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PICO DE GALLO | How to Make Fresh Pico De Gallo

Today’s recipe is a classic Mexican salsa called Pico de Gallo. It’s refreshing, colorful, and super simple to make. The ingredients are easy to find. I promise you can make this delicious side dish in just 10 minutes!

Freshly made pico de gallo

Salsa Fresca

Pico de gallo is also known as salsa Fresca or fresh salsa, and the best pico de gallo recipes are made with garden-fresh tomatoes, onions, and lime juice. It is a combination of sweet, tangy, and spicy flavors that will make you want to eat them all day long.

Homemade Pico de gallo

What is Pico De Gallo? 

Pico De Gallo is a traditional Mexican salsa that can be served as an accompaniment to a wide range of dishes.

It’s made using tomatoes, onions, jalapenos, fresh cilantro leaves, lime, and salt. There are many variations for this recipe, so feel free to add your own twist with some other ingredients of your choice.

It is a versatile condiment and you can serve it as an appetizer with tortilla chips. It goes well with grilled fish, chicken, tacos, burrito bowls, and more.

Ingredients for making Pico de gallo

Ingredients for making Pico De Gallo

This simple and delicious Pico De Gallo Salsa is made with just 6 ingredients.

  1. Tomatoes: Tomatoes are the main ingredient that gives the salsa its flavor. Use the ripest tomatoes you can find. The key to the perfect pico de gallo is choosing the right tomatoes — you want them firm and ripe. They should be slightly soft but still hold their shape when cut.
  2. Onions: Be sure to dice the onions as finely as possible. Trust me; no one likes to bite into big chunks of onion.
  3. Jalapenos: If you are sensitive to heat you can remove the seeds and membrane of the Jalapenos. to reduce the heat. Add more jalapenos if you love the heat.
  4. Lime: The fresh lime makes all the difference; please don’t skip.
  5. Fresh cilantro: Adds a lovely earthy and floral aroma
  6. Salt: Use to taste

How to make Pico de gallo

Pico de Gallo is made by combining diced tomatoes, onions, cilantro, jalapenos, and a generous squeeze of lime. Then the flavors are allowed to blend at least 20 minutes before eating. The longer it is left alone, the more the flavor will blend.

While the tomatoes marinate in lime and salt, they will release their juice, so use the flesh of the tomatoes rather than the seeds or juices. To serve the salsa, you can use a fork or slotted spoon so that the juices are mostly left behind.

You can make it in 10 minutes if you have the ingredients handy.

Serving

Pico de gallo is traditionally served as an accompaniment to tacos, enchiladas, and other Mexican dishes. Still, it’s also great as a topping for burgers and hot dogs or mixed into eggs at breakfast.

Notes:

  • Choose ripe, flavorful tomatoes because you will need lots of it.
  • The fresh lime makes all the difference; please don’t skip.
  • Be careful when handling fresh chilies; you can use a pair of gloves if you are sensitive.
  • If you are sensitive to heat you can remove the seeds and membrane of the Jalapenos. to reduce the heat.
  • Add more jalapenos if you love the heat!
  • Be sure to dice the onions as finely as possible. Trust me; no one likes to bite into big chunks of onion.
  • If you can’t handle the heat of jalapenos, you can use Anaheim or poblano. While both of these peppers are not traditional, they will still work.

Other Mexican inspired recipes you might like:

Homemade Pico de gallo

PICO DE GALLO | How to Make Fresh Pico De Gallo

Today’s recipe is a classic Mexican salsa called Pico de Gallo. It’s refreshing, colorful, and super simple to make. The ingredients are easy to find. I promise you can make this delicious side dish in just 10 minutes!
5 from 1 vote
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Calories: 218kcal

Ingredients

  • 1 cup red onion finely chopped (about half of a large onion or 1 small one)
  • 1 medium jalapeño or serrano pepper – ribs and seeds removed, finely chopped
  • ¼ cup lime juice
  • ¾ teaspoon salt or add more to taste
  • 6 medium tomatoes ripe red – chopped
  • ½ cup fresh cilantro finely chopped – about 1 bunch

Instructions

  • Combine all the ingredients together. Stir well. Test the flavors and add salt if needed.
  • Allow the mixture to marinate in the refrigerator for at least 20 minutes or several hours for the best flavor. Pico de gallo keeps well in the refrigerator for up to four days, covered.

Notes

  • Choose ripe, flavorful tomatoes because you will need lots of them.
  • Be careful when handling fresh chilies; you can use a pair of gloves if you are sensitive.
  • If you can’t handle the heat of jalapenos, you can use Anaheim or poblano. While both of these peppers are not traditional, they will still work.

Nutrition

Calories: 218kcal | Carbohydrates: 50g | Protein: 9g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1793mg | Potassium: 2130mg | Fiber: 12g | Sugar: 28g | Vitamin A: 6872IU | Vitamin C: 150mg | Calcium: 127mg | Iron: 3mg

If you make this recipe, I’d love to see pictures of your creations on Instagram or Facebook. #cheflolaskitchen

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