Simple, Fresh Pico de Gallo Recipe
This all-purpose Pico de Gallo recipe is a jumping off point for all sorts of fresh salsa variations. Add roasted poblano peppers, thinly sliced radishes, black beans, fresh corn, mango, pineapple, or anything else you like to build a spectacularly flavorful salsa.
Popular recipes that use Pico de Gallo:
- Vegetarian Chili with Pico de Gallo and Chimichurri Sauce
- Grilled Flank Steak Tacos with Pico de Gallo
If you give this recipe a try, let me know! Leave a comment, rate it, or take a picture and tag it #alittleandalot on Instagram.Print
The following ratios reflect my personal Pico de Gallo preferences. Adjust as desired. There’s no one “right” way to make Pico de Gallo.
- 1 red onion, peeled and diced (you want about 3/4 cup diced onion)
- 6 ripe roma tomatoes, diced
- 1/2 cup fresh cilantro, chopped
- 1 tsp minced fresh garlic
- 1 fresh jalapeño, seeds removed and diced
- The juice from 1-2 small limes
- 1 tsp sugar
- 1/2 tsp salt (more to taste)
- Add all ingredients to a large bowl and toss to combine. Taste and add more salt, sugar, or lime if desired.
- Cover and refrigerate until ready to serve.
Pico de Gallo can be made up to 3 days ahead of time, stored in a covered container in the refrigerator.
Pico de Gallo Serving Suggestions
Strips of seasoned, grilled flank steak and sautéed red peppers & onions are layered inside warm, soft corn tortillas and topped with the bright, fresh flavor of Pico de Gallo.
Vegetarian Chili is packed with beans, onions, poblano peppers, red bell peppers, zucchini, and tomatoes that are simmered in a spicy red wine broth, then topped with chimichurri sauce, fresh Pico de Gallo, and fried tortilla strips.
Turn any night into a party with thick, homemade tortilla chips loaded up with cheese, black beans, and tons of veggies.