Salsa, move out of the way! It’s time for Pico de Gallo to shine. Made with just a handful of simple ingredients, this chop-and-mix recipe is your newest favorite. Perfect for chips, tacos, pitas, nachos, burritos, and so much more. Check out my tips and tricks for making your perfect variation!
Pico de Gallo has always been one of my favorite dips. I almost always choose it over salsa every time. Nothing compares to those beautiful, fresh flavors! The chopping can feel a little bit tedious, but once you’re done, that’s IT! Mix it up and serve.
This is one of the most simple but surprisingly impressive recipes to keep in your arsenal for serving a crowd. Just trust me on this one- set out a bowl with some tortilla chips for your next set of guests and watch the entire thing disappear in no time at all.
Ingredients
- Tomatoes – Roma, aka plum, tomatoes are best for pico de gallo. Honestly, any tomato will work, but it’s best to find something with great flavor that is firm enough to hold up.
- Onion – White onion is traditional. Use any type you like best! If you aren’t a fan of a strong onion flavor, you can even use sliced green onion/scallion.
- Jalapeño – As many or few as you want. Not a fan of spice at all? Leave them out! If you’re a bit of a pepper head, you can try spicier peppers like some habanero.
- Cilantro – Fresh. Always fresh! Dried won’t be the same. This is another ingredient you can leave out if you’re not a fan. I know some people really don’t like cilantro, and that’s totally fine!
- Lime – This is what ties the whole package together. You can use lemon juice if completely necessary, but the flavor of lime is king.
- Salt & pepper – Season to taste. Keep in mind the salt will pull moisture from your veggies, so if you’re making the pico ahead you can leave the salt out until serving so you don’t end up with a puddle at the bottom of the bowl.
How to make pico de gallo
- Combine all the ingredients in a bowl and mix well. Taste for seasoning and adjust the salt and pepper as needed. Enjoy right away, or set in the fridge covered until ready to serve.
That’s right. This recipe is ONE step! Mix ‘n’ serve. It’s also ridiculously easy to customize. Give it a taste after you mix everything together. Toss in some more jalapeño for heat, lime for acid, onion for big flavor, or cilantro for herbaceousness.
FAQ
Roma, aka plum, tomatoes are always your best bet for pico de gallo or salsa. They have awesome flavor, and they’re firm enough to hold up without turning into mush. While you can use any type of tomato you’d like, keep in mind if you’re using something like beefsteak tomatoes, the recipe may come out tasting a little bland.
What a versatile recipe this is! Try mango, pomegranate seeds, pineapple, corn, avocado, bell pepper, cucumber. There are so many fresh additions you can have, sweet or salty.
Yes you can! I would make my pico de gallo 1-2 days in advance. This is, after all, a recipe best served fresh. I find that keeping my pico in the fridge too long will draw out too much moisture from the veggies and soften them too much for my liking.
Try your pico de gallo with tortilla chips, pitas, on tacos, burritos, tossed with rice, mixed into a salad, or piled high on nachos.
Tips for making perfect pico de gallo
- I likve to give my pico a good 15-20 minutes to sit before I dig in. This allows the flavors to really intensify and marry.
- Size matters! Some people prefer a finely diced pico, some prefer larger pieces. I like to stay somewhere in the middle. Bigger pieces work better as a dip, smaller pieces work better for tacos. Use your discretion.
- This recipe is so very customizable. Everyone has different tastes! You can use more or less of any of the ingredients listed. Take some out, substitute other produce. Make this pico your own!
How to store pico de gallo
Transfer leftovers to an airtight container and store your pico de gallo in the fridge. While it can last up to 4 days, it’s best to enjoy it within 1-2 days. This is because salt will draw out a lot of the moisture from the veggies. This will soften the tomatoes quite a lot, and leave liquid in the bottom of the bowl.
I don’t recommend storing pico de gallo in the freezer. Your veggies will thaw into a bit of a mush.
Did you love this fresh recipe? Try these:
Pico de Gallo Recipe
Ingredients
- 4 roma tomatoes seeded and diced
- 1 small white onion diced
- 2 jalapeño peppers seeded and diced
- 1/4 cup cilantro freshly chopped
- 2 tbsp lime juice
- 1/2 tsp salt or to taste
- 1/4 tsp pepper or to taste
Instructions
- Combine all the ingredients in a bowl and mix well. Taste for seasoning and adjust the salt and pepper as needed. Enjoy right away, or set in the fridge covered until ready to serve.
Notes
Nutrition
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