Pico De Gallo is a quick and easy fresh salsa that is a great accompaniment to almost any Mexican dish. It combines diced tomatoes, onion, jalapeno, cilantro, and garlic with salt and lime juice.
Since pico de gallo is one of those things I make all the time, I figured I might as well share my recipe with you. Plus, quite a few of the recipes I have lined up to release in the near future call for it.
Truth be told I don’t make pico nearly as much in the winter and spring as I do in the summer and fall, because out of season tomatoes are just not very good. If you’ve ever purchased tomatoes in the winter you’ve probably noticed.
Thankfully when I went to the store to pick up tomatoes for this pico the other day, they had some Roma’s that weren’t all that bad. Yay!
That being said, they still don’t compare to the homegrown tomatoes I’m accustomed to.
I am beyond grateful that I grew up eating tomatoes straight from by grandparent’s garden and as an adult have learned to grow my own tomatoes. There’s nothing quite like picking a fresh, juicy tomato right off the vine and digging in. So delicious and rewarding!
Ugh, all this talk of tomatoes has me so excited to get started on my garden this spring. Can winter just be over already?
Anyway, I’m sure most of you have come across pico at one point or another. It’s frequently served at Mexican joints as an accompaniment to dishes such as tacos and enchiladas. It’s a fresh diced salsa, consisting of tomatoes, onions, jalapenos, cilantro, garlic, salt, and lime juice.
Sounds pretty simple, right? And it is. The combination is delectable, adds a pop of flavor, and enlivens any dish that is so lucky to be graced by its presence.
So what do you need to make this salsa?
- Roma tomatoes: The key to a good pico is arguably all about the tomatoes. Ideally the tomatoes should be firm with a little bit of give and a deep red hue. If they are a lighter shade (like orangish or pinkish) and don’t have any give they are likely not ripe enough. Alternately, if the tomato is squishy it is too ripe and will result in a mushy pico. No bueno. Many recipes for pico instruct the preparer to remove the seeds and membranes of the tomatoes, however, as you can see mine does not. I like the extra juice and flavor they add and feel like it’s both a waste of the tomatoes and my time to do so. If you prefer, feel free to remove the seeds/membranes.
- Onion: For this recipe you can use either white or red onion. I typically use whatever I have on hand. Both work equally well in my opinion.
- Jalapeno: This recipe calls for two jalapenos, however, this can be adjusted depending on your desired level of spiciness. I like EVERYTHING spicy so two is a good starting point in my opinion. And because I like spicy, I opted to leave in the seeds and membranes. Removing them is certainly an option if you want the flavor, but not the heat.
- Cilantro Leaves: A little bit of stem is ok too!
- Garlic cloves
- Lime juice: Because it really makes the flavors pop! My recommendation is fresh, but bottled works too.
How do you make pico de gallo? (+ tips)
First prep all the ingredients.
Combine them in a medium bowl. If time allows, I recommend covering and refrigerating it for 20 minutes so the flavors can meld. If not, serve immediately. It will still be good!
How to store
Store leftovers in an airtight container in the refrigerator for up to three days.
Dishes that call for pico de gallo
- Huevos Rancheros Casserole: This quick and easy huevos rancheros breakfast casserole is packed full of flavor and gluten-free. It’s layered with corn tortillas, chorizo, poblano, and goat cheese mixture, salsa verde, more goat cheese, and of course – eggs!! Crown it with your favorite toppings and enjoy.
- Carne Asada Fries Mac & Cheese: Carne asada fries + mac and cheese rolled into one; creamy mac and cheese made from scratch covered in carne asada, potatoes, pico de gallo, guacamole, and sour cream. I hope you’re ready to indulge! I promise it will be worth the calories.
- Spicy 7-Layer Dip: This spicy 7 layer dip is made with jalapeno refried beans, guacamole, sour cream, salsa verde, pepper jack cheese, pico de gallo, green onions, and black olives. Perfect appetizer for your next party!
If you make this pico de gallo I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instragram @taoofspiceblog. Love, light and happy cooking ya’ll ♥
- 2 1/2 cups diced Roma tomatoes, about 5 medium Roma's
- 1/2 cup diced white or red onion
- 2 jalapenos, diced (see notes)
- 1/2 cup chopped cilantro leaves
- 2 cloves garlic, minced
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- In a medium bowl, combine all of the ingredients.
- Cover and refrigerate for 20 minutes to allow flavors to meld or serve immediately. Add salt and lime juice to taste.
Storage: Store leftovers in an airtight container in the refrigerator for up to three days.
- If you prefer a less heat remove the seeds and membranes of the jalapenos prior to dicing.
Nutrition Information:Yield: 6 Serving Size: 1/2 cup
Amount Per Serving: Calories: 37Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 183mgCarbohydrates: 8gFiber: 2gSugar: 5gProtein: 1g
The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending various factors such as origin, freshness of ingredients, etc.