Easy Authentic Pico de Gallo Recipe

Pico de gallo is a fresh chopped salsa made with tomatoes, onion, cilantro, jalapeño, lime juice, garlic, and salt. This is the kind of recipe that earns a regular spot in the kitchen because it is fast, simple, and useful.

You can serve it with chips, spoon it over tacos, or add it to burrito bowls, grilled meat, and eggs. All it takes is a little chopping, a quick stir, and a taste for salt and lime. After a short chill, it is ready to serve.

Why This Recipe Is a Favorite

• A bowl of Pico de Gallo comes together in about 15 minutes making it a good choice for taco night, casual appetizers, or a quick topping.
• Simple fresh ingredients make this recipe bright, balanced, and fresh.
• Richer foods benefit from something cold and fresh on the side. Pico de gallo adds contrast to tacos, nachos, quesadillas, burrito bowls, and grilled meats.
• Small changes to quantities or the ingredients are easy to make based on taste.
• It’s more than a dip for tortillas. Try spooning over eggs, rice bowls, grilled chicken, steak, or fish tacos.
• No cooking is required, which makes this especially useful on warm days or busy nights.

Ingredient Highlights

• Tomatoes: Use ripe tomatoes that still feel firm. Soft tomatoes break down fast and make the bowl too watery.
• White Onion: White onion gives pico de gallo its sharp, clean flavor. Dice it small so it mixes in well.
• Cilantro: Cilantro gives pico de gallo its fresh, distinct flavor. Add a little more at the end if a stronger cilantro flavor is preferred.
• Lime Juice: Fresh lime juice adds acid and brightens the mix. It also balances the onion and jalapeño.
• Garlic: A little garlic adds depth. Mince it fine or buy pre-minced garlic so it mixes in well.
• Jalapeño: Jalapeño adds heat and fresh pepper flavor. Remove the seeds and ribs for a milder batch.

How To Make Easy Pico De Gallo

1. Dice the tomatoes, onion, jalapeño, and cilantro. Keep the cuts evenly sized so the salsa is easy to scoop. Mince the garlic.
2. Combine the diced and minced ingredients in a medium bowl. Add the lime juice and salt, mixing well.
3. Taste the pico de gallo after combining. Add salt or lime juice a little at a time to taste.
4. Refrigerate the mixture for at least 30 minutes. It can be served right away, but a short chill helps the flavor settle in.
5. Serve with chips or spoon it over tacos, enchiladas, grilled meat, or eggs.

Tips For Better Pico De Gallo

• Use firm tomatoes so the salsa stays chunky.
• Dice the onion small so it blends in instead of taking over.
• Start with less jalapeño for a mild batch and add more to taste.
• Stir again before serving because the juices settle at the bottom.
• Taste once more before serving. Sometimes it needs one more pinch of salt.

How To Keep Pico De Gallo From Getting Watery

Watery pico de gallo usually starts with soft or extra juicy tomatoes. Firm tomatoes hold their shape better and release less liquid.

If the tomatoes are very juicy, scoop out some of the wet seed pockets before chopping. If needed, let the bowl sit for a few minutes and drain off a little liquid before serving.

Make Ahead And Storage

• Pico de gallo can be made a few hours ahead. That gives the ingredients time to mix and soften slightly.
• It is best the day it is made. Leftovers can be kept in the refrigerator for 1 to 2 days, but the tomatoes will soften and release more juice.

Variations

• For less spiciness, remove the seeds and ribs before chopping. Start with fewer jalapeños and adjust to taste. Replace the jalapeños with serrano green bell peppers or anaheim peppers for a milder version.
• For more spiciness, leave the seeds and ribs in the pepper. Add more jalapeño to taste. Replace the jalapeños with serrano peppers for a much spicier version.
• For zest, add a little more lime juice just before serving.

FAQs