Pico de Gallo

5 from 6 votes
13 Comments

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This Pico de Gallo is definitely my go-to pico recipe. Diced tomatoes and onions with just the right amount of jalapeño. Your mouth will be thanking you. 

Pico de Gallo

When it comes to favorite pico recipes, this one is definitely my favorite. Not only does it taste amazing, it has never failed me. It always comes out perfect and I LOVE how fresh it is! This is the pico I use every time I make any of my Cafe Rio/Costa Vida recipes. To see ALL of our Cafe Rio recipes click HERE.

Tricks of the Trade

  • Be sure to use a really sharp knife when dicing your tomatoes and onions so you can dice them really small. In my opinion, the smaller the dices, the better!
  • To make this extra delicious, some mashed avocado (or even diced avocado) to make guacamole! Stir it in gently because you don’t want to mash your tomatoes.

Pico vs. Salsa

The biggest difference between pico de gallo and salsa is that pico is fresh and uncooked. Pico de gallo is sometimes referred to as “salsa fresco.” Another difference between the two is that salsa is generally thinner in its consistency with more liquid, pico is chunky. Each ingredient really gets its on moment to shine in this dish. And when you take a bite, they all mingle together in harmony, while each chunk takes a solo moment as well.

Serve it on the Side

As we mentioned, we love using this pico recipe in all kinds of Mexican dishes, such as in the Cafe Rio/Costa Vida recipes HERE. You can also try it on the side of our Shredded Beef Taquitos for some added zip. It works well with our Easy Chicken Tacos too. And these Honey Lime Chicken Enchiladas are always hit. Try serving some chips and pico de gallo on the side to round out the meal. You’ll be happy you did!

Pico de Gallo

5 from 6 votes
This Pico de Gallo (aka Salsa Fresca) is definitely my go-to pico de gallo recipe. Diced tomatoes and onions with just the right amount of jalapeño.
Prep Time 10 mins
Cook Time 0 mins
Total Time 10 mins
Course Side Dish
Cuisine Mexican/Spanish
Servings 8

Ingredients

Instructions

  • In a medium-sized bowl, toss diced tomatoes with Kosher salt until salt is evenly distributed.
  • Add remaining ingredients and stir together well.
  • If you decide to refrigerate the pico to allow flavors to combine, be sure to let it get to room temperature before serving (trust me, it is better at room temp).

Nutrition Information

Calories: 24kcalCarbohydrates: 5gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 141mgPotassium: 221mgFiber: 1gSugar: 3gVitamin A: 748IUVitamin C: 18mgCalcium: 14mgIron: 1mg

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About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her beautiful three girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

More about Erica Walker

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Comments

  1. You can’t beat homemade pico and this one is so delicious! We made a more mild version for the kiddos and added more jalapeño to the adult version. Everyone loved it!

  2. 5 stars
    I’d never made pico before but this was so easy! Everyone in my family loved it. We’ll never have Taco Tuesday again without making this recipe! 🙂

  3. 5 stars
    This pico de gallo is so easy! We made it last week and we’re making it again for Taco Tuesday tomorrow! The lime juice makes it so good!

  4. I’ve made this numerous times and love it. Find myself craving it!! Love having the ability to make it since I no longer have a Cafe Rio near me.

  5. How many cups does this recipe make? I need to make about 30 cups for a fundraiser dinner and am not sure how many times to double this recipe.

  6. I love your Cafe Rio Tortilla soup recipe and thought I would take a look at this recipe. Cafe Rio has both PIco and Salsa Fesca – they are not the same thing, this looks more like the PIco de Gallo. The salsa fresca is to die for, hot and not chunky. If you haven’t tried it you should! It is something you have to ask for at our Cafe Rio. And if by chance you make your recipe I would love to try it!

    Thank you for all the amazing recipes!
    Jen

    1. Yes, this is definitely not the fresca, it is the pico – if you do get the fresca as described above let me know – would love to make at home!