Pico De Gallo is truly an essential and easy to make for added fresh flavor. Make this recipe from up to 5-ingredients, yup, that’s it! It’s a great addition to hype up your favorite meals and you still get to drizzle on all the salsa over it for even more of the good stuff!
I’ll show you what to make with any leftover pico de gallo salsa, too!
Ingredients
Ingredient quick list: Tomato, onion, cilantro, fresh serrano, fresh lime, salt.
Ingredient notes / Variations
- Tomato – use a firm red tomato for crisp texture. (Pro Tip: The core can always be used to make main entree to avoid any food waste: think salsa, rice base, or stews.)
- Onion – If you normally stock these ingredients you many even have them already diced up for an even easier prep of this lunch time favorite.
- Brown, red, or white onion are all options, use what you have available!
- Cilantro is optional but it is in traditional pico de gallo recipe. Remove it from the ingredients and follow steps to make pico without cilantro if it’s either not your thing, or not available in your area. It’s all good and will still taste great!
- Serrano pepper – We use an entire diced serrano. For mild, only add half pepper.
- The more pepper used, and longer it sits, the more the diced veggies will soak up! It’s something I mention to help you keep in mind when deciding how much fresh chili to use.
- Thinly sliced pepper rounds work too, and it adds fun dimension. I encourage you to be creative! 🙂
Got any mango in this weeks fruit basket? Add fresh diced mango and you’ll have yourself a real food – sweet, spicy, tangy salsa treat! Try our Mango Pico De Gallo to mix it up with even more flavor.
Ways to spice Up Pico De Gallo
Serrano is what I love to make pico with but for mild pepper flavor use jalapeno. Always do a pepper check, taste a bit of the pepper since sometimes a peppers heat can be stronger than we think.
Level Spicy – The more pepper used, and longer it sits, the more the remaining diced veggies will soak up the spice. I mention this as a heads up when deciding how much and adjust as needed. (This recipe uses about 1 serrano, chopped and equal to 1 tbsp and is perf! *results may vary on chili pepper used*)
Step-By-Step Instructions
To make Pico de Gallo for foods
- Wash and prep all fresh ingredients. (Pro tip: refrigerate all ingredients so fresh salsa is cold right after making this recipe!)
- Combine all diced ingredients and salt in bowl, add juiced lime and mix.
- Enjoy immediately or cover and chill in the refrigerator for 1 hour.
A printer-friendly recipe card is available at the bottom of this post.
foods to Eat with Fresh Pico
Fresh Pico De Gallo salsa is always a great idea for a taco bar, in burrito bowls, crispy tacos, or fresh element to seafood tacos such as fish and shrimp. It’s an authentic favorite filled with fresh tomato, herbs, citrus, and spice for all the simple and natural flavor.
Ways to Flip [Classic Pico de Gallo]
Wondering what to make with leftover pico and avoid tossing it out?
Try these recipes
- Base for veggie or meat stews
- Chorizo and Eggs
- Ceviches
- Chickpea Salad
- Nopales preparados
- Potato taco filling
- Veggie omelettes
Pro tips / Receta Notes
Recipe yield: 2 cups.
Storage: Properly stored and covered will last 5-7 days in the refrigerator. This pico de gallo is always crisper consumed within the first two days.
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Essential Pico de Gallo Recipe
DESCRIPTION
Equipment
- Bowl
- Knife
- Large Spoon
- Citrus juicer optional
Ingredients
- 2 whole Limes juiced
- 1/2 tsp Sea salt careful not to over salt if using fine sea salt
- 1/2 whole Onion (small) about ¾ cup, small chopped
- 2 whole Roma tomatoes about 1 cup, small chopped
- 1/2 bunch Cilantro about 1/3 cup, finely chopped
- 1 whole Serrano pepper or jalapeno, small chopped
Instructions
- Tip before starting: refrigerate all ingredients so fresh salsa is cold right after making this recipe for instant best taste.
To make fresh pico de gallo for the table
- Wash and prep all fresh ingredients. Combine all diced ingredients and salt in bowl, add juiced lime and mix.
- Enjoy immediately or cover tightly, and refrigerate for 1 hour of chill time.
- *See notes for mention of Garlic.
Notes
- Recipe yield: 2 1/2 cups pico fresco.
- Storage: Pico de gallo taste best freshly made. Properly store in a food safe container and keep refrigerated. This pico will last 5-6 days in the refrigerator.
- *Garlic is not in my traditional pico de gallo because typically served with a spread of salsa’s which already contain lots of garlic.
- Garlic lovers: Add a clove of garlic if you like Garlic en Todo (in everything).
- Fresh tomato is recommended for making this salsa fresca.
- Lime: lemon can be used as a substitute if no lime is available.
For full tips and ways to flip visit LatinasQueComen website for the full post and search Pico de Gallo for Tacos and more. Thanks for the support and shares of LQC and the Flavor True To You!
Nutrition
Equipment
- Bowl
- Knife
- Vegetable Peeler
- Large Spoon
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