Pico De Gallo Recipe – A classic fresh Mexican salsa (also known as salsa fresca) is made with fresh onions, tomatoes, jalapenos, lime and cilantro. It’s perfect as an appetizer with Tortilla Chips and you only need 5 ingredients and 10 minutes to make it!
Chips and salsa are one of my favorite appetizers! As a matter of fact, I was eating Pico de Gallo and chips when I wrote up this post. Keep this fresh salsa recipe handy because it’s so delicious, healthy and simple to make. We love to serve it with tacos, taco salad, quesadillas, Beef Tacos, Carne Asada, chicken or plain with tortillas or fritos.
WHAT IS PICO DE GALLO?
Did you know that Pico de Gallo is the original salsa? This classic salsa is made with all fresh uncooked ingredients which include, fresh tomatoes, onions, serrano or jalapeno peppers, lime juice, and cilantro. It’s also known as “Salsa Banderas (flag) because the colors in the salsa are the same color as the Mexican flag.”
The chopped vegetables in salsa fresca are very noticeable and it has barely any liquid. Salsa, on the other hand, is made with pretty much the same ingredients as Pico de Gallo but it has more liquid, it’s saucier and it has a chunky consistency and the vegetables are finely minced.
Most salsa recipe like this, uses red tomatoes, however, you can use any type of tomato you like. In my main photo on the top, I used yellow tomatoes then in the pic below, I used red tomatoes. I prefer the yellow tomatoes because that is what celebrity chef Marcela Valladolid uses in her Pico de gallo recipe. She believes the yellow tomatoes sweetens up the salsa and she’s right about that! It’s very good. I love this salsa recipe way more with the yellow tomatoes.
PICO DE GALLO INGREDIENTS
- 1 1/2 pounds yellow or red tomatoes, seeded and chopped
- 1 small onion, chopped
- 1/2 cup chopped fresh cilantro leaves
- 3 tablespoons fresh lime juice
- 2 serrano chiles or jalapenos seeded and minced (See Recipe Note)
- Pinch kosher salt and fresh ground black pepper or add more for taste.
PICO DE GALLO RECIPE
This Pico de Gallo recipe is so easy to make. First, make sure you deseed your serrano chile or jalapeno pepper, especially if you don’t like a lot of heat. Traditional Pico de Gallo is made with serrano chiles but if you want something less spicy then go with the jalapenos.
Okay, to make this fresh salsa, chop all the vegetables and finely mince the cilantro. Add all the ingredients into a bowl, mix and serve. You can also make it ahead of time and put it into the fridge for a couple hours. I prefer to let it sit in the fridge for about two hours so all the flavors get a chance to meld.
Here are 10 ways to use up Pico de Gallo/Salsa Fresca
- Top any kind of salad or this Steak Taco Salad.
- Top lettuce wraps with cubed grilled chicken and shredded cheese.
- Make a cheese omelet and top it with the salsa fresca.
- Mix it into some rice. You can combine Peruvian chicken fried rice. It’s delicious!
- Do you love tacos and burritos? Add it as filling in fish, shrimp or chicken tacos. It’s also great with beef burritos or Quesadillas.
- Topped with grilled chicken breast.
- Instead of chimichurri steak make Pico de Gallo steak. Top the skirt steak with the fresh salsa.
- Dress it up the salsa fresca fresh cubed peaches. Serve it with Tortilla chips.
- Save it. Store it in a tight lid container. Salsa fresca will keep well in the refrigerator for about a week.
- Lastly, top your taco soup with Pico de Gallo.
- Save it. Store it in a tight lid container. Salsa fresca will keep well in the refrigerator for about a week.
Share to save this amazing fun salsa fresca recipe to your Facebook wall or you can save it to your dip board on Pinterest and let’s be friends I’m always pinning delicious recipes!
If you love this recipe then check out some of my other Mexican inspired and chicken/beef meals that you may also like.
- Yasss The Best Meatloaf Recipe
- Best Chili Recipe
- Quesadillas (Sheet Pan Quesadilla recipe
- Peruvian Fried Rice
- Jamaican Beef Patties With Perfect Flaky Crust
- Enfrijoladas
- Cheesy Jalapeño Cheddar Cornbread Tamale Pie
- Taco Salad
- Taco Spaghetti
- Chicken Tacos and a Taco Seasoning Recipe
- 1 1/2 lbs yellow or red tomatoes, seeded and chopped
- 1 small onion chopped
- 1/2 cup chopped fresh cilantro leaves
- 3 tbsp fresh lime juice
- 2 serrano chiles or jalapeno peppers seeded and minced (see notes)
- salt for taste
Add all the ingredients to a medium bowl, and toss to combine. Cover and chill until ready to serve. Add more salt if needed for taste.
See notes.
Deseed your serrano chile or jalapeno pepper, especially if you don't like a lot of heat. Traditional Pico de Gallo is made with serrano chiles but if you want something less spicy then go with the jalapenos.
Serve right away or refrigerate if you like for 2 hours then serve. Store leftovers in an airtight jar or container in the refrigerator for up to 5 days. This recipe makes 3 cups of salsa.
Recipe adapted from Celebrity Chef Marcela Valladolid @ Foodnetwork
this was the very first recipe I ever had to make in culinary school with the professor measuring the vegetables so that they were cut uniformly because of that, to this day I have a kind of hate relationship with pico de gallo but your version does look fabulous!
Chef Mireille
I love salsa and would love to try this with yellow tomatoes. This is super tempting and love the addition of Jalapeno’s to give that a little kick.
I use Pico de Gallo in a few of my recipes. I will have to try your recipe. It looks so simple and flavorful. Thank you for sharing!
Pico de gallo is my favorite kind of salsa! I love how fresh it tastes. This recipe looks amazing. Can’t wait to try it!
I love the colours and the freshness of this pico de gallo! This would be great on bruschetta too! Interesting about the colours of the Mexican flag! Here in Italy caprese salad is also called il tricolore because it’s the colours of the Italian flag!
Jacqueline Debono
Pico de gallo is such an amazingly fresh salsa. I will definitely look for yellow tomatoes the next time, I haven’t tried that! You totally got me craving this right now.
Oh man this would’ve been awesome on the fish cakes I made for dinner the other day! I love a good salsa, especially a fresh pico de gallo…and extra cilantro for me I can never get enough!
Melissa
I love pico de gallo but I’ve never made it at home. Which is pretty embarrassing, because it’s so easy! And I really like all of your ways to use pico, rather than just the traditional with chips. I wouldn’t have thought to do cold pico with a hot steak, but I’m loving the idea
You can’t have a party without fresh pico de gallo. This is the perfect recipe for hosting guests. Thanks for sharing.
I love Pico De Gallo! I live in the South Pacific now. I am so glad we have all the fresh veggies to use in it! No one really knew what it was until I made it. Now, we are giving my friends jars of it for Christmas because they LOVE it! We literally put it over everything, rice, eggs, chicken you name it. I am so glad to try it this way! I love these top 10 ways to use. I am totally going to try your peach tip! We have mangos here and it is divine with mangos as well!
I love chips and salsa, esp with some hot peppers, great recipe! I will have to try this for my next party.
Wow! Wow! Now I’ll never eat salsa in a restaurant…ever!!! This is absolutely fantastic! I want to thank you for this great recipe! Now, this recipe will be one of my favorites. Looks incredible!
Mahy Elamin
I love homemade salsa and this looks fresh and delicious. I love using this on my eggs in the morning to enjoy with a hot cup of coffee.
Cheese Curd In Paradise
I love using this to top taco and all kinds of delicious mexican food. I will need to save this ! thanks
I love how easy this is to make. You can have fresh salsa in a matter of minutes. Sure beats the store bought stuff in jars. We love Mexican food here, so this will be a welcome addition to your Mexcian themed dinner parties.