Best Pico De Gallo Recipe
- By Amy Dong
- Published Jul. 8, 2024
- Updated Jul. 10, 2024
This Best Pico de Gallo recipe is both simple and delicious. This fresh tomato salsa uses few ingredients and tastes amazing over tacos, burritos, enchiladas, salads, and chips!
In This Article
Pico de Gallo vs. Salsa
Pico de Gallo is basically a pure and simple form of Mexican salsa that consists of 5 ingredients: fresh tomatoes, chopped cilantro, chopped onions, diced jalapeño (or serrano,) and freshly squeezed lime juice.
The main difference between Pico de Gallo and other salsas like this blender version is that many salsas contain plenty of liquid. Pico de Gallo, on the other hand, is simply chopped and left chunky as-is.
Why This Recipe Stands Out
Let’s talk about why you need to make this Pico:
- Bold Flavors: This classic Mexican dip is fresh, zesty, and has all the bold flavors you’ll find in your favorite Tex-Mex restaurant!
- Fresh Ingredients: This recipe uses simple ingredients for that fresh flavor!
- Versatile: It’s the easiest, most delicious way to make your favorite party dishes explode with flavor. A lot like our Restaurant-Style Blender Salsa.
- Super Easy: This Pico is a wash, chop, and mix kind of deal. No cooking required, just like our 5-Minute Guacamole recipe.
Key Recipe Ingredients
- Sweet Cherry Tomatoes – We recommend using sweet cherry tomatoes for their irresistible flavor and crisp, juicy texture.
- Sweet White or Red Onion – They add a classic flavor and a bit of sweetness. However, red onions work just as well and add a pop of pretty purple to the mix.
- Freshly Chopped Cilantro Leaves – These are a must for that classic, vibrant flavor. You can also include the chopped stems for extra cilantro flavor in your pico!
- Fresh Lime Juice – We squeeze a large lime for its tangy, citrusy juice.
- Fresh Jalapeño Peppers – These add a nice kick to the pico. We recommend using gloves to remove the seeds before dicing the peppers for a milder heat.
SUBSTITUTIONS AND VARIATIONS
Here are a few of our favorite variations and substitutions to make this recipe your own:
- Tomatoes: While we used sweet cherry tomatoes, you can use any variety of tomatoes. If you prefer a milder flavor, try using Roma tomatoes.
- Fruit: If you’re a fan of Fresh Fruit Salsas, try adding diced mangoes or pineapple for your next summer gatherings.
- Herbs: Cilantro adds a fresh, classic flavor, but you can substitute it with parsley if you’re not a cilantro person.
STEP-BY-STEP RECIPE INSTRUCTIONS
- In a bowl, combine all ingredients and gently fold them together.
- Cover, chill, and serve within a couple of hours.
For full list of ingredients and instructions, see recipe card below.
HOW TO PREP AHEAD
Take a look at our best prep-ahead strategies for this recipe:
- Chop Ahead: You can chop all the ingredients for this pico ahead of time. Store the chopped tomatoes, onions, and cilantro in separate airtight containers in the fridge for up to 2 days.
What to serve with Pico de Gallo
Mexican and Tex-Mex Dishes
- Pico is a must-have for any Mexican or Tex-Mex dinner. It goes great with tacos, like Crispy Baja Fish Tacos with Creamy Lime Sauce.
- It also goes great with all variations of burritos, and all kinds of bowls, like chipotle chicken burrito bowls.
- We also devour it with enchiladas or Healthy Creamy Chicken Enchilada Bake.
Salad and Chips
- Pico adds so much flavor to a salad. It’s a great way to add a lot of flavor without adding a lot of calories.
- Of course, the classic way to serve pico is with tortilla chips. Serve it alongside other tasty dips such as Restaurant Style Salsa or Black Bean Corn Salsa.
On Top of Everything
- We love putting pico on top of just about anything. It’s a great way to add some fresh, bright flavor to your favorite dishes. Try it on top of some grilled chicken breast and you’ll know what we mean!
Commonly Asked Questions
Cherry tomatoes are the best type of tomatoes for pico. These small, sweet tomatoes provide the perfect burst of flavor in every bite.
While you don’t have to, we recommend removing the seeds from the jalapeños if you prefer a milder pico. The seeds and the white membranes inside the jalapeños are the spiciest parts. If you like it hot, you can leave them in.
Pico can last in the fridge for up to 3 days. After that, the tomatoes and onions start to break down and it becomes too watery. So, it’s best to consume it within a couple of hours for the freshest flavor.
Did you make this?
Please give us a rating and comment below. We love hearing from you!
Best Pico De Gallo Recipe {Fresh Tomato Salsa}
Ingredients
- 1 pint cherry tomatoes, diced
- 1 small white onion, sweet, or red onion, about 1 cup diced
- 1 cup cilantro leaves, freshly chopped
- 1 large lime, juiced
- 1-2 whole jalapeño peppers, fresh, seeded and chopped
- 1 tsp kosher salt
Instructions
- In a medium bowl, gently fold all ingredients together until well incorporated. Cover, chill, and serve within a couple of hours.
Notes
- For a milder pico, remove the seeds and membrane from the jalapeño before chopping. If you like it spicy, leave some seeds.
- Freshly squeezed lime juice is a must for the best flavor. It’s worth the effort, we promise!
- Love cilantro? Feel free to add more to suit your tastes. If you’re not a fan, you can reduce the amount or even leave it out.
- Pico is best served fresh, but you can make it ahead. Just hold off on adding salt until you’re ready to serve, as it can make the tomatoes a bit watery if added too early.
- Zesting the lime before juicing is a great way to use the whole fruit and add an extra pop of citrus flavor.
Nutrition (per serving)
More to Cook and eat
- Mango Black Bean Salsa Dip– it’s zesty, slightly sweet, and unbelievably refreshing. You may never go back to “regular” salsa again.
- Restaurant Style Salsa – ever wondered how restaurants make their salsas just-so? Here’s the secret.
- Chunky Salsa with Corn – this super satisfying chunky salsa is perfection with tortilla chips or paired with your favorite Mexican meal.
- Crock Pot Salsa Chicken – Healthy, flavorful and supremely tender chicken, all easily done in the Crock Pot.