This easy Pico de Gallo recipe is a go to for everything from tacos to omelets! Our pico recipe is made with fresh tomatoes, onions, jalapeños, and cilantro.
It's perfect for topping our Chili Lime Tacos, Chili's Steak Fajitas, burritos, or just eating with tortilla chips and guacamole dip.
Why You Will Love This Recipe
A classic Mexican dish, this easy pico de gallo is a snap to make. The ingredients are usually in your fridge, and the recipe can be adjusted to your level of spicy heat!
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Ingredients
Summer is the time to find the best tasting tomatoes. Canning Salsa and Pico de Gallo, Tomato Confit, and Spiced Tomato Jam are all great ways to can or 'put up' any excess tomatoes from your garden also.
- Roma tomatoes is my preference, but any fresh vine ripened tomatoes will be delicious. If they are a bit juicy, just cut them in half and discard the juicy seed interior.
- Yellow or white onion
- Fresh Jalapenos - more or less to suit your level of heat.
- Fresh garlic
- Lime Juice
- Cilantro (optional)
- Salt
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Make Pico de Gallo
This is such an easy, simple recipe, but it's jam packed with flavor. You can make it up at the last minute even.
Chop the veggies
- Chop the tomatoes, onions, jalapenos, garlic, and cilantro up to the level of chunkiness you like best. Adjust the heat with either more or less jalapenos.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Adjust seasoning
- Add the lime juice and salt to taste. Mix everything up well. Serve at room temperature immediately with guacamole and chips, or as a condiment to your favorite Mexican or Latin meal.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Serving Suggestions
Serve with tortilla chips and our easy 4-Ingredient Guacamole for a fabulous crowd pleasing appetizer. Of course, don't forget adding it to your next cheese omelet, on top of a fresh seared steak, or even skillet scallops!
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Substitutions
Pico de gallo makes a great substitute for stewed or diced tomatoes when making Instant Pot Chili or Salsa Chicken Casserole (this was my kid's favorite dinner when they were growing up).
Any type of tomatoes will work, but sometimes fresh just isn't the best flavor option, depending on the time of year. In that case, use a can of either Mild or Spicy Rotel tomatoes. If you don't really want jalapenos in your pico de gallo, you can use canned Mexican flavored diced tomatoes instead.
Variations
There are a million variations on pico de gallo.
- Chipotle - add some ground Chipotle chili powder to your recipe, about ¼ to ½ teaspoon. Not only will it add a bit more heat, but it will also add a nice smoky flavor. Chipotles are actually smoked Jalapenos!
- Cilantro Free - many people have a taste aversion to Cilantro. These super tasters only taste a soapy taste in their mouth. Can you imagine tasting a bar of soap instead of that pungent cilantro flavor?
- Kid friendly - I don't know about your kids, but mine hated chunks of tomato. I had to puree the tomatoes AND onions for them to discover the delights of pico de gallo or salsa!
Equipment
- Molcajete for serving your pico de gallo, queso, salsas, or guacamole in.
- Festive Salsa Bowls lightweight, festive colored 12 oz bowls for your buffet table.
Storage
You can store fresh pico de gallo for up to 5 days in the refrigerator. If you make extra you can either freeze it (but it will have a different texture when defrosted), or you can hot water bath can it for stocking up for later in the year.
Pico de gallo is considered a high acid condiment, but because there is no vinegar or sugar to preserve it, you still need to use Ball's Water Bath Canning method to preserve, or 'put it up'.
Tips for Success
- Choose the ripest, vine ripened tomatoes as possible. Fresh sun drenched, vine ripened tomatoes from a garden have the most flavor.
- Make extra with any surplus tomatoes and water bath can it for the winter.
Frequently Asked Questions
Pico de gallo is a simple mixture of freshly-chopped ingredients. Salsa, on the other hand, almost always involves a food processor to transform the ingredients into a smoother, pureed form of condiment or dip.
Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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📖 Recipe
Easy Pico de Gallo
Equipment
Ingredients
- 6 Roma tomatoes, chopped (any tomatoes will work though)
- ½ onion, chopped
- 2 - 3 Jalapenos, chopped fine (more or less, depending on how spicy you like it)
- 2 cloves of garlic, chopped fine
- 2 limes, juiced
- ¼ cup chopped cilantro (optional)
- Salt to taste
Instructions
- Chop the tomatoes, onion, Jalapenos, garlic, and cilantro. Put in a mixing bowl.6 Roma tomatoes, chopped, ½ onion, chopped, 2 - 3 Jalapenos, chopped fine (more or less, depending on how spicy you like it), 2 cloves of garlic, chopped fine, ¼ cup chopped cilantro (optional)
- Add the lime juice and mix well. Add salt to taste.2 limes, juiced, Salt to taste
- Serve with tortilla chips and guacamole, or as a condiment for tacos, burritos, and other Mexican food.
Notes
- Choose the ripest, vine ripened tomatoes as possible. Fresh sun drenched, vine ripened tomatoes from a garden have the most flavor.
- Make extra with any surplus tomatoes and water bath can it for the winter.
Nutrition
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