Name: Pico de Gallo Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Mexican
Ingredients: 4 ripe Roma tomatoes (seeded and finely diced); 1/2 medium white onion (finely chopped); 1–2 jalapeño peppers (seeded and finely chopped); 1/2 cup fresh cilantro leaves (chopped); juice of 1 lime; salt to taste

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If you’re searching for a burst of zesty, garden-fresh flavor to brighten up any meal, this Pico de Gallo Recipe is an absolute must-try. With just a few crisp vegetables, aromatic herbs, and a hit of lime, you’ll have a vibrant salsa that embodies everything you love about classic Mexican cooking. Every spoonful delivers juicy tomatoes, biting onion, and a whisper of jalapeño heat, perfect for topping tacos, scooping up with chips, or eating straight from the bowl. Get ready to fall in love—this is your new go-to condiment!

Ingredients You’ll Need

All it takes are a handful of super-fresh ingredients to build an unforgettable Pico de Gallo. Each star in this lineup brings something special—from the bold crunch to the bright colors and lively flavors. Here’s what you’ll need, plus tips to make each component shine:

Roma tomatoes: Look for ripe but firm tomatoes; they’re less watery, making your salsa juicy but not soggy.
White onion: This type Condiment.
Jalapeño peppers: Adjust the quantity to suit your heat preference, and remember, removing seeds and membrane gives you the flavor without extra fire.
Fresh cilantro leaves: Cilantro is the heart of the Pico de Gallo Recipe, adding signature herbal notes and gorgeous color. Roughly chop for just the right texture.
Lime juice: Freshly squeezed lime ties everything together with a citrusy zing—don’t skimp on this step!
Salt: Start with a light sprinkle, then taste and adjust so every flavor pops.

How to Make Pico de Gallo Recipe

Step 1: Prepare the Fresh Ingredients

Begin by dicing your Roma tomatoes as evenly as possible. Seed them first to keep your Pico de Gallo from getting watery. Next, finely chop half a medium white onion and 1 to 2 jalapeño peppers, making sure to remove the seeds unless you prefer things extra spicy! Roughly chop your fresh cilantro leaves to release their full fragrance.

Step 2: Combine Everything in a Bowl

Place the diced tomatoes, chopped onion, jalapeños, and cilantro into a medium mixing bowl. Squeeze the juice of one lime over the top—aim right into the bowl so every bit of zesty goodness is captured. Sprinkle with salt, starting light but ready to adjust later. This is where the magic starts to happen!

Step 3: Gently Mix and Taste

Use a spoon to gently fold and stir the ingredients together. The goal is to combine everything without crushing the tomatoes, so you get a fresh, chunky texture. Give it a taste. Is there enough lime? Does it need a touch more salt? This is your moment to make the Pico de Gallo Recipe truly your own.

Step 4: Let the Flavors Marry

Set the bowl aside and let your salsa rest for at least 10 to 15 minutes at room temperature. This brief pause lets all the vibrant flavors mingle and deepen. If you’re not using it right away, pop it in the fridge; the chill doesn’t hurt, and the taste only gets better as it sits.

Step 5: Serve Up Fresh

Once your Pico de Gallo Recipe has rested and the flavors have melded, it’s ready for scooping! Give it one last gentle toss and serve immediately as a topping, dip, or side. If you want to get creative, now’s the time to try a sprinkle of diced avocado or sweet mango for a tropical twist.

How to Serve Pico de Gallo Recipe

Garnishes

Adding a finishing touch takes your salsa from great to unforgettable. Try scattering a few extra cilantro leaves across the top, or an extra squeeze of lime for added brightness. If you like a little color contrast, a few reserved diced tomatoes or a pinch of flaky sea salt as garnish make your Pico de Gallo Recipe look gourmet and instantly inviting.

Side Dishes

No taco night, barbecue platter, or party spread is complete without a generous bowl of Pico de Gallo. Spoon it over grilled meats, tuck it into burritos, layer it on top of nachos, or simply serve with crunchy tortilla chips. It cuts through richness and brings freshness to anything savory!

Creative Ways to Present

Besides classic dipping, try spooning your Pico de Gallo Recipe onto avocado toast, mixing it into salads, or using it as a topping for scrambled eggs. For a showstopper, serve it inside mini bell pepper “boats” or hollowed-out avocado halves for an edible bowl everyone will rave about.

Make Ahead and Storage

Storing Leftovers

If you happen to have any Pico de Gallo Recipe left after your meal, simply cover and store it in the refrigerator. It keeps beautifully for up to two days—though the tomatoes may soften and release a bit of liquid, the flavor only deepens and gets brighter.

Freezing

Pico de Gallo is best when it’s fresh, so freezing isn’t recommended. The delicate vegetables and herbs can lose their crisp texture once thawed, turning the salsa watery and limp. For best results, always make it close to when you’ll be serving.

Reheating

This one’s easy: Pico de Gallo Recipe doesn’t need reheating at all! If it’s been chilled, just give it a good stir and let it sit out for a few minutes to come to room temperature before serving. That’s when all those delicious flavors taste their brightest.

FAQs

Can I use different types of tomatoes in this Pico de Gallo Recipe?

Absolutely! While Roma tomatoes are classic for their firmness and low moisture, cherry or vine-ripened tomatoes work well, too. Just aim for the freshest tomatoes you can find, and if they’re very juicy, try to remove some seeds or drain the chopped tomatoes before mixing.

How do I mellow out a too-strong onion flavor?

If your onion is taking over the salsa, try rinsing your chopped onion under cold water before adding it to the mix. This trick helps take the edge off and lets the onion flavor play nicely with the other Pico de Gallo ingredients.

Is it possible to make Pico de Gallo Recipe without cilantro?

Yes! While cilantro gives this dish its classic flavor, you can leave it out if you’re not a fan. Try substituting with fresh parsley or just omitting it—the other bright ingredients can hold their own. Some people like to add chives or green onion for an herby note.

How spicy is the finished salsa?

The heat level in Pico de Gallo Recipe is totally up to you. One jalapeño (with seeds removed) delivers a gentle, pleasant heat. For more fire, add another pepper or leave in some seeds. For a mild version, go with one small jalapeño or substitute with a milder pepper like Anaheim.

Can I add fruit to my Pico de Gallo?

Definitely! Diced avocado or mango add a lovely creamy or sweet-tart vibe. Just fold it in gently after the salsa has rested, so the fruit holds its shape. This twist can take your Pico de Gallo Recipe from traditional to tropical in seconds.

Final Thoughts

There’s just something about the burst of flavor, the crunch, and the color in a fresh Pico de Gallo Recipe that can pull an entire meal together. Once you try making it yourself, you’ll be reaching for this recipe again and again—whether it’s taco Tuesday or you just need a bright, healthy snack. Dive in, play with the flavors, and share a bowl with friends. You’ll be glad you did!

Pico de Gallo Recipe

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4.7 from 26 reviews

Author: admin
Total Time: 10 minutes
Yield: About 2 cups 1x
Diet: Vegan

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Description

A classic Pico de Gallo recipe that is fresh, vibrant, and perfect for topping tacos, nachos, or enjoying with chips. This easy-to-make condiment is bursting with the flavors of ripe tomatoes, onions, jalapeños, cilantro, and lime juice.

Ingredients

Scale

Ingredients:

4 ripe Roma tomatoes (seeded and finely diced)
1/2 medium white onion (finely chopped)
1–2 jalapeño peppers (seeded and finely chopped)
1/2 cup fresh cilantro leaves (chopped)
juice of 1 lime
salt to taste

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Instructions

Combine Ingredients: In a medium bowl, mix tomatoes, onion, jalapeños, and cilantro. Add lime juice and salt.
Stir: Gently combine all ingredients.
Rest: Allow flavors to meld for 10–15 minutes.
Serve: Enjoy immediately or refrigerate until ready to use.