Fresh Pico De Gallo

Name: Pico de Gallo
Prep time: 15 min
Total time: 15 min
Cuisine: Mexican
Ingredients: 7-8 firm Roma tomatoes, diced; 1/2 medium white or yellow onion, finely diced; 1-2 jalapenos, seeds removed if desired, finely diced; Large fist-full of cilantro, chopped; Juice of 1 lime; Salt, to taste

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Kristina Wiley with a recipe that only requires a little chopping, and no cooking, to taste great.
Text And Photo By Kristina Wiley

Pico de Gallo is one of my all time favorite things: So fresh. So versatile. All it requires is a little chopping (no cooking!)! You can use it as a dip with tortilla chips. It can also be used as a mix-in to kick up your guacamole, a topping for tacos or fresh fish, an extra punch for that omelette … the possibilities are endless!

We throw our annual ‘Cinco de Wiley’ party every year and pico de gallo is an absolute MUST for us! In preparation for this year’s party, I did a little research about the differences between pico de gallo and salsa. I thought the terms were interchangeable, but apparently they are not. From what I understand, “pico de gallo” is fresh & uncooked and “salsa” is cooked. Who knew?! You can still use the term salsa for the uncooked variety, but to be more accurate, it should be referred to as “salsa fresca” (meaning: fresh salsa).

Pico de gallo… salsa fresca… whatever you want to call it! This dip is an all-time favorite of ours! Hope you enjoy it as much as we do!

Pico de Gallo

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 2 reviews

Author: Kristina Wiley
Total Time: 15 minutes
Yield: 6-8 servings 1x

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Description

This fresh Pico de Gallo is a vibrant and versatile dip or topping that requires no cooking, just a bit of chopping.

Ingredients

Scale

7-8 firm Roma tomatoes, diced
1/2 medium white or yellow onion, finely diced
1-2 jalapenos, seeds removed if desired, finely diced
Large fist-full of cilantro, chopped
Juice of 1 lime
Salt, to taste

Instructions

In a large bowl, combine the diced tomatoes, onion, jalapenos, and chopped cilantro.
Squeeze the juice of one lime over the mixture and add salt to taste.
Mix everything together until well combined.
Allow the pico de gallo to sit for at least 15 minutes to let the flavors meld together. The longer it sits, the better the flavors will develop.
Serve with tortilla chips, or use as a topping for tacos, fajitas, or grilled fish.

Notes

For a milder pico de gallo, remove the seeds from the jalapenos.
This dish is best when allowed to sit for a while, as the flavors meld together over time.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Use as a topping for tacos, fajitas, or grilled fish, or mix into guacamole for an extra kick.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Appetizer
Cuisine: Mexican

Nutrition

Serving Size: 1/2 cup
Calories: 25
Sugar: 3
Sodium: 150
Fat: 0
Carbohydrates: 6
Fiber: 2
Protein: 1
Cholesterol: 0

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Frequently Asked Questions

What is the difference between pico de gallo and salsa?

The article explains the distinction: pico de gallo is always fresh and uncooked, while salsa is cooked. If you want to be precise, the uncooked version can also be called “salsa fresca” (fresh salsa). This recipe is strictly the raw, uncooked variety.

How do I control the heat level?

The recipe uses 1–2 jalapeños and the notes say removing the seeds gives a milder result. For a hotter pico, leave the seeds in or use both jalapeños; for a mild version, use one seeded jalapeño.

Does this need to rest before serving?

Yes — the instructions say to let it sit for at least 15 minutes after mixing so the flavors can meld. The notes add that the longer it sits, the better it gets. Leftovers keep in an airtight container in the refrigerator for up to 3 days.