Classic Pico de Gallo Salsa

This authentic Mexican dip is perfect for snacking, topping tacos, and more. With only a few ingredients and no heat required, it’s super quick and easy to make.

or read on for step-by-step instructions with photos

Go Beyond the Taco - Creative Ways to Use Pico de Gallo

This dip is obviously delicious on tacos, fajitas, or tortilla chips, but can be very versatile in adding a fresh and tangy element to any dish.

Here’s a list of creative ways to use your fresh homemade pico de gallo:

1. Egg Dishes - use it to top scrambled eggs, omelets, or breakfast burritos.

2. Grilled Meats - serve alongside grilled meats such as steak, chicken, or pork to add freshness and acidity to balance out the richness of the meat.

3. Stuffed Avocados - hollow out ripe avocados and fill them with pico de gallo for a simple appetizer or snack. 

4. Bruschetta - top toasted bread or crostini with pico de gallo and a sprinkle of crumbled feta or goat cheese for a Mexican-inspired twist on the classic.

5. Baked on Fish - top white fish filets with pico de gallo then bake in the oven for a Mexican-inspired healthy seafood dinner.

6. In Salads - use leftover pico de gallo as a salad dressing with crunchy vegetables like cabbage, carrots, cucumber, iceberg lettuce, or jicama.

I love finding different ways to use my leftover pico de gallo. It adds so much flavor and freshness that I usually make more than I need just to have leftovers on hand.

This recipe makes about 2 cups which is a good start, but if you’re like me you might want to double it. I hope you have fun finding different and creative ways to use yours!

What you’ll need

Ingredients

• 3 plum tomatoes

• ¼ large white onion

• 1 clove, garlic

• 1 jalapeno

• 1 lime, juiced

• ½ bunch cilantro

• 1 tablespoon olive oil

• salt, to taste

Equipment

• Knife & cutting board

• Mixing bowl

Makes:  2 cups (500 ml) Prep: 10 min

How to make it

Step 1

Prep the ingredients.

Dice the tomatoes, jalapeno, and onion, and finely chop the cilantro and garlic, adding all to a bowl.

For a milder salsa, deseed the jalapenos.

Tip: When chopping cilantro, it’s okay to use most of the stems. Cilantro stems are very tender and full of flavor, so only trim the bottom ½ inch. See the picture below for an example of how much stem I leave on.

Step 2

Season and mix.

Add the lime juice, olive oil, and salt. Taste to adjust the seasoning with more lime or salt.

Step 3

Let it rest (optional).

Serve immediately, or for best flavor chill for at least 30 minutes to allow the flavors to meld together. Then serve with your favorite dishes such as tacos, eggs, or salads.

I served my pico de gallo with these vegan mushroom and pepper fajitas pictured below, then used the leftovers in a cabbage salad. It was so good we devoured it, and then I regretted not making a bigger batch!

My tips

• Drain excess liquid - after the first day this salsa will get more watery as the juices leach out of the ingredients. Simply drain the excess liquid by straining your salsa. Use the strained flavorful liquid in vinaigrettes or bloody mary’s.

• Use white onions - white onions are almost exclusively used in Mexican cuisine because of their clean, crisp, and balanced flavor. 

  You can watch Chef Rick Bayless’ short video on it, where he’ll enthusiastically tell you why white onions are the best for Mexican dishes.

  But, I can personally attest that white onions work great for this salsa. Their mild flavor doesn’t overpower the other ingredients, which is especially important when using them raw.

Substitutions

• Cilantro - for some, it’s grassy and citrusy, for others it’s just soap. If you can’t stand the taste of cilantro, substitute it with green onion or chives for a different but still fresh and herbal flavor. 

• Jalapeno - substitute with other spicy peppers such as serrano or poblano. For a completely mild salsa, use green bell peppers.

• Classic ingredients - for a less classic twist on pico de gallo add fruits like mango, pineapple, or peach, or other ingredients like corn, black beans, or avocado.

Storage

• Store leftovers in an airtight container in the fridge for up to 3 days.

• Freeze leftover pico de gallo for up to 3 months. Keep in mind that after freezing it will lose its texture and be best used in vinaigrettes or soups once defrosted.

Dietary Notes: Gluten-free, Dairy-free, Egg-free, Vegan, Vegetarian, Low-carb

That’s it, enjoy!

I love how simple yet full of flavor this salsa is.

You can also pair it with my lime zest guacamole for a Mexican-inspired snack spread. Since it’s made with many of the same ingredients, you can easily make both dips simultaneously.

These dips add a delicious burst of freshness, making them perfect for any occasion!

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Easy Pico de Gallo Salsa Recipe

Makes: 2 cups (500 ml) Prep: 10 min

Ingredients

• 3 plum tomatoes

• ¼ large white onion

• 1 clove, garlic

• 1 jalapeno

• 1 lime, juiced

• ½ bunch cilantro

• 1 tablespoon olive oil

• salt, to taste

Instructions

1. Prep the ingredients.

   Dice tomatoes, jalapeno, and onion, and finely chop cilantro and garlic, adding all to a bowl. For a milder salsa, deseed the jalapenos.

   Tip: When chopping cilantro, it’s okay to use most of the stems. Cilantro stems are very tender and full of flavor, so only trim the bottom ½ inch.

2. Season and mix.

   Add lime juice, olive oil, and salt. Taste to adjust the seasoning with more lime or salt.

3. Let it rest (optional).

   Serve immediately, or for best flavor chill for at least 30 minutes to allow the flavors to meld together. Then serve with your favorite dishes such as fajitas, eggs, or salads.