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This easy Pico de Gallo recipe is quick, simple and loaded with flavor. Roma tomatoes combine with onion, garlic, cilantro and jalapeno to make a fresh and healthy condiment perfect for any Mexican dish!
Why you're going to love this recipe:
- It's quick and easy. Sure, you can buy Pico de Gallo from the store, but have you ever tried making your own?!?! The flavor is out of this world - delicious and oh so fresh. And if you have 5 minutes and a sharp knife you can throw together an AMAZING Pico de Gallo in a snap.
- It's the perfect summer condiment to add fresh flavor to any meal. Pico de Gallo is my go-to for any taco recipe but it's also great with eggs and potatoes for breakfast, or piled high on your chicken tostadas. It adds just the right amount of flavor without overpowering the dish. It enhances the performance without stealing the show!
- It's just gorgeous! You can take a boring ol' taco night from 0 to 60 real quick with a big bowl of fresh Pico de Gallo! It adds a gorgeous pop of color to any dish and it's a great way to add a layer of freshness to a rich dish. I like to add it on top of my Creamy One Pot Alfredo.
How to make Pico de Gallo:
Start by dicing tomatoes. Then petite dice the onion. Chop the fresh cilantro. Mince the garlic and jalapeno.
Stir to combine and enjoy!
Frequently asked questions:
- What is the difference between Pico de Gallo and salsa?
- Pico de Gallo is actually a TYPE of salsa!
- Traditional salsa has a thinner consistency and the ingredients are usually blended or combined.
- While Pico de Gallo has less liquid and the ingredients are diced and chunky so each ingredient is very distinct.
- Salsa can also be made with a wide variety of ingredients while Pico de Gallo is usually made with the classic tomato, onion, cilantro, garlic, lime juice and jalapeno.
- What kind of tomatoes should I use?
- I LOVE LOVE LOVE roma tomatoes in this recipe. They have just the right amount of sweetness and to be honest, I love their size; they fit well in my small hands and I find them very easy to work with.
- But, you can really use any kind of ripe tomato you've got. We usually have cherry or grape tomatoes hanging around the kitchen and I've used both with great results!
- Can I make Pico de Gallo ahead of time?
- Yes! And you should! I literally always have a jar of Pico in the fridge and I swear it only gets better with time.
- It's delicious fresh, but the longer is marinates the more intense and distinct the flavors become.
Tips for making the best Pico de Gallo:
- Use a sharp knife! A nice, sharp blade is going to be your best friend when you're chopping up all the veggies for this Pico. A sharp knife is not only safer than a dull one, it will ensure that your tomatoes, onions and peppers are all cut into uniform pieces.
- Use fresh ingredients! I feel like this is pretty obvious, but make sure that you are using the fresh ingredients you can find. Locally grown tomatoes, peppers and onions are going to be fresher than anything you find at the grocery store, so hit the farmer's market on Saturday and stock up!
- Don't use bottled lime juice! Along the same lines as the tip above, make sure you are using fresh lime juice. Limes are super easy to find at the grocery store (and typically quite inexpensive) and they are going to give your Pico that super fresh flavor you're looking for.
What to serve with Pico de Gallo:
- Beer Braised Pork Carnitas
- Healthy Slow Cooker Chicken Tacos
- Mexican Breakfast Casserole
- Vegetarian Brunch Tostadas
- Easy Sheet Pan Quesadillas
- Shredded Chicken Tostadas
- Quinoa & Lentil Tacos
- Honey Lime Chicken Tacos
- Slow Cooker Barbacoa Beef Tacos
- Vegetarian Southwest Salad
This post was originally published in July of 2018. It was updated in June of 2019 to include process shots, step-by-step instructions and tips for making the best Pico de Gallo every single time!