Easy Pico de Gallo - Tastes Better From Scratch (original) (raw)
This post contains affiliate links.
Our homemade Pico de Gallo recipe takes 10 minutes to make and instantly elevates any dish (or serve it with tortilla chips!)
If you're looking for delicious dip recipes try Homemade Hummus, Pepper Jelly, Easy Homemade Salsa, or Street Corn Dip!
Pico de Gallo is my everything topping.
I keep ingredients for this irresistible pico on hand at all times. It instantly adds a splash of color, burst of flavor, and elevates every dish. Obviously you'll want to serve it with Mexican faves like tacos, burritos, and quesadillas, but it's also a mighty friend to eggs, avocado toast, grilled chicken or fish, or just scoop up with tortilla chips.
(Let's not confuse fresh pico de gallo–made with fresh tomatoes, onion, cilantro and jalapeño–with homemade salsa, which has more of a chunky sauce consistency, and can be made with cooked, roasted, canned or fresh tomatoes). When I'm looking for fresh and bold topping, pico de gallo is my go to.
How to make Pico de Gallo:
Combine chopped tomatoes, onion, cilantro and jalapeño in a bowl. Season with salt and a spritz of lime juice. Serve on your favorite Mexican dishes, or with chips. Store in the fridge for up to 5 days.
Make Ahead and Storage Instructions:
To Make Ahead: Pico is my favorite when made an hour or two in advance. It can be kept in the fridge for about a week, depending on the freshness of your ingredients.
Recipe Variations:
- Spicy Pico de Gallo: Keep the jalapeño seeds and add extra jalapeño peppers if you'd like.
- Add Avocado: Stir in some diced avocado right before serving.
- Add Mango: Stir in diced avocado right before serving, for a fun flavor twist.
More Popular Mexican Recipes:
▢ 5 Roma tomatoes, , diced
▢ 1/2 cup white or red onion, , diced
▢ 1/2 cup fresh cilantro, , chopped
▢ 1 small jalepeño pepper, , veins and seeds removed, diced
▢ 1 – 2 teaspoons lime juice, , to taste
▢ salt, , to taste
Combine diced tomatoes, onion, cilantro and jalapeño in a bowl. Season with salt and add lime juice to taste.
Top on your favorite Mexican food, eggs, avocado toast, chicken, or serve with chips.
Yield: Makes about 4 cups.
Make Ahead Instructions: prepare Pico de Gallo an hour or two in advance, stored in the fridge. Leftovers will keep for a few days in the fridge.
Spicy Pico de Gallo: Keep the jalapeño seeds and add extra jalapeño peppers if you'd like.
Add Avocado: Stir in some diced avocado right before serving.
Add Mango: Stir in diced avocado right before serving, for a fun flavor twist.
Calories: 19kcal, Carbohydrates: 4g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 4mg, Potassium: 176mg, Fiber: 1g, Sugar: 2g, Vitamin A: 593IU, Vitamin C: 20mg, Calcium: 11mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Text me new recipe ideas!
Simple, tasty ideas sent once a week. No spam.
*I originally shared this recipe April 2015. Updated May 2018, April 2022 and July 2024.
Related Posts
Published July 31, 2024
Lauren Allen
Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.