Easy Pico de Gallo
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Spice up your meals with a vibrant Pico de Gallo! This classic Mexican salsa is bursting with fresh tomatoes, crunchy onions, zesty jalapeños, aromatic cilantro, and a splash of lime juice.
Dive into the vibrant flavors of Pico de Gallo, one of Mexico’s beloved salsas! Also known as “Salsa Fresca” or “Salsa Cruda,” this fresh condiment is a perfect balance of diced tomatoes, onions, zesty lime juice, and fragrant cilantro. For an extra kick, I love to toss in some jalapeños, but if you prefer it milder, feel free to skip the heat!
The beauty of Pico de Gallo is its versatility. Want it sweeter? Add more tomatoes! Craving more spice? Throw in an extra jalapeño or try serrano peppers for an extra punch. Feeling adventurous? We even experimented with peaches for a delightful twist on traditional salsa, and it was a hit!
Perfect for dipping, topping tacos, or brightening up grilled meats, this salsa is sure to elevate any meal. Give it a try and customize it to your liking. What’s your favorite twist on this classic? Let me know in the comments!
Ingredients
For the ingredient measurements and the entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Tomatoes: We like to use Roma tomatoes.
- Onion: White onion is milder, but you can use a yellow onion.
- Jalapeno: 1 jalapeno pepper with seeds and ribs removed.
- Cilantro: We like a lot of cilantro. You can add less or more if desire.
- Lime juice: Fresh lime juice is used to brighten the pico.
- Salt: Add salt to taste.
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Add all the ingredients to a bowl and toss to combine.
- Allow the pico to marinate in the refrigerator for at least 15 minutes for the flavors to meld.
- Pico can be kept in an airtight container in the fridge for up to 4 days.
Tips For Success
- Be sure to allow the pico to rest and marinate. This is key for the best flavor.
- You can change it up by adding bell pepper, onion, or avocado.
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Pico de Gallo
Ingredients
- 1 pound Roma tomatoes, diced
- 1 cup chopped white onion
- 1 jalapeno pepper, seeded and finely minced
- ½ cup chopped cilantro
- 2 tablespoons fresh lime juice
- ½ teaspoon salt
Instructions
- Toss the chopped tomatoes, onion, jalapeno pepper, and cilantro together in a medium bowl.
- Drizzle with lime juice and sprinkle with salt. Stir to combine. Taste and season with more salt if desired.
- For the best flavor, allow the pico de gallo to marinate in the refrigerator for 15 minutes to several hours.
Notes
- Pico de gallo keeps well in the refrigerator, covered, for up to 4 days.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.