Pico de Gallo – fresh salsa with tomatoes, onion, jalapeno, lime juice and cilantro. Easy, authentic no-cook Mexican recipe!
This is a simple recipe for authentic Pico de Gallo – fresh tomato salsa – loaded with bold, delicious flavor.
With only a few fresh ingredients, this raw salsa is always a hit and tastes a bazillion times better than anything you’ll find in stores.
In the summertime with fresh produce everywhere, this really is the perfect appetizer.
It’s a great recipe – and an easy recipe – for traditional pico de gallo packed with vibrant flavors and a crowd pleaser all year long.
WHAT IS PICO DE GALLO?
When it comes to a fresh sauce, nothing beats Pico de Gallo.
Here you’ll find a classic recipe for a chunky salsa with tomatoes, jalapeno, onion, cilantro and a burst of lime juice.
WHAT KIND OF TOMATOES ARE BEST?
If you’re lucky enough to have ripe, red tomatoes from your garden or local farm stand, that’s my first choice.
Any larger, easy-slicing tomatoes from the grocery store work well too, such as beef steak, roma or plum tomatoes.
Avoid cherry or grape tomatoes. They have a place in other recipes – just not this one.
WHAT’S IN PICO DE GALLO?
For the best Pico de Gallo – and because we’re only using a handful of ingredients, use the freshest ingredients available to you.
- ripe tomatoes
- jalapeno pepper
- white onion
- vegetable oil
- white vinegar
- fresh lime juice from whole lime
- sea salt
- fresh cilantro
HOW TO MAKE PICO DE GALLO:
Dice the tomatoes and onions into small pieces removing excess pulp from the tomatoes.
Seed and finely mince the jalapeno and finely chop the cilantro.
Add the ingredients to a medium bowl along with the olive oil, vinegar, lime juice and salt. NOTE: start with the juice from half of the lime, adding more to taste.
Gently stir chopped ingredients to combine then transfer to an airtight container (or cover with plastic wrap).
Refrigerate several hours for best flavor (up to overnight).
Serve from chilled to room temperature – just add a bag of tortilla chips! For topping your favorite Mexican cuisine, use a slotted spoon to remove excess liquid.
WHAT TO SERVE WITH THIS FRESH SAUCE:
This light, healthy recipe makes a really delicious appetizer served up with tortilla chips.
It’s also a great addition to all your favorite Mexican dishes including any of the recipes below:
WHAT TO DO WITH LEFTOVERS:
Leftovers can be stored in an airtight container in the refrigerator up to 3 days.
Drain any excess liquid before serving.
VARIATIONS TO THIS RECIPE:
There are really only a couple of subs for this simple recipe:
- White onion, yellow onion or even red onion can be used in this recipe.
- Serrano peppers can be used instead of jalapenos (note: they are a spicer pepper).
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Pico de Gallo
- 2 ½ cups tomatoes seeded and finely diced
- 1 small jalapeno seeded and minced
- ½ cup onion finely chopped
- 1/2 tablespoon vegetable oil
- 1 tablespoon white vinegar
- 1 whole lime juiced (start with 1/2 juiced - more to taste)
- 1/2 teaspoon sea salt or more to taste
- ¼ cup fresh cilantro finely chopped
- Dice the tomatoes and onions into small pieces removing excess pulp from the tomatoes.
- Seed and finely mince the jalapeno. Finely chop the cilantro.
- Add ingredients to a medium bowl along with the olive oil, vinegar, lime juice and salt. NOTE: start with the juice half of the lime, adding more to taste.
- Gently stir to combine then transfer to an airtight container. Refrigerate several hours for best flavor (up to overnight). Can serve chilled or room temp.