Made with fresh plum tomatoes, onion, jalapeño and a squeeze of lime, this homemade pico de gallo recipe is unbeatable. Serve it with chips or atop any Mexican food!
What is Pico de Gallo?
“Hi there, Heidi! I’m on the hunt for a yummy salsa to celebrate Cinco De Mayo with. Any recipe recommendations you could share with me? :)” ~Cynthia P.
I was actually debating whether to roll out this pico de gallo recipe on Cinco de Mayo or save it for summer break. I’ve been on Cinco de Taco olé overload these past few weeks and figured you have too. But after I received this request, I realized my spiced up work is not done.
How can I deny readers when they make a request?
And so, I’m not giving you just one recipe, but this pico recipe plus 15 more links to get your dipping party started in mere minutes after chopping.
Who’d you rather chip? Pico de gallo or salsa? This blender salsa recipe is my hands down FAVORITE and reminiscent of what you’ll find at your favorite Mexican joint. It’s a salsa. Not a pico de gallo.
What’s the diff? Both feature onions, jalapeño, lime juice and cilantro. The difference is that traditional salsa uses canned tomatoes while pico de gallo features fresh chopped tomatoes.
Classic Pico de Gallo Ingredients
Homemade pico de gallo is laughably easy to make, but the handful of ingredients needed to make this salsa fresca pack in lots of flavor.
For this easy pico recipe, you’ll need:
- Plum tomatoes
- White onion
- Fresh cilantro
- Lime juice
- Kosher salt
If you like your pico a little spicier, leave the seeds in the jalapeño. For a milder salsa fresca, omit the seeds.
What’s the Best Tomato for Pico de Gallo?
Will any fresh tomato do? Technically yes. However, I prefer roma or plum tomatoes for my salsa fresca as they’re on the meatier side (if tomatoes had meat), are less juicy, and have fewer seeds. Thus when chopped, the fruit stays firm and doesn’t disappear into a soupy bowl.
How to Make Pico de Gallo
Chop up all the veggies and juice the lime. Then, stir everything together. No really, that’s it!
You can play around with the amount of cilantro and lime juice you add to this pico de gallo recipe. If you’re a cilantro-lime fiend, add a little more than what the recipe calls for. Or scale it back a little, your choice.
Can I Prep Pico de Gallo in Advance?
Yes, most definitely! This homemade pico de gallo salsa needs to be refrigerated at least an hour after prepping it so the flavors have time to come together. However, you can prep and chill this pico recipe up to 2 days in advance.
Tips for Making the Best Pico de Gallo
Salt is what brings out the flavor in this dip, so don’t be stingy. And although I prefer white onion and cilantro, you can easily substitute with yellow or red onion, and if you must, parsley will provide the brightness if you’re a cilantro hater.
Be sure to chop the ingredients into bite-sized pieces. You want to get a little bit of everything on your chip when you scoop up this homemade pico de gallo!
This salsa will keep for 2 or more days and is great not only as a Mexican food enhancer, but also as a perfect tasty topper for grilled chicken or portobello mushrooms, steamed zucchini, and even baked potatoes. I like to let mine rest in the refrigerator for at least an hour before serving for those flavors to meld.
More Easy Mexican Dips to Make
- Creamy Avocado Salsa Verde
- Roasted Garlic and Pickled Jalapeño Guacamole
- Hatch Chili Salsa
- Cheesy Texas Trash Dip
- Chorizo Queso Dip
Pico de Gallo
- 2 cups chopped plum tomatoes about 8 whole
- 1-2 jalapeños seeded and finely chopped depending on your heat preference
- 1/2 white onion* finely chopped
- 1/2 cup chopped cilantro or more to taste**
- Juice of 1 lime
- 1/2 teaspoon kosher salt
- Add all ingredients to a bowl and stir to combine. Season with more kosher salt, lime or cilantro to taste. Refrigerate for 1 hour or up to 2 days.
- *Although I prefer white onion, you can easily substitute with yellow or red onion.
- **If you must, parsley will provide the same brightness if you're a cilantro hater.
More Easy Salsa Recipes You’ll Love
There’s really not a recipe more adaptable than the indisputable star of the Mexican fiesta: salsa. The following are 15 recipes that go with chips, on top of tacos or just to scoop up with a finger. Either which way you scoop them, these salsas are going to rock your socks off.
Charred Salsa Verde from Garlic and Zest
Cucumber Pico de Gallo from A Farm Girl’s Dabbles
Fire Roasted Tomato Salsa from A Couple Cooks
Mango and Strawberry Salsa from FoodieCrush
Pineapple Blender Salsa from Mountain Mama Cooks
Avocado and Corn Salsa from Freckle and Fair
Roasted Butternut Squash Chipotle Salsa from Heather Christo
Caprese Salsa from Back to Her Roots
Stone Fruit Salsa from Naturally Ella
Fresh Homemade Salsa from The Black Coffee Project
Zucchini Corn and Avocado Salsa from Two Peas and Their Pod
Creamy Arbol Chile Salsa from The Frosted Vegan
Olive Tomato Salsa from Kitchen Confidante
Easy Strawberry Salsa from She Wears Many Hats
Grilled Pineapple Salsa from Bobbi’s Kozy Kitchen
Make it a en un buen día, and make something good!
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