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.
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
- 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.
- 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)
- 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.
Pico de Gallo can be made up to 3 days ahead of time, stored in a covered container in the refrigerator.
Serving Size:½ cup
Amount Per Serving: Calories: 18Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 149mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 1g