Name: Easy Pico de Gallo Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Mexican
Ingredients: 2 cups tomatoes (grape or roma tomatoes preferred), diced; 1/2 cup diced yellow onion (about 1/2 large onion); 1 serrano or jalapeno pepper, stem removed, seeded and diced; 1/2 cup chopped cilantro (about 1/2 bunch); 1/2 lime, juiced; 1/4 tsp salt

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Introduction

Pico de Gallo is a fresh, tangy salsa that’s perfect for adding a burst of flavor to any meal. Made from simple ingredients like tomatoes, onions, and peppers, this easy recipe is a staple in Mexican cuisine and a great companion for chips or tacos.

A close-up view of a woman's hand holding a triangular tortilla chip topped with finely chopped red tomatoes and green herbs. Below, out of focus, there is a white bowl filled with a fresh salsa mixture of diced red tomatoes and green herbs. The background shows blurred fresh lime cut in half and some green leafy herbs, all set on a white marbled surface. The scene is bright and colorful, focusing on the fresh ingredients and the chip with salsa. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups tomatoes (grape or roma tomatoes preferred)
1/2 cup diced yellow onion (about 1/2 large onion)
1 serrano or jalapeño pepper
1/2 cup chopped cilantro (about 1/2 bunch)
1/4 tsp salt
1/2 lime (juiced)

Instructions

Step 1: Dice the tomatoes, onion, and cilantro into small pieces. Wash the jalapeño pepper, remove the stem, seeds, and ribs, then dice it finely.
Step 2: In a medium bowl, combine the diced onion, pepper, and lime juice. Mix well to let the flavors meld together.
Step 3: Stir in the diced tomatoes and chopped cilantro. Season with salt to taste and mix gently.
Step 4: Let the Pico de Gallo chill for at least 10 minutes to allow the flavors to blend. Serve with chips or as a topping for your favorite Mexican dishes.

Tips & Variations

For a milder salsa, use fewer or deseeded peppers. To add a smoky note, try adding a bit of smoked paprika or char the tomatoes slightly before dicing.
Substitute lime juice with lemon juice for a different citrus twist.
Feel free to add diced avocado or cucumber for extra texture and freshness.

Storage

Store Pico de Gallo in an airtight container in the refrigerator for up to 2 days. It is best enjoyed fresh, but you can re-stir before serving. Avoid freezing as it will change the texture of the tomatoes and cilantro.

How to Serve

A close-up of a white triangular chip held by a woman's hand at the right side of the image, topped with fresh diced red tomatoes, small pieces of white onion, and chopped green cilantro leaves. In the background, there is a white bowl filled with a colorful salsa mixture with the same ingredients, sitting on a white marbled surface. Blurred slices of lime, a tomato, and a green pepper are scattered around the bowl. The scene is bright and fresh, focusing on the vibrant colors of the salsa. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Pico de Gallo less spicy?

Yes, simply remove the seeds and ribs from the jalapeño or serrano pepper before dicing, or use a milder pepper like a poblano to reduce the heat.

What can I serve Pico de Gallo with?

Pico de Gallo pairs wonderfully with tortilla chips, tacos, grilled meats, scrambled eggs, or as a fresh topping on salads and rice bowls.