Chips and salsa are one of the snack foods that we always have around the house. It’s simple and delicious and everybody likes it from the kids to the adults. Whenever I’m in a hurry or short on time, I’ll use store-bought salsa, but everyone prefers it when I’ve got enough time to make fresh Pico de Gallo.

What is Pico de Gallo?

You’ve probably heard of it before and seen it on the menu in Mexican restaurants. But what exactly is Pico de Gallo?

Really, it’s just another type of salsa. In Mexican cuisine, it’s also called salsa Fresca or salsa cruda. It’s really very basic. It has tomatoes, onion, cilantro, jalapenos, salt, and lime juice.

Everything is chopped and mixed together. However, because it is less juicy than regular salsa, it’s the perfect addition to things like tacos and fajitas. It’s easy to add to just about any Hispanic main dish without ending up with a soggy pile of food on your plate at the end.

I recommend using Roma tomatoes for this since they have more tomato flesh and fewer seeds and juice. That ensures you get lots of tomato and tomato flavor but that you don’t water down your Pico de Gallo and end up with a watery salsa at the end.

Red onion is usually a little milder than white onion, so it makes a perfect addition to this delicious salsa.

Add a little red bell pepper for a little sweetness and round it out with some cilantro and lime juice. You can use whatever type of chili pepper you like. I frequently use jalapeno peppers, but you can use anything. Be sure to remove the seeds from the peppers, and if you like a milder flavor, remove the membranes too.

PRO TIP: Use gloves when working with peppers and then wash your hands, knife, and cutting board. That prevents any hot pepper juice from getting anywhere else, such as in your eyes. This is NOT a pleasant experience.

One of the reasons why this is so incredibly good is because it’s so amazingly fresh. I almost always prefer it the second day, once the flavors have had time to mellow and meld together a little better. It’s SO much better than the ones you can get in a jar in the grocery store.

That’s not even to mention that since it’s filled with veggies, it’s a GREAT snack and addition to just about every recipe you can think of. It’s perfect for snacking, but it’s also great on taco salads, enchiladas, fajitas, omelets, and breakfast burritos…you get the idea.

Fresh, bright, and colorful veggies are packed with fiber, vitamins, and minerals, so it’s a great way to give your body more of what it really needs. And those bright and colorful veggies are also packed with antioxidants that help keep you healthy.

I love this recipe. It’s simple and easy but it’s oh-so-delicious. It’s packed with veggies, so it’s low in points. It’s the perfect addition to many different recipes and a fabulous addition to your collection of recipes. Enjoy!

Try these other dip recipes:

Moroccan Carrot Dip
Red Pepper and Eggplant Dip

pico de gallo

PICO DE GALLO SALSA RECIPE

Everyone needs a reliable and delicious pico de gallo recipe in their repertoire. This simple version brings all the classic and traditional flavors. So grab your chips and get ready!
4 from 5 votes
Prep Time 15 minutes
Servings 4 servings
Calories 35 kcal

Ingredients
  

  • 4 medium ripe tomatoes - (chopped)
  • ½ cup red onion - (finely chopped)
  • 2 chile peppers, mild or hot - (seeded and finely chopped)
  • ¼ cup red bell pepper - (chopped)
  • ¼ cup cilantro - (finely chopped)
  • Juice of 1 lime
  • Salt and pepper to taste

Instructions
 

  • In a medium sized bowl, combine all ingredients.

Notes

Entire recipe makes 4 servings
Serving size is approx 1/2 cup
 

Nutrition

Calories: 35 kcal (2%)Carbohydrates: 8.1 g (3%)Protein: 1.5 g (3%)Fat: 0 gSaturated Fat: 0 gCholesterol: 0 mgSodium: 8 mgPotassium: 360 mg (10%)Fiber: 2.2 g (9%)Sugar: 4.7 g (5%)Calcium: 10 mg (1%)Iron: 0.5 mg (3%)
Tried this recipe?Let me know how it was!

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4 Comments

  1. Victoria Raw

    Nice with baked wonton skins and if you use Frylight not oil they are 70 kcals for 3. 
    http://easywontonrecipe.com/baked-wonton-chips-with-sesame-seeds/

  2. jalal salman

    i like mexican food i need how make sour sauce and pico de galo and guacamole sauce fried beans and burritto thanks

  3. This pico is just like what Giant Foods in the Balt-Wash area calls their house brand salsa. It is wonderful.

    Your mango salsa was a close match.

    Will your salsa verde (mostly tomatillos) be the next match? One can only hope.

  4. Yes, it's absolutely awesome on anything; being of Mexican heritage, we grew up on this stuff! The only thing I add different, is garlic, and I find it only enhances the flavor!