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This authentic Mexican recipe for Pico de Gallo consists of only 5 ingredients that come together quickly for an easy topping or dip. Just mix chopped fresh tomatoes, onions, cilantro, lime juice, and jalapenos and in less than 10 minutes you will have a bright and flavorful fresh salsa that is the perfect topping for your favorite taco bowl recipes!
Table of Contents
- Why you’ll love this recipe
- What Is Pico De Gallo?
- What’s The Difference Between Pico De Gallo and Salsa?
- Ingredients for the Best Pico De Gallo Recipe
- Variations And Substitutions
- How To Make Pico De Gallo
- Rachel’s Tips For Best Results When Making Pico
- Serving Suggestions
- Leftover Storage Instructions
- Recipe FAQs
- More Healthy Mexican Recipes You’ll Love
- Bets Pico de Gallo Recipe (Easy 5-Ingredient Recipe)
Why you’ll love this recipe
The best pico de gallo recipe is the simplest. Just 5 fresh ingredients chopped and mixed together and you have the perfect garnish for any dish. Here are a few more reasons you’ll love this recipe:
- Quick and easy: This recipe is perfect because there are only 5 ingredients and it only takes about 5-10 minutes to chop and mix everything together. I love to serve this pico dip with my easy avocado and salsa verde dip when I have people over.
- Fresh ingredients: The thing that really sets this salsa recipe apart is the fresh ingredients. You can find more fresh salsa recipes like this fresh salsa verde recipe on our site as well.
- Versatile: Use this salsa as the perfect garnish for this chicken taco bowl, on your favorite burrito bowl, or to boost the flavor of boring old corn chips!
Looking for more fresh salsa style recipes? They try our fresh salsa verde, homemade restaurant -style salsa, or easy mango salsa recipe.
What Is Pico De Gallo?
If you are wondering what Pico de Gallo is, you are not alone. Is it a salad? Is it salsa? Turns out, it’s both! Pico de Gallo originates in Mexico and is typically used as a dip or garnish made from fresh tomatoes and other fresh ingredients. But in some regions, the term “pico de gallo” refers to a “salad” or a “fruit salad”.
The idea behind pico is that it should be simple and fresh. As a matter of fact, it is often called “salsa fresca” in Spanish which literally means “fresh salsa”. It can go by the names “fresh tomato salsa” and “Mexican salsa” in the states. It is great served alongside homemade baked tortilla chips or topping your favorite burrito bowl recipes.
What’s The Difference Between Pico De Gallo and Salsa?
There are several differences between pico de gallo and salsa. One is that they are made differently. Typical salsa is cooked and has a saucy, smoother finish, while pico de gallo is made with fresh, uncooked ingredients and the texture is chunky, but not saucy at all.
Two is they often contain more of a variety of ingredients. Traditional salsa is made of tomatoes, but can also be made from tomatillos, peaches, mangos, and more. Pico de gallo typically always contains the same five ingredients, although a serrano chili may take the place of the jalapenos from time to time.
And three, is that pico pretty much always looks the same, whereas salsa can be red, orange, or green, and can be smooth or chunky.
One way they are the same is that they can both be used as a dip or a topping.
Ingredients for the Best Pico De Gallo Recipe
These simple and whole food Pico de Gallo ingredients are what make this recipe the perfect fresh salsa dip or topping:
Makes about 6 servings
- 1.5 lbs tomatoes
- 1 medium red, or white onion
- 2-3 small jalapenos, finely diced (seeds and membranes removed for a milder salsa)
- a large handful of fresh cilantro leaves
- Juice of 1 fresh lime
- Sea salt and fresh ground black pepper
See the recipe card for full information on all ingredients and instructions.
Variations And Substitutions
Jalapeno swap: Instead of jalapeno peppers, you could also use serrano peppers. They will give the pico more heat than jalapenos.
How To Make Pico De Gallo
Making Pico de Gallo is a simple 4 step process:
- Dice the tomatoes and onion and place in a bowl.
- Next, remove the seeds and membranes from the jalapeno, finely chop, and add to the tomato and onions.
- Finely chop cilantro and add it to the bowl.
- Add the fresh lime juice and season with salt and pepper to taste.
Enjoy!
❤Rachel
Rachel’s Tips For Best Results When Making Pico
- This is a tomato-based recipe so there should be about 3-4 times the tomatoes as other ingredients.
- Chop all the vegetables about the same size.
- Adjust the amount of red onion, peppers, and cilantro based on your taste preferences.
- Let the recipe rest for about 20 minutes to develop the flavors before serving.
- Remove the seeds and membrane from the jalapeno for a slightly less spicy pico de gallo.
- Use ripe but firm tomatoes.
- Don’t skip the lime juice, it really enhances all the flavors.
Love Mexican recipes as much as I do? Then you will definitely want to try this healthy Mexican chicken recipe or this easy shrimp taco recipe.
Serving Suggestions
This fresh Pico de Gallo recipe is best served immediately with chips, on your favorite tacos, alongside a burrito, in a salad, or topping your favorite taco bowl recipe.
And here are a few recipes on our site made specifically to go with this pico de gallo recipe.
- These 7-Layer Dip Cups use pico de gallo as one of their beautiful layers and are great as a party appetizer.
- You will love this high protein ground beef bowl topped with healthy pico de gallo.
- Healthy chicken taco bowls are another perfect meal to use a pico de gallo topping.
- You can add even more flavor to a healthy lettuce wraps recipe.
- Pico goes great with any Mexican meal prep bowls.
Serve with organic corn chips (I LOVE Jacksons Honest brand) or you can make your own baked corn chips. I also love to use sliced veggies, such as cucumber slices, to dip out the pico from the bowl.
Leftover Storage Instructions
If you have leftovers, this pico recipe stays good refrigerated for up to 2 days. We don’t recommend freezing this recipe.
Recipe FAQs
What is an authentic pico de gallo?
Authentic pico de gallo is a fresh salsa made with just five ingredients, tomatoes, onion, jalapeño or serrano peppers, lime juice, and cilantro, and is best enjoyed right away.
What’s the difference between pico de gallo and salsa?
Pico de gallo is a chunky mixture of freshly diced ingredients that are mixed and served immediately either on chips or as a topping on your favorite entree. Salsa is more processed, containing ingredients that may be cooked, and also blended into a finer sauce-like texture.
How long does pico de gallo last in the fridge?
Pico de gallo will typically last around 2 days in the refrigerator.
Can you make pico de gallo ahead of time?
Yes, pico de gallo can be prepped ahead of time and it really helps the flavors to blend.
Is pico de gallo healthy?
Yes, healthy pico de gallo is made from fresh, whole food, natural ingredients.
How do you make pico de gallo less spicy?
Jalapeno peppers are slightly less spicy than serrano peppers. You can also make sure to get all the seeds and ribs out of the peppers and choose mild jalapenos.
Can I use canned tomatoes?
You can use canned tomatoes, however the pico de gallo will lose a bit of that fresh ingredient taste.
More Healthy Mexican Recipes You’ll Love
Looking for more healthy Mexican-inspired recipes? Then you have to try our culichi salsa shrimp for another fresh salsa idea, any of our taco bowl recipes, and of course this healthy Mexican bean dip.
Bets Pico de Gallo Recipe (Easy 5-Ingredient Recipe)
Ingredients
- 1.5 lbs tomatoes
- 1 red onion, (medium size)
- 2 small jalapeños, finely diced (seeds and membranes removed for a milder salsa)
- 1 tbsp fresh cilantro leaves, (minced)
- 2 tbsp fresh lime juice
- Sea salt and fresh ground black pepper, (to taste)
Instructions
- Chop the tomatoes and the onion.
- Remove the seeds and membrane from the jalapeño, and finely chop.
- Add all chopped veggies to a large serving bowl and add cilantro.
- Season generously to taste with sea salt, and add fresh squeezed lime juice.
- Stir gently to combine.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
