There’s something magical about a good pico de gallo recipe—fresh, crunchy, and bursting with zesty flavor. Whether you’re scooping it up with tortilla chips, spooning it over tacos, or using it as a topping for grilled meats, this Mexican classic brings vibrant freshness to any dish. Made with just a handful of ingredients, this chunky salsa is not only easy to prepare but also a staple in Mexican cuisine, celebrated for its simplicity and bold flavor. If you’ve never made your own, now’s the perfect time to try!
Why You’ll Love This Pico de Gallo Recipe
- Super fresh & flavorful: Every bite is a mix of crisp veggies and citrusy zing.
- Only 6 basic ingredients: No fancy tools or hard-to-find items needed.
- Healthy and low-calorie: Packed with nutrients, and no oil or added sugar.
- Perfect for parties or meal prep: Serve it as an appetizer or keep it in the fridge to brighten up your meals all week.
- Customizable heat level: Easily adjust the spiciness to suit your taste.
Ingredients Needed for Perfect Pico de Gallo Recipe
Here are the core components that bring this pico de gallo recipe to life:
- Roma Tomatoes: The star of the dish—firm and juicy, perfect for dicing without too much liquid.
- White Onion: Adds a sharp crunch and savory depth to balance the sweetness of the tomatoes.
- Fresh Jalapeño (or Serrano Pepper): Brings a mild to medium heat and a hint of smokiness.
- Cilantro: Offers a burst of herbal freshness that’s key to authentic Mexican flavor.
- Fresh Lime Juice: Enhances the ingredients with bright acidity and helps preserve freshness.
- Sea Salt: Brings all the flavors together and draws out moisture for better texture.
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Step-by-Step Instructions to Make Pico de Gallo Recipe
- Dice the tomatoes. Use a sharp knife to finely dice the Roma tomatoes. Remove excess seeds and juice to prevent watery salsa.
- Chop the onion and jalapeño. Dice finely for better distribution and balance in every bite.
- Add cilantro. Chop fresh cilantro leaves and add them to the mix.
- Squeeze in fresh lime juice. Use 1–2 limes depending on your taste preference.
- Season with salt. Start with a pinch, then taste and adjust.
- Toss and let rest. Stir everything together, then let it sit for 15–30 minutes to allow flavors to meld.
Expert Tip: For the best texture, drain off excess tomato juice before serving to avoid sogginess.
Recipe Tips & Variations
- Make it spicier: Add serrano peppers or a dash of hot sauce.
- Add fruit: Try diced mango or pineapple for a sweet twist.
- Swap the onion: Red onion adds a milder, slightly sweeter taste.
- Make it garlicky: Mix in a clove of minced garlic for extra punch.
- Low-cilantro option: Not a fan of cilantro? Use parsley or skip it entirely.
How to Store & Reheat
- Storage: Keep leftover pico de gallo in an airtight container in the fridge for up to 3 days.
- Reheating: No need to reheat! Simply stir and serve cold or at room temperature.
- Pro tip: It’s best enjoyed fresh, but you can drain off excess liquid before serving if it gets too watery over time.
Similar Recipes You’ll Love
If you enjoyed this pico de gallo recipe, don’t miss out on these other fresh and crowd-pleasing favorites from Jada Recipes:
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A hearty and colorful layered salad packed with Tex-Mex flavor—perfect for gatherings or potlucks. - 🥒 Cucumber Salad
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Soft, festive, and fun! These themed cookies are perfect for adding a sweet touch to your holiday celebrations.
Frequently Asked Questions (FAQ)
Q: What is the difference between salsa and pico de gallo?
A: Salsa is often blended and more saucy, while pico de gallo is chunky, fresh, and raw.
Q: Can I make pico de gallo ahead of time?
A: Yes! It tastes even better after sitting for 30 minutes. Just store it in the fridge and serve within 2–3 days.
Q: How do I keep my pico de gallo from getting watery?
A: Use firm tomatoes, remove the seeds, and drain any excess juice before mixing.
Q: Is pico de gallo spicy?
A: It can be! Use less jalapeño for mild flavor or add extra for a spicy kick.
Q: Can I freeze pico de gallo?
A: It’s not recommended—freezing changes the texture of the fresh ingredients.
Conclusion
This pico de gallo recipe is a game-changer when you need something bright, zesty, and unbelievably easy to make. Perfect for dipping, topping, or just enjoying by the spoonful, it’s a must-have in your kitchen rotation. Give it a try, and don’t forget to leave a comment or tag us with your creation!
Pico de Gallo Recipe
Ingredients
- – 5 Roma tomatoes diced and seeded
- – 1 small white onion finely chopped
- – 1 jalapeño pepper minced (remove seeds for less heat)
- – 1/2 cup fresh cilantro chopped
- – Juice of 1–2 limes
- – 1/2 tsp sea salt or to taste
Instructions
- In a mixing bowl, combine diced tomatoes, onion, and jalapeño.
- Stir in chopped cilantro and fresh lime juice.
- Add sea salt and mix everything until well combined.
- Let sit for 15–30 minutes at room temperature to let flavors develop.
- Serve immediately or refrigerate until ready to use.
Notes
– For more heat, add a second jalapeño or a serrano pepper.
– Try adding diced mango or pineapple for a sweet variation.
– Store leftovers in an airtight container in the fridge for up to 3 days.