Pico de Gallo is a simple mixture of fresh tomatoes, onion, cilantro, jalapeno (if you like), and brightened with fresh lime juice, cilantro and salt. It’s SO easy to make and so delicious with just about any latin-inspired food, or simply with a bowl of tortilla chips near by!
How to Make Pico De Gallo
Pico de gallo couldn’t be easier to make! With such simple ingredients, here are some tips to make the best pico out there.
1. Chop your ingredients small: this makes it easier to scoop up on small bites of food so you get flavor in every forkful!
2. Taste and adjust: the best pico doesn’t require and exact recipe. Taste as you go and add more lime juice, salt, or adjust amounts of onion and cilantro to taste.
3. Let it rest: You can certainly serve pico right away, but it’s best after it has some time to chill in the fridge and let those flavors blend together.
Try your pico plain with tortilla chips or alongside our Chili-Lime Steak Salad, Chicken Taquitos, Chipotle Taquitos, or fill some warm homemade flour tortillas with Taco Chicken, Queso Fresco (you can usually find it near the cream cheese section of the grocery store), shredded cabbage, and top with a little pico de gallo for one of my most favorite meals in the whole world…
Pico de Gallo
A classic combo of tomato, onion, cilantro, and lime. Delicious as a dip for chips, or condiment over any latin-style food. Measurements are approximate. Adjust to taste!
Ingredients
- 3-4 Roma tomatoes or any other plum tomato
- 1/2 small onion finely diced white onions are traditional, but red are great, too
- small handful chopped cilatro about 1/4 cup
- 1 lime
- kosher salt
- optional: 1 small jalapeno seeds and membrane removed *SEE NOTE
Instructions
- Cut ends off tomatoes and then slice in half lengthwise. Under running water, gently run your finger under the membrane to remove seeds and pulp. It’s okay if some seeds get in there, but if you have all of them, it’s going to get a little sloppy. Dice tomatoes into small pieces and place in a bowl.
- Add finely diced onion and cilantro to bowl, and jalapeno, if using. Squeeze half the lime over the mixture and a little sprinkle of salt. Toss mixture together and taste. Add more salt, or adjust any ingredients to taste (including add more lime!)
- May serve immediately, but tastes especially great if it has some time to chill in the fridge first.
Notes
If you’ve never worked with fresh jalapenos before, know that the heat is found in the membranes and seeds. This can irritate hands, and consequently face if you make contact. We suggest wearing food-safe gloves when working with jalapenos and being careful to remove membrane and seeds. Click here for more info!
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Questions & Reviews
I have a problem when I make pico de gallo that I can’t figure out! When I chop up the red onion and add it to the rest of the ingredients, I get an overwhelming bitter taste. Any advice to get rid of that?
I made this today and am excited to eat it. The only thing I would recommend is maybe mentioning in the preparation of the jalapeno is to use gloves if possible. I don’t usually cook with jalapenos and didn’t think to use gloves and now my fingers are burning :(. My mistake but it may help someone inexperienced with hot peppers. Thanks!! 🙂
I used raw garlic this first batch of the year – tomatoes (from the garden) cilantro, jalapeno,and red onion. I had forgotten the salt but later it helped offset the raw taste of the garlic. Next time I’ll try the pinch of sugar – thanks for the tip!
Yummy pico! Loved it! My hubby thought to put some in his tuna fish for a tuna sandwich and let me tell you, it was incredible! You’ve got to try it for a quick and yummy lunch. 🙂
I just found your website this morning and I rushed out to the store to get all the ingredients for the pico and chicken taquitos. Everything on your site looks delicious, can’t wait to try out all your recipes!!! Thanks!
I have been looking for a good recipe like this, but my family can’t have jalapenos. Has anyone tried it without them, or is there a good substitute? We can’t eat anything spicy, or hot.
Jennifer–I’d just leave ’em out! 🙂 They don’t add much flavor-wise, it’s just a heat thing.
I also add garlic, and a large serving spoonful of balsamic vinegar. My recipe would be about three times larger than yours, also. This is a great diet-food snack if you're careful with the chips! After having my hands burned from chopping jalapenos I learned to wear gloves, then I bought myself a KitchenAid immersion blender that has a wonderful chopper bowl. I always keep a jar of chopped onion in the fridge now, and a tiny one of chopped jalapenos in the freezer! We love our pico and pile it on our enchiladas as well as scooping it onto tortillas. Yum!
I make mine the exact same way but I ALWAYS put fresh garlic in it. So yummy!
delish!! just made this and im loving it. thanks for that taste of summer. 🙂
I just made this and it was perfect. Thankyou:)