Fresh and simple Pico De Gallo is the perfect salsa for hot summer days. Easy to make with just a few ingredients enlivening all your Mexican favorites. Video. Plus 45 Fresh & Tasty Mexican Recipes to inspire you!
Take notice of what light does- to everything.
Tess Guinery
I can’t get enough of this Pico de Gallo Salsa! I crave the juicy fresh flavors, especially on these glorious warm summer days. Fresh ripe tomatoes, onions, jalapenos, cilantro, and lime juice- all come together in perfect harmony. This recipe has a secret ingredient that adds addicting depth and smokiness; chipotle peppers! There is not a lot that doesn’t go with this refreshing fresh tomato salsa!
Pico de Gallo is a classic Mexican salsa that translates to the “peck of the rooster” referring to the hot spice biting your tongue. Some jalapeños are spicier than others so you’ll want to taste as you go and adjust to your level of heat tolerance.
how to make Pico de Gallo | 45-Sec Video
Table of Contents
.
Expert Tips!
- Use the ripest tomatoes available. Here we’ve used grape tomatoes because they are usually the first in the season to ripen. If you prefer fewer seeds, meatier tomatoes such as Roma’s or sauce tomatoes are good. But any flavorful ripe tomato will do. (If you want a less juicy pico de Gallo; set your tomatoes in a colander to drain as you chop).
- Dice your onions, jalapeño, and cilantro in small similar-sized pieces. You will get more flavor distribution per bite.
- Use a sharp knife! It will make this all soooo much easier!
Ingredients in Pico De Gallo
Ingredient Notes
- Tomatoes– ripe full-flavored tomatoes are best. We have found the organic grape tomatoes to have good ripe flavor.
- White onion– a little more mild than yellow or red.
- Jalapeño– they always vary in heat so adjust to taste.
- Chipotle pepper- add such a nice smokey depth!
- Cilantro– some of the stems are fine chopped up, they have great juicy flavor.
See the recipe card below for a full list of ingredients and measurements.
How to make Pico de Gallo (Instructions)
Step one: Dice onion and jalapeño nice and small. Mince garlic. Place in bowl.
Step two: Cut tomatoes in small chunks and finely chop cilantro.
Step three: Add lime, chipotle, cumin, and coriander to the diced onion bowl.
Step four: Add tomatoes and cilantro. Mix it all together and serve!
This fresh tomato salsa is best served within a few hours of making.
Pico de Gallo FAQS
In pico de Gallo everything is fresh and is best eaten within a day. Salsa can be made with canned tomatoes and will last longer in the fridge.
It depends on how much pepper you put in. Some jalapeños have more heat then others.
Peek-oh day guy-oh. It translates to the “peck of the rooster” referring to the hot spice biting your tongue.
What to serve with Pico de Gallo!
- Crispy Jackfruit Carnitas Recipe
- Simple Chicken Enchiladas
- Oven-Baked Frittata with Veggies
- Tortilla Chips!
Enjoy!
Love this recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card.
Print
Pico De Gallo
- Prep Time: 20
- Total Time: 20 minutes
- Yield: 2 1/2 cups 1x
- Category: Salsa, condiment, appetizer
- Method: Chopped
- Cuisine: Mexican
- Diet: Vegan
Description
Fresh and simple Pico De Gallo is the perfect condiment for hot summer days. Easy to make with just a few ingredients- this fresh Mexican salsa will enliven all your Mexican favorites – delicious on tacos, burritos, enchiladas and eggs, or a simple tasty appetizer served with tortilla chips!
Ingredients
- 1/2 white onion or sweet, (2/3 cups) very finely diced
- 1 small garlic clove, minced
- 1 jalapeno, finely diced
- 1/2 teaspoon sea salt
- 1/4 teaspoon cumin
- 1/4 teaspoon coriander
- juice of one lime, 1/8 cup
- 1 teaspoon chipotle pepper in adobo sauce (optional but so good!)
- 1 1/2 cups tomatoes, use 1-pint grape tomatoes or any flavorful fresh tomatoes (12 ounces), chopped small
- 1 bunch of cilantro (1/2 cup) chopped
Instructions
- Combine together onion, garlic, jalapeno, salt, cumin, coriander, lime juice and chipotle.
- Mix in tomatoes and cilantro.
- Serve!
Notes
Best served within 2 hours of making. Leftovers are still pretty good- refrigerate and eat within 2 days.
Nutrition
- Serving Size:
- Calories: 19
- Sugar: 2.1 g
- Sodium: 197.8 mg
- Fat: 0.2 g
- Saturated Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 0.7 g
- Cholesterol: 0 mg
Shared this with friends this afternoon and then had to share the recipe! Loved by all! Thanks for always providing the perfect recipes.
Really appreciate the review Theresa!
So simple and easy, and delicious! I live in a country where store bought salsa is just not available – I was so grateful to find this recipe!
So happy you enjoyed Amanda!
We loved it, thank you.
I make pico all the time. We Texans love it! This is almost the same recipe that I use, except I don’t add spices and I add one garlic clove minced and I think it really adds a umami flavor. I am going to try it with the spices. Sounds wonderful with a big bowl of tortilla chips!
Oh, and I add a splash of olive oil, too.