Health

Pico de Gallo

admin 3 min read

Fresh Pico de Gallo (Mexican Salsa) You’ll Want to Make in Bulk

One jar of this fresh pico de gallo is never enough—I usually prep five jars at a time because it disappears so fast.
If you enjoy this recipe, be sure to stick around for more easy, flavor-packed ideas. Thank you for being here!

Pico de Gallo Recipe

Ingredients

  • 4 ripe tomatoes, chopped
  • 1/2 red onion, finely chopped
  • 1/2 green bell pepper, chopped
  • 2–3 jalapeños, seeded and chopped (use more or less to taste)
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup freshly squeezed lime juice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Combine everything
    Place the chopped tomatoes, red onion, green bell pepper, jalapeños, cilantro, lime juice, salt, and black pepper in a large mixing bowl.

  2. Mix thoroughly
    Stir until all the ingredients are evenly combined and coated in lime juice.

    Pico de Gallo

  3. Chill to develop flavor
    Cover and refrigerate for at least 30 minutes. This resting time helps the flavors blend and deepen.

  4. Serve and store

    • Serve cold with tortilla chips, tacos, grilled meats, or as a topping for salads and bowls.
    • Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Tips for the Best Pico de Gallo

  • Choose fresh, ripe produce
    The quality of your tomatoes, cilantro, and lime juice makes all the difference in this fresh salsa.

  • Season gradually
    Start with less salt, taste, and add more as needed. Salt brings out the sweetness and flavor of the tomatoes.

  • Chop evenly
    Aim for uniformly sized pieces so every bite has a balanced mix of tomato, onion, and pepper.

  • Let it sit
    Allow the pico de gallo to rest for at least 30 minutes in the fridge before serving so the flavors can meld together.

  • Adjust acidity
    If your tomatoes are very tangy, add a tiny pinch of sugar to balance the acidity.

  • Control the heat
    For extra spice, keep some or all of the jalapeño seeds. For a milder salsa, remove them completely.

Variations to Try

  • Fruit Pico de Gallo
    Stir in diced mango, pineapple, or peach for a sweet and spicy twist.

  • Garlic Boost
    Add one finely minced clove of garlic for an extra layer of flavor.

  • Cucumber Crunch
    Mix in chopped cucumber for added freshness and crunch.

  • Black Bean & Corn Pico
    Add cooked black beans and corn kernels for a heartier, more filling version that works great as a side dish.

  • Creamy Avocado Pico
    Gently fold in diced avocado just before serving for creaminess. (Add at the end so it doesn’t get mushy.)

  • Pepper Swap
    Use serrano peppers instead of jalapeños if you prefer a sharper, more intense heat.

How to Store Pico de Gallo

  • Refrigerator
    Store pico de gallo in an airtight container in the fridge for up to 3 days. After that, the texture will become softer and more watery.

  • Drain before serving
    If it releases a lot of liquid, simply spoon off or drain some of the excess juice before serving.

  • Freezing (if you must)
    Freezing isn’t ideal because it changes the texture of the fresh vegetables. However, in a pinch, you can freeze it:

    • Freeze in a sealed container or freezer bag.
    • Thaw in the refrigerator and drain off extra liquid.
    • Use thawed pico de gallo in cooked dishes (like soups, stews, or sautés) rather than as a fresh dip.

Enjoy making this bright, zesty pico de gallo—and don’t be surprised if one jar turns into five!