In the hierarchy of dips, pico de gallo definitely tops the list. It’s super fresh, packed with flavor and always seems to leave you with the feeling of “just one more scoop.” The best part is, you can throw together the best pico de gallo you’ve ever had with ingredients that are probably already in your kitchen.
Keep reading to get our best pico de gallo recipe, plus some helpful tips from our Test Kitchen pros.
While you’re at it, throw together a full meal with these authentic Mexican recipes.
Before You Start: How to Pick a Ripe Tomato
The base of our best pico de gallo recipe is fresh plum tomatoes, so you’ll want to make sure you use the best ones you can find. Here’s what to look for:
- Skin: The tomato’s skin should be a deep red hue and be without any blemishes or cuts. Also, double-check that the tomato’s top isn’t beginning to mold.
- Firmness: Give the tomato a gentle squeeze. A ripe tomato should be firm, but not hard, and have a little give when you squeeze it. Make sure there aren’t any soft spots or bruising when choosing a tomato.
Test Kitchen Tip: We went with plum tomatoes because their firmness helps pico’s texture hold up and they aren’t too juicy. Plus, they’re easy to find year-round!
How to Make the Best Pico de Gallo Recipe
Ingredients:
- 6 plum tomatoes
- 1 small onion
- 1/2 cup fresh cilantro
- 1-2 jalapeno peppers
- 3 tablespoons lime juice (about 1 lime)
- 1 garlic clove, minced
- 1/4 teaspoon salt
Yield: 8 servings
Tools:
Step 1: Prep the Tomatoes
First, half your plum tomatoes, core them and scoop out most of the pulp. This will prevent your pico de gallo from getting too liquidy later on. Then, chop your tomatoes as evenly as you can and add them to a medium-sized bowl.
Test Kitchen Tip: When it comes to the size of your chop, go as fine or chunky as you’d like. Just keep in mind how large your chips are and how much pico you’d like to fit on them. By the way, here are some tips for cooking with fresh tomatoes.
Step 2: Chop the Other Ingredients
Next, chop the onion, jalapeno and cilantro (including the stems, they have lots of flavor!) so they’re about the same size as the tomato pieces and add them to the bowl.
You can adjust the spiciness of your pico with the amount of jalapeno seeds included. The more jalapeno seeds you add, the spicier the pico de gallo will be. Or, you can skip the spiciness altogether and use a poblano or green bell pepper.
Test Kitchen Tip: When it comes to cilantro, you either love it or you hate it. If you’re in the it-tastes-like-soap camp, decrease or cut the cilantro so it’s to your taste. We wouldn’t recommend substituting in parsley, though. It could make your pico bitter and will change the overall taste.
Step 3: Season the Pico
Once all your main ingredients are in the bowl, it’s time to dress them up. Do so by adding the lime juice, minced garlic and a healthy sprinkling of salt. Then, give the pico a good toss so all the ingredients are combined.
Test Kitchen Tip: With this recipe, fresh lime juice is a must. It will result in a brighter and fresher tasting pico than one made with bottled lime juice, which can sour.
Step 4: Let it Rest
Cover the pico de gallo with a lid or reusable food wrap and refrigerate it for at least an hour. This will mellow out the raw onion and garlic and give the flavors time to meld. Plus, it’ll give you some time to throw dinner together.
Step 5: Enjoy!
After it’s rested in the fridge, give your pico de gallo another stir, grab some chips and dig in! This is the best brand of tortilla chips, according to our blind taste test.
Test Kitchen Tip: Have an avocado or two? Mash the avocado and stir in some of the pico de gallo for some quick guacamole.
Nutrition Facts:
1/4 cup: 14 calories, 0 fat (0 saturated fat), 0 cholesterol, 40mg sodium, 3g carbohydrate (2g sugars, 1g fiber), 1g protein.
How to Make This Pico de Gallo Recipe Your Own
While pico de gallo is a pretty standard recipe, there are a few ways to make it your own. Check out some of our favorites:
- Change the tomato: If you have a bumper crop of heirloom tomatoes or just bought a bunch of big beef tomatoes, use them in this pico instead. Just know that the texture may change. Here are some common types of tomato and how to best use them.
- Change the pepper: Don’t limit yourself to jalapenos! Use any pepper from anaheim or serrano to habanero or even a ghost pepper. Take a look at this ranking of popular peppers, from sweet to spicy, to find which would be best for you.
How to Store Pico de Gallo
If you manage to have any leftovers, you can store pico de gallo in an airtight container in the fridge for up to a week.
Can You Freeze Pico de Gallo?
We wouldn’t recommend it. Freezing will drastically change the tomatoes’ texture and leave you with a mushy pico. Check out these other foods you shouldn’t store in the freezer.
Now that you know how to make fresh pico de gallo, learn how to make the best guacamole recipe ever.
Recipes That Go Great with Pico de Gallo
While exploring Mexican restaurants, I tasted chiles rellenos and wanted to make them at home. My husband and I teamed up to create this new favorite recipe, stuffed poblano peppers. —Lorrie Grabczynski, Commerce Township, Michigan
Get Recipe
Searching for a lighter alternative to traditional fried fish tacos, I came up with this crispy, crunchy entree. It's a hit with friends and family. —Jennifer Palmer, Rancho Cucamonga, California
Get Recipe
Zesty salsa and tender strips of steak make these traditional fajitas extra special. —Rebecca Baird, Salt Lake City, Utah
Get Recipe
This chicken quesadilla recipe has an impressive look and taste with little preparation. The leftover chicken gets Mexican flair from cumin in this fun main dish. —Linda Wetzel, Woodland Park, Colorado
Get Recipe
Busy day? Save time and money with this stovetop supper the whole family will love. It calls for handy convenience products, so it can be on the table in minutes. —Kelly Roder, Fairfax, Virginia
Get Recipe
My cousin is of Mexican heritage, and I’ve watched her make this crunchy beef burrito recipe for years. The very first time I made them for my own family, they instantly became a favorite meal. They’re even better warmed up the next day in the microwave. —Debi Lane, Chattanooga, Tennessee
Get Recipe
I'm a health fitness specialist and personal trainer, so I know how important it is to make smart food choices to fuel my day. These fast and filling tostadas are packed with lean protein, fiber and a good dose of veggies. Have them any night of the week. —Julie Huntington, Memphis, Tennessee
Get Recipe
Trust me when I say this hearty dish can be assembled in minutes, then devoured even quicker with no leftovers. —Karen Kuebler, Dallas, Texas
Get Recipe
I discovered this taco salad while I was on a health kick. My husband and I love it now. When I served it at a family birthday party, everyone eagerly asked for the recipe. —Angela Matson, Amboy, Washington
Get Recipe
This hearty dish is quick and easy to fix after a busy workday. We like to use hickory and bacon baked beans and serve it with fruit or a green salad for a complete meal. —Karen Roberts, Lawrence, Kansas
Get Recipe
My husband and three children love this tender, sweet and spicy chicken. Peach preserves add just a touch of sweetness, while taco seasoning and salsa give this dish some kick. This entree can be made even zippier yet by adding more taco seasoning and using spicier salsa. —Sheri White, Higley, Arizona
Get Recipe
If I don't have any tostada shells on hand for this speedy salad, I just heat taco shells, break them in half and lay them flat on the plates. It works just as well. Great Southwest flavor! —Edie DeSpain, Logan, Utah
Get Recipe
Whenever I'm in a crunch, this recipe comes to the rescue. The verde sauce gives classic baked chicken a big pick-me-up. My friends keep asking to share it with them. —Ellen Fowler, Seattle, Washington
Get Recipe
Here’s a refreshing take on the classic chilled tomato soup. Our twist features shrimp, lime and plenty of avocado. —Taste of Home Test Kitchen
Get Recipe
Even though steak is always a winner in our house, to make it even more special I add jarred salsa verde and top with freshly chopped tomato and avocado. —Lily Julow, Lawrenceville, Georgia
Get Recipe
I love making this soup because it makes good use of leftovers from Thanksgiving. And it's quick, easy and tasty. No one feels as if they're eating leftovers because this soup is nothing like traditional turkey with gravy. —Margee Berry, White Salmon, Washington
Get Recipe
My husband and I had huevos rancheros while visiting Cuernavaca, Mexico, and he loved the meal so much he asked me to cook it for him when got home. My version is suited to my family's preference for sunny side up eggs, but poached or scrambled eggs would be just as tasty. —Cheryl Woodson, Liberty, Missouri
Get Recipe
I grew up watching my grandmother and mother in the kitchen. My grandparents came from Mexico, and this steak marinated in beer and lime juice honors their passion for cooking. —Adan Franco, Milwaukee, Wisconsin
Get Recipe
I love Mexican food but was looking for a healthier option to share. My family devours these tasty tacos whenever I make them. —Amanda Petrucelli, Plymouth, Indiana
Get Recipe
Ready-to-go pinto beans and crispy corn tortillas prove how easy it is to make a healthy meal. Chili powder kicks up the fun, making this a popular pick for vegetarians and meat eaters alike. —Lily Julow, Lawrenceville, Georgia
Get Recipe
I used the corn, peppers and zucchini in my fridge to create these quick and easy quesadillas. Dollop with sour cream and you're good to go. —Julie Merriman, Seattle, Washington
Get Recipe
These hearty and zippy burritos can be whipped up in a jiffy. —Kimberly Hardison, Maitland, Florida
Get Recipe
We loved the pork and pineapple tacos from a food truck in Hawaii. My husband, a high school football referee, gives my version a thumb’s up. —Lori McLain, Denton, Texas
Get Recipe
Some vegan quinoa recipes are boring, but this one definitely isn't. My daughter’s college asked parents for the best quinoa recipes to use in the dining halls. This healthy quinoa recipe fits the bill. —Lindsay McSweeney, Winchester, Massachusetts
Get Recipe
Years ago I found a grilled tilapia recipe in a seafood cookbook. The pineapple salsa with cilantro has a touch of spice and goes so well with the flaky, tender fish. —Beth Fleming, Downers Grove, Illinois
Get Recipe
This flavorful recipe is definitely on my weeknight dinner rotation. The chicken fajita marinade in these popular wraps is mouthwatering. They go together in a snap and always get raves! —Julie Sterchi, Campbellsville, Kentucky
Get Recipe
This soup turned out delicious on the first try, when I was working without a recipe. You could also add cooked ground beef or cubed stew meat dredged in seasoned flour and browned for a heartier meal. —Amanda Swartz, Goderich, Ontario
Get Recipe
Black beans partner up with spinach and corn in these easy and satisfying quesadillas from Susan Franklin of Littleton, Colorado. —Susan Franklin, Littleton, Colorado
Get Recipe
This pretty salad has such authentic flavor, you'll think you're sitting at a beachside cantina in Acapulco. —Heidi Hall, North St. Paul, Minnesota
Get Recipe
These vegetarian tacos are stuffed with a blend of sauteed cabbage, peppers and black beans so filling, you won't miss the meat. Top with avocado, cheese or a dollop of sour cream. —Taste of Home Test Kitchen
Get Recipe
The post How to Make the Best Pico de Gallo appeared first on Taste of Home.
Caroline Stanko
