Classic Pico de Gallo
Learn how to make authentic Pico de Gallo with this quick and easy recipe using fresh ingredients and secret pro tips!
What Is Pico de Gallo?
This easiest and freshest dip out there, that’s what! Also know as salsa Fresca, Pico de Gallo is a traditional Mexican salsa made from fresh tomatoes, onions, cilantro, lime juice, jalapeños, and a pinch of salt, and I also like to add black pepper. Unlike blended salsas, Pico is chunky and served fresh. Tortilla chips are a must, but it’s also ideal for tacos, nachos, serving over grilled meats, and more.
This zesty, chunky Mexican salsa is a staple that elevates almost any dish. It’s fast, flavorful, and made with just a handful of ingredients. And if you happen upon this recipe during the summer months, oh man! Fresh garden tomatoes for Pico, yes please! And once you’ve made it from scratch, store-bought will never compare!
Basic Ingredients For Classic Pico de Gallo
Make sure all your ingredients are fresh because quality is the most important when it comes to a raw salsa dip.
- Tomatoes– Roma tomatoes are the very best for Pico because they are firmer and hold up well.
- Onions– We use sweet white onion for a mild taste.
- Jalapenos- Optional if you don’t want any spice but gives Pico great flavor.
- Cilantro- A classic taste for salsa.
- Lime juice
- Salt and pepper
Secret Tips for the Best Pico de Gallo
- Remove the inside tomato seeds and flesh. You want a chunky style salsa. By removing the inside flesh, this will prevent excess liquid in the Pico from accumulating, especially after it sits awhile.
- Drain chopped tomatoes. (If you have time) Place chopped tomatoes in a colander to drain even more liquid.
- Chop ingredients small. Make sure the ingredients are diced small so each bite has a little bit of everything. This will also make it easier for scooping with chips.
- Chill before serving. This will enhance the flavor and give the ingredients a chance to meld together.
Step By Step Pico
- Prep tomatoes by slicing in half and removing the seeds and flesh from the inside. Dice tomatoes small.
- Chop and dice the rest of the ingredients and add tomatoes, onion, jalapenos, cilantro, salt, pepper, and lime juice to a bowl. Toss everything together.
- Chill Pico in the refrigerator for at least 30-minutes or longer before serving.
Storing Pico de Gallo
Pico de Gallo is best up to 2 days, but can still be enjoyed up to 4 days. Store in an airtight container and refrigerate. Stir before serving. Pico does not freeze and thaw well.
Classic Pico de Gallo
Equipment
- medium bowl
Ingredients
- 6 Roma tomatoes, halved, with seeds and flesh removed, then diced small
- 1/2 cup sweet white onion, diced small
- 1 medium Jalapeno, seeds removed and diced fine
- 1/3 cup cilantro, chopped
- 1 medium lime, juiced
- 1/2 tsp kosher salt or to taste
- 1/4 tsp black pepper
Instructions
- Add all the prepared ingredients to a medium size bowl and squeeze lime juice in and sprinkle over salt and pepper. Toss together and add more salt if needed. For best taste, place in the refrigerator, covered, for 30-minutes or longer before serving.
Notes
Nutrition
If you enjoyed this Classic Pico recipe You’ll also love these…
Try these next—Pickle de Gallo, The Best Salsa Ever, Fresh Pineapple Salsa, and Cranberry Salsa. Each recipe offering a fun twist on classic salsa.
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