Pico de Gallo
This pico de gallo recipe takes less than 10 minutes to make, and it pairs well with everything from breakfast tacos to fajita dinners. With only four ingredients, a twist of lime, and a dash of salt, you can whip up a batch and store it in the fridge for several days.
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Pico de gallo is the perfect blend of tomatoes, vegetables, spices, and tang, making it an ideal topping for Tex-Mex food. We love using pico de gallo to add texture and heat to everything from chicken fajitas to barbacoa tacos. Of course, nothing stops us from enjoying it as a salsa with chips, too.
It’s one of the easiest dips to make from scratch, since there’s no cooking involved. You can also control the spice level to match your taste. Plus, it’s gluten-free, dairy-free, and vegetarian!
It’s a staple in our house, and I hope you enjoy it as well.
Pico de Gallo Ingredients
This Mexican recipe includes only four ingredients, plus lime and salt to taste.
- Tomato – Diced tomato is the base for this dish. I recommend cutting 3/8-inch to 1/2-inch cubes to avoid mushiness. Beefstake tomatoes or vine-ripe tomatoes work best, as Roma tomatoes often have a sweeter flavor that is less desirable.
- Onion – Since this is a fresh (or uncooked) salsa, I prefer using white onions. You can also substitute green onions or red onions. I typically reserve yellow onions for cooked dishes.
- Cilantro – A few chopped cilantro sprigs provide an earthy flavor that balances the tomato.
- Serrano peppers – Two small serrano peppers provide the heat. For a milder pico de gallo, remove the seeds before dicing the peppers.
- Lime – The lime helps preserve the pico de gallo and adds a bit of tang.
- Salt – Add a dash of table salt or sea salt to enhance the flavors.
Find the full recipe with measurements below.
How to Make Pico de Gallo
First, dice the tomato, onion, and serrano peppers. I like my tomato chunks thick enough to provide good texture but small enough to blend well with the other ingredients. The juices of the tomato are as important to include as the chunks of tomato.
When dicing serrano peppers, first remove the stem. Then, you can cut the peppers into small rings or cut them lengthwise into quarters before dicing (as shown above). I prefer the latter method since it results in smaller quantities of pepper per bite.
How to Adjust Spice Level
For a milder pico de gallo, remove the seeds from the serrano peppers after cutting them lengthwise (before dicing). You can also use one pepper instead of two.
Remove long stems from the cilantro before dicing. You can dice smaller stems along with the leaves. I prefer to chop the cilantro more coarsely than the other ingredients for visual appeal and flavor.
Finally, combine all ingredients in a bowl. Season the mixture with fresh lime juice, stir it well, and add salt to taste.
Serve the pico de gallo chilled with tortilla chips, or use it as a topping for fajitas, tacos, or enchiladas. We especially love it with homemade barbacoa and fresh flour tortillas for breakfast.
For the ultimate guacamole, try combining pico de gallo with mashed avocado, giving you two easy dips to serve at a party.
Store the pico de gallo in the refrigerator in an airtight container. It will typically last for 2-3 days.
More Salsa Recipes to Try
Easy Pico de Gallo
Ingredients
- 1 large beefsteak tomato, diced
- ½ white onion, diced (may substitute green onion)
- 2 serrano peppers, coarsely chopped (if small)
- 3 sprigs cilantro (long stems removed)
- ½ lime
- ¼ teaspoon table salt or sea salt (to taste)
Instructions
- Combine all ingredients in a bowl.
- Squeeze lime into the bowl, and stir the mixture well.
- Add salt to taste.
- Serve chilled, and store in an airtight container in the refrigerator.
