Why You’ll Love This Recipe
Pico de gallo is not only incredibly easy to make, but it also uses fresh, wholesome ingredients that make it a healthy choice for adding flavor to any meal. The combination of juicy tomatoes, spicy chiles, tangy lime, and aromatic cilantro creates a burst of freshness with every bite. Plus, it can be made in under 40 minutes and stored for a few days, making it a convenient option for meal prep. Whether you’re hosting a party or simply craving something fresh and light, this pico de gallo is the perfect go-to recipe!
Ingredients
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1 ½ pounds (680 g) ripe tomatoes, cut into ¼- to ½-inch dice (about 3 cups)
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Kosher salt
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½ large white onion, finely diced (about ¾ cup)
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1 to 2 serrano or jalapeño chiles, finely diced (seeds and membranes removed for a milder salsa)
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½ cup finely chopped fresh cilantro leaves
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1 tablespoon (15 ml) lime juice from 1 lime
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Start by seasoning the diced tomatoes with 1 teaspoon (4g) salt. Toss them to combine and let the mixture sit for 20 to 30 minutes to drain excess liquid. Use a fine-mesh strainer or colander placed over a bowl to catch the drained liquid, and discard it.
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After draining the tomatoes, combine them with the diced onion, chiles, cilantro, and lime juice in a large bowl. Toss everything together until well mixed.
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Taste and season with additional salt if needed.
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Allow the pico de gallo to sit for at least 30 minutes to let the flavors meld together. Pico de gallo can be stored in a sealed container in the fridge for up to three days.
Servings and Timing
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Serves: 16 servings
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Prep Time: 10 minutes
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Active Time: 10 minutes
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Resting Time: 30 minutes
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Total Time: 40 minutes
Storage/Reheating
Pico de gallo can be stored in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed fresh, but if you plan on storing it, make sure to keep it covered to preserve the flavors and freshness. Reheat isn’t necessary for this recipe, as pico de gallo is typically served chilled or at room temperature.
FAQs
1. Can I make pico de gallo ahead of time?
Yes, you can prepare pico de gallo ahead of time. It can be made up to 3 days in advance and stored in a sealed container in the refrigerator.
2. Can I use other types of tomatoes?
Yes, you can use other varieties of tomatoes like Roma or cherry tomatoes. However, the riper and juicier the tomatoes, the better the pico de gallo will taste.
3. How can I make pico de gallo less spicy?
To reduce the spice level, remove the seeds and membranes of the chiles before chopping them. You can also use fewer chiles or opt for a milder variety like poblano.
4. Can I use a food processor to make pico de gallo?
While it’s possible to use a food processor, it’s better to chop the ingredients by hand for the best texture. A food processor may make the salsa too watery or mushy.
5. How long should pico de gallo sit before serving?
Pico de gallo tastes best when it sits for at least 30 minutes, allowing the flavors to meld together. However, you can eat it immediately if you're in a hurry.
6. Can I freeze pico de gallo?
Pico de gallo doesn’t freeze well because the fresh ingredients, like tomatoes and cilantro, lose their texture and flavor once thawed. It’s best enjoyed fresh.
7. What dishes can I pair pico de gallo with?
Pico de gallo is perfect with tacos, burritos, grilled meats, fajitas, nachos, or served as a dip with tortilla chips.
8. Can I use lemon juice instead of lime juice?
Yes, if you don’t have lime, you can substitute lemon juice, though lime gives pico de gallo its signature tangy flavor.
9. Can I omit the cilantro?
If you’re not a fan of cilantro, you can omit it. Alternatively, you can use parsley or another fresh herb for a different flavor.
10. How do I make pico de gallo less watery?
To reduce excess liquid in pico de gallo, make sure to salt the tomatoes and allow them to drain for 20 to 30 minutes before mixing the other ingredients. This helps to get rid of excess moisture.
Conclusion
This classic pico de gallo recipe is simple, fresh, and bursting with flavor. It’s a versatile salsa that can elevate so many dishes, from tacos to grilled chicken, or even just as a refreshing snack with chips. Whether you're serving it at a party or adding a fresh touch to dinner, pico de gallo is sure to be a hit with its bright and zesty flavors. Enjoy the crisp, tangy taste of this homemade salsa anytime you want to add a little spice to your meal!
Classic Pico de Gallo Recipe
Pico de gallo is a fresh and flavorful Mexican salsa made with tomatoes, onions, chiles, cilantro, and lime. It's perfect as a dip for tortilla chips or a topping for tacos, grilled meats, and more.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 40 minutes
- Yield: 16 servings
- Category: Appetizer
- Method: Chopping and Mixing
- Cuisine: Mexican
- Diet: Vegan
Ingredients
1 ½ pounds (680 g) ripe tomatoes, cut into ¼- to ½-inch dice (about 3 cups)
Kosher salt
½ large white onion, finely diced (about ¾ cup)
1 to 2 serrano or jalapeño chiles, finely diced (seeds and membranes removed for a milder salsa)
½ cup finely chopped fresh cilantro leaves
1 tablespoon (15 ml) lime juice from 1 lime
Instructions
- Season the diced tomatoes with 1 teaspoon (4g) salt. Toss to combine and let sit for 20 to 30 minutes to drain excess liquid.
- Use a fine-mesh strainer or colander to catch the drained liquid and discard it.
- Combine the drained tomatoes with the diced onion, chiles, cilantro, and lime juice in a large bowl.
- Toss everything together until well mixed.
- Taste and season with additional salt if needed.
- Allow the pico de gallo to sit for at least 30 minutes for the flavors to meld together.
- Store in a sealed container in the fridge for up to three days.
Notes
- Pico de gallo tastes best when it sits for at least 30 minutes to allow the flavors to blend.
- You can make pico de gallo ahead of time and store it for up to three days in the fridge.
- If you want to reduce the spiciness, remove the seeds and membranes of the chiles or use a milder variety like poblano.
- For a more tangy flavor, use lime juice instead of lemon juice.
- For best texture, chop the ingredients by hand instead of using a food processor.
- Don't freeze pico de gallo, as it loses its texture and flavor once thawed.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 5
- Sugar: 1g
- Sodium: 70mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
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