Pico de Gallo, often times referred to as salsa fresco, is a type of salsa using fresh, ingredients like diced tomatoes, onions, chiles, cilantro, lime juice, and salt. Perfect for dipping tortilla chips while drinking your favorite beverage.
Pico de Gallo
This is a classic, authentic recipe for Pico de Gallo and is a must to serve as a side for Mexican food. Although I enjoy it most with tortilla chips and drinks. I have a little secret when I make this pico de gallo that makes a big difference, too. It’s all about the lime juice and onion, but more on that in a moment.
Salsas can have a lot of different variations, like my Tomatillo Salsa Verde or Roasted Tomato Salsa, where both of these are blended and cooked first, then chilled.
The best pico de gallo is eaten the day it’s made for freshness and the ingredients don’t start to slightly “cook” due to the acid in the lime juice. I find the tomatoes start to get a little tough after the third day of refrigerated shelf life, but that’s me.
Are tomatoes a fruit?
Tomatoes are usually considered a vegetable because of how it’s used in the culinary world. However, as it grows from flowers and contains seeds, it’s botanically a fruit.
My little secret for this pico de gallo is to marinate the chopped onions first in fresh lime juice.
I feel it takes the bite out of them and works beautifully.
What goes in pico de gallo?
- tomatoes
- lime juice
- sweet onion
- jalapeño or Serrano chile
- cilantro
- kosher salt
- black pepper
So grab some fresh tomatoes, onions, limes and jalapeños (or Serrano chile) on your next trip to the market. While I love to go down the block and get a fresh batch of tortilla chips from a local restaurant, I will usually have a bag of tortilla chips around the pantry.
Perfect for dipping and snacking alongside these Mexican Pickled Carrots, Roasted Tomato Salsa or Tomatillo Salsa Verde.
This is also great to serve alongside any Mexican dinner and even spoon some on top like on my Carne Adovada. Enjoy!
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Homemade Pico de Gallo
Ingredients
- 6 large Roma tomatoes (See Note 1)
- 1/4 cup lime juice divided (See Note 2)
- 1 medium white onion chopped (See Note 3)
- 1 large jalapeño or Serrano chile diced (See Note 4)
- 1/4 cup chopped cilantro leaves only
- 1/2 tsp salt
- 1/8 tsp black pepper
Instructions
- In a small bowl mix together the chopped onion and half the lime juice. Toss to coat and set aside for 15 minutes.
- Add all the other ingredients to a bowl along with drained onion and remaining 1/8 cup lime juice. Combine, tossing to coat and season to taste. Cover and refrigerate for 30 minutes. Serve with tortilla chips or spoon over any dish you like as a garnish.
Notes
- About 3 cups of chopped Roma tomatoes (also known as Plum Tomatoes). Feel free to use whatever tomato variety you prefer.
- I use 2-3 large limes or if you can find them, the small juicy Mexican limes or Key Lime juice.
- You want about 3/4 cup, diced small.
- Be careful cutting chiles and wash your hands after. Cut the stems off and remove and discard the seeds. Cut into long strips, stack together and cut crosswise into small dice.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
This is how a make Pico however, I use red onion, add a 1/4 tsp of freshly ground toasted cumin, and a small clove of garlic finely minced. Very refreshing with warm tortilla chips, and amazing on eggs!
Love that added cumin Asha!
Why do you let the onions sit in the lime juice?
Does that take the bite out of them?
Hi Lori! Yes it does. I wrote in the post “My little secret for this pico de gallo is to marinate the chopped onions first in fresh lime juice. I feel it takes the bite out of them and works beautifully.” I’ll add to the recipe card Notes as well.
Thanks for the secret tip! I’ll just keep it between us.
Anything for a friend Jeff. 😉