Fresh tomatoes, onions, cilantro, and lime come together to create the perfect classic topping for Mexican dishes like tacos or a dip to serve with tortilla chips.
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You'll love this easy pico de gallo recipe. It's the perfect addition to any Mexican dish or your Taco Tuesday menu.
We love to serve it as an appetizer with tortilla chips, or as a topping for our tacos, but it's just as good on eggs for breakfast. Really!
Ingredients
- red onion
- jalapeno (optional)
- roma tomatoes
- lime juice
- fresh cilantro
- kosher salt
Instructions
Here's how to make easy pico de gallo:
- Finely chop your onion, jalapeno, tomatoes, and cilantro.
- Combine lime juice and sea salt (to taste) in a medium-sized serving bowl.
- Add in your chopped ingredients and toss gently with a spoon.
- Let your pico de gallo rest for 15 to 30 minutes before serving so that the flavors combine.
Equipment
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In addition to a cutting board and a good knife, you'll need a mixing bowl and a slotted spoon
Recipe Variations
If you're not a fan of the spiciness of jalapeno, you can leave it out for a milder version, or use green or red bell pepper instead.
On the flip side, you might like to use serrano peppers for a spicier pico de gallo.
Substitute plum tomatoes for the roma tomatoes.
Some people add other ingredients like minced garlic or avocado when making fresh pico de gallo. The choice is up to you!
💭 Frequently Asked Questions
Here are some questions (and answers!) readers often ask about this recipe.
Pico de gallo translates to "rooster's beak" in English. Sounds strange, doesn't it? It's because traditionally, people in Mexico would pinch small amounts of the dip between their thumb and forefinger - which if you think about it, looks like a beak!
Truth be told, it is a type of salsa, but it is prepared a bit differently than what you might consider a traditional salsa recipe. It is less "saucy" than what you might find in a jar at the store. It's also typically made with fresh ingredients - though the ingredients list is similar to your jar of salsa in the fridge - while a traditional salsa can have cooked ingredients like tomatoes or peppers.
You can! The longer it sits, the more the flavors will combine, but I wouldn't make it more than the night before so you avoid it becoming too watery. Salt will draw out the natural liquids in the vegetables, so you'll end up with liquid in the bottom of your bowl and lose some of the fresh texture if you leave it to sit for too long.
It's fine to refrigerate it, but it's best when served fresh.
Serving Suggestions
This tasty combination adds the perfect freshness to any Mexican dish, but I also love to let it shine all by itself with tortilla chips! You can serve it with:
Serving Suggestions
Pico de Gallo is a must-have for any taco bar or cinco de mayo gathering. It's delicious on everything from taco wonton cups and taco stuffed peppers to baja fish tacos and pork carnitas.
Similar Recipes
If you Tex Mex, you'll also want to try these fresh salsa recipes:
Easy Pico de Gallo
Easy Pico de Gallo
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Ingredients
- 1 cup red onion finely chopped
- 1 jalapeno optional
- 1½ lb roma tomatoes chopped
- ¼ cup lime juice
- ½ cup fresh cilantro finely chopped
- ¾ teaspoon kosher salt or more to taste
Instructions
- Finely chop your onion, jalapeno, tomatoes and cilantro.1 cup red onion, 1 jalapeno, 1½ lb roma tomatoes, ½ cup fresh cilantro
- Combine lime juice and salt (to taste) in a medium sized serving bowl.¼ cup lime juice, ¾ teaspoon kosher salt
- Add in your chopped ingredients and toss gently with a slotted spoon.
- Let your pico de gallo rest for 15 to 30 minutes before serving so that the flavors combine.
Equipment
- Slotted spoon
Notes
- If you're not a fan of the spiciness of jalapeno, you can leave it out for a milder version.
- It’s important to let the pico de gallo rest a bit before serving so the flavors marry.
- Serve with your favorite tortilla chips.
Nutrition
Megan says
This pico de gallo recipe is amazing - tastes just like my favorite restaurant!
Angela Paris says
Thank you so much for your sweet comment, Megan, I'm glad you enjoy our pico de gallo recipe!