This is the best Pico de Gallo recipe, a fresh and healthy salsa made with fresh tomatoes, onions, cilantro and lots of lime juice. Spice it up with some jalapeno if you like it hot!
Pico de Gallo Salsa
I make pico de gallo anytime I’m making Mexican food. It’s simple to make with ingredients I usually have in my fridge. This fresh, uncooked salsa has the perfect blend of acidity that adds heat and flavor to anything you’re making. We serve it with grilled fish, fish tacos, burritos, burrito bowls, and chips. You can adjust the heat and any ingredients to suit your taste. When I make tacos, nachos, enchiladas, or any Mexican dish, I always make a batch along with guacamole and some cilantro lime rice on the side to make it a meal.
What is pico de gallo versus salsa?
Authentic pico de gallo, also called salsa fresca or salsa cruda, is a type of uncooked fresh salsa made with fresh ingredients commonly used in Mexican cuisine. Salsa uses cooked ingredients.
Ingredients
- Tomatoes: Chop four medium ripe tomatoes. You can use Roma tomatoes, plum tomatoes or vine-ripened tomatoes. If you only have cherry tomatoes or grape tomatoes, they will work too.
- Onion: Finely chop a white onion until you have half a cup. Red onion will also work.
- Hot Peppers: Use jalapeño peppers to keep it mild, or for extra spicy salsa, choose serrano peppers. Remove the seeds and finely chop one or two peppers depending on how spicy you like your salsa.
- Cilantro: Chop the cilantro leaves, not the stems. If you really don’t like cilantro, you can omit it and try replacing it with chives.
- Lime Juice: I like it extra limey, but you can adjust the flavors to your taste.
- Salt and Black Pepper to season
- Optional Ingredients: I love adding fresh garlic and a little bell pepper. If you like it spicy, you can also add jalapeno pepper.
How to Make Pico de Gallo Salsa
Making this traditional salsa from scratch is easy and SO much better than buying it pre-made. Trust me, if you read the comments, you’ll see everyone agrees. Once you make it from scratch, you’ll never buy jarred again! All you have to do is dice all the ingredients and stir them in a bowl. I like to let it sit in the refrigerator for at least an hour so the flavors meld.
What to Serve with Fresh Pico de Gallo
I love the fresh and bright flavors of this fresh salsa, and it can be used in so many ways. Try it on grilled fish or carne asada steak, chicken tacos, shrimp tacos, chicken tostadas, taquitos or even eggs. It’s also a great snack or appetizer with tortilla chips.
How Long to Store Pico de Gallo Salsa
Pico de gallo will last refrigerated in an airtight container for up to five days. If it get’s watery, use a slotted spoon to transfer to a bowl.
More Salsa Recipes You’ll Love
Easy Pico de Gallo Recipe
Ingredients
- 4 medium ripe tomatoes, chopped
- 1/2 cup finely chopped white onion
- 1-2 jalapeño or serrano pepper, seeded and finely chopped
- 1/4 cup finely chopped fresh cilantro leaves, no stems
- 2 tbsp fresh lime juice
- kosher salt and pepper, to taste
- 2 tbsp chopped red bell pepper, (optional)
- 1 clove garlic, minced (optional)
Instructions
- In a bowl combine all ingredients.
- Let it marinate in the refrigerator at least an hour for best results.
