My easy Pico de Gallo recipe is always a hit! This Authentic Pico de Gallo simple to make with a few ingredients and delicious. Click here to make! Save this recipe to Pinterest so you can always keep it on hand for parties or any time you feel like this delicious Salsa Fresca dish.
One of the very first dishes I remember making that people loved was easy Pico de Gallo. My senior year of college, I got a hankering for some fresh Pico de Gallo and so made a huge batch – tasting a long the way for the salty, lime-y flavor full of fresh tomatoes I was craving. My roommates and I ate it all that night. Later that week, I made it again. And again. Today there are still very few dishes that are as simple as my easy Pico de Gallo that I love just as much.
What is Pico de Gallo?
Pico de gallo is a popular salsa in Mexico. It is traditionally made by combining equal parts fresh tomatoes and onions. It is flavored with handfuls of fresh Earthy cilantro and a the beautiful flavor of fresh lime juice. it is sometimes called Salsa Fresca or Salsa Cruda.
In my easy Pico de Gallo recipe, I add diced poblano pepper for a little more flavor and a bit of jalapeno too. Poblano pepper is not really spicy but adds a touch of smokey flavor. They are similar to a green pepper with just a touch of spice. I like to add a diced jalapeno in there (seeds removed) too to make it just a little bit more interesting. My other small add is a touch of garlic salt. It really helps to round out the flavors in the Pico and bring them together.
**Originally published in 2022***
No cooking, but chill
One of the nest things about this recipe is that it is so easy, even people who hate cooking can do it. Why? Because there is no cooking involved in making easy Pico de Gallo. In fact, all you really have to do is chop, squeeze, season and toss. However, I do recommend letting the Pico de Gallo recipe chill. The added salt and lime juice will pull out the juices from vegetables, really making the flavor beautiful. It helps to pull the flavors together and taste like one cohesive dish versus a bunch of chopped up vegetables in a bowl. I personally think it is best if you can chill it for 1- 2 hours. However, you can go with just 30 minutes if you need to.
Types of tomatoes to use
For my easy Pico de Gallo, I tend to use Roma tomatoes or On the Vine Tomatoes. Romas tend to hold their shape really well so they will not completely fall a part on you once mixed with everything else. I also tend to have an abundance of Roma tomatoes at the end of tomato season and even this Italian girl can only make so much sauce. Even if you do not grow Romas, you can easily find them in the grocery store throughout the seasons. On the Vine Tomatoes are my second choice. These are generally readily available in the grocery stores. However, they can be a juicier tomato and will be more impacted by the salt and the lime in the easy Pico de Gallo recipe.
Type of onion to use
I like to use a white onion in my easy Pico de Gallo recipe. White onions are generally milder in flavor and for this dish I enjoy that, especially because they are raw. They incorporate really well to the dish with the other ingredients. However, if you like an extra bite in the Pico de Gallo, you can incorporate red onion as well.
Tips for making my authentic, easy Pico de Gallo recipe
- This recipe makes a large bowl. This is a party serving size or a size for you to make at the beginning of the week and then eat all week long. You can see the full amount in the glass bowl above.
- Please make sure to use coarse sea salt in this. It really makes a difference and using a fine salt will throw off the measurements.
- I recommend adding the salt per the recipe and then seasoning to taste once the Pico de Gallo has chilled. The chilled flavor is going to be the true flavor of the easy Pico de Gallo. It is important to let it chill before continuing to add salt because the salt and the lime juice will begin to pull out some of the sugars in the vegetables. Combined with a little garlic salt, it is really seasoned well as is. Plus, if you are eating this with chips, remember the chips will likely be salted.
- If you do not like spice at all, just leave the jalapeno out of the Pico de Gallo.
- To save, cover with an airtight lid and put in the refrigerator. This will keep for about 7 – 10 days. More juices will be pulled out along the way.
Looking for more Mexican-inspired dishes or easy party dips?
If you love a good recipe inspired by the flavors of Mexican cooking or need some great dips for a party, try these!
- Jalapeño Popper Dip {HERE}
- Grilled Elote Mexicano {HERE}
- Crispy Shredded Chicken Tacos {HERE}
- Creamy Poblano Cheesy Chicken Enchiladas {HERE}
- Chicken Tortilla Soup for the slow cooker {HERE}
- Roasted Cherry Tomato Salsa {HERE}
- Loaded Guacamole {HERE}
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Thank you so much for joining me today, friends! I hope that you love my authentic Pico de Gallo recipe. I also hope you come back again to visit at the farmhouse. You can find the full, printable recipe below. Happy eating!
Authentic & Easy Pico de Gallo
Ingredients
- 10 Roma or On the Vine Tomatoes, diced
- 2 cups white onion, diced
- 1 poblano pepper, diced
- 1/2 cup cilantro, minced and packed
- 1 small jalapeno, seeds removed and diced If you love spice you can keep the seeds in.
- 3 tbsp fresh squeezed lime juice
- 1/2 tbsp coarse sea salt
- 1/2 tsp garlic salt
Instructions
- Add all the cut vegetables to a bowl. Then add in the lime juice, sea salt and garlic salt. Toss gently to combine.
- Cover the bowl and put it in the refrigerator for at least 30 minutes. Season to taste with additional sea salt. Serve with chips or on top of your favorite taco or grilled meats.
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