This pico de gallo recipe is loaded with fresh diced tomatoes, onions, jalapeño pepper, cilantro, and lime. This is so easy to make, and delicious and can be as a dip, served with tortilla chips, or as a topping to your favorite Mexican meals.

Difference between Pico De Gallo and Salsa

If you ever wondered what pico de gallo is (also called salsa fresca) it is a Mexican condiment that is used to top many Mexican dishes. Pico de gallo means rooster beak but no one knows for certain why that is.

You can add this to tacos, soups, meats, and many other dishes. A common question is: is pico de gallo the same thing as salsa? It is not.

Salsa is more of a sauce whereas pico de gallo is not and is more of a chunky condiment. The ingredients are similar for both of them but how they are prepared changes everything.

What You Will Need

Tomatoes. Hot house tomatoes are my favorite for this recipe because it has a little less juice which is what you want when making this.
White Onion. This is what is traditional.
Fresh cilantro. Make sure you only use fresh cilantro. Dried cilantro will not work here.
Jalapeño. The heat in the recipe. You can adjust the heat by adding less or more depending on your preference. This is only lightly spicy. You can also use Serrano peppers instead of jalapeño.
Lime. To be completely traditional in making this, if you can find Mexican limes that is preferred. Mexican limes are slightly different than what you find in the grocery store. They are most similar to Key Limes ( a descendant of Mexican limes).
Salt. If you have read my other recipes, you know I always use kosher salt for all my cooking. If you're working with regular table salt, just half the amount of salt in the recipe.

How to Make the Best Pico de Gallo

pico de gallo tomatoes — Step 1: Dice Tomatoes

pico de gallo onions — Step 1: Dice Tomatoes

Pro-Tip:

When you make this recipe, you want to let it rest for at least 30 minutes, preferably one hour. This allows time for all the flavors to come together and become delicious.

Serving Suggestions:

Serve it as a topping for these Pulled Pork Rice Bowls.
It makes a great addition to Poblano Pepper Quesadillas.
And of course, serve it alongside tortilla chips for a delicious appetizer or with nachos.
On top of Spanish rice or Queso - so good!
Make a delicious and simple watermelon margarita to go with this for an easy entertaining kind of evening.

This recipe is so delicious, so easy to make, and the perfect snack or topping for any occasion.

Print Recipe

5 from 1 vote

Easy Homemade Pico de Gallo

A delicious Mexican condiment that goes so well with so many Mexican dishes or used as a dip for tortilla chips.

Prep Time20

Resting time30

Total Time50

Servings: cups

Author: Melissa Oleary

Ingredients

1 ½ cups tomatoes diced with juice squeezed out before dicing.
¾ cup white onion diced finely
½ of a medium jalapeño diced finely
⅓ cup fresh cilantro chopped finely. You can use less if you like less cilantro.
1 teaspoon kosher salt
1 lime

Instructions

Cut your tomatoes in half and gently squeeze out any liquid and scrape out the seeds.
Dice your tomatoes and add them to a medium bowl.
1 ½ cups tomatoes
Dice your onion extra finely and add those to the bowl.
¾ cup white onion
Dice your jalapeño extra finely and add those to the bowl.
½ of a medium jalapeño
Add the salt, cilantro and fresh squeezed juice of one lime.
1 teaspoon kosher salt, 1 lime, ⅓ cup fresh cilantro
Mix well.
Let rest covered on the counter for 30 minutes or up to one hour to allow the flavors to come together.
Serve alongside your favorite Mexican dish or as a dip with tortilla chips.

Nutrition

Nutrition Values are estimates only.

See full nutrition disclaimer here

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Course :Appetizer