Made Easily With A Food Processor!
When it comes to quick, vibrant condiments that instantly liven up a dish, pico de gallo reigns supreme. With its bright, juicy tomatoes, zippy lime, and just the right kick of heat, this chunky salsa brings freshness and bold flavor to anything it touches. And thanks to a food processor shortcut, it’s easier to make than you might think!
Spoon homemade pico de gallo over a batch of crispy fried chicken taquitos stuffed with cheese or add it to tacos filled with my slow-cooked beef chuck roast. Sometimes I’ll even serve it alongside authentic homemade birria with consommé (because honestly that filling is delicious in everything!). It’ll quickly become your favorite light and fresh condiment for dressing up any Mexican-inspired meals!
Why This Recipe Stands Out
Unlike many versions that can end up watery or bland, this pico de gallo gets a quick seasoning boost right from the start. Dicing the tomatoes finely, salting them, and letting them sit helps draw out excess liquid, keeping the final salsa vibrant and flavorful — not soggy. 🎉
My Favorite Uses For Pico De Gallo 🌮
This vibrant pico de gallo is wildly versatile! Spoon it over marinated-grilled chicken breasts, flaky fish tacos, carne asada, or pile it high onto a bed of nachos. And certainly you can’t go wrong serving it with warm tortilla chips and an ice cold, spicy pineapple margarita on the side.
It’s also fantastic with eggs for breakfast! I spoon it onto soft-scrambled eggs and add it to breakfast tacos or burritos.
Use Pico de Gallo Within 1-2 Days
Pico de gallo can be made a few hours in advance — in fact, it’s even better after chilling for a bit. But if it sits for longer than 1 day, the tomatoes will continue to soften and release juices.
Store leftovers in an airtight container in the fridge for up to 3 days, but try to use it before then. If needed, give the salsa a quick stir and drain off any excess liquid before serving to keep it tasting fresh.
A fun use for leftovers is to stir it into a mashed avocado! It’s not quite guacamole, but it is delicious.
Expert Tips!
- Choose ripe, firm tomatoes. Roma or plum tomatoes are ideal because they’re less watery, but in summer, heirloom or beefsteak tomatoes can add amazing flavor.
- Don’t over-process. You want distinct bits of onion, jalapeño, and cilantro — not a sauce. A few quick pulses in the food processor are all you need.
- Taste and adjust! Tomatoes vary in sweetness and acidity. Always taste your pico before serving and adjust with more salt or lime as needed.
- Let it chill. Even 30 minutes in the fridge will help the flavors meld beautifully.
Ingredient Swaps
- 🌶️ Jalapeño → Use serrano peppers for extra heat or poblano peppers for a milder kick.
- 🍅 Tomatillo Pico (Salsa Verde Cruda) → Swap half the tomatoes for chopped raw tomatillos.
- 🍍 Fruity Twist → Fold in diced mango, pineapple, or watermelon for a sweet-heat combo perfect with fish tacos (or even in my fish taco salads with cod and cilantro lime crema).
I’m going to stand my ground and say no to using canned tomatoes. Fresh is essential for authentic, chunky texture. Canned tomatoes turn the salsa soupy and metallic. Also, please oh please use fresh lime juice. These little things add up in a big way, especially when there are so few ingredients.
Whip up this salsa fresca once and you’ll understand why it’s the backbone of so many Mexican dishes: vibrant, versatile, and utterly addictive. Grab a bag of chips (or just a spoon) and see for yourself!
If you make this easy pico de gallo at home, please be sure to leave a review and rating below. I think you’re going to love this one, and I’m so grateful for any feedback!
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Fresh Pico De Gallo (with Food Processor Shortcut!)
Ingredients
For the Pico de Gallo
- 1 lb ripe Roma tomatoes
- 1 tsp kosher salt, divided
- ½ large white onion, about ⅔ cup
- 1 clove garlic, peeled and smashed
- 1 jalapeño chile, if you want the pico mild, remove the seeds–I leave them in
- ½ cup fresh cilantro, no need to remove the stems
- 1 medium lime, juiced, about 1 Tbsp (15ml)
Instructions
- Season the tomatoes. Finely chop the tomatoes into a ¼-inch dice, then place in a large colander set over a mixing bowl. Season with ½ tsp kosher salt (reserve the rest), then allow to sit for 10 minutes. When ready, pour out any liquid from the bowl, then dump the seasoned tomatoes inside.
- Make the pico de gallo. Add onion, garlic, jalapeño, and cilantro to the bowl of a food processor. Pulse–don’t blend!–just a few times, until roughly chopped. You want them to maintain some texture. Add this mixture to the chopped tomatoes, then season with fresh lime juice and remaining ½ tsp kosher salt. Stir well, then taste and adjust seasoning, adding more salt or lime juice as needed. Refrigerate until needed, then enjoy!
Notes
- Nutrition facts assume 4 servings.
- Other tomato varieties will work, but the texture of Roma tomatoes holds up best given their ratio of flesh to peel.
- The longer pico de gallo sits, the more flavor it will have. This can be made a few hours or even a day in advance, then refrigerated. Just note that the tomatoes will soften a bit if they sit too long, so I recommend making it the same day you plan to serve it.
Nutrition
Photography by Jo Harding.
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