Pico de gallo is an easy, Mexican inspired dip made with juicy tomatoes, red onions, spicy jalapenos, and fresh lime juice.
Pico de gallo salsa is guacamole‘s best friend, and great served with everything from loaded nachos to slow cooker carnitas!
Pico De Gallo Ingredients
Pico de gallo will always taste better the fresher the ingredients are. Farmers markets and home grown veggies always thrive in homemade pico de gallo.
The main ingredients found in pico de gallo:
- Roma tomatoes – the base, acidic
- Red onions – add a bite, and sweetness
- Jalapenos – add a kick and color
- Cilantro – adds freshness
- Lime juice – for fresh citrus flavor
- Salt and pepper – to round out the dish
Authentic pico de gallo doesn’t need too many spices and additions, the fresh ingredients do all the work for it.
Red onion is a fun spin on classic white onion used in pico de gallo, and adds a touch of sweetness to balance out the acidity of the tomatoes.
How To Seed A Jalapeno
Seeding and dicing a jalapeno isn’t too difficult, but it’s advised to always wear gloves. Rubbing your eyes after coming into contact with a hot pepper is NOT fun.
To seed a jalapeno:
- Cut the tip off of the jalapeno.
- Cut the jalapeno pepper in half lengthwise.
- Use a spoon to scoop the seeds out of the jalapeno.
- Cut the half into strips.
- Dice.
How To Make Pico De Gallo
To make pico de gallo:
- Wash and dice the tomatoes, red onions, and jalapenos. Dice everything finely, as you want to get a little of each ingredient in every bite. Make sure to dice the jalapeno smaller than everything else, as it can pack a kick.
- Add lime juice, cilantro, salt and pepper, and stir to combine.
- Let the pico de gallo sit in the fridge for about 30 minutes to enhance the flavor before serving.
Tips For Making Pico De Gallo
- Drain the tomatoes on a paper towel before adding to the rest of the ingredients so the pico de gallo doesn’t get soggy.
- A clove of fresh minced garlic is always a delicious addition.
- For less of a kick, add half of the jalapeno or omit it entirely.
- Serve pico de gallo cold, right after it’s done in the fridge.
- If it begins to get soggy, pour it into a double strainer then back into the serving dish.
How To Store Pico De Gallo
Pico de gallo will last in the fridge for about 2 days, but the textures of the tomatoes, onions, and jalapenos diminish quickly.
We love taking leftover pico de gallo and pulsing it in a blender a couple times for a quick and easy salsa!
Pico de gallo does not freeze well, as tomatoes take on a grainy texture when frozen.
More Delicious Appetizers and Dips:
- Franks Buffalo Chicken Dip
- Cream Cheese Stuffed Mushrooms
- Roasted Garlic Bread
- The Best Bruschetta Recipe
- Homemade Tzatziki
Pico De Gallo
Ingredients
- 1 pound roma tomatoes 5-6, diced
- ½ red onion diced
- 1 jalapeno seeded and finely diced
- 2 tablespoons lime juice fresh, 1 lime
- â…“ cup cilantro chopped
- salt and pepper to taste, about ½ teaspoon each
Instructions
- In a medium mixing bowl, combine tomatoes, red onion, jalapeno, cilantro, salt and pepper. Adjust salt and pepper to taste.
- Chill for 30 minutes before serving.
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