Pico De Gallo
Pico De Gallo is a classic Mexican recipe made from fresh tomato, cilantro, onion, and jalapeno. This makes the best salsa to top burritos, chimichangas, flautas, enchiladas, and salads. Some people refer to this recipe as salsa fresca.
PICO DE GALLO RECIPE
The best pico I have ever had was on our honeymoon in Cabo San Lucas. It’s all I ate along with fresh guacamole with chips, and horchata because I was scared I would get sick from anything else.
That was almost 18 years ago. Now, I would probably eat anything there without any trepidation. Maturity or stupidity…tough call.
INGREDIENTS
- Tomatoes – you can use Roma, cherry, or grape tomatoes. I like to use grape tomatoes because they stay crisp longer.
- Onion – you can use red or white onion. Traditional pico de gallo uses white onion but I like the color of a red onion.
- Cilantro – an essential ingredient in this recipe.
- Jalapeno – add more or less depending on how spicy you like it. If you like it really spicy keep the seeds in.
- Garlic – minced garlic can be bought in a jar and kept in the fridge for easy access.
- Lime juice – brightens the flavor! If you don’t have lime use lemon juice.
If I had to eat one thing for the rest of my life it would be homemade chips and Pico de Gallo. A side of guac wouldn’t hurt either.
Use Roma, grape, or cherry tomatoes. Whatever tomato looks the ripest and at it’s peak.
WHAT IS PICO DE GALLO?
Pico de Gallo is a fresh Mexican salsa made from tomatoes, onion, cilantro, lime, and garlic.
HOW TO MAKE PICO DE GALLO
Dice tomatoes, onion, jalapeno, cilantro, and garlic together. Add lime and salt and pepper.
- First, toss the diced tomatoes, red or white onion, jalapeno, cilantro, and garlic together.
- Next, add the juice of a half a lime and add salt and pepper to taste.
- Store in the fridge. Serve with chips or on top of salad, burritos, tacos…you name it.
To be honest, I use this chopper for the tomato, onion, and jalapeno and it makes it so much easier!
(aff link)
The cilantro you still need to cut by hand but everything else is done in 2 minutes!
AUTHENTIC PICO DE GALLO RECIPE
This recipe is authentic but my friend from Mexico said they use white onion always in theirs.
My friend’s son recently told me this was the best salsa he’s ever had. I’ll take that from a 10-year-old!
OTHER MEXICAN RECIPES:
- Grilled Shrimp Tacos with Avocado Salsa
- Mini Chicken Chimichangas
- Grilled Chicken Tacos with Feta Cream
- Watermelon Salsa
- Homemade Taco Seasoning
- Baked Chicken Chimichangas
- Taco Pizza Rolls
- Taco Lasagna
- Cilantro Lime Rice
- Homemade Tortillas
- Barbacoa Tacos
- Mexican Chicken
Pico De Gallo
Pico De Gallo is a classic Mexican recipe made from fresh tomato, cilantro, onion, and jalapeno. This makes the best salsa to top burritos, chimichangas, flautas, enchiladas, and salads.
Ingredients
- 5 Roma tomatoes, seeded and diced finely (see Note)
- 1/2 large red onion, diced finely
- 1 jalapeno, seeded and chopped finely (use 1/2 a jalapeno if you don't want it as spicy)
- 1/2 bunch of cilantro, chopped finely (if your bunch is small use a whole bunch)
- 3 garlic cloves, minced
- 1/2 lime, juiced
- salt and pepper to taste
Instructions
-
Toss the diced tomatoes, red onion, jalapeno, cilantro, and garlic together. Add the juice of a half a lime and add salt and pepper to taste. Store in the fridge. Serve with chips or on top of salad, burritos, tacos...you name it.
Recipe Notes
I really like using grape tomatoes because they don't get mushy like Roma tomatoes can be. Use about 2.5 to 3 cups of grape tomatoes!
I started off naming this Pioneer Woman’s Pico De Gallo but have changed it a bit to fit my taste over the years.
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Very good, like it with Vidalia onions . but great on my fish tacos.
Thank you!
This is YUMMY YUMMY YUMMY!
Thank you for posting!
You’re welcome!
Today is the 3rd time making this since I found the recipe a month ago. We use half gooseberries & half tomatoes.
We eat with everything & even add it to omelettes & scrambled eggs.
Flavor explosion
It’s my absolute favorite too!
We loved this. I used half gooseberries & half heirloom grape tomatoes. We used celery & lemon. Loved it enough to make more a week later. We ate it with everything & even added it to scrambled eggs.
Yum!
Made this for the second time today my husband and I ❤️ It
Thank you!
When you switch to grape tomatoes, do you use 2.5-3 cups of chopped or I chopped grape tomatoes?
Probably about 2 cups!
I have made this a few times now. I love it! Recipe is perfect, I do add some jalapeno, but we like super spicy. I too prefer cherry tomatoes, but it is a taste thing… thank you.
Glad you like this!
I doubled this recipe to take to a church Christmas party. We were having a soft taco bar.
I used two containers of grape tomatoes and 12 on the vine tomatoes, got all the tomatoes seeds and chopped. Then diced a red onion and part of a sweet onion, chopped cilantro. In my very large bowl, it was about equal parts of tomato onion and cilantro. I seeded and took out white veins and finely diced. Juiced two limes, added salt and pepper.
This was delicious!!! Everyone loved it
Yum! I want some!
Made this tonight, absolutely great! Big fan of Pioneer Woman shows and Ive seen her make this a lot. I can recommend this as it would go with most savoury dishes.
I’ve made this several times and it’s delicious. I’m constantly tasting as I add the cilantro. Never quite sure how much cilantro to use because bunches come in all sizes:) Approximately 1 cup before chopping??
Yes, very true and it should be made to taste!
Pico de gallo is my favorite type of salsa. I’ll be making this for Cinco de Mayo this year.