Fresh and delicious pico de gallo is easier to make than you think! This tomato salsa needs only a few ingredients and less than 15 minutes to make, and you can make it as mild or spicy as you like. Loaded with crunch and flavor, it's perfect for dipping tortilla chips or adding some brightness to any of your favorite Mexican dishes!
Jump to:
Ingredients
- Tomatoes
- Red onion
- Jalapeño pepper
- Lime
- Fresh cilantro
- Salt
Instructions
Dice the tomatoes and combine with the salt in a colander; stir. Set the colander in a bowl to allow the juices from the tomatoes to drain for 10 minutes.
Finely dice the red onion, jalapeño pepper, and cilantro.
Shake off any excess liquid from the tomatoes and discard the liquid.
Combine the tomatoes with the finely red onion, pepper, cilantro, and lime juice in a bowl. Stir to combine and season with more salt, if necessary.
Pro Tip: If possible, chill the pico de gallo in the fridge for 30 minutes before serving. This gives the flavors to develop more!
Serving Suggestions
Pico de gallo's fresh flavors go well with any Mexican dish, and of course, it is perfect for dipping crisp tortilla chips!
We also like eating it with pulled pork and I find it's really good served with grilled fish, chicken or beef, too!
Commonly Asked Questions
What other peppers can I use besides jalapeño?
A great substitute for jalapeños is the long green chili pepper (use only a portion of it). If you want no spice, use green bell pepper.
Can I adjust the spiciness of the pico de gallo?
The spicy from chili peppers come from the seeds and veins. Remove them or adjust the amount you add to the salsa to suit what spice level you prefer. If you want no spice, use some green bell pepper.
What if I do not like cilantro?
You can omit the cilantro or replace it with parsley.
How long will the pico de gallo last?
Store in a jar in the refrigerator for up to 5 days.
More Dip Recipes
If you are looking for more dip recipes, these are great ones to consider:
This recipe for pico de gallo is so easy to make and so delicious, there is no reason to not try it! Whip up a batch to top your favorite Mexican foods like tacos or quesadillas or burritos, or just devour it with tortilla chips for a quick snack! You're going to love the freshness and flavors it adds to your dishes!
~ Lisa.
Recipe
Fresh Pico De Gallo Salsa
Ingredients
Equipment
Instructions
- Dice the tomatoes and combine with the salt in a colander; stir. Set the colander in a bowl to allow the juices from the tomatoes to drain for 10 minutes.
- Finely dice the red onion, jalapeño pepper, and cilantro.
- Shake off any excess liquid from the tomatoes and discard the liquid. Combine the tomatoes with the finely red onion, pepper, cilantro, and lime juice in a bowl. Stir to combine and season with more salt, if necessary.
- If possible, chill the pico de gallo in the fridge for 30 minutes before serving. This gives the flavors to develop more!
Notes
- If you cannot find jalapeños, long green chili peppers are a good substitute.
- The spice is in the seeds and veins of the peppers. Adjust the amount you include in your salsa depending on how spicy you would like it.
- Add a clove of fresh garlic (minced finely) for an extra layer of heat.
- If you do not like the taste of cilantro, substitute with parsley.
- Serve with your crisp tortilla chips or as a garnish for your favorite Mexican food.
- Store in a jar in the refrigerator for up to 5 days.
- This recipe was inspired by and adapted from, but not limited to, J. Kenji Lopez-Alt's Classic Pico de Gallo, Belle of the Kitchen's Chipotle Pico de Gallo, and Culinary Hill's Chipotle Tomato Salsa (Copycat).
Thanks for stopping by! If you make this dish or any of my other recipes, I would love it if you could take the time to comment and rate it below. I hope you enjoy it as much as I did!
Comments
No Comments