Fresh and Zesty Pico de Gallo

Nothing beats the bright, fresh taste of homemade pico de gallo! This colorful salsa is perfect for anyone who loves clean, vibrant flavors, and it’s ready in just 20 minutes with ingredients you probably already have in your kitchen.

Recipe Details

Timing & Servings: Cook Time: 20 minutes, Total Time: 20 minutes, Serves: 16 people, Yield: 4 cups.

Nutrition Profile: Low-Carb, Diabetes-Friendly, Dairy-Free, Low-Sodium, Low-Fat, Heart-Healthy, Vegan, Vegetarian, Gluten-Free, Low-Calorie.

Nutrition Facts (per serving): 11 Calories, 0g Fat, 3g Carbs, 0g Protein.

Ingredients You’ll Need

Ripe tomatoes: You’ll need 3 cups diced, which is about 3-4 medium tomatoes. Pick ones that feel firm but give slightly when you press them – they’ll have the best flavor and won’t make your pico too watery.

Red onion: One cup finely chopped gives you that perfect sharp bite that balances the sweet tomatoes. Red onion looks prettier than yellow, but either works great!

Fresh cilantro: A whole cup chopped up might seem like a lot, but trust me – it’s what makes this pico taste so fresh and bright. Just rinse it well and chop the stems too.

Jalapeño peppers: Start with 1-2 peppers, stemmed, seeded, and finely chopped. You can always add more heat, but you can’t take it away, so taste as you go!

Fresh lime: One lime will give you both zest and juice. The zest adds amazing flavor, so don’t skip it – just grate the green part, not the bitter white underneath.

Sugar: Just 1 teaspoon helps balance the acidity of the tomatoes and lime. It won’t make your pico sweet, just perfectly balanced.

Salt and pepper: Half a teaspoon of salt and freshly ground pepper to taste. These simple seasonings really make all the other flavors pop.

How to Make Pico de Gallo

Step 1: Combine your diced tomatoes, chopped red onion, cilantro, and jalapeño in a medium serving bowl. Start with one jalapeño, then taste and add more if you want extra heat.

Step 2: Add the lime zest and lime juice to the bowl. Sprinkle in the sugar, salt, and a few grinds of fresh pepper.

Step 3: Give everything a good stir and taste it. Add more salt, pepper, or jalapeño if needed. Let it sit for a few minutes so all those flavors can get to know each other!

Easy and Quick Pico de Gallo Version

Want to make this even faster? You can use a food processor to quickly chop your onion and cilantro – just pulse them separately so you don’t over-process. For the tomatoes, I still like chopping by hand since the food processor can make them too mushy. This shortcut saves you about 10 minutes of chopping time!

Serving Ideas

This fresh pico is amazing with tortilla chips for an easy snack or appetizer. It’s also perfect on tacos, tostadas, grilled chicken, or fish. Try it on scrambled eggs for breakfast – it’s like having a complete meal with all those fresh veggies!

Storage

Store your pico in the refrigerator for up to 1 day in a covered container. It’s best eaten fresh, but if you have leftovers, just give it a good stir before serving since the juices will settle. Don’t freeze it – the tomatoes will get mushy when thawed.

Substitutions

No red onion? White or yellow onion works just fine. Don’t like cilantro? Try fresh parsley or just leave it out. Want it sweeter? Add about 1 cup of diced fresh pineapple, mango, or peach for a fruity twist. No fresh lime? Bottled lime juice works in a pinch, but fresh really is best.

Pro Tips

• Remove tomato seeds: If your tomatoes are really juicy, scoop out some seeds to prevent watery pico.
• Let it rest: The flavors get better after sitting for 15-30 minutes, so make it ahead if you can.
• Taste and adjust: Every batch of tomatoes is different, so always taste and add more lime, salt, or jalapeño as needed.
• Keep it cold: Serve chilled for the most refreshing taste, especially on hot days.

FAQs

Can I make this ahead of time?

You bet! This pico actually tastes better after the flavors have time to blend. Just cover it and refrigerate for up to 1 day. Give it a quick stir before serving since the juices will separate a bit.

How do I make it less spicy?

Sure! Just remove all the seeds and white parts from your jalapeños – that’s where most of the heat lives. You can also start with just half a jalapeño and taste before adding more.

What if my pico turns out too watery?

No worries! This happens sometimes with really ripe tomatoes. Just drain off the excess liquid, or add a pinch more salt to help draw out the moisture, then drain again after 10 minutes.

Can I use different types of tomatoes?

Absolutely! Roma tomatoes work great because they’re less watery. Cherry tomatoes are fun too – just quarter them. Any ripe tomato will work, but avoid ones that are overripe and mushy.

I hope you love this fresh pico as much as my family does! It’s one of those recipes that makes everything taste better. Let me know in the comments what you like to serve it with – I’m always looking for new ideas!