Pico De Gallo
This is the best Pico De Gallo recipe and is made from fresh tomato, cilantro, onion, and jalapeno – makes the best salsa ever.
Some people refer to this Pico De Gallo recipe as salsa fresca. Top burritos, chimichangas, flautas, enchilaadas, and salads with this.
PICO DE GALLO
The best pico de gallo I have ever had was on our honeymoon in Cabo San Lucas.
I survived on pico de gallo, fresh guacamole with chips, and horchata because I was scared I would get sick from anything else.
That was almost 8 years ago. Now I would probably eat anything there without any trepidation. Maturity or stupidity…tough call.
This recipe can compete with the pico we ate on our honeymoon. It’s also what I use in my Cafe Rio recipes!
I’ve decided that 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.
HOW TO MAKE PICO DE GALLO
Toss the diced tomatoes, red or white 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.
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!
I started off naming this Pioneer Woman’s Pico De Gallo but have changed it a bit to fit my taste over the years.
If you like this Homemade Pico De Gallo, you’ll love these recipes:
Grilled Shrimp Tacos with Avocado Salsa
Grilled Chicken Tacos with Feta Cream
Pico De Gallo
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!
Food in America consisted of traditions that were adapted from England, but up until the end of this century, the presence of new ingredients along with the contact between diverse ethnic groups influenced experimentation. Industrialization was also a turning point that changed how food affected the nation. Thanks.
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Hymmmn, “Not Bad”?… MAKING MINE, using a combination, of Whole Round Tomatoes, & Roma’s!… [Deseeding,. makes your PICO DE GALLO, Much less, “Wet”!…]. Adding minced Garlic, a splash of hot sauce, chili powder, oregano 1 – 2 tsps, Sweet Basil, green onion, [with finely chopped stems, too!], 1 tbsp. of Bermuda onion, chopped fine, adds Color!… and Cumin, will Step it Up, a Whole Lot!… [Cumin, is almost a Mainstay, in Mexican cooking!… ]. Salt & Freshly Ground PEPPER, TO TASTE!…
“Whoops”?… And, 1 large, Seeded, finely
Diced, “JALAPENO”!…. [LEAVE THE SEEDS IN, FOR A”More FIREY”, Taste!…
and of course, Cilantro & lime, to taste!… [i SHOULD DRINK MY COFFEE, TO WAKE – UP!… BEFORE “Posting”?… Desculpe’!… [Excuse Me!…] lol
This Recipe, i Concocted, after many, YEARS, of, Trial & Errors! … Until, I Found, My “Nirvana”!… lol
Cant wait to try it…especially with the addition of cumin…will up date
Sounds good!
Try fresh mangos instead of tomatoes. Awesome! I live in SW FL so I have access to mangoes regularly. So wonderful on fresh chips. Also, use on top of grilled salmon or grouper. Yum.
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In the Pico we make, I add one can the small size of V-8. Just adds a kick we really like.
But I’m totally with you. I could eat this everyday and I don’t need the chips!!!
Interesting. I’ll have to try that.
Does this keep? if so for how long?
It keeps for a couple of days in the fridge!
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Looks and sounds great! We just picked some more tomatoes from our garden and we were not sure what to do with them all. We have made marinara sauce twice already, and we were looking for something different to make. Your Pico De Gallo recipe sounds fantastic! Simple, fresh ingredients, who could ask for more? I even have a second round of cilantro out there ready for picking. Thank you.
Thanks! I hope you love it.
@feederoftheking
How on earth do you grow Cilantro?!? I’ve tried and failed several times. LOVE cilantro and get tired of buying it from the store. Would Love To grow my own! Please advise!
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Add 1 cup fresh or thawed frozen corn kernels and 1 cup black beans, drained and rinsed well.
En Mexico usamos 1 Jalapeño con todo y semillas y venas por cada 2 tomates.
Thank you for the pico de gallo recipe. I bought the ingredients today and will make it tomorrow!
Hope you love it!
This was so yummy!
Thank you!
Love this recipe! Fresh and all the ingredients shine,just make sure you have lots of things to pair this with
I love some good pico de gallo. I’ve got some fresh garden tomatoes to use right now, so this is on the list for today! Yum!
Hope you love!
How do you de-seed a tomato? Not really fond of tomatos, but do love salsa. I know, I’m crazy!!
Just kind of scrape the seeds out!
Recipe for your homemade chips?
Ooh girl. I wish I had a recipe for homemade chips. I need one.
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I love this recipe..I have been using it for a year now ! I would not change a thing..I use for fish..its an ideal accompaniment ! Thank you for the recipe !
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This will be so good on our Steak! Yum – thank you for sharing.
How much does this make?
Hard to say. About 3 cups.
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I call mine “Y2K Salsa” because when I first made it, I was wrapped up with the IT transition to 2000. Anyway, people bragged over my recipe which consists of tomatoes, green onions, white onions, small can of chili’s, chopped jalenpo slices, oregano, cilantro, green bell pepper, small amounts of vinegar and olive oil and lots of lime juice. Salt and pepper to taste. All items chopped and amounts vary according to taste.
Isn’t it funny how memories are so closely tied to food?
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I am so excited to try this! Have you ever tried to can this?
I have not. But I’m sure you could.
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Great!
Thank you!
i just loved the recipe
Thank you Bruce!
This is very good. The only changes I made is I used a sweet, white onion, and I used quarter sliced sweet, grape tomatoes. I didn’t de-seed anything because I want heat and I like seeds. The grape tomatoes hold together naturally without producing a lot of liquid, and will keep a while. I love pico more the next day! Thank you for this fresh recipe!
April, Yes, I use grape tomatoes most often as well. Love them.
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Did you use a chopper or chop everything by hand? This recipe looks exactly like what I want. I just got back from Mexico and I ate copious amount of pico!
I do it by hand. I feel like a chopper makes it too small.
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This was very tasty. I made it to go with a dish I made (Salsa Fresca Chicken) and thought why not make my own Pico. I could probably eat this by itself it was so good. Thanks!!!!!
So glad you like it.
Yum! I need this in my life. I have to rethink dinner tonight.
This is genuine pico de gallo. Nice and clean and correct.Been eating it for 72 years and know what is in it. Now you can add all the adds you want to satisfy your tastes and that’s great and not a bad thing. However if you want a true pico recipe ,you just read one. Finally a true Mexican,Latino or whatever is polictically correct recipe right out of Mexico. Way to go kid.