Being an Arizona girl means many things. 1: I'm always down for a margarita. 2: anything below 75 degrees is considered cold. 3: Pico de Gallo is a way of life.
Table of Contents
Why I Love This Recipe
I take my salsa very seriously. Similar to this restaurant style Chipotle Salsa, it needs to be fresh, perfectly spicy and topped with a splash of lime juice. These things are very important and seeing as how I call for fresh pico de gallo is 2387429834% of my recipes, it was time my perfect homemade pico de gallo got a facelift! It is bright, zippy, and packed with flavor from perfectly ripe tomatoes, punchy onions, spicy jalapeños, and a hit of fresh lime. Plus it only takes a few minutes to throw together which means you can always find a reason to make it whether it is for taco night, a snack attack, or last-minute entertaining.
So now you'll have the perfect topping for Enchiladas, Brown Rice Bowls, Avocado Toast. And you don't have to limit yourself to these, it goes great on whole roasted cauliflower too!!
Ingredients & Substitutions
- Ripe Tomatoes
- White Onion
- Jalapeño Chilies
- Cilantro
- Lime Juice
- Kosher Salt
*For a full list of ingredients and instructions please see recipe card below.
How to Make Pico De Gallo
Step 1: In a large bowl combine the diced tomatoes, white onion, jalapeño, cilantro and lime juice. Gently toss to combine.
Step 2: Taste and season with salt as needed. Add extra jalapeño if you want a bit more zip.
How to Store Pico de Gallo
Since it has all these raw and fresh ingredients, it really is best eaten fresh. However, you can store leftovers in the fridge for about 2 to 3 days.
Tips & Tricks
- Use the ripest tomatoes you can find for the best flavor. Summer tomatoes are obviously the best but cherry tomatoes work great year-round.
- Remove the seeds and membranes from the jalapeños if you want it less spicy. Leave a few seeds in if you are feeling adventurous.
- Let the pico de gallo sit for at least 10 to 15 minutes before serving so the flavors can really come together.
- Hit your tortilla chips with a sprinkle of Chili Lime seasoning while they are still hot so it sticks perfectly.
FAQs
Can I make Pico de Gallo ahead of time?
Yes. It gets even better after a few hours in the fridge but I would not make it more than a day ahead for the freshest flavor.
What if I cannot find good tomatoes?
Use cherry tomatoes. They are super reliable year-round and still pack a sweet punch. Cut them into quarters and away you go!
How spicy is this Pico de Gallo?
It is super customizable. Use one jalapeño for mild heat or throw in a serraño pepper for extra kick!
How should I serve it besides with chips?
Spoon it over tacos, grilled chicken, steak, or even scrambled eggs.
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If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Pico de Gallo
Ingredients
- 1 ½ pounds ripe tomatoes cut into ¼- to ½-inch dice
- ½ large white onion finely diced (about ¾ cup)
- 1 jalapeño finely diced (seeds and membranes removed for a milder salsa)
- ½ cup finely chopped fresh cilantro leaves
- 1 tablespoon fresh lime juice
- Kosher salt
Instructions
- In a large bowl, combine the tomatoes, onion, jalapeño, cilantro, and lime juice. Gently toss to mix. Taste and season with kosher salt. Add more jalapeño if you want extra heat.
- Tip: Let the pico de gallo sit for 10–15 minutes before serving to let the flavors meld
My love for pico runs deep, and this recipe is excellent!