How To Make Pico De Gallo

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This pico de gallo recipe is loaded with tons of fresh Roma tomatoes, onion, peppers, lime juice, and cilantro. Pico de gallo is a fresh Mexican salsa that is not only delicious but is the easiest salsa you’ll ever make! There is no need for special equipment for this one. Just grab a cutting board and a sharp knife, and you’ll be enjoying this recipe in no time.

I love making pico de gallo and other fresh salsa’s like my Restaurant Style Salsa recipe during the hot season. Yes, if you are visiting Texas during the Summer you will find that it is humid and hot! Pico de gallo is the perfect summer appetizer to enjoy because it’s so darn refreshing! Just pile on loads of this fresh salsa on crispy tortilla chips, grab a cocktail, and relax.

This recipe is made with only a few fresh ingredients, it’s flavorful, and it’s so versatile! Pico de gallo is perfect on its own, but I love adding pico de gallo to spice up some of my everyday recipes. Some of my favorite uses for pico de gallo include topping it on baked fish, adding it to queso, and topping it on scrambled eggs. Try this recipe today and discover all of the flavorful possibilities. If you are looking for more recipes try my Blackened Fish Tacos and Carne Asada recipes.

I’m a big believer in layering in flavor. That’s why this salsa recipe has a combination of fresh red onion mixed with mild green onion. I also enjoy adding a variety of peppers including fresh jalapeno and serrano peppers. Add as many or as few peppers as you like to customize it 🙂

WHY YOU’LL LOVE THIS PICO DE GALLO RECIPE

• Made with fresh ingredients
• Healthy
• Dairy-free
• Gluten-free
• Vegetarian and vegan-friendly

HOW TO STORE PICO DE GALLO

Place pico de gallo in an air-tight container and store in the refrigerator for up to 3 days.

PICO DE GALLO INGREDIENTS

Jump to the bottom of the recipe card below this post for full ingredient measurements and instructions.

Roma Tomatoes – To make an authentic, pico de gallo, use Roma tomatoes. If Roma tomatoes are not sold near you, any tomatoes will work.

Chili Peppers  – I love the combination of fresh serrano and jalapeno peppers in this pico de gallo recipe. If you can’t find serrano peppers where you live, substitute them with jalapeno or any green chili peppers.

Onion – I use red onion and a little green onion

Lime Juice – The juice of 1 lime

Cilantro – 1 small bunch of cilantro

HOW TO MAKE PICO DE GALLO

1. Dice the vegetables: Dice the Roma tomatoes, chili peppers, onion, and cilantro.
2. Mix the Ingredients: Add the ingredients into a large bowl and mix to combine.
3. Check the Seasoning: Taste the salsa and adjust the seasoning if needed.
4. Chill: Chill the salsa for 2 to 3 hours before serving.

PRO TIPS FOR MAKING THIS RECIPE

1. Add vinegar. Adding a little white vinegar extends the life of the pico de gallo in the refrigerator, which means you get to enjoy it for a few of days longer. This comes in handy if you’d like to prep it to serve at a dinner party or a gathering you are hosting.
2. Let it marinate. The longer the pico de gallo marinates the better it will taste! Allowing the pico de gallo to marinate in the refrigerator for up to 24 hours will allow the flavors to marry together resulting in a flavor-packed salsa.
3. Go easy on the salt. This recipe doesn’t need a ton of salt to add flavor. Start with 1/2 tsp, taste, and work your way up adding a pinch more at a time until you are satisfied.
4. Double the recipe. The recipe can easily be doubled for larger groups. I am especially a fan of doubling this recipe because it is so good that it is usually gone pretty quickly!

Did you make this recipe?

Great! Now let me know how you liked it. Follow me on YouTube, Pinterest, and Instagram. You can also sign up for my newsletter for the latest updates. Tag @sheaddsflavor on Instagram and hashtag it #sheaddsflavor to share your creations with me. I can’t wait to see your photos!

While I have you here… may I suggest a few for you to try next:

• Southwest Cheesy Corn Recipe
• Summer Berry Salad with Mustard Vinaigrette
• Oat & Multi-Seed Sandwich Bread

Until next time. Keep following and commenting. Join me on Youtube next week where I will be cooking up another recipe and maybe telling a few of my terrible jokes! Yes, that’s right.

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