Artzy Foodie

Pico de Gallo

Learn how to make an easy, healthy homemade salsa with this authentic pico de gallo recipe, made in just 20 minutes!

 A white bowl filled with pico de gallo

Pico de gallo is a raw salsa that is a staple in our kitchen. Don’t make the mistake of limiting pico de gallo to a chip dip. It’s also a bold, flavorful topping for tacos, quesadillas, eggs, chicken, fish, or even a hamburger!

Ingredients

This recipe requires just a few ingredients that you probably already have in your kitchen. This zesty, flavorful salsa style dip is made with onions, tomatoes, a jalapeno pepper, garlic, cilantro, and limes.

Diced tomatoes, chopped garlic, chopped cilantro, diced onions, and 2 limes on a cutting boardHow to make pico de gallo

Thinly dice 1/2 of a small onion, remove the pulp and seeds and dice 3 roma tomatoes, remove the seeds and ribs and finely dice 1 jalapeno pepper, finely chop 1 clove of garlic, and chop 1/2 bunch of cilantro.

Squeeze the juice of 2 limes, give it a little sprinkle of salt, and mix it all together.

Artzy Foodie Tip: If you prefer a spicier version, add the seeds and ribs from the jalapeno pepper.

A clear bowl filled with pico de galloAllow the mixture sit for a at least 10-15 minutes for all of the flavors to develop.

how to serve

If you’re serving right away, let the pico de gallo sit a room temperature. If you’re serving at a later time, refrigerate, and let it sit out at room temperature 15 minutes before serving.

Artzy Foodie Tip: Pico de gallo is best served just slightly chilled or at room temperature and is best when served fresh.

A white bowl filled with pico de gallo, a tortilla chip and an aqua napkinStorage

Store your pico de gallo in an air tight container in the refrigerator for 3 days. It is however, best when eaten within 12 hours of being made.

Guacamole

All of those bold flavors in the pico de gallo also make a great guacamole. Here is a bonus recipe! Add some of the pico de gallo to some diced avocado and mix together.

A white bowl of pico de gallo being added to a clear bowl of diced avocado

Now you’ve got a really flavorful guacamole!

A white bowl filled with guacamole and a tortilla chip

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A white bowl filled with pico de gallo, a tortilla chip, and an aqua napkin
Print Recipe
5 from 3 votes

Pico de Gallo

An easy, healthy homemade raw salsa, made in just 20 minutes!
Prep Time20 minutes
Resting Time15 minutes
Total Time20 minutes
6 Servings

Ingredients

  • 1/2 of a small onion
  • 5 roma tomatoes
  • 1 jalapeno
  • 1 clove garlic
  • 1/2 bunch of cilantro
  • 2 limes
  • salt
  • chips

Instructions

  • Dice the onion
  • Remove the pulp and seeds from the tomatoes and dice
  • Remove the seeds and ribs from the jalapeno and finely dice
  • Finely chop the garlic and cilantro
  • Mix together in a bowl
  • Add the juice of 2 limes
  • Salt to taste
  • Allow to sit for 10-15 minutes to develop the flavors

Notes

If you prefer a spicier version, add the seeds and ribs from the jalapeno pepper.
Pico de gallo is best served just slightly chilled or at room temperature and is best when fresh or within 12 hours of being made.
Store your pico de gallo in an air tight container in the refrigerator for 3 days.

Nutrition

Calories: 21kcal | Carbohydrates: 5g | Sodium: 3mg | Potassium: 158mg | Fiber: 1g | Sugar: 2g | Vitamin A: 480IU | Vitamin C: 17.2mg | Calcium: 15mg | Iron: 0.3mg
Course: Appetizer
Cuisine: Mexican
Keyword(s): Pico de Gallo Recipe, Pico de Gallo Salsa
Recipe Author: Niki Medlin
Did you try this recipe?Tag @artzyfoodie and hashtag it #artzyfoodie!
Not only does pico de gallo make a great dip, it's a great topping for a taco or a quesadilla, you can top eggs, chicken, fish, or even a hamburger with it! |artzyfoodie.com|

About Me

Welcome! I am Niki Medlin, a wife, mother of four, and a lover of food!

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A white bowl filled with pico de gallo, a tortilla chip, and an aqua napkin

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