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This simple pico de gallo recipe takes minutes to make and is the perfect accompaniment for everything from enchiladas and tacos, to quesadillas and flautas.
If you peek in my fridge, you will almost always find a glass container filled with homemade pico de gallo. I make this simple salsa at least a couple of times a week! It’s so quick, not to mention a tasty addition to pretty much any savory recipe. I have even been known to grab a handful of pita chips mid-afternoon and tuck into a small bowl of salsa for a snack.
If you’re looking for an easy way to spice up your meals, give this salsa recipe a try!
What’s the Difference Between Pico de Gallo and Salsa Fresca?
The ingredients for pico de gallo and salsa fresca are pretty much the same, and many people use the names interchangeably as a result.
The main difference is that the ingredients for pico de gallo are chopped by hand, quickly mixed together, and each ingredient remains visually distinct. By contrast, the ingredients for salsa fresca are usually finely chopped in a food processor or pureed slightly in a blender, so the ingredients all mesh together more.
Recipe Ingredients
You’ll only need a handful of fresh ingredients for this recipe. There are other variations out there I’m sure, but this is how my Mexican grandmother always made it:
- Tomatoes – Any kind of salad tomato will work.
- Yellow Onion – You can also use red onion.
- Jalapeno – Make sure you don’t touch your eyes after handling the jalapeno! Wear kitchen gloves while you work if you’re someone who touches their face a lot.
- Olive oil
- Garlic
- Fresh herbs – This recipe uses fresh cilantro and oregano. Don’t sub these for dry herbs, it won’t be the same.
- Lime juice – I recommend using juice from a fresh lime.
- Kosher salt
- Ground black pepper
How to Make Pico De Gallo Salsa
Combine all the ingredients in a glass container with a lid. Mix well, then place it in the fridge and allow the pico de gallo to rest for at least one hour before serving. This gives the flavors time to meld together. That’s it!
Ways to Use Salsa
There are honestly so many ways to use salsa it’s hard to list them all. Here are a few of my favorite applications beyond just eating it straight out of a bowl with chips.
- Flautas – Serve it spooned over black bean flautas with some sour cream and guacamole.
- Quesadillas – Spoon the salsa over the top of your quesadillas along with your other favorite fixings. I recommend birria quesadillas if you have leftover meat from making quesabirria tacos.
- Enchiladas – Salsa goes wonderfully with these Avocado Enchiladas or these Black Bean Enchiladas. I also have a Birria Enchilada recipe coming up soon!
- Burritos – Place salsa down the center of your burrito while adding your fillings to the tortilla. Add more to the burrito as you take each bite.
- Tacos – I have many taco recipes that go wonderfully with pico de gallo. My favorites? Cochinita pibil, chilorio and carne asada tacos.
- Tlacoyos – This masa-based Mexican recipe is the perfect vehicle for salsa and other tasty toppings.
- Nachos – Another classic combo! If you add salsa to nachos don’t add it until after the nachos have been baked. Just sprinkle it all over the melty cheese or serve it on the side.
- Scrambled eggs – One of our favorite breakfasts are fluffy scrambled eggs stuffed into homemade popovers, then topped with cheese and salsa.
How to Store It
Store your salsa in an airtight container in the fridge for up to 3 days.
Pico de Gallo Salsa
Ingredients
- 1 cup seeded and diced tomatoes
- ¼ cup yellow onion, minced
- 1 tablespoon jalapeno, seeded and minced
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1 teaspoon fresh cilantro, minced
- 1 teaspoon fresh oregano, minced
- 1 tablespoon fresh lime juice
- ½ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
Instructions
- Combine all the ingredients in an airtight, medium-sized glass container with a lid.
- Mix well, then place in the fridge and allow to rest for at least 1 hour before serving.
I’m wondering why you said avoid Roma Tomatoes? That’s about the only tomato I buy, so now I’m wondering if I should just go buy some other type for this recipe. Thanking you in advance for your advice.
You can use roma tomatoes, they are just not my favorite for this salsa. Roma tomatoes are a type of “paste tomato” so I usually use them for making sauces or canning. My favorite tomato for fresh salsa is beefsteak or any other kind of “slicing” tomato. But if Roma is what you have, you can certainly use them. 🙂