pico de gallo recipe
This vibrant pico de gallo brings crunch, freshness, and a bright lime kick to any meal.
Made with ripe tomatoes, red onion, cilantro, and optional chili, it’s ready fast and tastes even better after resting.
Homemade Pico de Gallo (Fresh Tomato Salsa): Easy Recipe
I needed a fresh tomato salsa for one of my recipes, and I have to admit: the colors won me over instantly.
This mix, better known as pico de gallo, looks so lively and appetizing that I couldn’t resist sharing photos with you.
The name comes from Spanish and, in everyday cooking, it refers to a Mexican-style salsa made with diced tomatoes, onion, and chili (often jalapeño).
And yes… if you like heat, this little bowl can really wake up your taste buds.
After a few bites, you might feel like dancing, because it’s fresh, punchy, and deliciously spicy when you want it to be.
I love it in my Mini Shrimp Tacos, or just spooning on it with nachos.
Pico de gallo vs blended salsa: what’s the difference?
Pico de gallo is chopped by hand, so it stays chunky and crisp, you can taste each ingredient separately. It’s best used as a topping (tacos, burritos, fajitas, bowls) or spooned on the side because it’s light and not overly saucy.
A blended salsa, on the other hand, is smooth or semi-smooth, with a more pourable, coating texture. It’s ideal for dipping (nachos) or drizzling over grilled meats, eggs, roasted vegetables, anything that benefits from a more uniform, “saucy” finish.
Ingredients for a fresh, balanced pico de gallo
- 3 ripe tomatoes (cored, seeded, finely diced): Ripe and fragrant tomatoes make all the difference. Removing seeds helps keep the salsa from turning watery.
- 1/2 red onion, finely diced: Adds crunch and a gentle sharpness. For a milder bite, rinse briefly under cold water and drain well.
- 1 tbsp chopped cilantro: Brings that classic fresh flavor. If you’re not a fan, swap with flat-leaf parsley (or parsley + chives).
- 1 tbsp extra-virgin olive oil: Rounds out the lime and lightly “ties” everything together. Choose a fruity, not-too-bitter oil.
- 1/2 bird’s eye chili, finely minced (optional): For heat, add gradually and remove seeds if you want it milder.
- Pinch of salt: Enhances flavor. Start small and adjust at the end.
- 3 tbsp fresh lime juice: The signature zing, best squeezed right before mixing.
how to prepare a falvourful pico de gallo ?
- Combine: Add diced tomatoes, red onion, cilantro, and chili (if using) to a bowl. Pour in the lime juice and olive oil, then add a pinch of salt. Mix gently so the tomatoes keep their shape.
- Taste and adjust: Add more lime for brightness, a touch more salt for punch, or extra tomato to soften the heat. A drizzle of olive oil can smooth out sharp acidity.
- Rest: Cover and let it sit for 30 minutes in the fridge. This short rest helps the flavors mingle and taste more vibrant. Stir once more before serving.
How to prevent watery pico de gallo
- Pick firm, ripe tomatoes (Roma/plum-style often hold up well).
- Seed and core them to remove the juiciest part.
- Dice evenly with a knife (avoid blending).
- Drain 5-10 minutes in a sieve after chopping, no pressing needed.
- Salt thoughtfully: salt draws out moisture, so start light and adjust after resting.
Substitutions and easy variations
- No cilantro: Use flat-leaf parsley, or parsley + chives for a softer herbal note.
- Less spicy: Skip chili, or use a tiny amount and avoid the seeds.
- With jalapeño: Classic, aromatic heat, remove seeds/membranes for a gentler kick.
- Add bell pepper: Red or yellow bell pepper adds extra crunch and sweetness.
- No onion: Try finely sliced scallions, or boost lime + herbs to keep it lively.
Storage and food safety
- Fridge: Store in an airtight container for 24-48 hours.
- Next day texture: It may soften and release more juice, give it a quick stir (and drain if needed).
- Freezing: Best avoided; tomatoes lose their fresh crunch.
- Hygiene: Keep it chilled and don’t leave it out for longer than 2 hours (less in hot weather).
FAQ
- Can I make it ahead for a party? Yes, make it earlier the same day so the flavors have time to come together.
- What can I use instead of lime? Lemon works well, or a splash of apple cider vinegar for a softer tang.
- How do I make it taste more “restaurant-style”? Add a little lime zest and a tiny touch of grated garlic.
- Can I add fruit? Yes, diced mango or pineapple makes a great sweet-spicy twist.
- What else can I serve it with (besides tacos)? Try it on avocado toast, grilled halloumi, baked potatoes, or simple salads.
Other sauce and dips to try
Homemade flavourful pico de gallo recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This vibrant pico de gallo brings crunch, freshness, and a bright lime kick to any meal. Made with ripe tomatoes, red onion, cilantro, and optional chili, it’s ready fast and tastes even better after resting.
Ingredients
- 3 ripe tomatoes (cored and seeded, cut into small dice)
- 1/2 red onion, finely diced
- 1 tbsp chopped cilantro
- 1 tbsp extra-virgin olive oil
- 1/2 bird’s eye chili, finely chopped (optional)
- 1 pinch of salt
- 3 tbsp fresh lime juice
Instructions
- Put all the ingredients in a bowl and mix well.
- Taste and adjust the seasoning to your liking.
- Cover and let it rest for 30 minutes for more pronounced flavors and aromas.
- Prep Time: 15 min
- rest time: 15 min
- Category: dips, sauce
- Cuisine: mexican cuisine
Nutrition
- Serving Size: 1 serving
- Calories: 55 kcal