I enjoy this recipe because it tastes fresh, light, and full of bold flavor. The combination of tomatoes, lime juice, cilantro, and jalapeño creates a perfect balance of freshness, spice, and acidity.
I also like how versatile Pico De Gallo is. I can serve it with tortilla chips, tacos, burritos, grilled meats, salads, or even scrambled eggs.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
5 Roma tomatoes, seeded and finely diced 1/2 large red onion, finely diced 1 jalapeño, seeded and finely chopped 1/2 bunch cilantro, finely chopped 4 garlic cloves, minced Juice of 1/2 lime Salt and pepper, to taste
Directions
I add the diced tomatoes, red onion, jalapeño, cilantro, and minced garlic to a large mixing bowl.
Then I squeeze fresh lime juice over the mixture and season everything with salt and pepper to taste.
I toss everything together gently until fully combined.
For the best flavor, I like letting the Pico De Gallo chill in the refrigerator for a few minutes before serving.
I serve it with tortilla chips or spoon it over tacos, burritos, grilled meats, salads, or rice bowls.
I sometimes add diced avocado for a creamy texture or extra jalapeño when I want more heat.
I also enjoy mixing in corn, cucumber, or mango for a slightly sweeter and more colorful version.
For a milder salsa, I use only half of the jalapeño or remove all the seeds before chopping.
storage/reheating
I store Pico De Gallo in an airtight container in the refrigerator for up to 3 days.
Since the tomatoes release liquid over time, I usually stir it before serving again. I do not reheat this recipe because it tastes best fresh and chilled.
FAQs
Can I make Pico De Gallo ahead of time?
Yes, I often prepare it a few hours ahead so the flavors can blend together even more.
How spicy is Pico De Gallo?
The spice level depends on the jalapeño. I adjust the amount based on how spicy I want it.
Can I use different tomatoes?
Yes, I prefer Roma tomatoes because they are less watery, but other ripe tomatoes also work.
What can I serve with Pico De Gallo?
I like serving it with chips, tacos, burritos, grilled chicken, fish, or salads.
How do I keep Pico De Gallo from becoming watery?
I remove the tomato seeds before dicing and drain excess liquid if needed.
Conclusion
Pico De Gallo is a quick, fresh, and flavorful salsa that adds brightness to countless dishes. I love how easy it is to make with simple ingredients while delivering bold homemade flavor every time.
A fresh and flavorful pico de gallo recipe made with juicy tomatoes, onion, jalapeño, cilantro, and lime juice.
Author:Ella
Prep Time:15 minutes
Cook Time:0 minutes
Total Time:15 minutes
Yield:8 servings
Category:Appetizer
Method:No-Cook
Cuisine:Mexican
Diet:Gluten Free
Ingredients
5 Roma tomatoes, seeded and finely diced
1/2 large red onion, finely diced
1 jalapeño, seeded and finely chopped
1/2 bunch cilantro, finely chopped
4 garlic cloves, minced
Juice of 1/2 lime
Salt and black pepper, to taste
Instructions
In a medium mixing bowl, combine the diced tomatoes, red onion, jalapeño, cilantro, and minced garlic.
Squeeze the fresh lime juice over the mixture.
Season with salt and black pepper to taste.
Toss everything together until evenly combined.
Refrigerate for at least 15 minutes to allow the flavors to blend.
Serve with tortilla chips or use as a topping for tacos, burritos, salads, grilled chicken, or steak.
Notes
For a milder salsa, use only half a jalapeño or remove all seeds completely. Fresh Roma tomatoes work best because they contain less excess liquid. Pico de Gallo tastes best fresh but can be stored in the refrigerator for up to 2 days.
