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    Easy Pico De Gallo

    Apr 20, 2020 · Leave a Comment

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    Warm weather rolling in means pico is calling my name!

    bowl of fresh pico with chips and lime

    Pico de gallo is a chopped salsa that is so easy to make at home and is perfect as an appetizer or a condiment!

    It is so fresh. And simple. And good on everything. Eat it on burritos, salads, rice bowls, burgers, tacos, scrambled eggs, soups, or sit outside and scoop away with chips.

    tortilla chip in fresh pico de gallo

    This pico is 6 ingredients: fresh tomatoes, crisp red onion, spicy jalapeño, cilantro, and a hint of lime + salt. So simple and so flavorful!

    There is lots of chopping, but it's worth it! Finely dicing everything will ensure you can easily get a little bit of each ingredient in the same bite.

    • diced tomato, onion, cilantro, and jalapeno in a bowl
    • mixing fresh pico

    Since this is best enjoyed within 12 hours of mixing, you can easily do all the chopping it in the morning for fresh pico in the evening!

    The tomatoes:

    I like romas here because they tend to not be mealy or overly juicy, but other varieties will definitely work! Pico can get watery the longer it sits, so I like to scoop out the middle of my tomatoes before chopping and only use the fleshy part.

    You don't need perfectly ripe tomatoes for this - I actually think slightly under-ripe ones hold up better. But since good tomatoes and bad tomatoes are basically different foods, use good tomatoes!

    If you don't like spicy food:

    Deseed your jalapeño before chopping, or, you can omit it altogether.

    You might also like:
    Restaurant-Style Salsa
    Creamy Mexican Corn Dip
    3-Ingredient Guacamole
    Loaded Potato Chip Dip

    tortilla chip in fresh pico de gallo
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    5 from 1 vote

    Easy Pico De Gallo

    Fresh chopped salsa that is so easy to make at home and is perfect as an appetizer or a condiment.
    Prep Time30 mins
    Total Time30 mins
    Course: Appetizer, Side Dish
    Cuisine: Mexican
    Servings: 4
    Author: Mandy Jackson

    Ingredients

    • 8 roma tomatoes, seeded and diced
    • 1 small red onion, diced
    • 1 jalapeño, chopped (see note)
    • 1/4 cup chopped fresh cilantro
    • 1 tablespoon fresh lime juice
    • 3/4 teaspoon kosher salt

    Directions

    • Combine all ingredients in a medium bowl. Adjust seasoning to taste. Serve with a slotted spoon!

    Notes

    Jalapeño: If you want to cut down on spice level, you can seed the jalapeño or omit it altogether.
    Pico can be stored in an airtight container in the fridge for up to 3 days, but it's best in the first 12 hours.
    Did you make this recipe?Mention @itsmandyjackson on instagram so I can admire + share it!
    easy pico de gallo recipe

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    Mandy Jackson

    hi, i'm mandy.

    A regular Midwest homebody. Here, I share recipes we love, and how we're thoughtfully renovating our 100-year-old American foursquare.

    Learn more about me.

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