Pico de gallo is a one of our favorite things to snack on and the thing I look forward to most when visiting Mexico (well that and Strawberry Margaritas)! Fresh ripe tomatoes are tossed with onions, lime juice, jalapenos, and cilantro to create an unforgettable salsa fresca for any occasion!
Fresh and authentic salsa is hard to come by around here. I love taking the extra little bit of time to make homemade pico de gallo to serve alongside Chicken Tacos, nachos, taquitos, or even just with tortilla chips.
This pico de gallo is a million times better than restaurant or store bought stuff and it really doesn’t take a ton of time to make. I could sit down with a spoon and a bowl of this and pretty much eat the whole thing.
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). It is not cooked like some salsas, it is served fresh with large chunks and less liquid. Standard salsa is usually thinner, and it is harder to discern the different ingredients in it.
It differs from a traditional Restaurant Style Salsa in a couple of ways. Pico de gallo has visible chunks of ingredients where as a typical restaurant style salsa is often cooked or blended. The ingredients in pico de gallo are fresh and ripe (which is why it’s also known as salsa fresca).
How To Make Pico De Gallo
When you make pico de gallo, the flavor is in the quality of your ingredients. I have a little tomato garden, so I love using my tomatoes to make things like this pico de gallo or garden fresh bruschetta. 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! This recipe tastes best after it sits for about 20-30 minutes, so the flavors can really blend!
When making salsa, start by dicing your tomatoes and placing them them in a strainer so the excess liquid drains while preparing everything else. Next, get all your other ingredients prepped and ready to go. I like to wear plastic gloves while I prep jalapenos. You only have to accidentally rub your eye once to learn why.
All you have to do now is toss everything together. Let your pico de gallo sit for about 20 minutes to let all the flavors come together before you devour it!
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 chilis when you’re cooking!
Pico de Gallo
- 1 1/2 lbs ripe tomatoes diced
- 1/2 cup onion finely diced
- 1 lime juiced
- 1 jalapeno seeded and diced
- 1/4 cup cilantro choppped
- 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.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)