Fresh Homemade Pico de Gallo
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Fresh Homemade Pico de Gallo
Fresh, vibrant, and full of zesty flavor, this Homemade Pico de Gallo is the ultimate go-to salsa for topping tacos, scooping with chips, or adding a refreshing burst to your favorite dishes. Made with ripe tomatoes, crisp onions, chopped cilantro, jalapeños, fresh lime juice, and a pinch of salt + black pepper—this classic Mexican salsa fresca is the perfect balance of tangy, spicy, and savory. Whether you're meal prepping for taco night, grilling out, or whipping up a healthy snack, this easy pico de gallo recipe is gluten-free, vegan, and bursting with real ingredients. Say goodbye to store-bought and hello to bold, garden-fresh flavor in just minutes!
There's just something good about freshly Homemade Pico de Gallo, especially during the summer months. It's my go-to for snacking with tortilla chips, loading onto nachos, topping tacos, salads, burrito bowls—you name it! If you're a salsa fan and love a little heat don't miss out on my Spicy Restaurant Style Salsa next—it's a game-changer! I don't know about you, but light, savory snacks are the perfect thing when it's way too hot to cook lengthy, complicated meals. Plus, it's so versatile that you can even use this salsa to spruce up lunch or dinner dishes that you have in mind.
This easy salsa fresca recipe is not only delicious, but it's also a total crowd-pleaser! With just a few simple steps you'll be transported to flavor paradise - juicy tomatoes, red onion, spicy jalapeño + and a burst of fresh herbs dancing on your taste buds. The perfect snack for any gathering.
And if you're into dips and things like I am, then you'll definitely want to try my Pico de Gallo Chunky Salsa, Pesto Whipped Feta Dip, Mexican-style Chicken Queso Dip, Roasted Garlic Olive Oil Dip, Healthy Green Goddess Salad Dip, Creamy Herb Roasted Salmon Dip, or Easy Garlic Herb Three Bean Dip. Either way, you're sure to have your tastebuds fully satisfied.
Jump to:
- Top Reasons Why You’ll Love This Homemade Pico de Gallo
- What Is Pico De Gallo?
- What’s the Difference Between Pico de Gallo and Salsa?
- How To Make Pico De Gallo Chunky Salsa
- Ingredients
- Tips for Making the Best For Pico De Gallo
- How To Serve Homemade Pico De Gallo
- Common Q + A's for Fresh Homemade Pico de Gallo
- More Delicious Recipes to Eat with Pico de Gallo!
- MADE OUR RECIPE(S)?
- Fresh Homemade Pico de Gallo
Top Reasons Why You’ll Love This Homemade Pico de Gallo
- Minimal effort + maximum flavor.
- A crowd-pleaser at any gathering.
- Adds a gourmet touch to your table---bursting with bold tomato + fresh herb flavors.
- Versatile pairing for a charcuterie board or taco night
- Impressively simple yet incredibly tasty!
- A go-to for easy, delicious entertaining.
What Is Pico De Gallo?
Pico de Gallo (also known as salsa fresca or salsa cruda) is a fresh salsa made with chopped tomatoes, onions, jalapeños, cilantro, lime juice, and salt. It's a staple in Mexican cuisine, known for its bright flavors and crunchy texture. You'll often find it served as a topping or side dish for tacos, nachos, and other Mexican dishes.
What’s the Difference Between Pico de Gallo and Salsa?
The main difference between Pico de Gallo and salsa is their texture and preparation. Pico de Gallo is a fresh, chunky salsa made with raw ingredients like tomatoes, onions, jalapeños, cilantro, and lime juice. While salsa can vary in texture from smooth to chunky, depending on the ingredients and preparation method.
How To Make Pico De Gallo Chunky Salsa
All you need to do is chop and prep your ingredients! In a bowl, add the chopped tomatoes, onions, jalapeños, cilantro, lime juice, salt, and black pepper, mixing everything together until it's all combined. Voila!
Ingredients
- Tomatoes. Adds juicy freshness and vibrant color to the salsa. You can use Roma, Plum, beefsteak, heirlooms, or tomato-on-the-vine.
- Onion. Provides a sharp and slightly sweet flavor to the salsa. You can use white, yellow, or red---it's up to you!
- Fresh cilantro. Adds a burst of fresh herbaceousness or parsley to the salsa.
- Jalapeño. Provides a mild heat and adds depth of flavor to the salsa. You can substitute with serranos, chili peppers, or something milder like poblano peppers.
- Lime. Adds tanginess and brightness, enhancing the overall flavor of the salsa.
- Sea salt + black pepper. Balances the flavors + enhances the natural taste of the ingredients.
SHOP MY FAVORITE TOOLS FOR COOKING, ESPECIALLY FOR THIS PICO DE GALLO!
Here, I’ve curated a list of baking + cooking essentials that I use to achieve my favorite dishes, especially with this Fresh Homemade Pico De Gallo. Everything from my fave bowls, wooden spoons, parchment paper, and more. SEE THEM HERE!
Tips for Making the Best For Pico De Gallo
- Use ripe tomatoes for the best flavor and texture in your salsa.
- Use Roma or Plum tomatoes for less water. These tomatoes have firmer flesh and fewer seeds, making them ideal for chunky, non-soggy pico. For extra freshness, deseed them before chopping.
- Chop everything evenly. Uniform pieces ensure balanced flavor in every bite and make the pico de gallo look visually appealing. A sharp knife is key!
- Adjust the amount of jalapeño based on your spice preference. For a milder salsa, remove the seeds and membranes before dicing.
- Let the salsa rest for at least 30 minutes before serving to allow your pico de gallo to rest for 15–30 minutes at room temp (or chilled) so the lime juice and salt can meld the flavors together.
- Add salt gradually. Start with a small pinch and taste as you go. Tomatoes and lime bring brightness—salt balances and enhances everything.
- Don't be afraid to experiment with different types of peppers, such as serrano peppers or poblano peppers, to add variety to your salsa.
- Don’t skip the lime juice. Freshly squeezed lime juice brings tangy acidity that brightens and ties all the ingredients together—bottled juice won’t have the same effect.
- Use fresh cilantro (or a Sub if needed). Cilantro gives pico de gallo its signature flavor. If you're not a fan, try chopped parsley or a little mint for a fresher twist.
- Drain excess liquid before serving. If your tomatoes release too much juice, use a spoon to remove excess liquid. This helps prevent soggy tacos or watered-down flavor.
- Serve cold or at room temp. Pico de gallo is most flavorful when slightly chilled or at room temperature. If made ahead, take it out of the fridge a few minutes before serving.
How To Serve Homemade Pico De Gallo
While it's a no-brainer to dunk tortilla chips into this salsa fresca, there are plenty of other tasty ways to enjoy it. Here are some delicious ideas:
- As a topping for tacos, burritos, nachos or quesadillas to add a burst of freshness.
- Spooned over grilled chicken, salmon, or steak for a zesty flavor boost.
- Mixed into scrambled eggs or omelettes for a tasty breakfast twist.
- Scooped onto avocado toast for a refreshing and colorful topping.
- Tossed into salads to add texture and flavor.
- Mixed into cooked rice or quinoa for a flavorful side dish.
- As a topping for baked potatoes
Common Q + A's for Fresh Homemade Pico de Gallo
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. When serving, either enjoy cold or heated is OK. The flavors get better over time, but the tomatoes may release more liquid—just give it a quick stir before serving.
Pico de Gallo is a type of salsa, but unlike blended or cooked salsas, it’s made with fresh, chopped ingredients and has a chunkier texture. It's also typically less watery and served raw.
Yes! In fact, making it a few hours in advance allows the flavors to marinate and deepen, making it even tastier. Just be sure to refrigerate until ready to serve.
Fresh tomatoes are best for authentic texture and flavor, but in a pinch, you can use drained canned diced tomatoes. Look for fire-roasted or no-salt-added versions for better control over the taste.
It depends on your jalapeño or chili pepper! Remove the seeds and ribs for a milder version, or add extra peppers (or even serranos) if you like heat. Adjust to your preference.
Beyond tortilla chips and tacos, it’s delicious on grilled meats, fish, nachos, burrito bowls, salads, scrambled eggs, or even avocado toast. It’s a healthy way to add flavor to nearly anything. See Blog Post for more detailed ideas!
Freezing is not recommended—fresh tomatoes and herbs become mushy when thawed. It's best enjoyed fresh or refrigerated short-term.
Use firm tomatoes (like Roma or plum), remove the seeds before chopping, and salt it just before serving to avoid too much moisture. Read Blog Post for best tips!
More Delicious Recipes to Eat with Pico de Gallo!
- Epic Baja Fish Tacos
- Spicy Sofritas Quinoa Street Tacos
- My Favorite Chicken Taco Salad
- 7 Layer Taco Salad
- Easy Black Bean Salsa
- Vegan BBQ Jerk Jackfruit Chipotle Burrito Bowl
- The Best Guacamole
- Summer Grilled Andouille Sausage Hot Dog
- Favorite Dairy-Free Nacho Cheese
- Crispy Lemon Herb Quinoa
- The Perfect Veggie Frittata
MADE OUR RECIPE(S)?
If you tried my Fresh Homemade Pico de Gallo recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag me @shanikagrahamwhite on Instagram. I love hearing from you!
Fresh Homemade Pico de Gallo
Ingredients
PICO DE GALLO:
- 1 onion, finely chopped (That's about 1 cup; you can use yellow, white, or red)
- 1 jalapeños, diced
- ¼ cup freshly-squeeze lime juice
- Pinch of sea salt + black pepper, to taste
- 4 large beefsteak or heirloom tomatoes, chopped (You can also use tomato-on-the-vine, etc.)
- ½ cup finely chopped fresh cilantro (About 1 bunch; You can substitute with parsley)
Instructions
TO MAKE THE PICO DE GALLO:
- In a bowl, add the chopped tomatoes, onions, jalapeños, cilantro, lime juice, salt, and black pepper, mixing together until combined.
- To serve, enjoy with your favorite tortilla chips, over nachos, atop tacos, salads, burrito bowls, in quesadillas, etc.
- Bon Appetit!
Tips & Tricks
- STORAGE: Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. When serving, either enjoy cold or heated is OK. The flavors get better over time, but the tomatoes may release more liquid—just give it a quick stir before serving.
- MAKE AHEAD OPTION: See FAQ section for details!
- SUBSTITUTIONS: See FAQ section for details!
Nutrition
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