Classic Pico de Gallo is a traditional accompaniment for many Mexican dishes and a great football game snack! Serve it as a dip with tortilla chips or corn chips or as a topping for tacos and burritos.
Pico de Gallo. Just sounds pretty, doesn’t it? In Spanish, it actually translates to “beak of the rooster.” Not so attractive after all, maybe. I have absolutely no explanation for why it is called “beak of the rooster” except that maybe (and I’m just guessing) it could be kind of “sharp” if you added enough jalapenos to it.
I always make Pico de Gallo when we have tacos or enchiladas, and we use it in place of salsa or taco sauce. Makes for a much fresher tasting taco, in my opinion.
Plus, it has absolutely no fat in it whatsoever! I can’t make any promises about the tacos or the tortilla chips or the enchiladas, though.
Recipe Snapshot
Cuisine: Southwestern/TexMex
Cooking Method: None
Total Time: 10 Minutes
Servings: 8
Primary Ingredient(s): Tomatoes, onion, jalapeno pepper, cilantro, lime
Skill Level: Easy
What You’ll Like About This Recipe
- It’s so fresh!
- The flavors blend perfectly.
- You can adjust the heat to your own preference.
- It’s easy!
Ingredient Notes
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- Tomatoes – I always recommend Roma (or plum) tomatoes for two reasons; 1) they’re the most dependably ripe and flavorful fresh tomatoes in the grocery store, and 2) they’re not as “wet” as some varieties and won’t water down the finished recipe. If you grow your own homegrown tomatoes, please use them!
- Onion – My preference is yellow onion, although white onion and red onion both work just as well.
- Jalapeno – Adjust the jalapeno to suit your own preference for heat. If you like it well and truly spicy, go for a serrano.
- Cilantro – I know some people really dislike cilantro. If you’re one of them, try substituting fresh basil or oregano. Or just leave it out.
- Lime Juice – Fresh lime juice is a must, in my opinion. In a pinch, I once substituted lemon juice, but it just isn’t the same.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Homemade Pico de Gallo
- Wash the tomatoes well, but don’t peel them. Remove most of the seeds. Chop into approximately ¼-inch dice.
- Chop the onion finely and add to the bowl with the tomatoes.
- Cut the jalapeno in half lengthwise, remove the seeds and veins, then cut into fine dice. Add into the bowl with the tomatoes and onions.
Pro Tip
I always wear disposable gloves for handling the jalapeno. That’s because I wear contact lenses, and I found out the hard way that handling jalapenos and then removing your contact lenses was not a good idea. I only had to do that one time, and I’ve never chopped a hot pepper without gloves since!
- Finely chop the cilantro.
- Add all the ingredients to a mixing bowl, along with the juice of one lime and the salt.
- Toss it all together until well blended. Let the mixture stand for 30 minutes or more before serving.
I’m going to tell you the truth. I think this Pico de Gallo is better than the stuff we get at our local Mexican restaurant. No joke!
Recipe Success Tips
- Some tomatoes contain more moisture than other varieties. If your pico de gallo seems too watery, simply drain the excess liquid.
- For a milder flavor, place the chopped onions in cold water for 10 minutes before adding to the mix. Drain very well before adding them.
- If the taste seems a bit too acidic, balance it with a pinch of sugar.
Serving Suggestions
I often serve this as a dip with tortilla chips or Fritos. And it really shines as a topping for tacos, nachos, fajitas, and grilled meats. It’s also great for spooning over scrambled eggs or mixed into guacamole. I’ve even added it as a garnish to a bowl of black bean soup.
Recipe Variations to Try
- You can alter this recipe for any amount you like and change the proportions as well. Like yours really hot? Just add more jalapenos or a serrano pepper. Don’t like cilantro? Okay, leave it out and use basil, oregano, or parsley instead. Although I think you’re really missing out if you don’t use the cilantro!
- Some other variations are adding diced mango or pineapple for a tropical version, adding grilled or roasted whole-kernel corn, or making avocado pico by gently folding in diced avocado just before serving.
How I Store Leftovers
Store any unused pico de gallo in an airtight container in the refrigerator for up to 2 days. The flavors will mellow over time, and the vegetables will release more liquid. Drain before serving if needed, and refresh with a squeeze of lime juice.
Questions About Pico de Gallo
Yes, you can prepare it a few hours in advance. The flavors will intensify as it sits.
It’s only as spicy as the peppers you choose to use. I always suggest tasting the jalapeno before adding it because they are not always the same! Sometimes you get a very mild one and the next time it’s very hot. The heat level of the final dish can be adjusted by adding or decreasing the amount of jalapeño used. Also, remember that the seeds and ribs of the pepper are the hottest part, so remove those if you want it as mild as possible.
Pico de gallo uses fresh, chopped ingredients, while salsa often includes cooked or blended components.
While lime is traditional, lemon juice can be substituted in a pinch for a similar citrus tang.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
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Pico de Gallo
Ingredients
- 3 ripe Roma tomatoes
- ½ medium onion (or 1 small)
- 1 jalapeno pepper
- ¼ cup cilantro
- 1 lime juiced
- ½ teaspoon salt
Instructions
- Wash the tomatoes well, but do not peel them. Remove most of the seeds. Chop into approximately ¼-inch dice. Add to a small mixing bowl.3 ripe Roma tomatoes
- Chop the onion finely and add to the bowl with the tomatoes.½ medium onion
- Cut the jalapeno in half lengthwise, remove the seeds and veins, then cut into fine dice. Add into the bowl with the tomatoes and onions.1 jalapeno pepper
- Finely chop the cilantro and add it in to the mixture in the bowl.¼ cup cilantro
- Add the lime juice and the salt. Toss all together to blend.1 lime, ½ teaspoon salt
- Let stand for 30 minutes or more before serving.
- Serve with tortilla chips or fritos, or use in place of salsa on tacos.
Notes
- Store any leftovers in an airtight container in the refrigerator for up to 2 days. The flavors will mellow over time, and the vegetables will release more liquid. Drain before serving if needed, and refresh with a squeeze of lime juice.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on October 15, 2009. It has been updated with new photos and additional information.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
Sounds like a great recipe except here in southwest New Mexico we add pressed garlic and avacado—try it you will like it
Now here if we added avocado that would become guacamole. I like both, though!
I am severely allergic to the oil in fresh jalapenos. If they’ve been run through the broiler (like on GOOD nachos), I’m okay. So since I do love the kick of the ‘peno, do you know what I could use as a substitute?
The heat of all peppers is measured on the Scoville scale. Jalapenos come in around 2,500 to 5,000 scoville units. Here’s a link to the scoville ratings: http://www.chilliworld.com/FactFile/Scoville_Scale.asp I would try substituting another similarly rated pepper.
I make one exception to my efforts to eat local and seasonal – I will splurge on those little jewels of grape tomatoes all year long. In the dead of winter, pico de gallo made from those bright little grape tomatoes helps me remember that someday, even the snow will melt and spring *will* get here!
Pat – thanks for stopping by Lana’s Cooking. Had a peek at your site and am enjoying your jam making exploits. I do jams and jellies every summer along with pickles and some relishes as well. I’ll share some of those recipes here when the season comes around again!
YMMV???
Miss P
Ha! YMMV = “your mileage may vary”
Wow!!! Ya’ll must be breathing FIRE. I love all of your receipes, but I would have to use bell pepper instead of the hot. It looks wonderful and good, just like you make everything .
Much love
You know what? I don’t even taste ANY heat in this with just one jalapeno. If it was up to me I’d use two or three, but you know BeeBop doesn’t like the hot stuff very much.
Great pics. I make Pico every week. Almost the same, but I add red peppers and garlic.
Great recipe.
Delicious, easy recipe! I never knew the literal translation for the name – good Trivial Pursuit info!
I have been called the queen of trivia once or twice…
Mmmm…I love me some pico. I’d be happy snack on this the whole day.
Thanks, Jenn. It’s one of our favorites. Also goes great on a grilled chicken breast. Yum.
Oh….I love me some pico and yours looks great too! Cilantro is so great too, I have grown it in my herb garden three years straight! Nothing like walking out and picking fresh from the garden cilantro.
Cheers,
CCR =:~)
Yeah, it’s just not pico without the cilantro, is it? I could eat a whole bowl full of this right now.
i made this but increased it to a box of tomatoes lol, not just three… kind of winged it after increasing it by so much… but i divided it among three families….dang is it good… i put it on everything and could eat it all lol…