This pico de gallo seasoning recipe is so fresh and vibrant while packed with an irresistible flavor that takes you right to Mexico. Made with just 7 ingredients, this homemade pico de gallo comes together in just minutes.
Now, if only it really did take us to Mexico, that would be great…but one can wish, right?! Known by its other names, Salsa Fresca and tomato salsa, this pico de gallo goes great on things like this Mexican chicken burger, tacos, chicken tenders, chips n sour cream, and salads just to name a few!
The best part about the pico de gallo seasoning recipe is you only need 5 minutes to make it. That’s right, 5 minutes! It’s such a simple condiment to make that serves as a delightful addition to so many dishes. And the chances are, you have all these ingredients right at home! This pico de gallo is gluten free, dairy free, vegan, paleo, and whole 30. I’d say it checks all the boxes!
Ingredients
Tomatoes: always use fresh, firm tomatoes. I do recommend removing the seeds from the tomatoes to minimize the water content. You can even use small, grape tomatoes as they don’t have a lot of seeds inside of them. I do not recommend using canned tomatoes for pico de gallo as they tend to be mushy.
Jalapeño: always remember when it comes to jalapeños, a little bit goes a long way. If you prefer a more mild spice, make sure to remove the seeds and ribs. However, if you like your salsa spicy, you can leave the seeds.
Onion: any onion will work fine, again if you prefer a more mild spice level to your salsa, you can use a sweet onion. For this recipe, I am using a red onion. Regardless, of which onion you choose, making sure to dice your onion in small pieces is key here.
Lime: lime lends a fruity flavor to your pico de gallo. The citrus will also keep your salsa fresher, and longer.
Cilantro: because no salsa was ever made without cilantro!
Garlic olive oil: If you love a hint of garlic without biting into pieces of garlic, this organic garlic olive oil is just what you need for this pico de gallo. It gives the recipe the perfect robust flavor.
Salt: a little goes a long way. Sea salt also works perfectly.
Instructions
- First, dice all of your fresh ingredients into small pieces: tomato, onion, jalapeño, and cilantro.
- Place these into a small bowl. Using a citrus squeezer, juice 1 lime. Pour this into the bowl.
- Lastly, place all other ingredients into the bowl and mix well.
Storage
For best results, I recommend serving the pico de gallo immediately. The longer you allow the salsa to sit the more liquid it will release. If you have leftover salsa, you can pour it into a small strainer, then set it into a larger airtight container. This will allow the liquid to release into the bottom of the container instead of causing the salsa to become mushy.
Equipment
Top tips
- Marinating your onion in lime juice will help to kick some of the strong, bitter, “onion” flavor.
- Always use firm tomatoes to ensure you don’t have a watery salsa. Removing the seeds from your tomatoes will reduce the amount of liquid in the salsa.
FAQ
With what can I serve the pico de gallo seasoning recipe?
So many delicious recipes to choose from. Here are a few:
Can you freeze pico de gallo?
I do not recommend freezing.
Can you make this ahead of time?
Yes, you can chop all ingredients ahead of time and store them in an airtight container. Do not add liquids until 20 minutes before serving.
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📖 Recipe
Pico de gallo seasoning recipe
Equipment
Ingredients
- 1 tomato large
- ¼ cup fresh cilantro
- 1 lime juice
- 2 tablespoon red onion diced
- 2 teaspoon jalapeno diced
- 1 teaspoon garlic olive oil
- ⅛ teaspoon salt
Instructions
- First, dice all of your fresh ingredients into small pieces: tomato, onion, jalapeño, and cilantro.
- Place these into a small bowl. Using a citrus squeezer, juice 1 lime.
- Pour this into the bowl.
- Lastly, place all other ingredients into the bowl and mix well.
Notes
- Spice: you have complete control over the amount of heat in your pico. For a more mild pico, remove the seeds and ribs of the jalapeño. For a more spicy pico, leave the seeds. For no spice, simply use a green bell pepper in its place.
- For best results: serve the pico immediately.
- If you don’t have jalapeño, you can use ⅛ teaspoon of dried jalapeño seasoning.
Juyali says
We eat pico almost weekly at our home. I love your addition of the garlic oil. Gives it an extra punch, and makes the pico even tastier on our tacos. Very tasty!! 🙂
Nisha says
Its a great idea to use the garlic flavored oil for this dish, enhances the flavor and tastes so fresh and delicious!
Elizabeth says
So easy and good! We made this recently to top off our Mexican hot dogs and it was a huge hit!
Criss says
Thank you for sharing this recipe
Alex says
Making this seasoning was a breeze! It took me less than 15 minutes from start to finish. Plus, there’s something therapeutic about preparing food from scratch, and it’s a great way to involve kids or friends in the kitchen.