This post may contain affiliate links. See our disclosure policy.
This Pico de Gallo is definitely my go-to pico recipe. Diced tomatoes and onions with just the right amount of jalapeño. Your mouth will be thanking you.
Featured with this Recipe
When it comes to favorite pico recipes, this one is definitely my favorite. Not only does it taste amazing, it has never failed me. It always comes out perfect and I LOVE how fresh it is! This is the pico I use every time I make any of our Copycat Cafe Rio recipes. It is great as a dip for tortilla chips or as a topping for burritos, nachos, or quesadillas!
Ingredients in Our Easy Pico De Gallo Recipe
- Vine-Ripened Tomatoes
- Kosher Salt
- White Onion
- Garlic
- Fresh Cilantro
- Jalapeno
- Fresh Lime Juice
- Green Tabasco Sauce
Tricks of the Trade
- Be sure to use a really sharp knife when dicing your tomatoes and onions so you can dice them really small. In my opinion, the smaller the chop, the better!
- To make this pico de gallo extra delicious, some mashed avocado (or even diced avocado) to make guacamole! Stir it in gently because you don’t want to mash your tomatoes.
- Other optional add ins include: pineapple, mango, corn, red onion, black beans, red bell pepper, or serrano peppers.
Pico vs. Salsa
The biggest difference between pico de gallo and salsa is that pico is fresh and uncooked. Pico de gallo is sometimes referred to as “salsa fresco.” Another difference between the two is that salsa is generally thinner in its consistency with more liquid, pico is chunky. Each ingredient really gets its on moment to shine in this dish. And when you take a bite, they all mingle together in harmony, while each chunk takes a solo moment as well.
Frequently Asked Questions
This salsa dates back to the Aztec age. People believe the term, which means “beak of the rooster” in Spanish, comes from the fact that people would eat it with their thumb and pointer finger like a rooster’s beak.
Store leftover pico in an airtight container in the refrigerator.
Read Next: 75+ Best Mexican Recipes
Serve it on the Side
As we mentioned, this is the best pico de gallo recipe for all kinds of Mexican dishes, such as in the Cafe Rio/Costa Vida recipes. You can also try it on the side of our Shredded Beef Taquitos for some added zip. It works well with our Easy Chicken Tacos too. And these Honey Lime Chicken Enchiladas are always hit.
How to Make Pico De Gallo
Pico de Gallo
Ingredients
- 5 tomatoes vine-ripened, finely diced
- 1/2 teaspoon Kosher salt or to taste
- 1 onion finely diced
- 3 cloves garlic minced
- 1 bunch cilantro finely chopped
- 2 tablespoons chopped jalapeño (fresh or canned)
- 1/2 lime juiced
- 5 shakes green Tabasco sauce
Instructions
- In a medium-sized bowl, toss diced tomatoes with Kosher salt until salt is evenly distributed.
- Add remaining ingredients and stir together well.
- If you decide to refrigerate the pico to allow flavors to combine, be sure to let it get to room temperature before serving (trust me, it is better at room temp).
Notes
- Be sure to use a really sharp knife when dicing your tomatoes and onions so you can dice them really small. In my opinion, the smaller the chop, the better!
- To make this pico de gallo extra delicious, some mashed avocado (or even diced avocado) to make guacamole! Stir it in gently because you don’t want to mash your tomatoes.
- Other optional add ins include: pineapple, mango, corn, red onion, black beans, red bell pepper, or serrano peppers.
Nutrition Information
Oh yeah, I’m also looking for a good pico recipe, this one is perfect!
You can’t beat homemade pico and this one is so delicious! We made a more mild version for the kiddos and added more jalapeño to the adult version. Everyone loved it!
I’d never made pico before but this was so easy! Everyone in my family loved it. We’ll never have Taco Tuesday again without making this recipe! 🙂
This is so fresh and delicious every time I make it. It’s now the only recipe I use!
This recipe turned out great. We use it for our tacos and for a classic salsa. It’s flavorful and easy to make!
This pico de gallo is so easy! We made it last week and we’re making it again for Taco Tuesday tomorrow! The lime juice makes it so good!
I’ve made this numerous times and love it. Find myself craving it!! Love having the ability to make it since I no longer have a Cafe Rio near me.
thank you for the recopies which sound wonderful and mouth-watering. Can’t wait to try some… lael powell
How many cups does this recipe make? I need to make about 30 cups for a fundraiser dinner and am not sure how many times to double this recipe.
It probably makes about 3-4 cups is all…
I love your Cafe Rio Tortilla soup recipe and thought I would take a look at this recipe. Cafe Rio has both PIco and Salsa Fesca – they are not the same thing, this looks more like the PIco de Gallo. The salsa fresca is to die for, hot and not chunky. If you haven’t tried it you should! It is something you have to ask for at our Cafe Rio. And if by chance you make your recipe I would love to try it!
Thank you for all the amazing recipes!
Jen
Yes, this is definitely not the fresca, it is the pico – if you do get the fresca as described above let me know – would love to make at home!
IM also looking for the Fresca recipe. Not the Pico. If anyone gets hold of it please share!!! It is amazing!