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Introducing my Pico de Gallo Sauce, made with tomatoes, onions, jalapeños, cilantro and freshly squeezed lime juice! This easy Mexican pico de gallo salsa will add a burst of freshness to your favorite dishes and makes an irresistible dip for tortilla chips.
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Pico de Gallo Recipe
If you're as big of a fan of pico de gallo as I am, then you know what a difference it makes in a dish. It adds the ultimate finishing touch to tacos, quesadillas, and even a huevos rancheros breakfast, and it's perfect for simply dipping tortilla chips!
Personally, I can't resist the vibrant colors and the burst of fresh flavor that comes with each bite. There is nothing like the anticipation and aroma that builds from chopping the tomatoes, onions, and cilantro, knowing you will have a big bowl of pico de gallo waiting for you!
My mother first learned the recipe from a friend, and after she made it for me for the first time, I knew I would be hooked on it for the rest of my life. It pairs well with everything from milanesa steak to grilled pork chops. You just can't go wrong with pico salsa!
If you're lucky enough to have leftovers, try tossing them into your scrambled eggs in the morning. This is more than just a salsa - it's the perfect condiment for any meal. Give it a try and let me know what you think!
Pico de Gallo Ingredients
- Tomatoes
- Yellow Onion
- Jalapeño
- Cilantro
- Lime Juice
- Salt
- Pepper
How to Make Pico de Gallo
- Wash, dry, and prep tomatoes, onion and jalapeño. Dice everything to roughly the same size pieces.
- Combine all ingredients into a mixing bowl, and squeeze fresh lime juice over the top. Mix ingredients together until they are fully incorporated. Season for salt and pepper to taste.
- Serve with chips, over tacos, etc. immediately, or store in an airtight container in the fridge for up to 3 days!
Pico de Gallo Salsa Add-Ins
- Toss in diced avocados or crumbled cotija cheese on top of your pico for a creamier salsa.
- Swap out the tomatoes for any fruit like mangos, strawberries, peaches, pineapple,or watermelon to make a sweet salsa! My personal favorite: mango peach salsa. Depending on the fruit you use, try using lemon instead of lime.
- Substitute chopped red onion or sliced scallions instead of using a chopped yellow onion. If you're using red onion, make sure to dice it finely.
- Add a crunch to your pico by adding in fresh corn kernels, diced bell peppers or cucumbers!
How to Store Pico de Gallo
To store Pico de Gallo, transfer it to an airtight container and store it in the refrigerator for up to 2-3 days.
The longer pico salsa sits, the more mellow it becomes, so you may want to add additional freshly squeezed lime juice to taste when serving again. You may also need to drain any accumulated juices released from the vegetables, and give it all a good mix afterwards!
Pico de Gallo Recipe Tips
- Chop ingredients uniformly: Chopping your vegetables into bigger pieces is great for tacos or using it as a topping, while finely chopped vegetables are perfect for dips or salsa.
- Remove tomato seeds: Scooping out the seeds and insides of a tomato will help the salsa store better without getting watery or soggy.
- Remove jalapeño seeds: The seeds and white flesh inside of a jalapeño pepper carry most of the heat, so we are going to remove those. You can always add in some seeds later if you like the extra spice! Cut the stems off, then cut the jalapeño in half lengthwise. Scoop out the inside of the pepper with a spoon.
- Ripe ingredients: Ensure you pick fresh and ripe tomatoes, onions, cilantro, and jalapeños. This is so important to your pico salsa!
- Adjust spice level: Most of the spiciness of pico de gallo comes from the jalapeños. If your prefer a milder version, remove any seeds from the pepper before chopping, or use a poblano pepper instead.
- Let it marinate: To truly appreciate all of the best flavors of this salsa, let it rest in the fridge for 24 hours. This allows the lime juice and others flavors to mix together.
- You can also use lemon instead of lime, if it's what you have on hand. Or, you can use a mix of the two!
- Try adding a bit of zest from your lime for extra color and a stronger lime flavor.
Pico de Gallo Recipes FAQ
Pico de gallo sauce is a traditional Mexican salsa or condiment made from fresh ingredients typically consisting of diced tomatoes, onions, jalapeños, cilantro and lime juice. The translation of "pico de gallo" is basically "rooster's beak", believed by some to be because it would be eaten in small amounts by pinching the thumb and index finger together.
While pico de gallo may share similar ingredients to salsa, the preparation and texture are different. Pico de Gallo has a chunky and fresh texture, and salsa often has a smoother consistency. Additionally, salsa can take many forms, while pico de gallo recipes generally always use the same ingredients.
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📖 Recipe
Pico de Gallo Sauce
Equipment
- Mixing bowl
Ingredients
- 4 medium tomatoes diced
- 1 medium yellow onion diced
- 1 jalapeño diced
- 1 cup cilantro finely chopped
- 2 Tablespoons lime juice freshly squeezed
- salt to taste
- pepper to taste
Instructions
- Wash, dry, and chop 4 medium tomatoes, 1 medium yellow onion, 1 cup cilantro, and 1 jalapeño . Dice everything to roughly the same size pieces.4 medium tomatoes, 1 medium yellow onion, 1 jalapeño, 1 cup cilantro
- Combine all ingredients into a mixing bowl and top with freshly squeezed 2 Tablespoons lime juice. Mix ingredients together until they are fully incorporated. Season for salt and pepper to taste.2 Tablespoons lime juice, salt, pepper
- Serve with chips, over tacos, etc. immediately, or store in an airtight container in the fridge for up to 3 days!
Notes
-
- Chop ingredients uniformly: Cut your vegetables into similarly sized pieces.
- Remove tomato seeds: Scoop out tomato seeds to prevent sogginess.
- Adjust spice level: Remove jalapeño seeds to keep the spice level mild, or use a poblano pepper instead.
- Choose fresh and ripe ingredients: Select fresh and ripe tomatoes, onions, cilantro, and jalapeños for the best flavor.
- Let it marinate: Refrigerate your salsa for 24 hours to blend flavors.
- Use lemon or lime: Either fruit can be used for acidity. Consider mixing them for extra complexity.
- Add lime zest: For an extra burst of flavor and color!
Nutrition
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