Pico de Gallo, or salsa fresca, is a vibrant, chunky salsa made with fresh, simple ingredients. This easy homemade version combines ripe tomatoes, crisp onions, jalapeños, cilantro, green onions, garlic, and a squeeze of lime juice for a bright, zesty flavor. Unlike traditional salsas, it’s thicker and chunkier, making it perfect as a dip or topping.
Ingredients & Tips
- Tomatoes: Choose firm, ripe tomatoes. To avoid watery salsa, drain or salt them for 15 minutes before mixing.
- Jalapeños: Adjust the heat! Add more for spice, or swap for milder peppers if desired.
- Cilantro: Essential for authentic flavor, but start with less if you’re hesitant about its taste.
- Optional Add-ins: Serrano peppers, hot sauce, or a pinch of chili powder for extra kick.
How to Serve Pico de Gallo
This fresh salsa is incredibly versatile:
- Dip tortilla chips for a classic appetizer
- Top tacos, burritos, or bowls
- Serve alongside grilled meats or fish
- Mix into scrambled eggs or omelets
- Add to nachos, loaded fries, or soups like black bean soup
How to Store
Let the pico rest in the fridge for at least 15 minutes to blend flavors before serving. Stored in an airtight container, it lasts 4–5 days. If too watery, use a slotted spoon to serve.
Quick & Easy Recipe
Prep Time: 15 minutes | Resting Time: 15 minutes | Total Time: 30 minutes
Ingredients:
- 3–4 medium tomatoes, diced (≈3 cups)
- 1 medium white onion, diced (≈1 cup)
- 2 large jalapeños, seeded and diced (≈½ cup)
- ½ cup chopped cilantro
- 3–4 green onions, diced (≈¼ cup)
- Juice of 1 medium lime
- 1 tsp minced garlic
- 1 tsp kosher salt
- ½ tsp black pepper
Instructions:
- Combine all ingredients in a large bowl.
- Cover and refrigerate for at least 15 minutes before serving.
- Store in the fridge for up to a week.