Pico de gallo salsa is made with the summer’s freshest vegetables of tomatoes, onions, jalapeños, and cilantro, with a touch of lime juice. Perfect with all Mexican dishes or whenever you need a fresh tomato salsa!
Don’t know what to do with all those summer tomatoes? Make this easy pico de gallo salsa! Excellent paired with Mexican food, but it also goes with everything else!
Serve it with grilled steak, pork, or chicken, on potatoes, eggs, and seafood. Use it as a fresh tomato salsa with chips and to mashed avocados for a quick homemade guacamole.
It’s also the most perfect topping ever for my Vegetarian Frito Chili Pie.
How to make pico de gallo
This fresh tomato salsa is ideal to make during the summer months when the gardens and CSA boxes are overflowing with fresh tomatoes, onions, peppers, and garlic each week too.
Whenever I’m looking through my cherry tomato recipes, this one’s always at the top. Since it’s raw, you want to use the freshest in-season ingredients possible for the best flavor.
I have so many tomatoes right now that I make this recipe at least two times a week! Feel free to change up the amount of ingredients however you choose.
Make it spicier or more mild, add less onion or no onion at all. It’s a very versatile recipe and can be easily adapted to any personal tastes. It’s also super healthy, raw, and vegan!
Favorite recipes to top with pico de gallo:
- Vegetarian Chili Frito Pie
- Chicken Fajita Stuffed Spaghetti Squash
- Easy Fish Tacos
- Beef and Chorizo Chili
- Mexican Roasted Broccoli Recipe
- Slow Cooker Cholula Shredded Beef Tacos
PIN this pico de gallo salsa recipe for the next time you need a healthy, fresh tomato recipe!
Pico de Gallo
Ingredients
- 2 cups ripe tomatoes, chopped
- 1/2 cup red onion, diced
- 1/3 cup cilantro, chopped
- 2 tablespoons fresh or pickled jalapeños, minced
- 2 tablespoons fresh lime juice (or 1 whole lime)
- 1 garlic clove, minced
- 1/2 teaspoon ground cumin
- sea salt and freshly ground black pepper, to taste
Instructions
- Combine all in a small bowl and mix well. Keep leftovers in a tightly covered container in the refrigerator for up to 5 days.
sheenam | thetwincookingproject.net says
This looks really very epic!!!
karrie @ Tasty Ever After says
Thanks and it is very epic! lol!
TammyRenea @SanPasqualsKitchen says
I’m a huge pico de gallo fan! My favorite way to have it is with potato tacos for breakfast. mmmm You’ve inspired me. Love the addition of cumin. I’ll have to try that the next time I make it.
Karrie says
Potato tacos for breakfast?!?! You’re my kind of girl Tammy! lol!
Ros says
This looks so delish! Thanks for sharing
Karrie says
Thanks Ros!
Mimi says
Really lovely. I also love cooked salsas, but when I make a fresh salsa, it’s very similar to yours. I only make it with fresh summer tomatoes of course!
Karrie says
Thank you Mimi. Love cooked salsas too, but when there’s fresh tomatoes, there’s always a big batch of pico de gallo in my refrig!
Demeter | Beaming Baker says
Oh, girl, the second I saw the Vegetarian Frito Chili Pie, my eyes bugged out! How do you do it? I always get hungry when I’m here. Meanwhile, loving this easy pico de gallo!
Heather Wells says
That is seriously making my saliva glands squirt out a cup of spit. Looks really tasty!!!
[email protected] says
A whole cup? Wow! Many thanks or maybe you just really like pico de gallo
heather wells says
Making it finally, about damn time. I’m salivating again. Like a dog. Maybe like Nola does when she gets her special treats.