Pico de gallo is a classic Mexican chunky salsa that’s used to top fajitas, burritos, tacos, tostadas, enchiladas, and chimichangas. Made with very simple ingredients, this healthy, low carb, and low-calorie salsa adds a great flavor boost to any meal (and not just Mexican dishes!).
What Is Pico De Gallo?
Also called salsa fresca (fresh salsa), or salsa cruda (raw salsa). Pico de gallo is a traditional Mexican tomato-based salsa (or a chopped sauce!) that does not contain a lot of liquid. It’s mainly used to top main dishes such as fajitas and tacos.
Made with just 5 ingredients in 2 easy steps, you will start topping all of your food with pico de gallo especially in the summer! It adds so much flavor and freshness to any dish.
Unlike salsa ranchera and pineapple salsa, as these are super fresh salsas that does not require any cooking.
FUN FACT: The colors of pico de gallo match the Mexican flag!
Ingredients Needed to Make Pico DE Gallo
You will need just 5 basic ingredients to make this salsa:
- Ripe plum or Roma tomatoes are best, but any large tomatoes will do.
- Green chili – serrano or jalapeno
- Fresh limes
How to Make Pico DE Gallo
Start by chopping the tomatoes into 1/3 inch pieces. Include the seeds and pulp.
Then finely dice the onion, cilantro leaves, and the green chili or jalapeno.
Put all the ingredients in a mixing bowl, add a pinch of salt and squeeze some fresh lime juice.
Gently mix everything using a spoon or a fork.
Have a little taste, and see if you need more lime juice, salt or chili.
Pico DE Gallo Top Tips
- Pico de gallo salsa is best served fresh at room temperature, however, it can sit in the fridge in a sealed container for up to 2 days. I wouldn’t recommend eating it cold though, as in cold temperature the flavors change and become really mild.
- If you’re making this salsa to be served later, I would recommend removing the seeds of the tomato and the pulp and just user the outer part. This will prevent the salsa from getting soggy and the veggies will stay crisp for longer.
- Deseed the chili if you would like less heat, or keep them if you like more heat. The choice is yours!
- Have a taste as you prepare this salsa. Add more salt, lime juice, onion, chili or even a sprinkle of ground black pepper.
- Never use canned tomatoes, and the best time of the year to make this recipe is during the summer when tomatoes are in season!
- If you get leftovers, just smash an avocado and mix it with the leftover pico de gallo for quick guacamole!
What to Serve Pico DE Gallo With?
- Tacos, burritos, chimichangas, enchilladas, and fajitas.
- Nachos, rice, and beans.
- Baked chicken tacos
- Vegan cauliflower tacos
- Instant Pot chicken fajitas
- Instant Pot steak fajitas
- Instant Pot fajita rice
- Instant Pot burrito bowls
- Shrimp tacos
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Pico De Gallo
- 4 tomatoes ripe (I recommend plum tomatoes)
- 1 yellow onion
- 1 bunch cilantro/coriander just the leaves
- 1 chili serrano or jalapeno
- 1-2 limes
- 1 tsp sea salt
- Chop the tomatoes into ⅓ inch pieces, and finely dice the onion, the coriander, and the chilli.
- Mix all the ingredients in a mixing bowl, and season with salt. Squeeze a lime and have a taste and see if you need more lime juice or salt. Serve immediately.
- Pico de gallo is best when eaten fresh at room temperature or slightly chilled (doesn’t taste good if it’s cold).
- Feel free to use 2 chilis instead of 1 if you like spicy salsa.
- Can be stored in the fridge for up to 2 days.
- Not suitable for freezing.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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