Pico de Gallo – a fresh Mexican salsa made with chunks of fresh tomatoes, onions, cilantro, jalapenos and lime juice. Super easy to make but takes your dish to a whole new level!
I’m one of those people who could probably make a living off chips and salsa. When we go out for dinner, I pretty much fill up on the salsa before the food comes.
I’ve tried every style of salsa over the years; Chili’s Salsa, Fire Roasted Salsa, and even Roasted Chili Corn Salsa… I enjoy them all! This fresh pico de gallo goes great with fresh tomatoes and is great as a dip or on top of proteins for great flavor.
What is pico de gallo?
Pico de gallo is a fresh, chunky Mexican-style salsa. It is often referred to as “salsa fresca”. It’s made with fresh tomatoes, onions, cilantro, lime juice, and some jalapeno or serrano pepper for a kick. You can adjust the amount of pepper used to suit your heat tolerance.
How is pico de gallo different from salsa? Salsa is often mixed or processed in a food processor, so it has a much thinner consistency. This is a lot chunkier, but they contain most of the same ingredients.
what you will need
- lime juice
How to make pico de gallo
- Dice all ingredients and place in a mixing bowl.
- Squeeze over the lime juice and sprinkle with salt.
- Toss the ingredients together until well combined.
- Next, just cover it and put it in the fridge for at least a couple of hours.
- Ideally, you should let this sit in the fridge for at least a couple of hours, up to 24 hours, before serving. As the tomatoes sit, some of their juice will come out and cover the rest of the ingredients. It will make it a bit sassy and really blend the flavors of everything together. You can definitely enjoy it right away, but it gets better once it sits.
- This works best with fresh and juicy tomatoes. If you have them in your garden, this is the recipe to save them!
- If your tomatoes are super juicy, you might want to squeeze out some of the seeds and water. You don’t want your pico de gallo to be too watery.
- Add more or less paprika to adjust the heat. You can also remove the seeds to make your peppers a little less spicy.
How to serve pico de gallo
Aside from just dipping in tortilla chips like a traditional fresh salsa, here are a few other great options.
- 2 cups tomato, chopped
- 1/2 cup onion, finely chopped
- 1/4 cup chopped cilantro
- 2 tablespoons fresh lime juice
- 1 jalapeno, seeded and finely chopped
- 1/2 teaspoon salt
- In a bowl, mix together tomatoes, onions, cilantro, and jalapenos.
- Stir in the lime juice and season with salt.
- Cover and refrigerate for a few hours to up to 24 hours before serving.
amount per serving calories 20total fat 0gSaturated Fatty Acids 0gtrans fat 0gunsaturated fat 0gcholesterol 0 mgsodium 180mgcarbohydrates 5gdietary fiber 1gsugar 3gprotein 1g
Nutritional Disclaimer: All information on this website is for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should be used as a general guide only.
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