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Pico De Gallo

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 minutes
Total Time20 minutes
Course: Appetizer
Cuisine: Mexican
Keyword: Easy
Servings: 6 servings
Calories: 70kcal

Equipment

  • Mixing Bowl

Ingredients

Main Ingredients

  • 6 pieces ripe tomatoes, chopped
  • 3 pieces jalapeños, finely chopped adjust to taste
  • 1 medium white onion, diced
  • 0.5 medium red onion, diced
  • 1 cup fresh cilantro, chopped reduce if you're not a fan
  • 5 cloves garlic, minced
  • 3 pieces limes, juiced include some pulp if desired
  • 1 tbsp cumin
  • 1 tsp sea salt adjust to taste
  • 1 tsp chili powder

Optional Add-Ins

  • 1 cup grilled or pan-fried corn optional
  • 3 tbsp pineapple juice if pan-frying the corn
  • 2 tbsp extra virgin olive oil for cooking
  • diced fruit (pineapple, mango, or peach) optional
  • lemon juice or black pepper for 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.

Nutrition

Calories: 70kcal | Fat: 3g