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Easy Fresh Pico de Gallo (VIDEO)

If you’re looking to add a fresh kick of flavor to your Mexican-inspired dish, you have to make Pico de Gallo. Just a few fresh ingredients will take your meal to the next level! It’s just that good!

Pico de Gallo

Ingredient Notes

  • Tomatoes: Use 4 medium tomatoes or 4 large Roma tomatoes.
  • Onion: I use white onion, but you can also use a yellow, sweet, or red onion as well. These onions have a milder flavor.
  • Jalapeño pepper: Use 1 medium jalapeño pepper.
  • Minced garlic (optional): 1 garlic clove
  • Cilantro: Use cilantro leaves.
  • Lime juice: Use fresh lime and skip the juice sold in a bottle.
Pico de Gallo ingredients

What Do You Serve With Pico de Gallo

  • Your favorite tortilla chips
  • Add it to a burrito, taco, quesadilla, tostada, nachos, or salad. I like adding it to my tender steak burritos.

Pico de Gallo Video: Step-By-Step

Prefer to watch? Check out my tutorial on how to make this fresh Pico de Gallo recipe on YouTube. Subscribe to my channel and hit the notification bell so you’re the first to know when I post a new recipe video.

How to Make Fresh Pico de Gallo

Step 1: Dice your ingredients

Dice your tomatoes and onion and add them to a mixing bowl. Then remove the white membrane and seeds from the jalapeno and finely dice it. Add it to the bowl along with some finely chopped cilantro.

Pico de Gallo vegetable prep

Step 2: Mince the garlic (optional)

If you like garlic, mince a clove of garlic and add it to the bowl. Traditional Pico de Gallo doesn’t include garlic, but I enjoy the added flavor so I use it.

Mince garlic

Step 3: Add fresh lime juice

Use the juice from a lime. Don’t use the bottled stuff. To get all of the juice from the lime, I slice the lime in half and use a citrus squeezer.

If you don’t have one, go ahead and just pinch the sides of the lime together to squeeze the lime to get the juice. Squeeze it into the bowl over your fresh ingredients.

Adding lime juice

Step 4: Enjoy!

You can eat it right away or store it in the refrigerator to eat the next day.

Pico de Gallo with tortilla chips

To Make Pico de Gallo You Will Need:

  • Cutting board
  • Knife
  • Mixing bowl
  • Citrus squeezer (optional)
  • Measuring cups and measuring spoon

Steph’s Tips

1. You can eat the Pico de Gallo as soon as it’s prepared, but I like letting it sit for 10 to 15 minutes to allow the flavors to develop.

2. I like using a meatier tomato like Roma tomatoes. The water content is lower than regular tomatoes so the salsa isn’t as watery.

3. Use a hotter pepper like a serrano pepper if you want more spice.

Pico de Gallo Serving Size

Depending on the size of your tomatoes, the recipe makes about 3 cups of salsa.

  • If you’re eating it as an appetizer you’ll get 6 servings.

Frequently Asked Questions

What kind of tomatoes can I use?

You can use many different types of tomatoes. There’s no hard rule. Some tomatoes are sweeter than others. You may just have a slightly different flavor overall.

Do I really need to remove the membrane and seeds from the jalapeno?

You can choose to chop up the membrane and use the seeds. It’s edible and may increase the heat of the dish a little.

Can I add sugar to Pico de Gallo?

Adding a little sugar will sweeten up the salsa and help offset the spicy jalapenos.

How long do leftovers last?

I keep leftover Pico de Gall for up to 5 days.

Make Ahead Instructions

Pico de Gallo can be made ahead of time. For the best flavor and freshness, use within 24 hours.

Storage Suggestions

  • Refrigerate leftovers in an airtight container for up to 5 days.
  • You can freeze Pico de Gallo and thaw it out, but I don’t recommend it. What makes this recipe great is the fresh ingredients.

Mexican-Inspired Foods I love

Pico de Gallo

Easy Fresh Pico de Gallo

Fresh ingredients with a little lime juice and cilantro will add a punch of flavor to your favorite Mexican dish. Use it as a topping or enjoy it with a bowl of tortilla chips.
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Servings: 6 as an appetizer
Calories: 28kcal

Equipment

  • 1 mixing bowl
  • 1 cutting board
  • 1 citrus squeezer

Ingredients

  • 4 tomatoes, diced (medium regular tomatoes or large roma tomatoes)
  • 1 c onion, diced (1 small onion or 1/2 large onion)
  • 1 jalapeño pepper, seeded & finely chopped
  • 1/2 c cilantro, loosely packed
  • 2 tbsp lime juice (1 lime)
  • 1/4 tsp salt (more or less to taste)
  • 1 garlic clove, minced (optional)

Instructions

  • Dice tomatoes and onion and add to a mixing bowl.
  • Remove the white membrane and seeds from a jalapeño pepper and finely dice it. Chop cilantro and add them to the bowl.
  • Squeeze lime juice into the bowl and add salt. Mince a garlic clove if you choose to add garlic. Mix all ingredients together.

Notes

  • Substitute a hotter pepper like a serrano pepper for a spicier Pico de Gallo.
  • Eat it right away or wait 10-15 minutes for the flavors to develop. 

Nutrition

Calories: 28kcal | Carbohydrates: 6g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 103mg | Potassium: 254mg | Fiber: 2g | Sugar: 3g | Vitamin A: 801IU | Vitamin C: 18mg | Calcium: 17mg | Iron: 0.3mg
Nutrition Disclaimer
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