Making Pico de Gallo at home is much easier than you might think. It’s only 6 simple ingredients that you can find at any grocery store if you don’t already have these ingredients at home.
One of the best parts of this easy pico de gallo recipe is that it is a low-carb, also known as Keto, low-calorie topping and side that doesn’t lack in flavor. You can add it to eggs, and tacos, or even eat it plain as a snack.
The secret to a good pico de gallo is chopping up the ingredients finer than you would think. The main ingredients are just tomatoes and diced onions. Really any onion or tomato will work for this recipe, but I used heirloom tomatoes and jumbo sweet yellow onions. You can use any tomatoes you have on hand that you’d like to use and any kind of onion. I’ve made this recipe with red onions before as well as yellow, as suggested in this recipe.
Make your Pico ahead of Time
You can absolutely make this dish ahead of time. In fact, I actually encourage it. After the salsa sits in the fridge overnight or even for a day or two, it will become more “sauce-y” and definitely is better the next day.
The lime juice really melds nicely with the other acids in the dish. It seems to marinate and marinate the onions, tomato and pepper together, which makes it even better the next day.
Make sure to add enough lime juice to your dish before covering it. This will keep it fresh.
Ingredients for Easy Pico de Gallo
This recipe has very similar ingredients to guacamole, just subtract the avocado! You can think of Pico de Gallo as a low-carb, low-fat guacamole.
It’s easy to eyeball how much to add to this dish, so if you prefer more or less onion or tomato (or none of one particular ingredient) feel free to add or omit an ingredient altogether.
- Onion: Any type of onion will work. Yellow sweet onion had a milder, sweeter flavor that is great for eating raw. Red onion also works well but has a sharper, zestier flavor. White onion will work in a pinch, but I would leave it as a third option since white onion has such a strong overpowering flavor.
- Tomato: Almost any kind of tomato will work. The best type of tomato to use is an Heirloom Tomato because of it’s thick flesh and low seed count. If you prefer a low-moisture salsa, use a Roma tomato. Avoid the grape and cherry tomato varieties since they are almost 50 percent seed and water.
- Cilantro: Use a much or as little as you like, or omit completely. Finely chop (finer than you think). This herb will infuse the entire salsa. It’s more important than you think!
- Lime juice: This pulls the entire dish together.
- Garlic salt: This is my secret ingredient. Instead of adding raw garlic I use garlic salt. Eating raw garlic is not pleasant, but garlic salt is something you have to try.
How to Make Pico de Gallo
Making this recipe couldn’t be easier. Just dice the onion, tomato and chop the cilantro. Throw it all into a bowl and add in the jalapeno, salt and lime to taste. You can also make this easy Pico de Gallo recipe without jalapenos by simply not adding them into the mix!
If you want to add some more heat to this recipe, feel free to experiment with your favorite hot pepper. I suggest adding in a pepper from Latin America to keep with the Latin theme of this dish, but any of your favorite spicy peppers will work if you want to find a way to amp up the heat.
Now, you’re ready to serve!
What else does Pico go with?
Pico de Gallo goes well on many other dishes. Try it with the other recipes below:
Did you make this easy pico de Gallo recipe? How did it turn out? Let me know below in the comments.