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    You are here: Home / Recipes / Dips and Sauces

    Simple Pico de Gallo

    Published: Apr 8, 2021 · Modified: Dec 2, 2021 by Susie Weinrich · This post may contain affiliate links. Leave a Comment

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    pico de gallo with a tortilla chip dipping in
    pinterest image for Pico de Gallo with text

    This is a super easy recipe for fresh Pico de Gallo, perfect to be devoured with tortilla chips or added to your tacos or burritos. It comes together in minutes with fresh ingredients like tomatoes, onion, jalapeno, cilantro and garlic.

    pico de gallo with a tortilla chip dipping in

    If you are looking for a more traditional style salsa, check out this recipe for Restaurant Style Salsa. Or for a fun twist on salsa, add this Corn Salsa Recipe to your chips and dip.

    Table of Contents hide
    1 Why Make This Recipe
    2 What is Pico de Gallo
    3 Ingredients
    4 Step by Step Picture Instructions
    5 Recipe Tips
    6 Recipe FAQ’s
    7 Related Recipes
    8 Did you make this recipe?!
    9 Simple Pico De Gallo

    Why Make This Recipe

    • This is a perfectly balanced recipe- fresh, tangy, salty, spicy and herbaceous.
    • It makes a great alternative to traditional or store-bought salsa.
    • It is the perfect condiment for any Mexican Dinner – tacos, barbacoa burritos, garnish your refried beans or Mexican Rice…!
    • Perfect summer time recipe when you might have an abundance of ripe garden tomatoes.

    What is Pico de Gallo

    Pico de Gallo, also known as salsa fresca or salsa cruda, is pronounced “peeko-duh-gaiyo“, is a traditional Mexican condiment made with fresh tomatoes, salt, cilantro and peppers.

    The direct translation in English is “beak of the rooster”… which is a funny name for salsa! But, it is believed that it was originally eaten by pinching two fingers together making a “beak”.

    Ingredients

    Here are the ingredients you need to make fresh Pico de Gallo, and some tips on a few important ingredients.

    ingredients for pico de gallo on a table with text labels

    Tomatoes

    Since tomato is one of the main ingredients in Pico De Gallo it is important that you use a quality tomato. You will want to use fresh tomatoes, not canned.

    Look for a tomato that is bright red in color from stem to tip and has nice firm flesh. A Roma tomato will work well or any vine ripened tomato.

    Onions

    I recommend using a white or red onion. However, onions can quickly take over a dish when they are served raw as in this Pico De Gallo.

    Pro tip: Slice the onion into large rounds, then giving them a rinse under cool water, about 30 seconds to 1 min.

    This will wash away the enzyme that makes onions so powerful and will help eliminate you tasting the onion hours later!

    Jalapeno

    The heat of the jalapeno is held in the capsaicin of the pepper, which is mainly found in the seeds and ribs (or white pith).

    To just add the nice pepper flavor and not the heat to your Pico just use the green flesh.

    If you like a little heat add the white pith and some seeds.

    Step by Step Picture Instructions

    If you love to watch cooking shows you can also watch Susie make this Pico De Gallo Recipe in a 30 minute Pin TV Episode!

    Start by slicing your tomatoes in half. Give them a very light squeeze (just enough to make the seeds pop out) over a bowl or sink and with a small spoon lightly scoop out some of the seeds and juice.

    You do not need to get all the seeds. It should look like the tomatoes below:

    deseeded tomatoes

    Dice the tomatoes into about ¼ inch pieces. Place in a bowl

    Add the diced jalapenos, onions, cilantro, garlic, and kosher salt.

    diced tomatoes, jalapenos, onion, cilantro, garlic and salt in a bowl

    Give everything a good stir to combine.

    Serving

    Bust out the tortilla chips, it is ready to eat now!

    BUT if you can wait 30 minutes, let it sit at room temp. Or if you have longer – 1 hour up to 12 hours – let it marinate in the fridge.

    two hands serving a bowl of pico de gallo

    You can absolutely eat all the juice that releases from the tomatoes and onions.

    However, if you want a drier Pico de Gallo use a slotted spoon to transfer the tomato mixture to a serving bowl, leaving the juice behind to be discarded.

    Recipe Tips

    Here are a few pro tips before you make this recipe:

    • Choose quality, ripe tomatoes that have a nice bright red color. Lightly deseed them for a better Pico de Gallo consistency.
    • Rinse your raw onion slices before dicing and adding to the Pico.
    • For a lot of heat include the jalapeno ribs (white pith) and seeds. For less heat only use the green flesh.
    • If you have time, let it marinate on the counter for 30 minutes, or if you have longer, in the fridge for 1 hour to 12 hours for added flavor.
    • Transfer to a serving dish with a slotted spoon to remove some of the juice that collects from the tomatoes.

    Recipe FAQ’s

    What is the difference between salsa and Pico de Gallo?

    Pico de Gallo is a type of salsa, also known as salsa fresca. It is made with fresh chopped tomatoes and has a chunky consistency. Traditional salsa has a thinner liquid consistency and can be made with fresh or canned tomatoes.

    How can you tell if your Pico de Gallo is still good?

    Pico de Gallo will be good in the fridge for 2-3 days. After that the tomatoes will start to soften and turn into mush from the acid of the lime juice. The salsa will also start to seem “carbonated” on your tongue or have a “beer smell”, you definitely know it is bad then!

    Related Recipes

    • homemade salsa in a bowl with cilantro and limes
      Restaurant Style Salsa
    • Mexican Side dish of refried beans topped with cheese, tomatoes and cilantro
      Best 15-Minute Canned Refried Beans
    • Queso dip on a tortilla chip
      Instant Pot Queso Blanco Dip
    • four ground beef tacos in a row with pico de gallo and sour cream
      Easy Ground Beef Tacos

    Susie Weinrich washing produce

    Did you make this recipe?!

    If you make this recipe I would love to hear your review. Pop down to the comment section and connect with me.

    Then sign up for our Weekly Newsletter so you never miss a new recipe!

    Rate This Recipe
    two hands serving a bowl of Pico de Gallo

    Simple Pico De Gallo

    A fresh and easy recipe for Pico de Gallo with perfectly balanced flavors. Just add tortilla chips or top your tacos or burritos with this amazing tomato condiment!
    If you love to watch cooking shows you can also watch Susie make this Pico De Gallo Recipe in a 30 minute Pin TV Episode!
    5 from 1 vote
    Print Pin Rate SaveSaved to Grow
    Prep Time: 15 minutes minutes
    Cook Time: 0 minutes minutes
    Optional Marinating Time: 30 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 2 cups
    Calories: 68kcal
    Author: Susie Weinrich

    Ingredients

    • 2 cups ripe, fresh tomatoes (about 1 lb.) lightly deseeded and diced
    • ½ cup white or red onion sliced, lightly rinsed under cool water, then diced
    • 1 garlic clove minced
    • 1 ½ tablespoon jalapeno, diced *see notes for help with heat/spice levels
    • ¼ cup fresh cilantro chopped
    • 2 tablespoon fresh squeezed lime juice
    • 1 teaspoon kosher salt

    Serving

    • tortilla chips
    Prevent your screen from going dark while you are cooking!

    Instructions

    • Slice the tomatoes in half and then give them a very light squeeze, just popping the seeds out, but not enough to bruise the tomato.
      Lightly scrape the seeds out with a small spoon. Discard the seeds and juice.
    • Dice the remaining tomato flesh into ¼ inch dice. Place in a bowl.
    • Slice the onion and then rinse under cool water for 30 seconds – 1 minute, then dice. Add to the tomatoes
      PRO TIP- rinsing the onion will help the onions not take over the flavor of the Pico.
    • Add in the chopped cilantro, fresh lime juice, diced jalapeno, minced garlic and kosher salt.
    • Give everything a good stir.

    Serving

    • It is ready to eat, just grab some tortilla chips.
    • If you have time you can let it marinate at room temp for 30 minutes.
      If you have longer, let in marinate in the fridge for 1 hour up to 12 hours.
    • The longer it sits the more juice will release from the tomatoes and onions.
      You can transfer the Pico de Gallo to a serving bowl with a slotted spoon, leaving the liquid behind to discard.

    Storing

    • The Pico de Gallo will be good in an airtight container in the fridge for 2-3 days.
      After that the lime juice will soften the tomatoes too much and will become mushy.

    Notes:

    Jalapeno: You can choose how much heat you add! Most of the spice/heat of a jalapeno is found in the seeds and ribs (white pith). 
    • No Heat – omit the jalapeno
    • Low Heat – use only the green parts of the jalapeno
    • Medium Heat – use the green and ribs (white pith) parts of the jalapeno
    • Most Heat – use more than one jalapeno and use the entire pepper, except the stem.
    Tomatoes: find a ripe tomato that is bright red and has a nice firm flesh. A roma or vine ripened tomato works nicely in this recipe.
    Did you try this recipe? Connect with me & let me know how it turned out by commenting below!
    Jump to Comments
    Serving: 1recipe | Calories: 68kcal | Carbohydrates: 16g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 1178mg | Potassium: 681mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2235IU | Vitamin C: 54mg | Calcium: 41mg | Iron: 1mg

    If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.

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    About Susie Weinrich

    Susie Weinrich is the recipe developer, food photographer, and content creator behind Mom's Dinner. She has over 20 years experience in the food industry. Currently, Susie shares all her recipes and food knowledge on Mom's Dinner. You will find her recipes are easy to follow and full of tips and tricks to make sure the recipe you are making turns out perfect!

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