This fresh and flavorful Classic Pico de Gallo is a must-have for any salsa lover! Made with a simple combination of juicy tomatoes, crisp onions, zesty peppers, and fresh cilantro, it’s the perfect way to brighten up tacos, burrito bowls, grilled meats—or even just a bowl of chips. I love how versatile it is and use it on just about everything! The recipe makes a generous batch, so feel free to halve it if you’re serving a smaller crowd. Either way, this easy homemade pico de gallo adds a burst of freshness to any dish. I hope you give it a try!
This is an easy recipe that is a classic. Nothing added to make it fancy....just basic amazing fresh pico. I love this on tacos, enchiladas, in soup, in burritos and even just on a chip!
Looking for another super simple recipe with no chopping but big flavor? Try my Creamy Salsa!
Ingredients
- white onion
- jalapeno pepper
- ripe tomatoes
- lime
- sea salt
- cilantro
See quantities in recipe card below.
Instructions
Chop all of those amazing fresh veggie and put into a bowl. Stir in the juice of a lime some salt and pepper and you have yourself Pico! Watch the video below to see it in action!
Serving
Wondering how to serve it? Serve on any type of Tex-Mex dish...tacos, burritos, enchiladas, taquitos...or simply as a dip or side. This is so versatile you will find yourself plopping a spoonful in your soup too!
Equipment
A knife and a cutting board is all you need. I love my chopper as it makes the recipe move along so much quicker. Get one HERE!
Storage
It is best to eat Pico de Gallo within a day or two because the flavor and texture is at its peak. However, it will last in the fridge for 3-4 days. Make sure to store it in an airtight container.
Related
Classic Pico de Gallo
Ingredients
- 1 cup finely chopped white onion about 1 small onion
- 1 medium jalapeño pepper ribs and seeds removed, finely chopped
- ¼ cup lime juice 1 lime
- ¾ teaspoon fine sea salt more to taste
- 1 ½ pounds ripe red tomatoes about 8 small or 4 large, chopped
- ½ cup finely chopped fresh cilantro about 1bunch
Instructions
- In a medium serving bowl, combine the chopped onion, jalapeño, lime juice and salt. Let it marinate for about 5 minutes while you chop the tomatoes and cilantro.
- Add the chopped tomatoes and cilantro to the bowl and stir to combine. Taste, and add more salt if needed.
- For the best flavor, let the mixture sit for 15 minutes - 1 hour in the refrigerator. Pico de gallo keeps well in the refrigerator, covered, for up to 3-4 days.
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