• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

our recipesĀ + your inbox = the eatmail

Join now

Subscribe for new recipes + 3 fan-favorite ebooks

  • About
  • Contact

Live Eat Learn

Easy vegetarian recipes, one ingredient at a time

free ebook

Subscribe for new recipes + 3 fan-favorite ebooks

  • Recipe Index
  • Vegetarian 101
  • Travel
  • Meal Plans
  • Course
    • Breakfasts
    • Lunches
    • Dinners
    • Appetizers
    • Sweets
    • Drinks
  • Diet
    • Dairy Free
    • Gluten Free
    • Low Carb
    • Paleo
    • Raw
    • Vegan
  • Season
    • Winter
    • Spring
    • Summer
    • Fall
  • Ingredient
    • Avocado
    • Bean
    • Cauliflower
    • Chickpeas
    • Eggplant
    • Mushroom
    • Tofu
    • Quinoa
    • View All
  • Collections
    • All Time Favorites
    • Air Frying
    • Budget Friendly
    • Comfort Food
    • High Protein
    • Meal Prep
    • Meatless Monday
    • View All
  • Visit our kombucha site
    Visit our dog food blog
Home Eat Condiments

Pico de Gallo

No ratings yet
Recipe Print Share
Share on:
By: Sarah BondUpdated: May 04, 2020 2 Comments

This post contains affiliate links.

This easy Pico de Gallo recipe is a naturally vegan, healthy Mexican condiment you’ll love! Serve it alongside your favorite Mexican meal for a delicious appetizer or side.

Pico de gallo in a white bowl with chips and tomatoes scattered around

Today we’re whipping up one of my all-time favorite snacks: pico de gallo! This recipe creates a delicious bowl of salsa fresco that’s packed with just as many nutrient-rich ingredients as it does taste. It’s bursting with zest and provides a blend of tomato, onion, and lime flavor.

The best part about pico de gallo, in my humble opinion, is the fact that it can be paired with anything and everything. It works with tacos, fajitas, enchiladas, burritos, nachos… if you can name it, I can top it with pico! You can also pair it with your favorite tortilla chips for a healthy snack or use it as a topping for salads!

Its versatility makes this dish the perfect side for pretty much any Mexican meal. Serve it up for a filling option that’s suitable for all.

Pico de gallo in a white bowl with chips and tomatoes scattered around

Here’s what you’ll need

We’re keeping it classic with our pico ingredient list. You’ll need a handful of chopped veggies and a few pinches of spice for a delicious, refreshing bowl of veggie goodness! Oh, and don’t forget the lime juice!

  • Tomatoes: Tomatoes make up the base of pico de gallo, and for good reason! They’re juicy, refreshing, and full of flavor.
  • Onion: White onion adds a bite to this recipe that tastes delicious.
  • Cilantro: For a bit of extra flavor, fresh cilantro will do the trick! Cilantro haters can leave it out (though I would strongly suggest including it if possible).
  • Jalapeño: Add a kick to your pico with a bit of diced jalapeño. Remove the rib and seeds for less heat.
  • Lime Juice: Lime juice adds an undeniable zest to pico that can’t be beaten!
  • Salt: Finally, we’ll add a dash of salt for taste.
  • Optional: If you’d like, add a clove of minced garlic and/or ¼ tsp of cumin for some extra flavoring.
Jalapeños, white onion, tomatoes, and cilantro laid out on a blue background

How to make homemade pico de gallo

Pico de gallo (i.e. salsa fresco) is one of the simplest recipes that you can make. It only calls for two steps, requiring nothing more than chopping and mixing a few different vegetables. Add a selection of spices and a dash of lime juice, and you’re golden!

  1. Prep the veggies: First, chop and prepare all of the fresh ingredients.
  2. Stir the ingredients: Second, combine all of the ingredients into a medium bowl. For best results, let the ingredients sit in the fridge for 30 minutes before digging in.

Why wait? Giving the veggies 30 minutes to sit allows a bit of time for the flavors to mix together. As this happens, acids and proteins break down and blend, creating more intense, savory flavors. If you’ve ever noticed something “tastes better the second day,” this is why! You may consider making this recipe an entire day in advance to capitalize on the flavor it has to offer.

A clear mixing bowl filled with diced tomato, white onion, and cilantro

Pico de gallo vs salsa

It’s the ago old question: what is really the difference between salsa and pico de gallo? Despite the stark contrast between the two, many people order them interchangeably, expecting the same result.

The two dishes are made of pretty similar (if not identical) ingredients, yes. However, they’re totally different.

To start, salsa and pico de gallo have widely different textures. Pico contains whole, chunky ingredients, whereas salsa usually contains a more blended, pureed consistency and is usually a bit watery. Additionally, salsa is frequently made of cooked ingredients (i.e. sautéed tomatoes), but pico is fresh and raw.

It’s important to note that pico is often referred to as “salsa fresco.” So, next time you order chips with a side of salsa fresco, you can expect a pico-style dip!

A wooden spoon dipping into a clear mixing bowl filled with pico de gallo

Tips for making the perfect pico

Choosing your tomatoes: I recommend using Roma tomatoes because they have less juice and a thicker tomato flesh. However, any ripe tomato will do!

Adding extra veggies: If choosing to add extra ingredients, green bell peppers make a great addition!

Adding fruit: Another option is to add fruit! Mangoes and pineapple cubes are popular pico de gallo additions (a bit like our Mango Salsa or Pineapple Salsa).

Cooking the ingredients: I like to eat my pico with raw ingredients, but some people like to cook them to achieve a more intense, smoky flavor. Cooking your ingredients will make your dish more salsa-like.

Storage: Store extra salsa fresco in a sealed, airtight container for up to 3 days. Be sure to keep it refrigerated to prevent spoilage.

Freezing: I do not recommend freezing pico, as tomatoes tend to have a gritty consistency once thawed.

In your food processor: Don’t have time to cut everything by hand? You can make pico de gallo in your food processor! Simply add all the ingredients to your food processor and blitz briefly until roughly chopped.

Pico de gallo in a white bowl with chips and tomatoes scattered around

How to Serve

When it comes time to enjoy your homemade pico de gallo, you can do so as a snack or appetizer! If serving alongside main courses, however, here are some delicious meals you may want to choose from.

  • Crispy Avocado Tacos
  • Enchilada Quinoa Stuffed Peppers
  • Vegan Burritos with Taco Meat and Queso
  • Tempeh Tacos with Avocado Kiwi Salsa
  • Mexican Sheet Pan Supper

Pico de Gallo

No ratings yet
Prep: 15 minutes
Total: 15 minutes
Author: Sarah Bond
Calories: 20kcal
Servings: 4 cups
Print Rate
This easy Pico de Gallo recipe is a naturally vegan Mexican condiment that you'll love! Serve it alongside your favorite meal as a delicious side or app!

Ingredients

  • 3 cups diced fresh tomatoes* 4 to 5 medium tomatoes
  • 1 cup finely diced white onion 1 medium onion
  • ½ cup finely chopped cilantro
  • ½ to 1 finely diced jalapeno seeds and ribs removed
  • 2 Tbsp lime juice
  • ¼ tsp salt
  • Optional flavors: 1 clove minced garlic, ¼ tsp cumin

Instructions 

  • Prep: Chop and prepare all ingredients.
  • Stir: Combine all ingredients in a medium bowl. For best results, let sit in the fridge for 30 minutes before digging in.

Tips & Tricks

  • *Which tomatoes are best? Roma are great because they have less juice and more tomato flesh (though any ripe tomato will do!)
  • Store in an airtight container in the fridge for up to 3 days.
  • Serve with tortilla chips, on tacos, or in salads.

Nutrition Information

Serving: 0.5cup Calories: 20kcal (1%) Carbohydrates: 4.5g (2%) Protein: 0.8g (2%) Fat: 0.2g Saturated Fat: 0g Cholesterol: 0mg Sodium: 78mg (3%) Potassium: 195mg (6%) Fiber: 1.2g (5%) Sugar: 2.5g (3%) Calcium: 12mg (1%) Iron: 0mg
Did You Make This?

Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!

Tag on Insta! Leave a Rating Pin on Pinterest

You may also like...

  • Meal prep container with zucchini noodles on white background - This Zucchini Noodles Vegetarian Meal Prep is a low carb lunch solution that will have you looking forward to lunchtime! Packed with fresh veggies, avocado pesto, and crispy baked tofu.
    13 Vegetarian Meal Prep Recipes
  • Collage of vegetarian Thanksgiving recipes
    31 Vegetarian Thanksgiving Recipes
  • Collage of vegetarian easter recipes
    27 Vegetarian Easter Recipes
  • Grilled Pineapple Salsa
    Grilled Pineapple Salsa
Previous Post
Next Post

Reader Interactions

Leave a Comment Cancel reply

Have a question? Submit your question or comment below.

Rate this Recipe:




  1. Shiren says

    Posted on 3/26 at 9:23 pm

    Made this today was delicious!! I’ll always use this recipe to make my own fr now on!! Thanks Sarah!!

    Reply
    • Sarah says

      Posted on 3/27 at 4:42 pm

      Yay! So happy to hear it, Shiren! šŸ˜€

Primary Sidebar

Hello

I'm Sarah

A flavor-loving nutritionist and sensory science specialist showing you how to make easy vegetarian recipes, one ingredient at a time.

Let's Meet

Freebie alert!

3 reader-favorite cookbooks delivered straight to your inbox.

Get in now!

Subscribe for new recipes + 3 fan-favorite ebooks

Air Fryer Recipes

Air Fryer Buffalo Cauliflower

Plate full of crispy chickpeas with a wooden spoon.

15 Minute Crispy Air Fryer Chickpeas

Personal size mozzarella pizza cooked in an air fryer

Air Fryer Pizza

Air Fryer Mozzarella Sticks

Brussels sprouts on a plate with wooden serving spoons.

The Best 15 Minute Air Fryer Brussels Sprouts

Kale chips on a white plate.

10 Minute Air Fryer Kale Chips

Dinner This Week

Vegan tikka masala with naan and rice in a white bowl

M

Chickpea Tikka Masala

Roasted Chickpea Gyros

T

Roasted Chickpea Gyros

Vegan Thai red curry in a bowl on a red background

W

Thai Vegetarian Coconut Curry

Vegan nachos on a black plate on a white background - These vegan nachos are piled high with easy mushroom BBQ "pulled pork" and a cashew-based queso cheese sauce that will knock your dairy-free socks off.

R

BBQ Mushroom Pulled Pork

Roasted Cauliflower Street Tacos

F

Roasted Cauliflower Tacos

Lemon risotto in a bowl with basil on a yellow background

S

Lemon Basil Risotto

As featured on:

3 bonus books!

Join our Eatmail newsletter to get free copies of our top 3 cookbooks, new recipes, exclusive meal plans, and more!

Follow Along

  • Easy Vegetarian Facebook Group
  • Kombucha Brewers Facebook Group
Back to Top
  • Web Stories
  • About
  • Privacy Policy
  • Terms
  • Collaborate
© 2023 Live Eat Learn
Site Credits Designed by Melissa Rose Design Developed by Once Coupled Support by Foodie Digital
214 shares