Fresh Pico de Gallo - Condiment or Dip

Homemade pico de gallo in a bowl with tortilla chips.

Fresh Pico de Gallo - Condiment or Dip

A flavorful condiment or dip, Fresh Pico de Gallo is a chunky salsa shared with Mexican food favorites or simply with tortilla chips. Chop the main ingredients, tomoato, onion, and bell pepper to a uniform size. I go for about 1/4 inch each. Your chopping efforts are rewarded with fresh and zesty homemade salsa for sharing as an appetizer or topping tacos, bowls, or stuffed into burritos that taste better than anything you can buy at the store. This recipe is vegetarian, vegan, and gluten-free.

Course Appetizer, Condiment, Dip

Cuisine American, Mexican

Diet Vegan, Vegetarian

Keyword Pico de Gallo, Pico de Gallo Recipe

Total Time 25

Servings Cups (950 grams)

Calories 40kcal

Author Traci York

Ingredients

1.5 lbs (655 grams) Roma Tomatoes about 6 tomatoes; 3 3/4 cups diced (615 grams)*
1 1/3 cups (160 grams) Diced Green Bell Pepper about 1 medium pepper, small dice, about 1/4 inch
1 cup (125 grams) Diced White Onion about 1 medium onion, small dice, about 1/4 inch
2-3 Seranno Peppers minced, adjust to taste, about 2 1/2 tablespoons for a mild pico**
2 Plump Cloves of Garlic about 1 1/2 teaspoon minced
1/2 cup (25 grams) Chopped Fresh Cilantro chopped fine
1 1/2 tablespoons Fresh Lime Juice from about 1 1/2 limes
1/2 teaspoon Fine Sea Salt plus more to taste

Instructions

Dice tomatoes into about 1/4 inch cubes. Transfer the tomatoes and their juices to a large mixing bowl. Add the bell pepper, onion, serrano peppers, garlic, cilantro, lime juice and sea salt.
Note: for a milder pico de gallo, remove and discard the white ribs and seeds of the serrano peppers.
Stir all the ingredients together and taste. Allow the pico to rest in the refrigerator for at least 30 minutes before enjoying, up to an hour if you can. Taste before serving. Does it need more cilantro, salt, lime juice or heat? If so, add more now to taste.
Pico is best enjoyed the day it's made, but it will keep in the refrigerator in a lidded container for up to three days. It's a perfect partner on these Crunchy Old School Bean and Cheese Tacos.

Notes

* Tomatoes: I like Roma tomatoes in this recipe for their firm texture and low seed and liquid content. Vine ripe tomatoes work well too. Fresh in season tomatoes taste best.

**For Heat: serrano peppers are a great choice for this recipe; however, jalapeños can be included instead or in combination. Jalapeños and serrano vary in their heat. Leave the white ribs and seeds on for more heat, or take them off if you like a more mellow pico. The recipe is flexible, so adjust to your taste.

Nutrition below is for the full recipe.

Nutrition