Quick and easy, pico de gallo is a 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. Keto friendly and naturally gluten-free and vegan.
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What you’ll love about this recipe
- It’s simple! You can prepare pico de gallo with ease in just 10-minutes (or less!). It calls for only seven ingredients and requires nothing more than a sharp knife to get the job done.
- It’s fresh! My favorite thing about pico is how fresh it is. It’s prepared with nothing but raw, fresh ingredients including tomatoes, onions, jalapeno, and cilantro and finished off with refreshing lime juice. This light and bright salsa fresca is perfect for a hot summer day!
- There are so many ways to serve it! I make a batch of pico de gallo nearly every week because it is so darn versatile. You can serve it as is with chips for dipping or pile it on tacos, fajitas, nachos, or even a salad.
Ingredients (+ notes & substitutions)
- 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: Avoid large thick stems but don’t worry about the smaller ones.
- Garlic
- Lime juice: Because it really makes the flavors pop! My recommendation is fresh, but bottled works too.
- Kosher salt
How to make pico de gallo (+ tips)
1. After prepping all of the ingredients, add them all to a medium bow.
Combine and add salt and lime juice to taste.
2. Serve immediately or cover and refrigerate for 20-minutes to allow the flavors to meld.
How to store
Store leftovers in an airtight container in the refrigerator for up to three days.
FAQ
Essentially it comes down to the texture. While salsa is typically blended, at least partially, the ingredients for pico de gallo are left diced. Additionally, pico de gallo is always prepared with fresh ingredients, meaning the components are never cooked in any manner, whereas some salsas are prepared with roasted or boiled ingredients.
Pico is not typically spicy. It does call for jalapeno but is not overpowering. You could, however, make it spicy by adding more jalapeno or subbing the jalapeno for a spicier pepper such as a serrano.
Yes, it most certainly is!
All of the called-for ingredients are keto-approved, so yes, pico de gallo is keto.
Recommended Products
Dishes that call for pico de gallo:
- Carne Asada Quesadillas: Loaded with tender marinated steak, plenty of cheese, and pico de gallo; these hearty carne asada quesadillas are the perfect no-hassle weeknight dinner.
- 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.
- Steak Fajita Taco Salad w/ Chipotle Cilantro Lime Ranch: This hearty fajita taco salad brimming with colorful veggies, steak, avocado, crispy tortilla strips, and Cotija cheese then tossed with chipotle cilantro lime ranch is an excellent choice for lunch or dinner. Gluten-free and dairy-free adaptable.
More pico de gallo recipes you may enjoy:
- Pineapple Pico de Gallo: This fresh and summery pineapple pico de gallo can be served with chips or as the perfect finishing touch to pork or fish tacos. It takes just five minutes to prepare with only a handful of ingredients and is naturally vegan and gluten-free.
- Mango Pico de Gallo: Sweet with a little bit of heat, this fresh and vibrant mango pico de gallo is the perfect balance of flavors. Serve this simple 10-minute salsa as is with chips for dipping or on grilled chicken or fish for a complete meal. Naturally gluten-free and vegan.
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 Instagram @taoofspiceblog. Love, light, and happy cooking ya’ll ♥
Pico De Gallo
Quick and easy, pico de gallo is a 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.
Ingredients
- 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
- 2 cloves garlic, minced
- 1 tablespoon lime juice, preferably freshly squeezed
- 1/2 teaspoon kosher salt
Instructions
- In a medium bowl, combine all of the ingredients. Add salt and lime juice to taste.
- Serve immediately or cover and refrigerate for 20-minutes to allow the flavors to meld.
Storage: Store leftovers in an airtight container in the refrigerator for up to three days.
Notes
- 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 cupAmount 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.