Fresh pico de gallo
This fresh Pico de Gallo sometimes referred to as Salsa Fresca is a summer food must-have! Fresh tomatoes, jalapenos and fresh lime juice bring this dish to life. Perfect with chips or as a topping for salads, seafood, chicken and tacos of course!
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Fresh Pico de Gallo is perfect for Summer Cooking!
When most people think of summer they think of watermelons, ice cream and cold drinks on the patio. Me, I think of those things too but I also think about fresh salsa. I prefer Pico de Gallo vs the cooked salsa versions. It’s best made in the summer when tomatoes are fresh!
which type of tomato is best for pico de Gallo?
Roma tomatoes are better for this type of salsa because they tend to be meatier but any tomato will do. Just remember to remove the seeds so that you do not have a messy wet salsa soup.
Ingredients you will need:
- 5 Roma tomatoes, seeds removed, chopped
- 1/2 red onion diced
- 1/2 cup fresh cilantro finely chopped
- 3 cloves garlic minced
- 1 finely chopped jalapeno pepper; seeds and ribs removed
- 1 lime juiced
- Salt and pepper to taste
How to make authentic pico de gallo
Add all of the ingredients once diced and chopped to a medium bowl. Squeeze in the fresh lime juice and mix well until combined. Add some salt and pepper according to taste.
You can serve this immediately but I prefer to cover and let sit in the fridge for about an hour to let the flavours marry together.
If you want it a little spicy or less spicy simply adjust the number of jalapeno peppers in the recipe as you like.
important tip!
Very important – see how I left the jalapeno pepper chopping until the end. This is so you don’t tear up and wipe your eyes after cutting onions. Trust me from experience you will want to head my warning on this.
What Is The Difference Between salsa and Pico de gallo?
Pico de Gallo is more of a salad with visible chunks of tomato, chilis, onion and cilantro. Dressed with fresh lime juice and salt. Whereas, salsa is cooked and much more liquidy. You can get chunky salsa but the ingredients are much less pronounced. For more info check out this article on the Pepperscale blog.
Great Ways To Serve a simple Pico de Gallo
Pico is usually not eaten on its own and is instead served as a dip or topping. Here are some ideas where pico makes a great topping!
- Tacos like these Baja Fish Tacos
- Salads – see my Cilantro Lime Steak Burrito Bowl Salad
- Burritos
- Rice
- Eggs – inside or alongside these Keto Egg Muffins
- Fish – overtop this Flaky Oven Baked Salmon
- Chicken
- Beans
- Sheet Pan Steak Fajitas
- Nacho Chips – with some salsa and guacamole!
how to store homemade pico de Gallo
This recipe stores well in the fridge in a sealed container for up to 3 days. Overnight the juices tend to pool at the bottom of the bowl so make sure to mix well every time before serving.
If there is a substantial amount of juice at the bottom almost becoming a bit soupy simply drain some away and mix.
Homemade Pico de Gallo
Equipment
- Knife
- Medium bowl
- Spoon
Ingredients
- 5 roma tomatoes seeds removed, chopped
- ½ red onion diced
- ½ cup fresh cilantro finely chopped
- 3 cloves garlic minced
- 1 jalapeno pepper finely chopped, seeds and ribs removed
- 1 lime juiced
- salt and pepper to taste
Instructions
- Chop or mince tomatoes, onion, jalapenos, cilantro and garlic. Place in a medium bowl.
- Add the juice of one lime and salt and pepper to taste and mix well. It is best served immediately or store covered in fridge for up to 3 days.
Nutrition
Notes
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Pin it for later!
This Pico de Gallo recipe was a breeze to assemble and paired perfectly with fish tacos and nachos! I will be sure to add this recipe to my repertoire of summer dishes for potlucks and pool parties!