Pico de Gallo is a fresh and delicious mixture or appetizer that’s perfect on anything and great served with tortilla chips! Juicy ripe tomatoes are tossed with onions, lime juice, jalapenos, and cilantro to create an unforgettable salsa fresca for any occasion!
Serve this with a bowl of tortilla chips, nachos or over your favorite taco recipe!
Fresh salsa is hard to come by in my area but the good news is that it’s easy to make at home! It’s perfect spooned over Chicken Tacos (or beef tacos of course), nachos, taquitos, or even just with tortilla chips.
This pico de gallo is a million times better than store-bought stuff and it really just required chopping!
What is Pico De Gallo?
Pico de gallo is a type of salsa (and one of my favorite things to eat while we’re in Mexico). A flavorful combination tomatoes, onions, cilantro and jalapenos. Fresh lime and salt bring it all together for a perfect blend of flavors.
Pico de Gallo vs. Salsa Pico de Gallo is not cooked or blended like restarant style salsa, it is served fresh with large chunks and less liquid. The ingredients fresh, ripe and serve raw (which is why it’s also known as salsa fresca).
How To Make Pico De Gallo
To make this pico de gallo recipe:
- Chop Finely: Dice the tomatoes and drain while the rest of the ingredients are prepared to remove excess juices.
- Combine: Add all ingredients with the tomatoes to a bowl, and toss to combine.
- Rest: Allow pico de gallo to sit for at least 20 minutes before serving for the flavors to blend.
If you don’t grow tomatoes, just make sure the ones you buy are good quality (check the farmer’s market if you have one nearby)! The addition of fresh onions give this pico de gallo recipe the perfect zing, and the lime helps add freshness while jalapenos add the perfect bit of heat.
If you aren’t a big fan of spice be sure to remove all of the membranes and seeds from your jalapenos! For less spice (or no heat), swap out some or all of the jalapeno for bell pepper.
Can You Freeze Pico de Gallo?
Technically… yes I suppose you can freeze it, however, this pico de gallo is loaded with delicious fresh ingredients and ripe tomatoes.
As you might suspect, freezing this recipe will change the texture so I highly recommend enjoying it fresh if possible. If you do have leftovers that you need to freeze, rather than scooping it up with chips, it makes an excellent addition to soups, stews or chili while cooking!
Here are some fresh and delicious additions to pico de gallo:
- Avocado – for a creamy addition
- 2 cloves fresh garlic – finely minced
- Red onion – substitute for white onion
- Red, yellow, or green peppers – finely diced
- Cucumbers – finely diced, seeds removed
- Mango – turn this into a mango salsa by replacing tomatoes with mango or pineapple
Serve Pico de Gallo with…
Pico de Gallo
- 1 1/2 lbs ripe tomatoes diced
- 3/4 cup onion finely diced, or to taste
- 1 lime juiced
- 1 jalapeno seeded and diced
- 1/4 cup cilantro chopped
- salt and pepper to taste
- Dice tomatoes and set in a strainer to drain while preparing the remaining ingredients.
- Add all ingredients to a small bowl and toss to combine.
- Allow to sit at least 20 minutes for flavors to blend.