Fresh Pico de Gallo

Who doesn’t love Fresh Pico de Gallo? It’s delicious anytime of year but it hits a little differently when we’re living in that summer heat! Making a Fresh Pico de Gallo is so simple, it’s a great addition to just about any meal so having it on hand when your busy can be a game changer!

In this post, I’m going to show you just how easy it is to make my favorite Fresh Pico de Gallo for the week, with under 5 ingredients in under 5 minutes!

What is Fresh Pico de Gallo?

Fresh Pico de Gallo is my take on a traditional Mexican Salsa Fresca but without the peppers for a more mild and fresh taste.

Ingredients for Fresh Pico de Gallo

Tomatoes: Cherry tomatoes are my favorite, I always have them on hand and they’re a little sweeter which I prefer given I use this pico de gallo for a few different things. You’ll need 2 cups of cherry tomatoes or 3 medium sized tomatoes for this recipe.

White Onion: Rich in probiotics and fiber white onions add both good for you nutrients and flavor complexity. You’ll need one onion.

Cilantro: Not a requirement but i’ve noticed over the years that adding fresh herbs can really level up a dish! You can omit or substitute this for parsley which has a slightly milder taste. I use a handful of leaves and finely chop.

Lime Juice: Fresh lime juice is always best but if you don’t have that on hand bottled will do just fine. You’ll need 2 tbsp or the juice of 1 lime for this recipe.

Salt & Pepper: Life would be boring without seasoning, to bring everything together add 1/8 tsp of each.

How can I use Fresh Pico de Gallo?

You can use fresh pico de gallo with just about everything, especially this mild version that skips the peppers and almost acts as a garnish on any dish. Below are some of my favorite ways to use fresh pico de gallo to give you some inspiration.

• My eggs in the morning 
• Avocado Toast 
• On my Southwest Salad with Spicy Ranch 
• In a veggie burrito bowl 
• With Siete Tortilla Chips and a side of homemade guac! 

My guess is by now you’re already hungry and eager to make this yourself so let’s get to it. 

How to make Fresh Pico de Gallo

Step 1 – Dice your tomatoes. I tend to have cherry tomatoes on hand, but any type of tomato will do. I like to dice my tomatoes small for your traditional pico but if you want a chunky pico feel free to dice them larger. 

Step 2 – Dice your onion. This is my least favorite part, I usually end up shedding a tear or two. Fortunately I learned how to dice an onion the right way, so it goes a lot faster now! 

Step 3 – Chop your fresh cilantro, sub parsley or omit if you’re one of those people who unfortunately experiences a soapy taste with cilantro. 

Step 4 – Mix all ingredients into a medium bowl, Add 1-2 tsp lime juice, salt & pepper to taste

Step 5 – Enjoy right away or store for the week! 

Recipe Variations

I love a little customization when it comes to cooking, it makes me feel like I have ownership and has helped me learn along the way. There are a few different ways you can adjust this recipe.

Peppers: Just because i’m not a fan of the heat on this one doesn’t mean you can’t be. Traditional Pico de Gallo has Serrano peppers to pack a punch.

Seasoning: Normally I like to play around with seasonings, but for this one I kept it simple. Previously I have added Trader Joe’s Chili Lime seasoning to this recipe and I can confirm it is a unique and delicious addition.

Onion Variety: Sweet onions and Red onions are both good substitutes for this recipe. It will change the flavor profile ever so slightly so just keep that in mind!

Tomato Variety: I use cherry tomatoes as I usually have those on hand but any tomato will do, want to add a bit of color consider heirloom or yellow cherry tomatoes.

Storage Tips!

Now that you know how to make pico de gallo at home, it’s time we talk about storing it! 

Storage is important. I have found that making a medium size batch and putting it in a glass container ensures maximum freshness. It will typically stay fresh for about 10 days, but I can guarantee it’ll disappear before then. 

When you’re going to use your stored pico, I highly recommend using a slotted spoon. The tomato juices often end up settling in the bottom of the container and depending on what I’m using the pico de gallo in, I like to strain the excess juice.