This Homemade Pico de Gallo recipe is a quick and easy Mexican salsa that is brimming with robust flavors from fresh tomatoes, onion, garlic, jalapeño, cilantro, and lime juice. It is a super healthy and versatile dip that will instantly elevate your Mexican-inspired dishes to new heights. No cooking needed, just chop, mix and chill!
The Best Homemade Pico de Gallo
Next time you are planning your Taco Tuesday menu, make sure to include this super fresh, zesty, and mildly spicy Pico de Gallo. It is perfect for dipping your tortillas, tacos, fajitas, and quesadillas in. With its mix of intense-tasting veggies, it will add a refreshing and zippy touch to any dish it is added to. So if you happen to have lots of tomatoes in your backyard, this is the perfect way to use them up!
Also known as “Salsa Fresca” meaning fresh sauce or “Salsa Cruda” meaning raw sauce, this Mexican salsa is traditionally made with fresh tomatoes, onions, cilantro, lime juice, and peppers. Unlike other dips that are blended or mashed into a liquid or semi-liquid state, this salsa dip is made by chopping the veggies into small pieces. This makes it ideal for topping in dishes like nachos, tacos, and fajitas too!
You can easily modify the recipe to fit your preference. You can add, reduce or omit the jalapeños depending on how spicy you want it to be. Or amp the spiciness by adding chili powder or chili flakes. You can also make it zestier by adding more lime juice to the mix. If you like, you can replace some of the tomatoes with red bell peppers, radishes or cucumbers. Or you can add fresh fruits like diced avocados, mango, pineapple, strawberries and peaches for a touch of sweetness too! Corn kernels will give the salsa some fun pops of crunch and colorful Tex-mex color.
- Tomatoes: Dark red, aromatic, firm tomatoes that are not overripe and soft are best for pico de gallo. Varieties like Roma tomatoes or plum tomatoes are good choices, but you can also use crisp heirlooms or grape tomatoes or small cherry tomatoes.
- Red onion: you can also use sweet white onions or scallions.
- Jalapeño peppers: In Mexico, they use green jalapeño or serrano peppers, but if you can’t find any, you can use green chilies or red chilies too.
- Cilantro: or substitute other herbs like parsley or basil.
- Lime juice: you can also use lemon juice or apple cider vinegar.
- Salt and pepper: to taste.
As always, I recommend watching the recipe video and checking out these step-by-step instructions first. Then you can then find the full recipe with the exact measurements in the recipe card below!
Step 1: chop the veggies
Cut the tomatoes into small dices. Finely chop the onion and fresh cilantro leaves. Remove the seeds from the jalapeño and chop finely as well. Peel and grate the garlic clove.
Step 2: combine all ingredients
Put the chopped tomatoes, onion, jalapeño and cilantro in a bowl. Add the garlic, fresh lime juice, salt and pepper as well and stir gently. Let sit in the refrigerator for at least 15 minutes or even longer to allow the flavors to develop.
Mexican Pico de Gallo is a versatile fresh salsa dip that you can serve with tortilla chips, tacos, nachos or on toasted bread or fresh baguette like bruschetta. You can also use it as a filling for wraps, burritos or quesadillas. However, this flavorful tomato salad makes also a delicious, healthy and refreshing side dish or topping for vegan burger, veggie bowls, pasta and gnocchi!
- If your tomatoes are too watery, drain them a bit so the Mexican salsa does not become too watery. Remember that the juices will release once the salt is added and the dip is chilling.
- Remove the seeds from the jalapeno to keep it from becoming too spicy.
- The longer you allow the dip to chill in the fridge, the better it will taste! The chilling and resting time will allow the flavors to meld beautifully together and intensify.
You can make the Pico de Gallo ahead of time and store it in an airtight container in the refrigerator for up to 4 days. Take note that it will become more watery the longer it is stored. Once it has developed a funky smell and slimy texture, do not use it anymore.
This Pico de Gallo Recipe is:
- Naturally vegan
- No cooking required
- Easy to make
- Mildly spicy
- So refreshing!
If you try this easy Homemade Pico de Gallo recipe, feel free to leave me a comment and a review! And if you take a picture of your Mex and share it on Instagram or Facebook, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your remakes! Happy cooking! 🙂
Pico de Gallo - Mexican Salsa DipAuthor:
*Note: Check out the recipe video + step-by-step photos above!
- Finely dice the tomatoes. Finely chop the onion and cilantro. Remove the seeds from the jalapeño and chop finely as well. Peel and grate the garlic clove.
- Put everything in a bowl. Add garlic, lime juice, salt and pepper and stir gently. Let sit in the refrigerator for at least 15 minutes or even longer to allow the flavors to develop.
- Tomatoes: Dark red, aromatic, firm tomatoes that are not overripe and soft are best for pico de gallo. Varieties like Roma tomatoes or truss tomatoes are good choices, but you can also use crisp heirloom or small cherry tomatoes.
- Chili: In Mexico they use green jalapeños or serranos, but if you can't find any, you can use green chilies or red chilies.
- Variation: If you like, you can replace some of the tomatoes with peppers or cucumbers, or you can add a diced avocado.
- Storage: Leftovers can be stored in a sealed container in the refrigerator for 4 days.
- More helpful tips and information about this recipe, including many serving suggestions, are mentioned in the blog post above!
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