The BEST Pico de Gallo recipe! This easy recipe is made with just 6 ingredients and is packed with amazing flavor.
Perfect with tortilla chips, tacos, quesadillas, nachos, or any of your favorites…this salsa comes together quickly and is a delicious alternative to store bought salsa.
Whether you’re hosting a Cinco de Mayo party, getting ready for Taco Tuesday, or just looking for a new favorite dip, this Pico de Gallo recipe is sure to become your new go to!
Let’s talk about salsa for a minute…shall we? Do you have a favorite!?
I’m a huge salsa fan, and to be honest, what I love about it most is the variety. There are as many ways to do salsa as you can dream up…and I kinda want to do them all.
From traditional salsa to fruit salsa and everything in between…the sky really is the limit. And if you’re looking for a salsa that’s just like the one at your favorite Mexican restaurant? This Restaurant Style Habanero Salsa looks amazing!
And then there’s Pico de Gallo. And, well, pico de gallo might actually be the best. Because it’s SO fresh and the flavors are SO clean…and no matter when you eat it, it tastes like summer!
And I’m not sure how anything could be better than that.
WHAT IS PICO DE GALLO?
Pico de Gallo is a fresh salsa made from chopped tomato, onion, cilantro, jalapeño peppers, salt, and lime juice. It can be eaten as a salsa or a main ingredient in Mexican recipes. Pico de gallo literally means “rooster’s beak” and was named this way because originally people ate it by pinching pieces between their thumb and forefinger. It is also sometimes known as Salsa Fresca or Salsa Cruda.
WHAT INGREDIENTS ARE IN THIS RECIPE?
- Lime juice
- Kosher salt
HOW DO YOU MAKE PICO DE GALLO?
- Finely chop tomatoes, onions, and cilantro.
- Mince jalapeño (remove seeds as desired).
- Combine chopped veggies in a bowl with lime juice and salt.
- Toss to combine.
WHAT KIND OF TOMATOES DO YOU USE IN THIS RECIPE?
Any fresh tomatoes will work, but since they are the main ingredient in this recipe, I would choose the freshest, most perfectly ripe tomatoes you can find. I used tomatoes on the vine this time, but have also made this recipe with Roma tomatoes and Beefsteak tomatoes. Depending on the number of seeds, you may want to remove some or all of them.
WHAT KIND OF ONIONS DO YOU USE?
I chose to use white onions for their strong, pungent flavor and spice. For a milder flavor, yellow onions work well, and for an additional pop of color, red onions are the obvious choice. In other words, feel free to use your favorite!
HOW CAN YOU ADJUST THE SPICE LEVEL?
The key to adjusting the spice level in Pico de Gallo is the jalapeno. For a spicy salsa, use the entire jalapeno, including the seeds and membrane. For a mild salsa, completely remove all the seeds and membrane. You can also use more than one jalapeno or choose to omit it, altogether.
HOW DO YOU EAT PICO DE GALLO?
The most common way to serve Pico de Gallo is as a salsa with tortilla chips, but it is also delicious on tacos, nachos, burgers, quesadillas, tostadas, on top of grilled chicken or fish, and mixed into guacamole.
WHAT RECIPES GO WELL WITH IT?
- Creamy Chicken Enchiladas
- Chicken Fajita Salad
- Baja Fish Tacos
- Loaded Chicken Quesadillas
- Quinoa Taco Bowls
Here are some other delicious salsa recipes to try!
- 2 c. diced fresh tomatoes
- 2/3 c. diced onion
- 1 jalapeno, minced (*remove seeds & membrane as desired)
- 2/3 c. minced cilantro
- 2 tsp. lime juice
- 1/2 tsp. kosher salt
- Combine all ingredients in a small bowl.
- Mix well; serve as desired.
Amount Per Serving:Calories: 23 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 198mg Carbohydrates: 5g Fiber: 1g Sugar: 3g Protein: 1g