Easy Pico de Gallo Recipe - Live Laugh Rowe (2024)

If you enjoy Mexican food, today’s Easy Pico de Gallo recipe is for YOU! This is a fast and straightforward dip recipe. To capture the flavor of an authentic Mexican dish, Pico de Gallo can do a lot of the heavy lifting.

So, whether you’re snacking on some tortilla chips and wanting a fresh, tangy dip or enjoying it as a topping for Taco Tuesday, you’ll want to keep this recipe on hand.

With Cinco de Mayo quickly approaching, I thought I’d whip up this quick Pico de Gallo recipe and share it with you guys. Whether you host a big celebration on the home front or plan to do a little snacking before dinner at your favorite Mexican restaurant, this recipe will not disappoint.

What exactly is Pico de Gallo? It’s a chunky fresh salsa with very little liquid, also known as salsa fresca.

What is the difference between salsa and pico de gallo?

Salsa is typically made with (mostly) cooked ingredients, while pico de gallo is made with raw fresh ingredients. Salsa ingredients are often blended or smashed in a molcajete (mortar and pestle).

I love chips and dip; however, I would probably pass on the jalapeno in this dip. Haha. My husband would want to add all the heat — so we’d have to divide it in half and enjoy it the way we each like it. How about you? How would you enjoy this dip?

I love that you can customize this recipe to your liking. You can eliminate the cilantro, add avocado, and so much more!

I don’t know about you, but I’m craving Mexican food now. So, let’s do this!

How to Make a Classic Pico de Gallo:

Let’s round up our delish ingredients:

Tomatoes
Yellow Onion
Jalapeno
Cilantro
Lime Juice
Salt and Pepper

Making the pico de gallo:

Start by washing, drying, and prepping the fruits and vegetables. Then you’ll dice each of them into roughly the same size pieces. Set aside. Chop cilantro.

Combine the chopped ingredients in a mixing bowl and add lime juice. Mix ingredients until they are incorporated. Season to taste with salt and pepper.

Yields: 2 cups.

Tips + Tricks:

• Feel free to leave out or substitute any ingredients you don’t like or don’t have.
• Cutting the fruits and vegetables into uniform pieces at an appropriate size will taste better.
• While best eaten fresh, it can be stored in an airtight container for up to 3 days.
• Let it rest in the fridge for 15 to 20 minutes before serving. This lets the flavors mesh together. Of course, you can eat it right away, but if you can, let it sit for the best taste possible.
• Getting rid of the middle flesh of the tomato helps to remove a lot of the excess water. This will allow the flavors to blend to the desired taste and be less watery.
• If your raw onions are too strong, try soaking them in ice water for about 10 minutes before adding them to the pico.
• Do not freeze this recipe. It alters the texture of the tomatoes and turns them grainy. I promise that’s not something you want to be eating.

You can enjoy this recipe with some tortilla chips or add it to rice for a delicious side dish. In addition to those, here are some other great uses for your Pico de Gallo as a condiment include:

• Burritos and/orburrito bowls
• Nachos
• Enchiladas
• Tacos
• Quesadillas
• Taco Salads
• Tostadas