First, let me just say thank you for being here. I love that you’re curious about Pico de Gallo—because this humble little bowl of chopped goodness is one of my all-time favorites. It’s fresh, healthy, and unbelievably versatile. Whenever I make it, it disappears in minutes, whether scooped with chips or sprinkled over tacos.
If you’re ready to brighten up your table with a quick, no-cook recipe that feels like sunshine in a bowl, you’re in the right place! 🌿🍅 Don’t forget to subscribe so you never miss a recipe like this one.
Why You’ll Love This Recipe
- Fresh & vibrant – every bite is full of zesty crunch.
- Healthy & low-calorie – guilt-free snacking that still tastes indulgent.
- Versatile – pairs with tacos, nachos, grilled meats, and more.
- Quick & easy – done in less than 15 minutes!
What Does Pico de Gallo Taste Like?
Think of it as salsa’s fresher cousin. It’s bright from lime juice, a little spicy from jalapeño, herby with cilantro, and bursting with juicy tomato sweetness. Unlike cooked salsas, Pico de Gallo tastes alive. Every bite has a clean, crisp freshness that perks up whatever it’s paired with.
Benefits of Pico de Gallo
- Nutrient-rich (hello, vitamin C from tomatoes and lime!).
- Naturally vegan and gluten-free.
- Budget-friendly with just a handful of ingredients.
- Perfect for make-ahead snacking since it keeps well in the fridge.
Ingredients You’ll Need
- 4 ripe Roma tomatoes (or cherry tomatoes in winter)
- ½ medium white onion, finely chopped
- 1 fresh jalapeño, seeds removed and minced
- ¼ cup fresh cilantro, finely chopped
- Juice of 1 lime
- Salt, to taste
Fresh Pico de Gallo
Equipment
- sharp chef’s knife
- cutting board
- medium mixing bowl
- citrus juicer optional
- Slotted Spoon for serving
Ingredients
- 4 ripe Roma tomatoes (or cherry tomatoes in winter)
- 1/2 medium white onion, finely chopped
- 1 fresh jalapeño, seeds removed and minced
- 1/4 cup fresh cilantro, finely chopped
- 1 lime, juiced
- salt, to taste
Instructions
- Remove seeds and core from tomatoes, then finely dice.
- In a medium bowl, combine onion, jalapeño, lime juice, and salt. Let sit while preparing the rest.
- Add diced tomatoes and cilantro to the bowl. Stir well to combine.
- Let the mixture rest for at least 15 minutes so flavors meld.
- Serve with a slotted spoon to avoid excess liquid. Enjoy with chips or as a topping.
Notes
Nutrition
Tools You’ll Need
- Sharp chef’s knife
- Cutting board
- Medium mixing bowl
- Citrus juicer (optional but handy)
- Slotted spoon for serving
Ingredient Swaps & Add-Ins
- Tomatoes: Use cherry tomatoes in the off-season for better flavor.
- Onions: Swap white onion for red onion if you prefer a milder bite.
- Heat level: Add serrano peppers for extra kick, or omit jalapeño for mild.
- Fruit twist: Try adding diced mango, pineapple, or avocado for a fun variation.
Step-by-Step: How to Make Perfect Pico de Gallo
- Prep tomatoes – Remove seeds and core, then finely dice.
- Marinate aromatics – In a bowl, combine onion, jalapeño, lime juice, and salt. Let sit while you chop the rest (this step boosts flavor!).
- Add freshness – Stir in tomatoes and cilantro. Mix well.
- Rest the mixture – Let it sit for at least 15 minutes so the flavors marry.
- Serve & enjoy – Use a slotted spoon to avoid extra liquid pooling.
What to Serve With Pico de Gallo
- Classic: tortilla chips for dipping.
- On tacos, burritos, or quesadillas.
- Over grilled chicken, steak, or fish.
- As a topping for scrambled eggs or omelets.
- Mixed into rice or quinoa bowls for a zesty punch.
Tips for the Best Pico de Gallo
- Use the ripest tomatoes you can find—flavor starts there.
- Chop everything small and uniform for the best texture.
- Taste and adjust seasoning—sometimes an extra squeeze of lime or pinch of salt makes all the difference.
- Serve with a slotted spoon to avoid soggy nachos.
Storage Instructions
- Store in an airtight container in the fridge for up to 3 days.
- Stir before serving, as juices may settle.
- Not freezer-friendly (fresh tomatoes don’t thaw well).
FAQ
Can I make Pico de Gallo ahead of time?
Yes! In fact, it tastes even better after resting for a few hours.
Can I use canned tomatoes?
Not recommended—fresh tomatoes give it the crisp, juicy bite that makes pico special.
How spicy is it?
That depends on your jalapeño! Remove seeds for mild heat, or leave a few in for more kick.
Final Thoughts
This Pico de Gallo recipe proves that sometimes the simplest things bring the biggest joy. With just a handful of fresh ingredients, you’ve got a bowl of sunshine that brightens tacos, chips, or any meal it touches. Anything but boring!!
If you love this recipe, you might also enjoy:
- Guacamole with a Kick
- Fresh Mango Salsa
- Creamy Avocado Dip
Let’s Connect!
If you try this recipe, please leave a review below and share your creations on Pinterest—I love seeing how you enjoy these dishes in your own kitchen!
Nutritional Information (Approx. per ¼ cup serving)
- Calories: 25
- Protein: 1g
- Carbs: 5g
- Fat: 0g
- Fiber: 1g
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