Pico De Gallo is a classic chunky salsa made with just a few fresh ingredients. It’s great with chips, tacos, burrito bowls, and more!
I haven’t always loved chunky-cooked salsa, but when it comes to fresh salsa like this Pico De Gallo, I love it chunky! Pico De Gallo is easy to make, and you’ll want to have a batch in the refrigerator all summer long 🙂
In my opinion, fresh salsa is the absolute best! I have a blended fresh salsa recipe on here that I make all the time, and I thought it was time to add my favorite fresh pico de gallo recipe, too!
What Is Pico De Gallo?
Pico de gallo is a type of salsa. It’s traditionally made with tomatoes, onion, cilantro, lime juice, and salt. I sometimes add garlic to it because I love the taste. The ingredients are chopped, making it different from other traditional salsas blended or stewed.
Why Your Body Will Love This Salsa
- Antioxidants – Tomatoes boast antioxidant power. Antioxidants help neutralize harmful free radicals in the blood, and the lycopene in tomatoes may help reduce the risk of chronic diseases, including heart disease and cancer. Tomatoes are also high in vitamin C, which supports our immune systems.
- Superbulbs – Onions are superfoods with benefits ranging from heart health to cancer prevention to immune support. They’re loaded with potassium and have anti-inflammatory benefits.
- Vitamins, Minerals, Citric Acid – Lemons are high in vitamin C and antioxidants that prevent cell damage. They also contain flavonoids and potassium, which can help lower blood pressure and reduce the risk of heart disease. They contain citric acid, which can increase urine acidity and production, helping prevent kidney stones. Citric acid also slows the conversion of starch to sugar, aiding in weight management.
Pico De Gallo Recipe Ingredients
Since there are so few ingredients and they’re all fresh, it’s important to use high quality.
- Tomato – Homegrown tomatoes would be great in this recipe, but if you don’t have them, I like using the vine-ripe tomatoes you can find at most grocery stores. You want your tomato to be perfectly ripe since it is the main ingredient.
- Onion – I really like the white onion in this recipe. It has a really nice crunchy bite and is sweeter than a red onion. Any onion would work, though.
- Cilantro – This recipe is not for cilantro haters! I love the flavor and color of cilantro, and I would say there are no substitutions for it. If you want to make this recipe and hate cilantro, you could substitute parsley or another fresh green herb.
- Jalapeno or Serano Pepper – I used jalapeño pepper because that is what I usually have on hand. Either pepper would work. If you can’t do a lot of spice, you could sub regular green bell pepper or a pickled jalapeño that isn’t as spicy as fresh.
- Lime Juice – Fresh lime juice is a must! It has a classic Mexican flavor and adds a nice tang and freshness to this dish.
Salsa Recipe and Tips
- Add all ingredients to a large bowl and mix until combined. Enjoy with your favorite Mexican food recipe!
- Although this is a chunky salsa, you want to keep everything small and diced. You don’t want huge chunks of tomato, especially when dipping chips in the pico de Gallo.
- You want each separate ingredient’s pieces to be the same size. You don’t want one large piece of jalapeño while the others are small. I like to keep everything very uniform. This recipe will help you develop your knife skills! 🙂
- You can store this pico de gallo in the refrigerator for about three days or so. I find that if you let it sit overnight, the flavors really develop, and it tastes even better than when you first made it.
- Here are a few recipe ideas for enjoying your pico de gallo with tacos, burrito bowls, quesadillas, pizza, rice, enchiladas, and so much more!
Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.
Looking For More Salsa Recipes?
The Best Salsa Ever (Oasis Salsa Recipe)
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Homemade Pico De Gallo
- Total Time: 15 mins
- Yield: 6 1x
- Diet: Vegan
Description
This Pico De Gallo is so fresh and delicious! Enjoy it with your favorite Mexican food dishes.
Ingredients
- 4 cups small diced tomatoes
- 1 cup small diced white onion
- 1/2 cup chopped cilantro
- 1/4 cup small diced jalapeño, or more if desired
- 1/4 cup fresh lime juice
- Salt, to taste
Instructions
- Add all ingredients to a large bowl and mix until combined. Enjoy with your favorite Mexican food recipe!
Notes
Store in an airtight container in the refrigerator for about 3 days.
- Prep Time: 15 mins
- Category: Dip
- Method: No Cook
- Cuisine: Mexican
I think I’ll try this tomorrow! Thanks so much for posting this! It’s just the inspiration I needed right now!
En Argentina se llama “salsa criolla” y se usa perejil en lugar de cilantro, porque que aquí se usa muy poco. Y se usan pimientos dulces. Se puede envasar en frascos esteriliizados y se pasteuriza 15 minutos para conservarla en el tiempo, no queda tan fresca asi pero los vegetales permanecen crujientes.