Our super fresh, healthy, and versatile homemade Pico de Gallo delivers big on flavor, but is low in fat and calories.
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This recipe is…
If we were to nominate the M.V.P. of sauces, Pico de Gallo would be at the top of the list. Also known as salsa fresca or salsa crudo, this vibrant combination of tomatoes, onion, jalapeño pepper, cilantro, and lime juice is magic on so many levels.
First and foremost, it goes with everything, awakening and complimenting the flavors of so many dishes. Not only does it make plain, potentially bland or boring foods like tortilla chips, grilled fish or chicken, or scrambled eggs exciting — but it also adds color, texture, flavor, and heat to more complex recipes, from enchiladas to tacos, guacamole to burritos.
Plus, this quick and easy recipe comes together in just 15 minutes, and each serving has only 19 calories and is nearly fat-free. Just like our Kale Chips, Crispy Roasted Chickpeas, Paleo Cranberry Salsa and Chips, Homemade Plantain Chips, and Chocolate Almond Butter-Stuffed Dates, it’s a great recipe to bookmark for any time you’re craving a healthy snack.
Why You’ll Love This Recipe
- This incredibly easy and versatile sauce goes with chips, grilled meat and fish, eggs, and Tex-Mex faves like tacos and burritos
- It’s super healthy, with only 19 calories and .2 grams of fat per serving
- Ready in just 15 minutes
- A crowd-pleasing recipe that’s vegetarian, vegan, low-fat, and friendly to most diets
Pico de Gallo Ingredients
It only takes a handful of easy-to-find ingredients to produce this fast, flavor-packed salsa fresca. Find ingredient notes (including substitutions and swaps) below.
- Tomatoes – the base of this salsa is three plump tomatoes
- Onion – red/purple onion adds a punch of flavor and vibrant color
- Garlic – lends complex taste and depth
- Jalapeño pepper – adds crunch and fiery spice
- Cilantro – because you can’t make salsa without the brightness of this quintessentially Mexican herb!
- Lime juice – the fresh, acidic flavor makes all the ingredients pop
A full ingredient list with exact amounts can be found in the recipe card below.
Pico de Gallo Recipe Variations and Modifications
- Swap your onions – if you don’t have a red onion on hand, use white onions or both the white and green parts of green onions instead
- Add more veggies – while we don’t recommend leaving out any of the classic pico de gallo ingredients because that will result in a different kind of salsa, you can play around with adding more veggies. Cucumbers, bell peppers, and tomatillos are all traditional Mexican veggies that are great options for add-ins.
- Opt for another pepper – instead of the classic jalapeño, you can use a serrano, but be aware that it is hotter. If you’re not a fan of spice, or want to make a kid-friendly version, swap in some diced Cubanelle or poblano for that signature crunch without all the heat.
How to Make Our Homemade Pico de Gallo
Since this is a salsa fresca, you just need a handful of raw veggies, cilantro, and lime to achieve a super flavorful sauce.
- Start with the tomatoes and onions: add these diced vegetables to a bowl.
- Finely-dice the garlic: and add to the veggies.
- De-seed and dice the jalapeño pepper pepper: avoid potentially painful contact with your hands and eyes by using a spoon to scrape out the spicy seeds, then dice and add to the mix.
- Rough-chop the cilantro.
- Finish with juice and seasonings: squeeze the lime juice over the ingredients, add salt and pepper, and stir!
Recipe Tips
- Pick the right tomatoes – meaty, in-season tomatoes are ideal for this simple recipe that’s all about showcasing the flavor of fresh produce. (If your tomatoes are watery, be sure to drain them before adding them to the bowl since you’ll also be adding liquid in the form of lime juice.)
- Save yourself some tears – using a spoon to scrape the seeds from the pepper keeps the pepper’s super-spicy essential oils from getting on your fingers, which can easily be transferred to your eyes. Ouch!
- Customize your spice level – if you like spice, taste the salsa before tossing those seeds, and add some to the bowl until you reach your perfect level of heat.
How to Serve
If you have time, let this fresh salsa sit at room temperature for an hour before serving to let all the bright flavors come together. (It’s best not to refrigerate it since that changes the flavor and texture of fresh tomatoes, making them mushy and bland.)
Then serve it in a small serving bowl alongside your favorite classic Mexican or Tex-Mex dishes.
How to Store
Pico de Gallo is best served fresh, so it’s best to make this quick 15-minute recipe in small batches that can be eaten right away, instead of larger ones that will be refrigerated and eaten later.
That said, any leftovers you do have can be stored in a non-reactive glass or plastic airtight container for a day or two.
Frequently Asked Questions
“Pico de gallo,” which translates to “rooster’s beak” in Spanish, is an ancient recipe dating back to the Aztec era that was common in the Yucatan Peninsula, Sonora, Guanajuato, and Oaxaca regions of Mexico.
So where does this curious “rooster’s beak” name come from? It’s said that it was originally eaten with the index finger and thumb, which formed the hand into the shape of a pecking rooster.
The difference between pico de gallo and salsa is that pico is chunkier and always composed of raw ingredients, whereas the ingredients for other types of salsas may be cooked, roasted or smoked, and are usually crushed or blended to make a smoother sauce.
More Favorite Mexican-Inspired Recipes
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The Perfect Pico
Ingredients
- 3 medium sized fresh tomatoes
- ¼ cup of purple onion
- 2 cloves of garlic
- 1 small jalapeno, or ½ large
- ½ cup fresh cilantro
- 2 limes juiced
- pinch sea salt
- cracked black pepper
Instructions
- In a medium sized bowl, add tomatoes and onions cut into small (about 1/4th inch) cubes.
- Peel, finely chop, and add the garlic.
- De-seed the jalapeno using a spoon to prevent the pepper’s oils from getting on your fingers. Finely chop the jalapeno and add to the mixture.
- Chop the cilantro and add (feel free to add more or less depending on your taste for cilantro – I like LOTS).
- Pour the lime juice over, sprinkle with the sea salt/pepper, and stir.
- Store in an airtight container in your fridge for up to 5 days.
Recipe Notes
- Pick the right tomatoes – meaty, in-season tomatoes are ideal for this simple recipe that’s all about showcasing the flavor of fresh produce. (If your tomatoes are watery, be sure to drain them before adding them to the bowl since you’ll also be adding liquid in the form of lime juice.)
- Save yourself some tears – using a spoon to scrape the seeds from the pepper keeps the pepper’s super-spicy essential oils from getting on your fingers, which can easily be transferred to your eyes. Ouch!
- Customize your spice level – if you like spice, taste the salsa before tossing those seeds, and add some to the bowl until you reach your perfect level of heat.
Nutrition
I literally just drooled as I watched the picture load. 🙂