Homemade Pico de Gallo

This quick and easy Pico de Gallo recipe is so delicious! It adds so much flavor to so many dishes like fish and grilled chicken as a topping or right by itself on a chip. It only requires six ingredients including tomatoes, red onion, jalapeno,cilantro, lime and salt!

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Oh Pico de Gallo where have you been my entire life? You just blew my socks off. I totally used to buy the premade mix at the grocery store until one day I decided I was going to make it myself and with only six ingredients – tomatoes, peppers, cilantro, onion, lime and salt – it couldn’t have been easier.

Nailed it as in I might have ate my weight in it. I layered on chicken, in salads, on chips, on steak, tacos, you get the idea.

All the things were topped with this delicious mixture including my breakfast sandwich.

Epic.

Another one of my favorite lighter appetizer dip recipes is Texas Caviar!

What’s the difference between Pico de Gallo and Salsa?

Both of these contain similar ingredients, but salsa is more of a sauce and is made with cooked ingredients.

On the other hand pico de gallo contains very little liquid and is made with all fresh, uncooked ingredients.

If you are looking for a salsa recipe make sure to check out our favorite restaurant style salsa.

Ingredients Needed:

• Fresh tomatoes: I prefer Roma tomatoes but really any tomato will work. The key is the freshness of your tomatoes. Avoid bland or watery tomatoes that you find in the wintertime. Grab the dark red tomatoes that actually smell like a tomato. Fresh is key! I take the seeds out of mine. This isn’t required but I think the extra work is worth it.
• Onion: I prefer to use a red onion for a bit of extra sweetness. Traditionally a white onion is standard. You can use either or go crazy and use both!
• Chili Peppers: I use jalapeno peppers which are easy to find in the grocery store. The key is to remove the seeds and membranes for less heat.
• Cilantro: I used a 1/3 c. but taste and add more if you’d like!
• Lime: I used one in this recipe, if you taste it and would like more add it! Pop your lime into the microwave for 30 seconds and it will squeeze easier! Don’t you dare grab a bottle of lime juice. It’s not the same.
• Salt: Don’t skip it. Just don’t. It’s a must have! It draws out the flavors. There’s purpose for having it in this recipe. Add it.

Steps to Prepare

This really doesn’t require a lot of explanation. The key is simple ingredients. The best pico will be made with seasonally ripe ingredients.

Grab your ingredients listed below and combine them all!

I think it’s best if you let this sit in the fridge for at least a hour before enjoying.

In the recipe below I gave you my favorite measurements, but really it’s totally up to you. Taste test it and add more of any ingredient you would like.

Expert Tips!

• Make this recipe even easier by using a chopper to dice everything up except the cilantro. It save so much time.
• Make sure your tomatoes are very ripe. A great option in the winter when fresh, ripe tomatoes are hard to find is using cherry tomatoes.
• Chop all of your ingredients very finely so you can get a little of every ingredient in each bite.
• Let your pico rest for at least 15 minutes before serving, but we prefer about a hour of rest time to really let the flavors meld.
• The tomatoes will release moisture as they sit so serve this with a slotted spoon.
• Did you know it’s also called salsa fresca or salsa cruda?

Make a Mexican Inspired Meal!

• You’ll never make another chicken enchilada after you try this Creamy Chicken Enchiladas!
• If you have pico you need guacamole to pair with it!
• Did someone say Fish Stick Tacos? So simple, easy and delicious!
• Short on time make this skillet Mexican Chicken and Rice.

WATCH THE STEP BY STEP VIDEO FOR THIS RECIPE BELOW:

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Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!

 

5 from 10 votes

Pico de Gallo

This quick and easy is so delicious and adds so much flavor to so many dishes as a topping or right by itself on a chip. It only requires six ingredients!

Prep:15 minutes mins

Total:15 minutes mins

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Ingredients

• ▢ 6 Roma tomatoes seeded and chopped
• ▢ 1 jalapeno deseeded and deveined
• ▢ 1/3 c. cilantro chopped
• ▢ 1/2 red onion finely diced
• ▢ 1 lime juiced
• ▢ 1 tsp salt

Instructions

• Mix all ingredients in mixing bowl until combined. 

  Add all ingredients to a medium bowl and stir together until well-combined. Pour into serving bowl to serve with chips as an appetizer or to add as a topping to other ingredients.
• You can enjoy this right away but it is best if you let it marinate for at least a hour in the refrigerator. 
• Serve with tortilla chips, on tacos, burritos, or anything else you can think of!
  

Tips

• Make this recipe even easier by using a chopper to dice everything up except the cilantro. It save so much time.
• Make sure your tomatoes are very ripe. A great option in the winter when fresh, ripe tomatoes are hard to find is using cherry tomatoes.
• Chop all of your ingredients very finely so you can get a little of every ingredient in each bite.
• Let your pico rest for at least 15 minutes before serving, but we prefer about a hour of rest time to really let the flavors meld.
• The tomatoes will release moisture as they sit so serve this with a slotted spoon.
• Did you know it’s also called salsa fresca or salsa cruda?

Nutrition Information

Calories: 17kcal (1%), Carbohydrates: 4g (1%), Sodium: 316mg (14%), Potassium: 180mg (5%), Fiber: 1g (4%), Sugar: 1g (1%), Vitamin A: 1055IU (21%), Vitamin C: 12.6mg (15%), Calcium: 16mg (2%), Iron: 0.3mg (2%)

© Julie's Eats & Treats ®

We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.