Pico de Gallo Recipe (Easy to Make)

This Pico de Gallo recipe is wonderfully simple to make and turns out incredibly tasty. It’s full of vibrant and fresh ingredients. This classic Mexican salsa is naturally gluten-free! Pico de Gallo brings extra flavor to your nachos and tacos, or you can simply enjoy it with chips. For more tasty dips, be sure to try Cowboy Caviar or Dairy-Free Rotel Dip.

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Ingredients

Tomatoes: I like to use Roma tomatoes in my pico. Choose bright, firm, ripe tomatoes so they will hold up well without turning mushy.

Jalapenos: Jalapenos add a mild heat to the pico when you deseed them before dicing. However, if you want some heat to your pico, you can add some of the seeds. Start with a small amount and taste test as you go.

Onion: White onion is classic here, adding a nice bite.

Cilantro: Cilantro adds a wonderful citrusy and peppery flavor to the pico.

Lime Juice: This adds a bright and acidic flavor.

Salt: Salt enhances all the ingredients, balancing the sweetness and heat. I recommend mineral or sea salt.

How to make Pico de Gallo

Prepare all of the ingredients by dicing and chopping according to the ingredients list. Add all of them to a medium-sized bowl.

Stir all the ingredients together. 

You can enjoy it right away or let it sit for 10 minutes to allow the flavors to meld.

How to store

Store the pico in the refrigerator for up to 3-5 days. It may become watery from the tomatoes; you can drain off some of the liquid with a small measuring cup if you prefer.

More ways to enjoy pico

• Use leftovers to brighten up tacos and nachos with a fresh taste.
• Mix into a green salad or taco bowls.
• Add some to your scrambled eggs or omelets for a fresh twist on breakfast.
• Combine with diced avocado for a quick guacamole.