’s recipe is easy—you only need 5 fresh ingredients plus a hint of salt.
Making the perfect pico that hits all those flavor notes just right can take a little trial and error at first.
This recipe takes out the guess work. I’m sharing everything I’ve learned about how to make the BEST pico de gallo every time, from how to choose the right tomatoes to how to serve it.
Ingredient Notes
Roma tomatoes are usually best for pico de gallo because they are less watery than other varieties. Whatever tomatoes you use, make sure they are bright red, plump and ripe!
When tomatoes are in season where you live, grab some freshly picked tomatoes from your garden or farmer’s market. The fresher the better for pico de gallo. Heirloom tomatoes, beef steak tomatoes and even cherry tomatoes can be used.
Jalapeños give the pico de gallo its spicy kick. Serrano peppers can be used instead. I used two in this recipe, but you could add more peppers for a spicier pico!
You will also need fresh cilantro, red onion, and a few good squeezes of fresh lime juice bring everything together.
Dice finely. The tomatoes, onions and jalapeños need to be diced into extremely small pieces for the right texture.
Let marinate for an hour before serving. This gives the flavors the chance to mingle and combine for best taste.
Serve with a slotted spoon. The excess juice from the tomatoes will be strained out of the pico so you get the best chunky texture.
Enjoy it fast! Pico de gallo is best eaten within 2-3 days of making it, before the tomatoes and onion soften. It’s not hard to eat all the salsa that quickly because once I start eating it I can’t stop!
Recipe FAQs
Is pico de gallo healthy?
Pico de gallo is a good-for-you topping option, especially compared to many other dips and sauces you’re likely to pair with chips. The plant based salsa is high in vitamins, antioxidants and fiber while remaining low in calories and fat free. A win-win!
Can I use white onion instead of red?
You can use white onion but the flavor will not be the same. White and yellow onions are both sweeter than red, which will affect the taste of the pico. Red onion has a spicy bite and tastes delicious paired with the cooling cilantro and juicy tomatoes.
How do I store pico de gallo?
Pico de gallo should be kept chilled in the refrigerator until you’re ready to enjoy it. Enjoy fresh salsa within 1-2 days of making it for peak flavor and texture.
Love homemade salsa and dip recipes? It’s my thing too….
Watermelon Peach Salsa: the sweet, juicy fruit with the spicy jalapeno and onion is a perfect combo!
Mango Salsa: another great fruit and veggie combo! And the pomegranate in this is amazing!
Fruit Salsa: this fresh fruit salsa is great with cinnamon pita chips. And the hint of mint is spectacular!
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What to serve with Pico de Gallo
Pico de gallo is not only great served with chips, but it also makes a great topping for so many dinners!
This delicious, easy Pico de Gallo recipe is made from fresh tomatoes, onion, jalapeno, and cilantro, with a touch of salt and lime juice! Fresh and crisp!
Cut all tomatoes, onions and jalapenos VERY VERY fine dice. Combine in a bowl with the lime juice, cilantro and the salt.
Mix and taste. If desired add in additional salt. Allow flavors to mingle before serving, for at least an hour.
Notes
Dice finely. The tomatoes, onions and jalapeños need to be diced into extremely small pieces for the right texture.
Let marinate for an hour before serving. This gives the flavors the chance to mingle and combine for best taste.
Serve with a slotted spoon. The excess juice from the tomatoes will be strained out of the pico so you get the best chunky texture.
Enjoy it fast! Pico de gallo is best eaten within 2-3 days of making it, before the tomatoes and onion soften. It's not hard to eat all the salsa that quickly because once I start eating it I can't stop!
You don't want your pico to be too watery, so make sure to remove the seeds from the tomatoes as you dice them. I like to use tomatoes on the vine in my pico. Roma tomatoes and plum tomatoes are good choices too, as they're less juicy than other varieties.
Combine tomatoes, cilantro, red onion, cilantro, jalapeños, lime juice, salt, pepper, and garlic in a large mixing bowl. Pour in vinegar and vegetable oil, and gently mix to combine. Cover and refrigerate for 1 hour before serving.
How long does pico de gallo last? Fresh-made Pico de Gallo should be stored in an airtight container, and it will last up to 3 days in the fridge. Over time, the tomatoes and cilantro will get droopy and lose their freshness.
Make sure not to zest into the pith as this can cause the pico de gallo to become bitter. Sweet cherry tomatoes give this fast pico de gallo an excellent balance of flavors!
Salting and draining diced tomatoes improves their texture, flavor, and color. Opting for smaller varieties, like plum, cherry, or grape tomatoes, gives you more flavorful tomatoes in the off season.
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.
Pico de gallo shouldn't result in any adverse effects for most people, with the exception of those sensitive to FODMAPs. But because pico de gallo consists of acidic and spicy ingredients, it may induce heartburn for some people. It might even aggravate symptoms in people with gastroesophageal reflux disease (GERD).
Identifying when salsa or pico de gallo has gone bad relies on sensory evaluation. They should be discarded if: There is any foul odor, suggesting bacterial or fungal growth. The tomatoes become mushy and the color appears dull.
Pico de Gallo is usually safe to eat within 3 to 5 days when stored properly in the refrigerator. You can use any good quality storage container to store the salsa. To make it last longer, you can core and de seed the tomato you're using for the recipe, and use fresh onion and other ingredients.
With so many vegetables as its ingredients, it's not hard to believe pico de gallo is also full of health benefits. Armed with antibacterial and anti-inflammatory properties, the onions and garlic in the sauce may prevent the hardening of your arteries, fight bacteria and protect against heart disease.
Pico de Gallo won't keep very long in the fridge—probably 24 hours or so. After that, the sugars start to break down and it turns into a soupy mess. So it's best to make it the same day you'll want to serve it, though you certainly could do so several hours before.
Both pico and salsa use chopped vegetables as a base, but pico usually leaves them chopped, while salsa often blends them together or boils them to a different consistency.
Pico de Gallo is a fresh chopped mix of tomato, onion, jalapeño, lime, and cilantro while salsa is a cooked or uncooked blended version of the same ingredients with other variations. Salsa Verde is made with tomatillos instead of tomato.
Depending on the recipe, the ingredients for salsa and pico de gallo can be nearly identical. What sets these two condiments apart is their texture and whether the ingredients are cooked or uncooked.
Translated in Spanish, pico de gallo literally means “beak of rooster.” Some believe this is because it was originally eaten by pinching between the thumb and finger, making the shape of a rooster's beak. Pico de gallo, however, has nothing to do with roosters, or birds in general.
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