This pico de gallo has fresh tomatoes, sweet yellow onion, spicy serrano, and citrusy lime juice, and is ready for your next party!
If you’re a fan of Mexican cuisine, chances are you’ve heard of pico de gallo.
This colorful and fresh salsa is a staple in many Mexican dishes, from tacos and fajitas to nachos and burritos!
This pico de gallo is full of diced tomatoes, sweet yellow onion, fresh cilantro, bright lime juice, some spicy serrano chili, and of course, salt for seasoning.
Pico de Gallo can be made a day in advance (and arguably tastes even better if it is,) and is super versatile! Pair it with chips for a snack, eggs for breakfast, or some fish for dinner.
This pico de gallo is so easy and delicious, you’ll be making it all summer long!
- Tomatoes – Be sure to get them as ripe as you can!
- Yellow onion – Yellow onions will add a subtle sweetness to the pico de gallo.
- Serrano chili – Serrano chili adds a spicy kick!
- Cilantro – Cilantro will add an herbaceous flavor to the salsa.
- Lime juice – Lime juice will add some citrus and zing!
- Kosher salt – Kosher salt is necessary to help enhance all of the flavors of the pico de gallo.
How hot is a serrano pepper?
Did you know that serrano peppers are up to 5 times hotter than jalapeños?
If you’re looking to turn down the heat a little, you have a couple of options.
All of the heat lives in the seeds and the ribs (the white parts that the seeds are attached to). So if you’re looking for a milder spice, be sure to remove those before using the pepper in the dish!
Alternatively, you can substitute the serrano pepper with a jalapeno instead.
You’ll still get some spicy, but not nearly as much as you would with the serrano.
Feel free to play with this recipe and make it your own:
- Switch out the yellow onion for red, or for white.
- Try adding a little mango, like in my Mango Habanero Salsa!
- Use different chiles, like jalapeño, or even chipotles in adobo for a smoky taste.
- Love garlic? Grate or mince some in for added flavor!
Pico de gallo is such a great addition to any dish!
As I said, pico de gallo tastes much better when it’s made a day in advance!
This makes meal prep even easier for yourself for serving dinner, preparing for a party, or a weekend BBQ!
Storage and leftovers
Any leftover pico de gallo can be stored in an airtight container for up to 4 days.
More dip recipes
- Looking for something creamy? Try my Tzatziki Sauce.
- Craving something sweet? Try my Creamy Cheesecake Dip.
- Need a classic? Try my French Onion Dip.
- Want something comforting? Try my Warm Loaded Baked Potato Dip.
- 2 pounds tomatoes, chopped
- 1 cup finely chopped yellow onion
- 1-2 Serrano chilies, finely chopped
- 1/2 cup chopped cilantro
- 2 limes, juiced
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- In a large bowl add all your ingredients and mix to combine.
- Let it rest for 15 minutes to meld flavors before serving.
- Serve with chips for dipping or serve on top of tacos, nachos, etc.
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Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 66Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 264mgCarbohydrates: 16gFiber: 4gSugar: 8gProtein: 3g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.