counter create hit

Pico de gallo

Fresh and Flavorful Pico de Gallo Recipe


  • 4 big sliced tomatoes
  • 1/2 cup of finely chopped red onion
  • 1-2 jalapeño peppers, deseeded and coarsely minced
  • 1/4 cup of chopped fresh cilantro
  • 2 tablespoons of lime juice squeezed from one or two limes
  • 1/2 teaspoon of salt, or more according to preference
  • 1/4 teaspoon of black pepper, or more if desired


  1. Preparation: Begin by gathering your materials and preparing them. Remove the seeds from the jalapeño peppers, finely chop the red onion, dice the tomatoes, and chop the fresh cilantro.
  2. Mixing: In a mixing bowl, combine the finely chopped red onion, cilantro, minced jalapeños, and diced tomatoes.
  3. Lime Juice: Squeeze the juice of one fresh lime into the mixture. Adjust the lime juice according to your desired level of acidity.
  4. Seasoning: Add salt and black pepper to the Pico de Gallo mixture. Start with a small amount and adjust to taste.
  5. Combining Ingredients: Gently toss all the ingredients together to combine. Be careful not to crush the tomatoes to preserve their texture and flavor.
  6. Resting Time: Allow the Pico de Gallo to rest at room temperature for 10 to 15 minutes before serving. This allows the flavors to meld together.
  7. Final Check: Before serving, give the Pico de Gallo one last stir and taste to adjust the seasoning if necessary.
  8. Serving Suggestions: Serve the Pico de Gallo with tacos, burritos, grilled chicken or fish, quesadillas, nachos, or as a dip with tortilla chips.
  9. Storage: Any leftover Pico de Gallo should be refrigerated in an airtight container and consumed within one to two days for the best flavor.
  10. Customization: Feel free to customize the Pico de Gallo by adding diced avocado, mango, or corn kernels for additional sweetness and texture. Adjust the heat level by adding or removing jalapeño peppers according to your preference.
See also  Broccoli Apple Salad


  • For a milder flavor, remove the seeds and membranes from the jalapeño peppers before mincing.
  • Use fresh, ripe tomatoes for the best flavor and texture.
  • Adjust the amount of lime juice according to your preference for acidity.
  • Experiment with different herbs and spices to personalize the Pico de Gallo to your taste.


Q: Can I make this ahead of time?
A: Yes, you can prepare the Pico de Gallo ahead of time, but it’s best served fresh. Store it in the refrigerator and consume it within a day or two for optimal flavor.

Q: How spicy is this Pico de Gallo?
A: The spiciness can be adjusted based on your preference for heat. You can increase or decrease the amount of jalapeño peppers used or even add other types of chili peppers for more heat.

Q: Can I freeze Pico de Gallo?
A: It’s not recommended to freeze Pico de Gallo as the texture of the tomatoes and other ingredients may become mushy when thawed. It’s best enjoyed fresh or stored in the refrigerator for a short period.

Q: Can I use canned tomatoes instead of fresh ones?
A: While fresh tomatoes are preferred for their flavor and texture, you can use canned tomatoes in a pinch. Just be sure to drain them well before dicing and using in the recipe.