Pico de Gallo – Fresh, delicious and so easy to make! Packed with flavor and takes less than 10 minutes. This homemade pico de gallo is the perfect addition to any Mexican dish!
If you know me, you know I’m a chips and dip kind of girl. I could eat it all day, every day and be happy. Fresh pico de gallo is one of my favorites, as well as guacamole, salsa, queso, salsa verde and mango salsa. Seriously so, so yummy!
Homemade pico de gallo
Pico de gallo makes the best addition to any Mexican dish! It adds the perfect amount of flavor and is tastes fresh and delicious. Plus it’s SO easy to make and takes less than 10 minutes!
There are so many dishes that I love topping with pico, including tacos, BBQ chicken salad, taquitos and lettuce wraps. It really ramps up the flavor and is one of my favorite ways to add a fresh touch to any meal. And who can forget how amazing it tastes as a dip served with tortilla chips. I mean, I could snack on this stuff all day!
What is the difference between salsa and pico?
Although pico de gallo and salsa are quite similar and use most of the same ingredients, the main difference is the consistency. Pico is a mixture of fresh, uncooked ingredients that are finely diced to create a chunkier dip. Salsa, on the other hand, has more of a liquid texture and is often pureed to create a smoother consistency. Both taste great and are used in the same ways, it’s just a matter of personal preference!
Pico de gallo ingredients
Tomatoes: I use roma tomatoes to make pico de gallo. I’ve found they’re a little less watery and chop up nicely. Just make sure they’re ripe, with a vibrant red color.
Cilantro: I love the freshness that cilantro adds to pico. It helps give it that delicious Mexican flavor!
Onion: You can use a white or red onion. My personal preference is white, but red works well too. Just make sure it’s finely diced!
Lime: The juice of one lime adds just the right amount of acidity and gives the pico de gallo the perfect zing.
Jalapeno: The jalapeno gives the pico a little punch of heat. I used 1 whole jalapeno, but you can modify the amount depending on how hot you like it. Make sure to scrape out the seeds if you prefer it on the milder side!
How to make pico de gallo
Scroll down for the printable pico de gallo recipe.
- Combine onion, cilantro and lime juice. In a medium size bowl, mix together onion, cilantro, lime juice and salt and let sit for a few minutes.
- Dice jalapeno and add to onion mixture. Meanwhile, cut jalapeno in half and scrape out seeds with a spoon (can leave seeds in if you like spice). Finely dice the jalapeno, then add to onion mixture and let sit 1 more minute (add 1-3 teaspoons depending on desired heat level).
- Add tomatoes and stir. Next add tomatoes to the bowl, draining juices prior to adding. Gently stir tomatoes in and then salt to taste. Add more jalapeno or cilantro if desired.
Can you make pico de gallo the night before?
Yes, you can make pico de gallo the night before. However that’s as far in advance as I’d recommend making it, so that it doesn’t get too watery and lose it’s fresh flavor. If making ahead of time, simply cover tightly with plastic wrap (or add to an airtight container) and let chill in fridge until ready to serve.
How long does pico de gallo last?
This pico de gallo recipe is best if served the first day in order to maintain it’s freshness. Make sure to store in the fridge until using!
Favorite ways to use pico de gallo
Pico de gallo is the perfect addition to almost any Mexican dish! Below are a few of my favorite ways to use it, however the options are endless!
We love to serve pico on top of:
- Baked chicken taquitos
- Beef enchiladas
- Mexican stuffed shells
- Taco salad
- Beef tacos
- Chicken tacos
- Taco lettuce wraps
- BBQ chicken salad
Pico de Gallo Recipe
- 1/2-3/4 cup finely chopped onion
- 1/2-1 cup freshly chopped cilantro
- 1 lime , juiced
- 1/2 teaspoon salt , more to taste
- 1 jalapeno
- 5 roma tomatoes , diced
- Combine the onion, cilantro, lime juice and salt in a medium size bowl. Allow to sit for a few minutes.
- Meanwhile, slice the jalapeno in half. Scrape out the seeds with a spoon. If you like it spicy, you can leave the seeds in. Then dice the jalapeno finely. Add 1-3 teaspoons depending on the level of heat desired. Toss with the onion mixture and let sit another minute.
- Next add the tomatoes to the bowl, draining the juices before adding. Stir the tomatoes in gently and then salt to taste. Add more jalapeno or cilantro if desired.