This Mexican Pico de Gallo recipe is made with fresh tomatoes, onions, jalapenos, cilantro and lime juice for a naturally gluten free, low carb, paleo, vegetarian and vegan salsa and appetizer!
What’s delicious, takes only 10 minutes to make, is gluten free, low carb, paleo, vegetarian, vegan, low fat and all the “healthy” things? This pico de gallo recipe!
Made with only 5 simple ingredients (not including salt), pico de gallo is a powerhouse of fresh veggies that can be eaten alone as a dip/appetizer or paired with dozens of different dishes that need some acidity and brightness like pulled pork, steak, fish, tacos, fajitas and many my favorite Mexican foods.
Personally, I really enjoy eating pico de gallo with some chips and a margarita, but that’s just me. 😉
You do you.
In Spanish, pico de gallo literally means “rooster’s beak.” Why this salsa is called that, I’ll never know. But what I do know is that it’s freaking delicious and I can easily eat it with every single meal. Except dessert. That’s a little too weird.
This recipe makes a big batch, which is perfect for any parties or holidays – the Super Bowl, Cinco de Mayo, Memorial Day weekend, 4th of July, pretty much all the holidays. 🙂 But if you’re just making this in your everyday life and want to know how else you could eat this other than with tortilla chips, here’s some ideas.
- on top or in an omelet
- in most tacos
- mixed in with guacamole
- with quesadillas
- on top of grilled or sauteed fish
- on top of steak
- in burritos or burrito bowls
For all my friends out there that can’t handle spicy foods, seeding and deveining the jalapeño peppers is a must. Simply clean out the seeds using your knife and cut out all the white veins. This will keep the heat level level down and should be mild enough for most.
If you like it spicy, leave in the veins and some of the seeds. To make it super extra hot, use serrano peppers.
Commonly asked questions
Can pico de gallo be made ahead of time?
Yes, up to 1 or maybe 2 days in advance. Any longer than that and I find that all the colors from the salsa start to bleed together in a not so great way. The integrity of the fresh vegetables start to break down and it’s simply not as good as when it was first made.
How long does pico de gallo last in the fridge?
About 1 week. Any longer than that and everything gets a little mushy, watery and kinda gross.
Can pico de gallo be frozen?
I don’t recommend it. The texture of the tomatoes will likely turn mushy once frozen and thawed, so it’s best to eat this salsa fresh.
- 6 cups diced roma tomatoes (about 3 to 4 large tomatoes )
- 1 cup diced white onions (about 1 large onion)
- 4 large jalapeño peppers, seeded, deveined and diced
- 3/4 cup chopped cilantro (about 1/2 a bunch)
- 2 limes, juiced (about 4 tablespoons)
- 1 pinch of salt, to taste
- Add all ingredients to a large bowl.
- Mix together, taste, and season with more salt if necessary.
- Enjoy immediately or cover and refrigerate until ready to serve.