Also known as Salsa Fresca, it goes great on burritos, tacos, enchilada, chips, salads, and more. Here’s an easy ten-minute recipe! Pico De Gallo is one of the most made and liked condiment in my home. My girls absolutely adore it and are ‘pros’ at making this salsa now!
It’s such a simple and delightful dip to make, which doubles up as a dip as well as a topping. It was about time I shared our favorite way to make it with you all!
What is Pico De Gallo
Pronounced ‘peeko-de-guy-o’, this is one of the most popular condiments in Mexican cuisine.
It is a simple and quick salad made with raw chopped (not blended) tomatoes, onion, chili peppers (jalapeño or serrano), chopped cilantro and dressed with freshly squeezed lime juice and salt.
It is commonly topped on tacos, tostadas, chimichanga, enchilada, or simply scooped up with tortilla chips!
Pico De Gallo Ingredients
Six ingredients are all you need to make this delicious condiment:
Tomatoes- I like to use fresh Roma or plum tomatoes. I remove the seeds to reduce the liquid content and add a more robust tomato flavor. Even cherry or grape tomatoes work great in this recipe. I wouldn’t recommend canned tomatoes.
Onion- I prefer red onion, but yellow or white onion will work as well. Finely chopping the onion is key to a good pico de gallo.
Jalapeno or serrano pepper- whichever you have on hand. I prefer a medium spicy level, so remove the seeds and ribs, but if you like your salsa spicy, leave them intact, and chop everything finely. I either use 1 Jalapeno or 2 serranos in this recipe.
If you’re making this for kids, you can substitute the chili peppers with an equal quantity of finely chopped green bell peppers.
Cilantro- freshly chopped. I include mostly leaves along with a few tender green stems.
Fresh lime juice- from a ripe and juicy lime. Gently press the lime and if it has a slight give, that’s your lime!
Salt to taste- a little goes a long way here. Add in increments and adjust to taste.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make Pico De Gallo From Scratch
This delicious salsa doesn’t need any fancy tools or gadgets. A cutting board, a sharp knife (preferably serrated), and a mixing bowl are all you need to make it in less than 10 minutes.
Here are the step-by-step instructions on how I make it:
Step 1: Finely chop onions and add to a mixing bowl. Remove the seeds and ribs of the pepper and chop it finely (leave intact for a spicier salsa). Add to the bowl.
Step 2: Squeeze in lime and add ¼ teaspoon salt and mix. Let it sit while you chop tomatoes.
Tip: Allowing the onions to marinate in lime juice and salt, softens their sharp taste and takes away any bitterness
Step 3: Slice the tomato and remove the seeds. Chop the tomatoes, slightly bigger than the onions, and add them to the bowl.
Tip: Removing the seeds, reduces the liquid content and adds a more tomatoey flavor.
Step 4: Finely chop cilantro, add to the bowl, and toss everything together. Check for seasoning and adjust salt and lime to taste. Pico De Gallo is ready!
What to Serve this Salsa with
This delicious relish can be scooped up with tortilla chips or topped over any Mexican-inspired or spiced dish. Here are some favorites in our home:
Bean BurritoCarnitasFish TacosMexican RiceCreamy black beansBurrito BowlQuesadillas
How to Store
For best results, this salsa is best served immediately, since the longer it sits, the more liquid it releases, which dilutes its flavor. But if you have leftovers, store them in an air-tight glass container in the refrigerator for 2-3 days.
If you want to prepare this ahead of time for a party, chop tomatoes, onions, and jalapenos and store them together.
Store chopped cilantro in a separate container. Combine everything with lime and salt 10 minutes before serving.
Recipe Tips & Notes
Spiciness: You can customize the spiciness of this salsa. To make it mild, remove the seeds and ribs of chili pepper. Leave them intact or partially remove them to make them spicy.Non-Spicy Pico De Gallo: You can substitute the chili peppers with an equal quantity of finely chopped green bell peppers. Order of chopping: The order of chopping ingredients is totally up to you, but allowing the onions and chili to marinade in lime juice and salt while you chop tomatoes, softens their sharp taste and takes away any bitterness.Best tomato for pico: Fresh Roma or plum tomatoes work great in this recipe. Even cherry or grape tomatoes work great in this recipe. Any ripe, but firm tomato can work if you remove the seeds. Removing the seeds reduces the liquid content and adds a more tomatoey flavor. I wouldn’t recommend using canned tomatoes.Best results: For best results, this salsa is best served immediately, since the longer it sits, the more liquid it releases, which dilutes the flavor. Storing leftovers: Store leftovers in an air-tight glass container in the refrigerator for 2-3 days.Making ahead: Chop tomatoes, onions, and jalapeno and store together. Store chopped cilantro in a separate container. Combine everything with lime and salt 10 minutes before serving.
Delicious DIPS from my Kitchen
These recipes are part of Condiments & Sauces Recipe collection:
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