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How to Make Pico de Gallo

April 26, 2022 | Condiments

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Pico de Gallo is a fresh salsa made with just a few simple ingredients. Eat it as dip with chips or as a condiment for quesadillas, tacos, and enchiladas.

Tomatoes, onions, jalapeno, and cilantro mixed in a bowl with chips on the side.

Pico de Gallo is the easiest and tastiest salsa you can make! It’s made with just six ingredients but is full of so much fresh flavor. You won’t be able to get enough of it! Serve it with Slow Cooker Beef Barbacoa, Slow Cooker Carnitas, and Easy Chicken Quesadillas.

Homemade Pico de Gallo

Not only does this fresh salsa add flavor to a dish, it adds beauty through its vibrant color and texture. Adding this simple salsa to your dish is such an easy way to elevate it.

A chip full of Pico de Gallo.

Ingredients for Pico de Gallo:

  • Tomatoes– Roma tomatoes work best for salsa because they have a meaty flesh and less water. Any tomato can be used. The key is to prep the tomatoes properly for the salsa by removing the liquid and seeds.
  • Onion– White onion is typically used in salsas. It has an oniony bite but doesn’t overpower the other ingredients.
  • Jalapeño– This adds flavor as well as heat. Be sure to taste the jalapeño to check how hot it is and add it according to your desire.
  • Cilantro– This is a popular herb used in Mexican cuisine. It has a fresh, earthy, citrusy flavor.
  • Lime– Lime juice adds a fresh citrus flavor.
  • Garlic– This adds flavor. Just one clove is needed. More can over power the flavor of other ingredients.
  • Salt– Salt is needed to help accentuate the flavor of the tomatoes.
A marble surface of Roma tomes, jalapeño, garlic, salt, onion, cilantro, and lime.

How to make Pico de Gallo:

Time needed: 25 minutes.

  1. Mix & marinate

    Mix together onion, jalapeno, lime juice, and salt. Let sit while you chop the tomatoes and cilantro.

  2. Prep tomatoes

    Remove seeds from tomatoes but cutting in half lengthwise and then scrape out the middle with a spoon and discard. Chop the deseeded halved tomatoes.

  3. Stir & Season

    Stir in the tomatoes and cilantro. Season with more salt to taste.

  4. Rest

    Let rest for at least 15 minutes in the fridge to allow flavors to come together. Lasts for up to 2 days in the fridge.

FAQ

What kind of tomatoes are best for pico de gallo?

Roma! They are firm and fleshy so they hold up best.

What kind of onions are best for fresh salsa?

White onions are most often used in Mexican salsa as they have a bit more of a bite. For a more mild flavor, use red or yellow.

What is the difference between Pico de Gallo and salsa?

Texture is the biggest difference. Pico de Gallo has larger pieces of tomato and onion. While salsa can have fresh ingredients like salsa, salsa can be made with roasted/cooked ingredients where as Pico de Gallo is always made with fresh raw ingredients.

Close up of pico de gallo in a bowl with a chip in it.

TOOLS USED TO MAKE THIS DIP:

  • Knife Set– This set of knives is of great quality and affordable. I’ve had them over 10 years and they’re still going strong!
  • Lemon & Lime Juicer– This makes getting all the juice out of your lemons and limes a cinch! It’s durable, requires little effort, and gets every last drop of juice out of your fruit.
Pico de Gallo in a large white bowl with a spoon on the side and chips around the bowl.

LOOKING FOR MORE DIPS? CHECK OUT THESE:

  • The BEST Homemade Salsa
  • The BEST Veggie Dip
  • Pineapple Salsa
  • Black Bean and Corn Salsa
  • How to make Homemade Guacamole
Tomatoes, onions, jalapeno, and cilantro mixed in a bowl with chips on the side.
Print Recipe
5 from 1 vote

Pico de Gallo

Pico de Gallo is a fresh salsa made with just a few simple ingredients. Eat it as dip with chips or as a condiment on quesadillas, tacos, and enchiladas.
Prep Time10 mins
rest time15 mins
Total Time25 mins
Servings: 8
Calories: 21kcal
Author: Garnish and Glaze

Ingredients

  • 1 cup white onion
  • 1 jalapeno, seeds and vein removed
  • 2 limes, juiced (~ 1/4 cup)
  • 1 clove garlic
  • 1/2 teaspoon fine salt
  • 1/2 cup cilantro, chopped
  • 5 roma tomatoes, cored, seeds removed, chopped (2 1/2 cups)

Instructions

  • Mix together onion, jalapeno, lime juice, and salt. Let sit while you chop the tomatoes and cilantro.
  • Stir in the tomatoes and cilantro. Season with more salt to taste.
  • Let rest for at least 15 minutes in the fridge to allow flavors to come together. Lasts for up to 2 days.
Course: Appetizer
Cuisine: Mexican
Keyword: Pico de Gallo
Nutrition Facts
Pico de Gallo
Amount Per Serving
Calories 21 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 149mg6%
Potassium 149mg4%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 2g2%
Protein 1g2%
Vitamin A 418IU8%
Vitamin C 14mg17%
Calcium 16mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag @GarnishandGlaze on Instagram and use hashtag #GarnishandGlaze

Related topics:
Condiments Mexican Summer

Comments

  1. RaeJean Eisenhauer says

    May 4, 2022 at 6:10 pm

    Love this recipe! The perfect side for anything Mexican!

    Reply

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