Five minutes and 5 ingredients is all you need for this incredibly easy, light and delicious Pico de Gallo. Let it rest in the fridge for 30 minutes before serving for the flavors to develop. You can serve it along with your favorite chips and Mexican cuisine, or just dive right in with a spoon and enjoy it on its own!
Practically as soon as you sit down at a Mexican restaurant, chips & salsa arrives at the table. And if you’re like me, you mindlessly eat them, accept the refill offer, and then struggle to even finish your meal. Every. Single. Time.
99% of the time, the complimentary salsa is more like a sauce or dip, with all the ingredients blended together. You’ll get no complaints from me, especially when it’s freshly made. But I also love the chunkier fresh salsa and will always request it when it’s on the menu.
Normally I only have grape or cherry tomatoes on hand, because I use them regularly in Chicken Chickpea Salad and Tuna Cakes with Fresh Tomato Salsa. Recently I’ve also been buying Roma tomatoes, and typically just slice and eat them. But that gets boring quickly, so I kicked it up with Pico de Gallo
WHY THIS RECIPE WORKS
- All you need is 5 minutes and 5 ingredients
- It’s vegan, gluten-free, light and delicious
- Enjoy it with chips, as a side, or even on its own
What’s the difference between Pico de Gallo and Salsa? Traditional salsa ingredients are blended together for a thin consistency, and sometimes the ingredients are cooked. Pico de Gallo uses all raw, chunky ingredients so it has a salad-like texture and very little excess juice.
BEST TOMATOES FOR PICO DE GALLO
There are lots of tomato options out there, but the most important key: Use the freshest tomatoes you can find, with firm skin and bold red color.
My top preference is Roma tomatoes because they have fewer seeds and juice than others. Vine tomatoes are my second choice. Yes, you could use cherry or grape tomatoes, but you’re going to end up with more juice.
FIVE INGREDIENTS FOR PICO DE GALLO
Who can resist a recipe with 5 ingredients that comes together in under 5 minutes?!
- Fresh tomatoes, seeded and diced small
- Diced onion. I use white onion to keep with the colors of the Mexican flag, and because white onions have a little bit stronger bite. But yellow or even red onion would work
- Fresh jalapeño, seeded and diced. The seeds and ribs contain ALL the heat, so if you leave them in, be forewarned.
- Fresh cilantro
- Fresh lime juice. This is not the time to use the stuff in the bottle, and fresh limes are plentiful and inexpensive all year long
Combine all the ingredients and taste. You may need to add a little bit of Sea Salt, especially if the tomatoes aren’t super ripe.
Allow the Pico de Gallo to rest for 30 minutes in the fridge before serving, for the flavors to develop. It’s good immediately, but it gets so much better as it rests.
EASY PICO DE GALLO ADJUSTMENTS
- Don’t like jalapeño? You can omit it, but you will lose that great punch of flavor. You could also substitute serrano peppers, but just remember that those are hotter than jalapenos!
- People either love cilantro or hate it, and I don’t think there’s any in between. If you don’t like it, serve the cilantro on the side so your guests can add it if they want
- Want more heat? Keep the jalapeño seeds and ribs
- Add lime zest to punch up the lime flavor
SERVING, STORING AND LEFTOVER TIPS
- Pico de Gallo is best within 24 hours after making
- Store leftovers in an airtight container in the fridge
- Pico de Gallo will last 3-5 days in the fridge, but the tomatoes will begin to lose their texture and release more juice after one day
WHAT TO SERVE WITH PICO DE GALLO
- BAKED TORTILLA CHIPS
- STEAK FAJITA QUESADILLAS
- CILANTRO BLACK BEAN RICE
- CRISPY CHICKEN FAJITA WRAP
- GRILLED VEGETABLE FAJITAS
MORE DELICIOUS SALSAS, SAUCES & DIPS
DID YOU MAKE THIS RECIPE? COMMENT AND RATE BELOW, THEN TAKE A PICTURE AND TAG ME ON FACEBOOK AND INSTAGRAM: @KARYLSKULINARYKRUSADE
- 3 cups Roma tomatoes, seeded and diced small
- 3/4 cup white onion, diced
- 2 jalapenos, seeds and ribs removed, diced small
- 1/2 cup fresh cilantro, chopped
- juice of 2 limes
- sea salt (OPTIONAL, to taste)
- In a large bowl, combine tomatoes, onion, jalapeno, cilantro, and lime juice. Stir together well. Taste and, if necessary, add just a pinch of salt.
- Put Pico de Gallo in the fridge to rest for 30 minutes before serving
Pico de Gallo is best within 24 hours after making
Use the freshest tomatoes you can find, with firm skin and bold red color.
The jalapeno seeds and ribs contain ALL the heat, so if you leave them in, be forewarned.
Store leftovers in an airtight container in the fridge
Will last 3-5 days in the fridge, but the tomatoes will begin to lose their texture and release more juice after one day
Nutrition Information:Yield: 4
Amount Per Serving:Calories: 22 Sodium: 4mg Carbohydrates: 5g Fiber: 1g Sugar: 2g