Pico De Gallo

To let this salsa have the best flavor, put it in an airtight container and in the refrigerator for a couple of hours. This lets the flavors really combine and get good and acquainted 🙂 And as a bonus, I like the taste of cold salsa, so that makes it even better.

When I make pico de gallo I always use fresh tomatoes, but when I want a restaurant style salsa, I go with canned which is great as it’s available all year!

Pico de Gallo, also known as salsa fresca, is a fresh, vibrant Mexican condiment made from simple, raw ingredients — typically tomatoes, onions, cilantro, jalapeños, lime juice, and salt. Unlike traditional salsas that are blended or cooked, Pico de Gallo is chopped by hand, giving it a chunkier texture and a clean, bright flavor that adds a refreshing kick to just about any dish.

So, why should you make Pico de Gallo at home? For starters, it’s incredibly easy and quick to prepare — ready in just 10 minutes with ingredients you probably already have in your kitchen. Plus, it’s healthy, low-calorie, and packed with fresh flavor, making it a guilt-free addition to your favorite meals. Whether you’re topping tacos, burritos, nachos, grilled meats, or just scooping it up with tortilla chips, Pico de Gallo adds a burst of acidity, crunch, and spice that wakes up your taste buds.

Another great reason to make it yourself? You can customize it to your taste. Want more heat? Add extra jalapeños. Prefer it milder? Leave them out. Like it tangier? Squeeze in more lime. Homemade Pico de Gallo is always fresher, more flavorful, and more vibrant than store-bought versions — and it’s made without any preservatives.