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 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 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 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?
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.
Ingredients
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.
As for the onions, 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!
- Tomatoes
- Onions
- Jalapeños
- Cilantro
- Lime juice
- Kosher salt
Instructions
- 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.
Adjusting 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 to eat it
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. These are some of our favorite recipes to pair it with!
- Creamy Chicken Enchiladas
- Guacamole
- Chicken Fajita Salad
- Baja Fish Tacos
- Loaded Chicken Quesadillas
- Quinoa Taco Bowls
- Shrimp Tacos
Related recipes
- Bell Pepper Salsa
- Easy Fruit Salsa
- Strawberry Avocado Salsa
- Blender Salsa
- Fresh Peach Salsa
- Queso Dip
Pico de Gallo
Ingredients
- 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
Instructions
- Combine all ingredients in a small bowl.
- Mix well; serve as desired.
Nutrition
This will be a summer staple at my house. I wish I had a big bowl of it right now!
This and a bag of chips would be all I would need for dinner! Looks fantastic!!
This looks so crisp and refreshing! Will be great in my Cobb salad for lunch and for Cinco de Mayo; yum!
My family LOVES this recipe, thank you!!!
Just fyi, if you like a milder (less hot) mixture, use a round tipped jalapeno. The more pointy tipped, the hotter. Also, remove seeds and membrane, as recipe recommends.
I also make this mixture without the tomato, add a little vinegar & garlic & store in a rubber sealed glass container. It will keep over 2 weeks + in fridge.
I keep it in on hand to use in potato salad, tuna & chicken salad, omelets, dips, barbque, baked potatoes – just about anything you can think of.
Wow! I want to dig into this right now!
This is seriously making me hungry!
It is better to eat with Taco!
Hi Cathy! I really love to cook your recipes. Thank you for sharing an incredible and tasty food. This Pico De Gallo is new to me and will try to cook it.
This dish has become my new go to!
These were delicious! Big hit! Thanks
Wow, this looks so delicious!