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.
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.
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.
How to make Pico de Gallo:
Time needed: 25 minutes.
- Mix & marinate
Mix together onion, jalapeno, lime juice, and salt. Let sit while you chop the tomatoes and cilantro.
- 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.
- Stir & Season
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 in the fridge.
Roma! They are firm and fleshy so they hold up best.
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.
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.
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.
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
Pico de Gallo
- 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)
- 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.