No matter what you're making Pico de Gallo for, you're either going to want to hide it or make extra because this fresh salsa is waaaaaaay too easy to snack on.
Now available in both digital and hardcover!
143 recipes with full color photos of every recipe!
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. Here are the basic ingredients:
Add roasted poblano peppers, thinly sliced radishes, black beans, fresh corn, mango, pineapple, or anything else you like to build a spectacularly flavorful salsa.
It's extremely important to use ripe, in-season tomatoes to make pico de gallo. If it's the middle of the winter use cherry tomatoes which tend to be the only kind of tomatoes that are flavorful year-round. Or, opt for this can tomato salsa that uses canned tomatoes in place of fresh tomatoes.
To add some additional smokiness and intensify the chili flavor, use roasted jalapeños instead of adding them raw.
Recipes that Use Pico de Gallo:
- The BEST Camping and Cookout Tacos
- Vegetarian Chili with Pico de Gallo and Chimichurri Sauce
- Grilled Flank Steak Tacos with Pico de Gallo
- Loaded Vegan Nachos
- Vegan Tacos
- Crispy Corn Tortilla Quesadillas
- Veggie Black Bean Nachos
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.
SEND THIS RECIPE
We'll email this post to you, so you can come back to it later!
This site is protected by the Google Privacy Policy and Terms of Service apply.
📖 Recipe
Pico de Gallo
The following ratios reflect my personal Pico de Gallo preferences. Adjust as desired. There's no one "right" way to make Pico de Gallo.
Ingredients
- 1 red onion, peeled and diced (about ¾ cup diced onion)
- 6 ripe roma tomatoes, diced
- ½ cup fresh cilantro, chopped
- 1 teaspoon minced fresh garlic
- 1 fresh jalapeño, seeds removed and diced
- 1-2 tablespoon fresh lime juice
- 1 teaspoon sugar
- ½ teaspoon salt (more to taste)
Instructions
- Add all ingredients to a large bowl and stir to combine.
- Taste and add more salt, sugar, or lime if desired.
- Cover and refrigerate until ready to serve.
Notes
Pico de Gallo can be made up to 3 days ahead of time, stored in a covered container in the refrigerator.
Nutrition Information:
Yield:
8Serving Size:
½ cupAmount Per Serving: Calories: 18Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 149mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 1g
Floyd says
No critic here but why only one jalapeno? Is there a shortage where your 5th wheel is located? We usually include 1 jalapeno per tomato. Example: 10 tomatoes/10 jalapenos. Pico is not sissy Italian food, it's Mexican or Tex-Mex salad for spicy food lovers. Eat it with everything to keep your tastebuds on full alert!
Rebecca Blackwell says
Hi Floyd! No shortage! I just figure those people who love jalapeños and like their pico spicy will up the heat level at will. Enjoy!
Karly says
Seems like every time I make pico then I eat it all myself! Haven't had it with sugar. I'll have to try this!
RebeccaBlackwell says
I could make myself sick on it! The sugar just gives the tomatoes an extra boost of sweetness. I'd love to hear what you think of this recipe! xo