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Pico de Gallo

Pico de gallo is that chunky, liquid-less salsa you’ll find in most Mexican taco stands and restaurants, especially in Baja, Mexico. Baja is where I solidified my love for pico de gallo and discovered how satisfying it is with salty chips and an ice cold Mexican beer.

a bowl of pico de gallo

I normally make roasted tomato salsa; that smoky flavor is hard to beat. But a fresh, straight-forward pico de gallo will enhance – not compete – with other flavors which is why I like to use it to top most of my Mexican dishes. It’s also quick, uses common ingredients and there’s no need to dirty up my food processor like I do with my other salsa recipes.

Pico de gallo vs salsa

Pico de gallo is basically a salsa that uses fresh, raw, chopped ingredients. Traditional salsa often uses ingredients that have been cooked and it’s typically blended into more of a sauce. They’re both delicious but they have different textures. There are countless versions of salsa but pico de gallo uses the same basic ingredients almost everywhere.

Ingredients

  • tomato
  • white onion
  • jalapeño
  • cilantro
  • garlic
  • fresh lime juice
  • coarse salt & freshly ground black pepper
a bowl of pico de gallo with the ingredients around it on a table

How to make pico de gallo

Simply chop some fresh tomatoes, white onion, and cilantro. Mince fresh garlic and jalapeño, add some freshly-squeezed lime juice and gently stir it all together. Season with salt and pepper, then refrigerate it for a few hours so all of the flavors come together.

Uses for pico de gallo

Scooping it up with some salty tortilla chips is a fantastic way to enjoy it! Here are some more ways to use it, too:

  • As a topping for tacos, nachos, or any other Mexican dish
  • Stir some into cottage cheese for a savory snack (trust me on this one)
  • Add it to a baked potato along with a Mexican-blend shredded cheese
  • Put some on top of mac and cheese with some avocado (Panera use to have this on their menu – it’s delicious)
  • Mix it into mashed avocado for a quick guacamole
  • Stir it into rice for an easy side dish
  • Add it to grilled or roasted vegetables
  • Use it as a topping for your eggs in the morning
closeup of a bowl of pico de gallo
Pico de Gallo

Pico de Gallo

Yield: 4 servings
Prep Time: 8 minutes
Additional Time: 3 hours
Total Time: 3 hours 8 minutes

This easy pico de gallo is perfect for an easy, fresh summer appetizer with salty chips.

Ingredients

  • 3 medium tomatoes (or 5 plum tomatoes), diced
  • 1/4 cup white onion, diced
  • 1/2 jalapeño, seeded and minced
  • 1/4 cup cilantro, chopped
  • 1–2 garlic cloves, minced
  • juice of 1/2 lime
  • 1/2 tsp coarse salt
  • 1/8 tsp freshly ground black pepper

Instructions

    Mix all the ingredients together. Cover and refrigerate for a few hours to allow flavors to meld (optional but recommended).

    Serve with salty tortilla chips or use as a topping for tacos, burritos, or your favorite Mexican dish.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 72Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 334mgCarbohydrates: 17gFiber: 2gSugar: 11gProtein: 2g

This data was provided and calculated by Nutritionix.

Kristy Bernardo
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Sommer@ASpicyPerspective

Monday 2nd of April 2012

I love fresh pico! This looks like a fantastic recipe. :)

the wicked noodle

Monday 2nd of April 2012

Thanks, Sommer!

Beer & Chipotle Battered Fish Tacos | the wicked noodle

Sunday 1st of April 2012

[...] Here is my recipe for homemade pico de gallo. [...]

Carlene @ Carlene's Figments

Saturday 31st of March 2012

Fresh salsa makes tacos come alive! Have you ever made cabbage slaw with fish tacos? I've heard people love it, but I have yet to test it.

the wicked noodle

Sunday 1st of April 2012

I have made cabbage slaw and I love it!

sweetlifebake

Friday 30th of March 2012

Love pico de gallo... it runs in my blood, LOL !! crispy fish tacos, YAY!

the wicked noodle

Saturday 31st of March 2012

lol!! I knew you'd like this one :-)

Steve @ the black peppercorn

Friday 30th of March 2012

Oh my word! I love pico de gallo! This looks amazing. Your pictures are amazing!!! Love this

the wicked noodle

Friday 30th of March 2012

Wow, thanks Steve!!

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