Fresh, zesty, and bursting with color, Pico De Gallo is the ultimate go-to salsa for topping, scooping, or simply devouring by the spoonful.
Prep Time20 minutesmins
Total Time20 minutesmins
Course: Appetizer
Cuisine: Mexican
Keyword: Easy
Servings: 6servings
Calories: 70kcal
Equipment
Mixing Bowl
Ingredients
Main Ingredients
6piecesripe tomatoes, chopped
3piecesjalapeños, finely choppedadjust to taste
1mediumwhite onion, diced
0.5mediumred onion, diced
1cupfresh cilantro, choppedreduce if you're not a fan
5clovesgarlic, minced
3pieceslimes, juicedinclude some pulp if desired
1tbspcumin
1tspsea saltadjust to taste
1tspchili powder
Optional Add-Ins
1cupgrilled or pan-fried cornoptional
3tbsppineapple juiceif pan-frying the corn
2tbspextra virgin olive oilfor cooking
diced fruit (pineapple, mango, or peach)optional
lemon juice or black pepperfor added zing
Instructions
If using corn, grill or pan-fry until charred. Add pineapple juice, olive oil, garlic, salt, half the cilantro, cumin, and chili powder if pan-frying.
In a large mixing bowl, combine tomatoes, white and red onions, garlic, jalapeños, and remaining cilantro.
Add lime juice with pulp, cumin, salt, and chili powder. Stir well.
Gently fold in the grilled corn and optional diced fruit if using.
Taste and adjust seasoning with more salt, lime juice, or chili powder.
Chill for 15 minutes before serving for best flavor.
Notes
Best enjoyed the same day it's made, but you can store it in the fridge for up to 3 days. Customize with seasonal fruit like mango or peach for a tropical twist.