Name: Pico de Gallo Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 pound tomatoes (cut into ¼-inch pieces); 1/4 cup finely chopped red onion; 1/4 cup finely chopped fresh cilantro; 3 jalapeno peppers (seeded, stemmed, and minced); 2 teaspoons fresh lime juice; 1/8 teaspoon dried Mexican oregano; Salt and freshly ground black pepper; Tortilla chips (for serving)

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An easy combination of fresh tomatoes, onions, cilantro, chiles, and lime, this recipe for pico de gallo will be the best you’ve ever made!

A tart, crisp salad commonly served with Mexican cuisine, the balance of acidity and heat is sure to please. Whether you like it mild or spicy, homemade pico gets better the longer it sits. So feel free to this recipe ahead of time!

What is the difference between salsa and pico de gallo?

Salsa is a sauce or dip; Pico de Gallo is more like a salad.

Salsa is typically made with canned or blended tomatoes, creating a smoother and soupier consistency.

Pico contains very little liquid, usually just the residual juices from the chopped tomatoes and can be eaten more as a side dish.

Why do they call it pico de gallo?

Literally translating to rooster’s beak, this fresh summer salad used to be eaten with the thumb and forefinger, appearing to look like a rooster pecking for food.

How long can you keep fresh pico de gallo?

Sealed in an airtight container, the pico de gallo will keep for up to a week in the refrigerator. The flavors actually get better the longer they sit, so you might want to make this recipe a day or two before serving!

Is pico de gallo good for you?

Yes! Packed with a number of vitamins and minerals, most notably phytonutrients from the tomatoes, it is a healthful side dish paired with lean protein or the traditional rice and beans.

Can you freeze fresh pico de gallo?

Of course! Simply double bag in gallon size ziplock bags, squeeze out as much air as possible, label, date, and store in the freezer for up to three months.

How do I make it spicer?

The heat in chiles is primarily found in the seeds and ribs, so if you want your pico to have a bit more kick, try removing the seeds from all but one jalapeno and work your way up from there.