Want to learn how to make pico de gallo in 5 minutes? I’ve got you covered with this easy and authentic recipe.
Pico de gallo is the perfect topping for your favorite taco recipes, and this recipe is so good it’s published in the Taco Tuesday Cookbook.
Pico De Gallo vs. Salsa – What’s the difference?
Both are made with the same ingredients but salsa has a more smooth and liquid consistency and can sometimes be cooked. Some variations use corn, beans, or tomatillos, hence salsa verde but pico de gallo is chunky with each chopped ingredient being visible. However, both are equally delicious.
Pico de Gallo Ingredients
Pico de gallo is synonymous with fresh foods chopped up (not really, but it might as well!). Making it at home with a few ingredients is also cheaper than buying it pre-made.
Here’s what you’ll need to make the best homemade pico!
- Roma tomatoes: seeds removed. If you leave the seeds, pico will be watery, and nobody wants that! Alternatively, you can use cherry tomatoes (halved).
- Red onion: finely diced. You can also use shallots.
- Jalapeño: it’s not pico de gallo if there’s no heat! Add a little or as much as you want, seeds optional.
- Cilantro: fresh and chopped.
- Garlic: adds more flavor!
- Lime: to marinade the fresh ingredients, and it’s an essential ingredient.
- Salt: for seasoning and to enhance all these amazing flavors!
Below, you’ll find a recipe card with all the ingredient measurements.
How to make Pico de Gallo From Scratch
If you can chop tomatoes, you can make pico de gallo! The recipe does require a lot of chopping but it’s over with soon and lasts for up to 5 days in the refrigerator- totally worth it!
While store-bought pico de gallo might be slightly more convenient, nothing tastes like this fresh, homemade version, plus you’ll be blown away by how easy it is to make it from scratch.
I even made a video to walk you through every step of this super-simple pico recipe.
I always double the recipe, that way there is enough to go around on Taco Tuesday and all the leftovers can be used on top salads, grilled chicken, seafood, or simply by itself with a bag of chips.
Making Pico de Gallo Step-by-Step
It’s worth making pico de gallo at home since it only takes a few minutes. Here is what you’ll do:
- Cut & Chop
Cut tomatoes in half, remove the seeds with a spoon and dice them. Chop onion, jalapeño (seeds removed), cilantro, and garlic.
In a large bowl, combine the tomatoes, onion, jalapeño, cilantro, and garlic.
Add the lime juice and salt and stir to combine.
Serve immediately or refrigerate until ready to use over tacos, burritos, quesadillas, and your favorite meals!
What Else Can You add to Pico de Gallo
Do you want to give classic pico de gallo a twist? Then you can add some of these delicious ingredients to make it different every time!
- Olive oil
- Red bell pepper
- Black beans
- Cotija cheese
How to serve Pico
EVERYTHING but to be a little specific here are a few of my favorite dishes to top with pico de gallo:
This list could go on for eternity, so I’ll stop now. Just know it’s good on anything you’d eat with guacamole.
Is Pico de Gallo Healthy
Made with all fresh ingredients its kind of impossible to be unhealthy unless you are allergic to tomatoes.
This is one of those recipes that proves healthy food, doesn’t have to be sad food! You can have flavor-rich meals and snacks while eliminating processed foods from your diet altogether.
In fact, I’ve laid out everything you need to know about eating better as a family, without sacrificing the flavors your spouse and kids love in this free ebook. You’ll find recipes, sample meal plans and more to help get you started eating better as a family. Get your free guide here!
With no further ado, I present the full recipe for the BEST Pico de Gallo!
How do you like to eat pico de gallo?Print
Homemade Pico de Gallo
Easy Pico de Gallo made with fresh ingredients and the perfect topping for any chip or taco!
- Yield: 6 servings
- Category: dips
- Cuisine: Mexican
- 5 Roma tomatoes
- ½ large red onion, finely diced
- ½ jalapeño, seeded and finely chopped
- ½ cup chopped fresh cilantro
- 3 garlic cloves
- ½ lime, juiced
- ½ teaspoon salt
- In a large bowl, combine the tomatoes, onion, jalapeño, cilantro, and garlic.
- Add the lime juice and salt and stir to combine.
- Serve right away or refrigerate until ready to use.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Serving Size: ¼ cup
- Calories: 32
- Sugar: 4g
- Sodium: 201.5mg
- Fat: 0.3g
- Saturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 7.3g
- Fiber: 2g
- Protein: 1.4g
- Cholesterol: 0mg
Keywords: pico de gallo ingredients, how to make pico de gallo
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