Pico de gallo is a classic Mexican fresh salsa. My family loves it, and we make it all the time! It works so well as a salsa or topping for tacos, inside burritos, and on top of rice bowls. I love the crisp onions and juicy tomatoes in this pico de gallo recipe. It’s so fresh and flavorful. I especially love serving pico de gallo alongside homemade tortilla chips and a bowl of homemade guacamole.
Key Ingredients
Fresh tomatoes: Choose ripe, juicy tomatoes and chop them small. As the tomatoes sit with the other ingredients (especially the salt), they release some of their amazing juices, which makes our pico de gallo even more delicious. Onion: I use white onions when I can find them since they are the most authentic choice, but you can swap them for yellow or sweet onions. To tame raw onion, soak your chopped onion in cold water for 10 minutes, then rinse. (I use this trick for our guacamole recipe, too!) Jalapeño or serrano chilies: Add heat and more flavor. For mild salsa, remove the seeds and white membrane inside the peppers. For spicy pico de gallo, leave some or all of the seeds and membrane in. Cilantro and Lime: Fresh cilantro and a squeeze of lime are a must for an authentic flavor. A pinch of salt will also brighten everything up.
How to Make Pico de Gallo
To make pico de gallo, you’ll start by soaking your chopped onion in cold water for 10 minutes, and then rinsing. This simple trick really mellows the onion’s raw flavor and reduces onion breath. While the onions soak, chop your tomatoes, chili peppers, and cilantro. Then combine everything and add a generous squeeze of lime juice and salt. I’ve found a generous pinch of salt does wonders for this salsa. For the best pico de gallo, let it sit for 20 minutes before serving. Salt draws out flavor and liquid from the tomatoes and further tones down the bite of raw onion. It’s worth the wait!
Serving Suggestions
Serve pico de gallo with homemade tortilla chips (really easy, and they taste so good!). Or spoon over your favorite tacos, enchiladas, and rice bowls. I especially love this fresh salsa with these breakfast tacos, our easy pork tacos, and with scrambled eggs. You can also serve it alongside other salsas. Try our roasted tomato salsa, quick and easy red salsa, or my favorite roasted tomatillo salsa. 1 medium onion, chopped, about 2/3 cup 1 to 2 jalapeño or serrano peppers, finely diced, with seeds and membranes removed for a milder salsa 1/2 cup finely chopped fresh cilantro leaves Juice of 1 lime Salt to taste 2Add the tomatoes, onion, cilantro, diced peppers, and lime juice to a bowl. Generously season with salt (start with 1/2 teaspoon and go from there). Set the pico de gallo aside for 20 minutes. 3Stir to distribute the juices left at the bottom of the bowl. Taste and adjust with more salt. Serve! 4Pico de gallo is best the day it is made, but it will keep for up to 3 days in an airtight container in the refrigerator.
