This quick and easy pico de gallo is perfect for dipping or adding a fresh burst of flavor to your favorite Mexican dishes. Even my picky kid came around to loving it, and now we can’t have taco night without a big bowl on the table!
Why We Love Pico De Gallo
- Quick And Easy As A Side Or With Dinner– We love to make pico de gallo recipe and enjoy with chips, but I also like to add it on top of burrito bowls, tacos and quesadillas.
- Great Way To Use Fresh Tomatoes – Get your family to eat up those tomatoes with this easy to make recipe, it’s amazing how much quicker they go when served on a chip!
- Easy To Customize For The Whole Family– At first my picky kid wouldn’t eat Pico de Gallo, so I started by giving her just some diced tomato. Over time I would add a little at a time of the mixture to her tomatoes and she got used to the extra flavors. It’s also really easy to customize, make a little less or more depending on what you have, or try some of the other variations.
Ingredients For Pico De Gallo
- tomatoes about 4 cups chopped, I used tomatoes on the vine, but roma tomatoes also are a little meatier tomato and make a great homemade pico de gallo. You can use whatever tomatoes you prefer for the best flavor.
- bell pepper about 1 cup chopped, I used a green bell pepper but you can use whatever color bell pepper you prefer. Ripe red or orange bell peppers tend to be a little sweeter pepper, while green bell peppers tend to be less sweet.
- onion about 1 cup finely chopped. White onion works well, as does purple onion which can balance the sweetness of the tomatoes. If you have pickier eaters, sweet onion or Vidalia onion can be a great choice with less of a bite since it’s fresh salsa and not cooked.
- cilantro fresh, leaves only. See notes in the recipe card
- lime – medium, fresh. You can also use bottled lime juice, but fresh often has more flavor
- garlic powder
- salt
Jalapeno is often added to Pico de Gallo to give it a little bit of heat. You can add a fresh jalapeno if you like too! Make sure to remove the seeds from the jalapeno or it may be more heat then you expect.
How To Make The Best Pico De Gallo
- Dice the tomatoes, onion, and bell pepper into small pieces. Add the diced tomatoes, onion and bell pepper to a large mixing bowl.
- Remove the cilantro leaves from the stems. Chop the cilantro leaves roughly, then add it to the mixing bowl.
- Cut the lime in half. Squeeze the juice from both halves of the lime over the tomato mixture.
- Add garlic powder, salt and pepper to the tomato mixture. Stir until well combined.
- Stir the tomato mixture well until full combined. Serve with tortilla chips, over tacos or with other Mexican food and enjoy!
Variation Ideas
Add Diced Avocado – While not really traditional, fresh avocado can be added to Pico De Gallo for a delicious twist.
Try Adding Corn – Corn again is typically not added traditionally to Pico de Gallo, you would typically make a second salsa all together like the black bean and corn salsa. However corn can be added straight to this recipe, and it’s delicious as a dip.
Dice Up A Cucumber – When you’re craving fresh and delicious food, adding a diced cucumber to this salsa can be really tasty. A diced zucchini will also give a similar flavor and texture. I usually only try this when I am enjoying the pico cold with chops, wrapped with cold rotisserie chicken in a wrap, or over a salad. I don’t tend to enjoy a cucumber in this salsa as much when adding it to warm foods like chicken tacos.
What To Serve With Pico De Gallo Salsa
Love fresh Pico de Galo but not all the chopping? My favorite veggie chopper makes chopping so much faster. I thought this chopper was all hype until I tried it, it’s so satisfying how quickly it dices everything unto pieces. You can also make a great chopped salad with this thing!
How Long Will This Easy Pico De Gallo Last?
Expect Pico de Gallo will last for abut 3-4 days. Store leftovers in an airtight covered container in the refrigerator.
More Mexican Inspired Recipes
Pico De Gallo
If you’ve got fresh tomatoes, you’re already halfway to making this bright and flavorful pico de gallo! Whether you scoop it up with chips or pile it onto tacos, it’s the kind of simple recipe that makes everything taste better.
Prevent your screen from going dark
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Dice the tomatoes, onion, and bell pepper into small pieces. Add the diced tomatoes, onion and bell pepper to a large mixing bowl.
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Remove the cilantro leaves from the stems. Chop the cilantro leaves roughly, then add it to the mixing bowl.
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Cut the lime in half. Squeeze the juice from both halves of the lime over the tomato mixture.
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Add garlic powder, salt and pepper to the tomato mixture. Stir until well combined.
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Stir the tomato mixture well until full combined. Serve with tortilla chips, over tacos or with other Mexican food and enjoy!
Limes have about 2 tablespoons of juice. You can use jarred lime juice if you prefer. You can also swap out lemon juice if needed, though the flavor will be better with lime.
Cilantro can be left out all together if you prefer. Fresh parsley can give a little freshness without adding the cilantro flavor. Most people either love or hate cilantro, so I won’t tell you to lessen it if you dislike it.
Nutrition estimates are based off 1 cup servings
Calories: 35kcal | Carbohydrates: 8g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 201mg | Potassium: 329mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1526IU | Vitamin C: 44mg | Calcium: 20mg | Iron: 0.5mg
Did You Make This?
I would love to see it! Share your thoughts with me in the comments below!
