Easy Pico de Gallo Recipe

Pop! Zing! Zowie! My easy pico de gallo recipe is THAT kind of delicious flavor explosion! It’s quick and easy to make, and it delivers a perfectly bright, acidic burst of fresh flavor that makes your taco-style dinners next-level special.

Pico de Gallo is a simple condiment, a fresh salsa actually. You may have heard it called Salsa Fresca. I love putting it out every Taco Tuesday or anytime I need an acidic pop to balance the meal I’m making.

Kids love it. Adults love it. I actually prefer the fresh zing of pico de gallo to canned salsa most times. And my spice-sensitive better half does, as well. That’s because I customize it to his tastes and don’t add jalapeno or anything spicy.

This easy recipe comes together in minutes with just 4 everyday ingredients.

Ingredient Tips and Info

• Tomatoes – My favorite for pico de gallo are cherry or grape tomatoes. They have better color and deeper sweet tomato flavor, especially out of season. You may think it’s tedious to chop tiny tomatoes, but after you taste this recipe you’ll understand why I do it. Today, I had Roma tomatoes so that’s what I had to use. You can honestly use just about any tomato variety. Use a spoon and scoop out the seeds before chopping them. That helps keep the pico de gallo from becoming to liquidy as it sits.
• Red Onion – I mince this to a similar size as the diced tomato. White onion would be considered authentic in salsa fresca. However, I always have red onion in my pantry and it’s what we like. Use what’s “authentic” in your kitchen and make this recipe your own. You’ve got this!
• Cilantro – Use fresh parsley or even mint if you are someone who can’t eat cilantro.
• Lime – You’ll need the zest and juice.
  • Pro Tip for working with Limes: The limes we can get here in Nebraska are typically pretty small and so it’s sometimes difficult to extract the juice. You can solve this problem by rolling the lime on the counter before zesting and then juicing it. Use the palm of your hand and press down firmly as you roll the lime back and forth. Put your body weight into it and really apply pressure as you roll it. The membranes inside the lime will burst and release the juice much more easily after that.
• Salt and Pepper, to taste

What to Serve with Pico de Gallo

Pico de Gallo is an irresistibly delicious way to add the finishing touches to any Mexican recipe you’re preparing. We are huge fans! Here are some ideas to get you started.

• Ground Beef Tacos
• Taco Potato Bowls
• Walking Taco Casserole Recipe (Frito Pie)
• Chicken Street Tacos, Dinner in Minutes from Leftovers
• Quesadillas
• Mexican Pizza
• Empanadas

• Bisquick Taco Pie, a Budget-friendly, Kid-friendly, Easy Recipe
• Mexican Street Tacos Recipe with Shredded Beef
• Creamy Sour Cream Chicken Enchiladas
• Easy Beef and Bean Burritos
• Beef Enchilada Casserole Recipe, 5-Ingredient Simple
• Easy Nachos
• Taco Rice Skillet
• as Dip with Tortilla Chips, Corn Chips or Taco Chips

Possible Recipe Variations

• Add fruit. Diced Mango, pineapple or peaches all pair well with tomatoes and can add a sweet lift.
• Add jalapeno. Spice up your Salsa Fresca with a kick of heat from any hot peppers you enjoy.
• Use green onions. Any onions you have on hand would work, actually. Try yellow, white or even shallots, but green onions/scallions add color as well as flavor.
• Substitute lemon zest and juice for the lime.

How to Make Pico de Gallo

1. Chop the tomatoes and onion. If using Roma or a variety of slicing tomatoes, I prefer to scoop out the seed sections before dicing. If using cherry or grape tomatoes, seeds can be left in.
2. Chop the cilantro.
3. Stir together the tomatoes, red onion and cilantro in a glass mixing bowl. Glass is important so the acid from the limes and tomatoes don’t react with the bowl.
4. Add the lime zest and juice. Stir to combine.
5. Taste and add salt and pepper if needed.
6. Store it covered tightly in the glass bowl in the fridge. It will only last two or three days before the tomatoes start to break down.

The Recipe Card