I am huge pico de gallo fan. Fresh tomatoes, onion, garlic and jalapeño tossed with cilantro and lime juice. What’s not to love?
Pico de Gallo or Salsa Fresca is basically a fancy name for a fresh condiment, typically consisting of fresh tomato, onion, cilantro, lemon or lime juice along with a kick from a jalapeño or Serrano pepper.
My recipe for pico de gallo is fresh, flavorful and not-so-surprisingly addictive! It has turned tomato haters into tomato lovers (I promise!), it’s just that good!
In the summertime, I make this all.the.time. My family absolutely LOVES it. We like it to scoop it up with corn tortilla chips, spoon it on fajitas, tacos or nachos. I like to mix the leftovers with mashed avocados for a delicious guac!
To Make the Best Pico de Gallo You Will Need:
- Roma (or plum) tomatoes
- red onion
- green onion
- fresh lime juice
- a little olive oil
- kosher salt
Note: to save on calories omit the olive oil.
Wash up 3 Roma tomatoes. Cut in half, remove the seeds and stem parts. Then slice into strips and dice small so they are roughly the same size.
Then, in a medium bowl, throw in the diced tomatoes, red onions, green onions, minced jalapeño, garlic and chopped fresh cilantro along with 1/2 teaspoon kosher salt. I discard majority of the seeds and white membrane of the jalapeño before slicing and dicing.
Oh and remember to immediately wash your hands after handling the jalapeno. Because if you don’t and accidentally touch your eyes, you’ll be sorry. Also, the skin on my fingers and hands (whatever part that has touched the pepper) starts to burn after a while, so I always wash up.
Next, squeeze in the juice of half a lime.
And drizzle in about a teaspoon of olive oil.
Stir the pico de gallo well and either serve immediately or cover with plastic wrap and let it do it’s thing in the fridge for 30 minutes or so.
Serve with tortilla chips, on your favorite chili, inside tacos, fajitas or on top of nachos! You can’t go wrong with this pico de gallo! It’s simply the best!
Enjoy! And if you give this Pico de Gallo recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Pico de Gallo
- 3 to 4 large roma tomatoes, about 1 pound, seeded, sliced and diced small
- 1/2 cup white onion, diced small (same size as the tomatoes)
- 1 jalapeño pepper, diced finely, (about 1 tablespoon minced)
- 1 clove garlic, smashed, peeled and minced
- 2 green onions, sliced and coarsely chopped
- 2 tablespoons cilantro, chopped
- 1/2 lime, juiced
- 1 teaspoon olive oil, optional
- 1/2 teaspoon kosher salt, or to taste
- Combine all of the ingredients in a large bowl and toss until combined.
- Serve immediately, or cover with plastic wrap and refrigerate for at least 30 minutes.
- Serve with tortilla chips, as garnish to your favorite chili, on top of your favorite fajitas or tacos!
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Wow! Looks so yummy.
Definitely will be making this soon! xoxo Kel
This was seriously wonderful!!!! My husband even loved the pico. (which he would never eat any other time)
This is will be a regular meal in our house! Thanks 🙂
Perfect Pico Laurie~Even my hubby who doesn't like tomatoes liked it! Yummmmm….Erica Wilde
Thanks you guys for taking the time to leave such wonderful comments!! I love hearing from you!
Made these tonight and the whole family LOVED it!! My husband will be taking this recipe to the fire department to share.
Ohh woww, how beautiful!!!
I have to make this..probably this weekend with grilled chicken!!
Thanks for sharing, I am keeping it in my file!:)
I am such a sucker for pico de gallo, and yours looks absolutely amazing! Love the colors.
I make the exact same salsa and when I put it on tacos I add some finely diced avocado to the mix. Yummo!! Home grown romas are the best!!
Interesting! Mine is very similar, no olive oil or pepper and I use green pepper and only scallions instead of onions, but I’m really intrigued now! I will have to try this take soon!
Doesn’t look like how I always do mine, but I’m excited to try this for my big party I’m having this weekend. Love the colors! So festive!!
This was perfect in chicken soup. Chick broth of choice. Shred chick rotisserie is easiest. Put spoon cooked rice. Spoon of pico ladle on chicken soup and a few slices of avocado. Fresh and so good. Thanks for recipe!!
I would love to make this but I’m a beginner so I’m having a hard time knowing how much of everything to add. I wish this was more specific about how much of everything goes into it.
Hi Charlene, as far as the tomatoes go you’ll need around a pound which can be 3 to 4 depending on size. You’ll want around a 1/4 cup diced red onion and a tablespoon of finely diced (seeded for less heat) jalapeño. The rest of the ingredients are pretty precise, but I’ll edit the recipe to add these specifics. I hope this helps! Enjoy! 🙂