We have got an easy recipe for an easy, Authentic Pico De Gallo Recipe. Fresh salsa ingredients are easy to prepare for a homemade Mexican dip that has endless possibilities.
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Why you'll love this recipe
- Authentic Pico de Gallo is easy to make, affordable, and delicious.
- Use this Mexican salsa with so many recipes or as a dip with chips.
Ingredient List
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- fresh minced garlic peeled and minced
- finely diced white onion peeled and diced
- seeded and diced jalapeno pepper
- fresh lime juice
- seeded and diced plum tomatoes
- fresh chopped cilantro
- Kosher salt
- black pepper
Equipment
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- In a bowl combine minced garlic, diced white onion, diced jalapeno with the fresh lemon juice. Let sit for about 5 minutes, while seeding the tomatoes for the pico.
- Add diced plum tomatoes, chopped cilantro, salt, and black pepper to the bowl.
- Cover the bowl with a lid or plastic wrap. Place in the refrigerator to blend flavors for at least 30 minutes up to overnight.
How to seed tomatoes
- Seed Roma tomatoes with a spoon.
- Dice the tomatoes for the pico de gallo.
Eileen's Tips for Success
- Marinate the onion, garlic, and jalapeno in the lime juice while dicing the tomatoes to enhance the flavors.
- Scoop out the inside of the tomatoes. Store in freezer bags in the freezer with other vegetable scraps for vegetable stock.
Make ahead, storage, and freezer tips
Storage - Leftovers can be kept in a covered airtight container for 1-2 days.
Make Ahead - Pico can be made in the morning of the day you would like to eat it.
However, well covered you can make pico a day ahead. Store in the refrigerator until ready to use.
Frequently Asked Questions
Pico de Gallo is a recipe that uses diced fresh tomatoes. Salsa uses a puree of tomato and spices.
The secret to a great pico recipe is taking the chopped garlic, onion, and jalapeno and marinating in lime juice for a few minutes.
I usually do this while I am seeding and dicing the tomatoes.
Mexican Pico is also called Salsa Fresca, Salsa Bandera, and Salsa Cruda.
Variations
Do you want to change up this recipe? Here are some ways to change the flavor of this dish.
- Tomatoes: Plum or Roma tomatoes are my favorite. Cherry tomatoes or vine-ripe tomatoes work too.
- Onion: Red onion can be used instead of yellow onion.
- Cilantro: Many do not enjoy cilantro, use fresh parsley
- Jalapeno: You can substitute with a Serrano pepper, habanero, or poblano pepper.
Serving Suggestions
Top scrambled eggs with a dollop of pico de gallo.
Serve pico alongside this skillet taco dinner.
Fry Bread Tacos, Pork Carnitas, Slow Cooker Mexican Beef are perfect with an authentic pico de gallo.
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
📖 Recipe
Authentic Pico De Gallo
As an Amazon Associate, I earn from qualifying purchases
Equipment Needed:
- As an Amazon Associate I earn from qualifying purchases
Ingredients
- 2 cloves fresh garlic peeled and minced
- 1 medium white onion peeled and diced
- 1 whole jalapeno seeded and chopped Note 2
- 1 large lime juiced
- 6 whole plum tomatoes seeded and diced, Note 1
- 3 Tablespoon fresh cilantro chopped
- ½ teaspoon Kosher salt
- ½ teaspoon black pepper
Instructions
- In a medium-sized mixing bowl, combine 2 cloves minced garlic, 1 medium diced white onion, and 1 diced jalapeno Add the juice of the lime and let sit for about 5 minutes.
- To the bowl, add 6 diced plum tomatoes, 3 Tablespoons fresh chopped cilantro, ½ teaspoon salt, and ½ teaspoon black pepper.
- Cover the bowl with a lid or plastic wrap. Place in the refrigerator to blend flavors for at least 30 minutes up to overnight.
- Serve the pico de gallo with tacos, quesadillas, chips, so many possibilities.
