This Easy Recipe for Pico de Gallo is bursting with fresh tomatoes, zesty red onions, spicy jalapenos, and aromatic cilantro. Serve with tortilla chips, nachos, tacos, fajitas, grilled meat, or seafood for a burst of vibrant flavour.
With just a handful of simple, fresh ingredients and some dicing, this will be your new favourite condiment!
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Ingredients
- Tomatoes
- Red onion
- Jalapeno
- Garlic
- Limes
- Cilantro
- Salt and pepper
See recipe card for quantities.
Instructions
Mix all ingredients together. Taste and adjust the seasoning, if needed.
Tips to Making the Best Pico de Gallo
With only a handful of ingredients in this recipe, make sure your are using the freshest ingredients as possible.
- Best tomatoes for Pico de Gallo: Choose ripe, firm tomatoes for the best flavour and texture. Roma tomatoes are commonly used for Pico de Gallo due to their low moisture content and robust flavour.
- Seed the Tomatoes: Removing the seeds from the tomatoes helps prevent excess liquid in your Pico de Gallo, keeping it fresh and crisp.
- Adjust Spice Level: Adjust the amount of jalapeno according to your preference for heat. Remember, the seeds and membranes of the jalapeno contain the most heat, so adjust accordingly.
- Fresh Lime Juice: Squeeze fresh lime juice for the brightest, most vibrant flavour. It adds a tangy kick that enhances the overall taste of the salsa.
- Do not Skip the Cilantro: Cilantro adds a distinctive, herbaceous flavour to Pico de Gallo. If you are not a fan, you can reduce the amount or omit it altogether, but it will not have the same authentic taste.
- Season to Taste: Be sure to season your Pico de Gallo with salt and pepper to enhance the flavours of the other ingredients. Start with a small amount and adjust as needed.
- Let it Rest: Allow the flavours to meld by letting the Pico de Gallo sit for at least 15-30 minutes before serving. This allows the ingredients to marry together, resulting in a more flavourful pico.
- Serve Fresh: Pico de Gallo is best enjoyed fresh, so make it just before serving for the ideal taste and texture. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
Recipes Using Pico de Gallo
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📖 Recipe
Easy Recipe for Pico de Gallo
This Easy Recipe for Pico de Gallo is bursting with fresh tomatoes, zesty red onions, spicy jalapenos, and aromatic cilantro. Serve with tortilla chips, nachos, tacos, fajitas, grilled meat, or seafood for a burst of vibrant flavour. With just a handful of simple, fresh ingredients and some dicing, this will be your new favourite condiment!
Ingredients
- 1 ½ cups tomatoes seeded and diced
- ½ cup red onion diced
- 1 jalapeno diced (seeds optional)
- 1 tablespoon garlic minced
- juice of 2 limes
- 2 tablespoons cilantro chopped
- Salt and ground pepper to taste
Instructions
- Mix all ingredients together. Taste and adjust the seasoning, if needed.
Notes
Tips to Making the Best Pico de Gallo
1. Best tomatoes for Pico de Gallo: Choose ripe, firm tomatoes for the best flavour and texture. Roma tomatoes are commonly used for Pico de Gallo due to their low moisture content and robust flavour.
2. Seed the Tomatoes: Removing the seeds from the tomatoes helps prevent excess liquid in your Pico de Gallo, keeping it fresh and crisp.
3. Adjust Spice Level: Adjust the amount of jalapeno according to your preference for heat. Remember, the seeds and membranes of the jalapeno contain the most heat, so adjust accordingly.
4. Fresh Lime Juice: Squeeze fresh lime juice for the brightest, most vibrant flavour. It adds a tangy kick that enhances the overall taste of the salsa.
5. Do not Skip the Cilantro: Cilantro adds a distinctive, herbaceous flavour to Pico de Gallo. If you are not a fan, you can reduce the amount or omit it altogether, but it will not have the same authentic taste.
6. Season to Taste: Be sure to season your Pico de Gallo with salt and pepper to enhance the flavours of the other ingredients. Start with a small amount and adjust as needed.
7. Let it Rest: Allow the flavours to meld by letting the Pico de Gallo sit for at least 15-30 minutes before serving. This allows the ingredients to marry together, resulting in a more flavourful pico.
8. Serve Fresh: Pico de Gallo is best enjoyed fresh, so make it just before serving for the ideal taste and texture. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
Tried this recipe?Let us know how it was!
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