Easy Pico de Gallo Recipe

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This easy Pico de Gallo recipe is a super tasty fresh salsa that everyone will love! It’s a combination of farm fresh tomatoes, red onion, cucumbers, lime juice, and cilantro. Grab a bag of tortillas chips. This snack is DELICIOUS!

When it comes to snacking, this Pico de Gallo recipe is one of the first that comes to mind. I have made this fresh tomato and veggie salsa/relish for YEARS! As I usually served the Mexican inspired chunky dip with crispy tortilla chips, it was an easy way to get my kids to eat vegetables. Little did they know it was healthy.

My easy Pico de Gallo recipe is perfect accompaniment to these crispy Buttermilk Fried Chicken Tenders. I also like to serve a trio of dips for ultimate snacking. Along with Pico de Gallo, I whip up some Texas Caviar and Pimento Cheese Dip and pass around a variety of chips and cut up vegetables for a fun appetizer.

how is Pico de Gallo different than other salsas?

Pico de Gallo is a type of salsa known as salsa fresca. It’s made with the same ingredients as other salsas – tomatoes, onions, lime, cilantro and the occasional jalapeno peppers – but Pico de Gallo is chunky rather than thin and liquidy like many salsas.

the ingredients for this easy Pico de Gallo recipe

• tomatoes – I prefer tomatoes on the vine or plum tomatoes for this recipe
• red onion
• cucumber
• cilantro
• lime juice
• extra virgin olive oil
• kosher salt
• pepper

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how to make this easy Pico de Gallo recipe

This really is an easy recipe! No cooking is involved. Only some chopping. Gather all the ingredients, a large cutting board, some measuring cups and spoons, a sharp knife, and a medium sized bowl.

Dice all the vegetables in a small dice. Between 1/4 and 1/2 inch is good. The Pico de Gallo should be chunky, but not too large of pieces or you won’t be able to get all the goodness on a tortilla chip. Next, finely chop the cilantro. Place all the vegetables and cilantro in the bowl. Add the juice of 1/2 lime, extra virgin olive oil, and stir to combine. Season to taste with kosher salt and pepper. And that’s it!

chef tips for making Pico de Gallo from scratch

• Choose tomatoes that are heavy for their size. They will have the most tomato flesh.
• Remove the seeds and pulp from the tomato as they will make the Pico de Gallo too watery. Just slice the tomato and scrap them out with a spoon.
• Dice all the vegetables in about the same size.
• The flavor of the vegetables can vary throughout the year. Be sure to taste the Pico de Gallo. Add a little kosher salt and pepper at a time. You can always add more to suit your tastes.
• If you like spicy foods, add chopped jalapeno or hot sauce to the Pico de Gallo.
• Pico de Gallo is best eaten the day it is made. But it will keep up to 2 days in the refrigerator.

If you make this easy Pico de Gallo recipe, I’d love hearing from you all. Be sure to leave a comment and/or give this recipe a rating ~ I do my best to reply to all your comments. And snap a photo to post to Instagram. I’ll add the photos to my Insta stories as I love seeing all your creations.

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more appetizer recipe ideas

• The Best Deviled Eggs with Dill Pickles
• Easy Baked Oysters
• Easy Crispy Baked Chicken Wings
• Garden Fresh Basil Hummus
• Garlic Butter Mushrooms with Blue Cheese

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