Pico de Gallo – a fresh Mexican salsa made with chunks of fresh tomatoes, onions, cilantro, jalapeno and lime juice. Super simple to make, but takes your dish to a whole new level!
I am one of those people that could probably live on chips and Salsa. If we go out to dinner, I will pretty much fill up on the salsa before the meal arrives.
I have tried every type of salsa out there over the years; Chili’s Salsa, Fire Roasted Salsa and even Roasted Chili Corn Salsa….I enjoy them all! This fresh pico de gallo is amazing with fresh tomatoes and works as a dip or on top of proteins for great flavor.
What Is Pico de Gallo
Pico de Gallo is a fresh, chunky Mexican style salsa. It is often called “Salsa Fresca”. It is made with fresh tomatoes, onions, cilantro, lime juice, and some jalapeno or serrano pepper for kick. You can adjust the amount of pepper used to your heat tolerance.
How is pico de gallo different than salsa? Salsa is often blended or processed in a food processor, so it is a much thinner consistency. This is much more chunky, but they do involve most of the same ingredients.
What You’ll Need
Be sure to scroll down to the recipe card to get the measurements and full instructions!
- Lime Juice
How To Make Pico de Gallo
- Dice up all of your ingredients and add them to a mixing bowl.
- Squeeze over the lime juice and sprinkle with salt.
- Toss the ingredients together until they are well combined.
- Next you just cover it, and place it in the fridge for at least a few hours.
- Ideally you want to let this sit in the fridge for at least a few hours, up to 24 hours, before serving. As tomatoes sit, some of their juice will come out and coat the rest of the ingredients. It will make it a little bit more saucy, and really blend the flavors of everything together. You can definitely enjoy it right away, but it does get better as it sits.
- This is best with fresh and juicy tomatoes. If you have them in your garden, this is the recipe to save them for!
- If your tomatoes are super juicy, you may want to squeeze out some of the seeds and water. You don’t want your pico de gallo to be too watery.
- Add more or less peppers to adjust the heat level. You can also remove the seeds to make your pepper a little less spicy.
How To Serve Pico de Gallo
Aside from just dipping tortilla chips like you could a traditional Fresh Salsa, here are a few other great options.
More Tasty Mexican Recipes
- Mexican Rice Skillet
- Taco Cups
- Beef Enchilada Casserole
- Taco Spaghetti
- Chipotle Chicken Bowls
- Sour Cream Enchiladas
- Wet Burritos
- 2 cups tomato, chopped
- 1/2 cup onion, finely chopped
- 1/4 cup chopped cilantro
- 2 Tablespoons fresh lime juice
- 1 jalapeno, seeded and finely chopped
- 1/2 teaspoon salt
- In a bowl mix together the tomato, onions, cilantro, and jalapeno.
- Stir in lime juice and season with salt.
- Cover and place in the fridge for a few hours up to 24 hours before serving.
Amount Per Serving Calories 20Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 180mgCarbohydrates 5gFiber 1gSugar 3gProtein 1g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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