Pico de Gallo, also known as salsa fresca, is a homemade salsa made with fresh ingredients such as chopped tomatoes, onion, jalapenos, cilantro, green onions, garlic, and lime juice. With its chunky consistency, Pico de Gallo is a delicious alternative to traditional salsa with less liquid. Looking for a fruitier salsa option? Try our recipe for Pineapple Salsa for a unique twist on the classic dip.
Ingredients & Substitutions
This recipe can be made to order, for sure. I stuck with commonly used vegetables in this recipe with added jalapeno peppers for a kick. You can actually add more jalapenos if you want yours even hotter. Or, you could definitely leave them out for a milder condiment.
Tomatoes: Make sure they are ripe, but not ‘mushy’ ripe. Use a sharp knife to cut them up so you don’t have to press hard through the skin. If you don’t want the tomato juice thinning out the pico de gallo, put the cut tomatoes in a strainer and add a little salt to them. Let them sit for about 15 minutes before adding them to the rest of the ingredients. You could also use canned tomatoes, drained.
Cilantro: If you are not a fan of cilantro, start with half the amount and give it a taste. It is an integral part of the recipe, so I encourage you to try not to leave it out entirely.
Can I Make Pico de Gallo Spicier?
Sure! To make homemade pico de gallo spicier, try adding more jalapeno peppers or using a hotter variety of chili pepper such as serrano or habanero. You can also add hot sauce or dried chili powder to taste. Start with a small amount and gradually add more until you reach your desired level of spiciness.
How to Serve Homemade Pico de Gallo
This versatile dip is perfect to add to a variety of dishes. After you have assembled your tortilla with your favorite fixings, don’t forget the refried beans and pico. But, besides tacos and burritos, try a little bit with a few more of my favorites:
- Serve it as a dip with chips
- Add to your Chicken Burrito Bowl.
- Use it as a topping for grilled meats or fish.
- Mix some in with your scrambled eggs or add to an omelet.
- Top a plate of nachos or loaded fries with pico de gallo.
- It’s a delicious garnish for soups and stews. (I love it on my Black Bean Soup.)
How to Store Pico de Gallo
After all the ingredients have been combined, let the pico sit, covered, for at least 15 minutes in the refrigerator before serving if planning to use it right away. This resting time will allow all the flavors to blend. If you are not serving it right away, cover it and store it in the refrigerator. It will last 4-5 days. If the pico de gallo is too runny, simply serve it with a slotted spoon to get rid of some of the moisture.
Pico de Gallo
- 3-4 medium tomatoes, diced (approximately 3 cups)
- 1 medium white onion, diced (approximately 1 cup)
- 2 large jalapeno peppers, seeded and diced (approximately ½ cup)
- ½ cup chopped cilantro
- 3-4 green onions, diced (approximately ¼ cup)
- 1 medium lime, juiced
- 1 teaspoon garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- In a large bowl, mix together all ingredients. Cover and let rest in the refrigerator for at least 15 minutes before serving.
- Store in the refrigerator, covered, for up to a week.
Did you make this recipe?
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