Pico de Gallo Recipe

Welcome to a vibrant and exciting twist on the classic Pico de Gallo, a staple in Mexican cuisine known for its fresh, lively flavors. This expanded recipe takes the traditional Pico de Gallo to a new level, adding an array of ingredients that elevate it from a simple salsa to a multifaceted culinary delight.

Imagine the classic combination of crisp white onion, zesty jalapeño, and juicy ripe tomatoes, now enhanced with the creaminess of avocado, the sweet tang of mango or pineapple, and a hint of garlic for depth. A touch of ground cumin introduces a smoky note, while a dash of olive oil brings a richer consistency to the mix. The optional addition of red bell pepper not only adds a satisfying crunch but also a pop of color, making this dish a feast for the eyes as well as the palate.

This recipe is more than just a side dish; it’s a celebration of flavors and textures that can complement a variety of meals. Serve it with tortilla chips for a hearty dip, spoon it over grilled meats for a refreshing topping, or simply enjoy it as a standalone salad. The versatility of this Pico de Gallo makes it perfect for any occasion, whether it’s a casual family gathering or a festive party.

So, let’s dive into the recipe and prepare to tantalize your taste buds with this delightful and expanded Pico de Gallo!


  • 1 cup finely chopped white onion (about 1 small onion)
  • 1 medium jalapeño or serrano pepper, ribs and seeds removed, finely chopped (decrease or omit if sensitive to spice, or add another if you love heat)
  • ¼ cup lime juice
  • ¾ teaspoon fine sea salt, more to taste
  • 1 ½ pounds ripe red tomatoes (about 8 small or 4 large), chopped
  • ½ cup finely chopped fresh cilantro (about 1 bunch)

Optional Ingredients

  • 1 diced avocado (optional) for a creamy texture
  • 1 diced mango or pineapple (optional) for a sweet twist
  • 1 minced garlic clove (optional) for additional depth of flavor
  • 1 teaspoon ground cumin (optional) for a smoky note
  • 1 tablespoon olive oil (optional) for a richer consistency
  • 2 tablespoons diced red bell pepper (optional) for extra crunch and color


  1. Prepare the Base: In a medium serving bowl, combine the chopped onion, jalapeño, lime juice, and salt. Let it marinate for about 5 minutes while you prepare the other ingredients.
  2. Chop Additional Ingredients: If using, dice the avocado, mango or pineapple, mince the garlic, and dice the red bell pepper.
  3. Add Tomatoes and Cilantro: Add the chopped tomatoes and cilantro to the bowl. Stir to combine.
  4. Incorporate Optional Ingredients: Gently fold in the avocado, mango or pineapple, garlic, and red bell pepper, if using. Sprinkle ground cumin and drizzle olive oil over the mixture, if desired.
  5. Season and Rest: Taste the mixture, and adjust with more salt or lime juice if needed. For the best flavor, let the mixture marinate for at least 15 minutes or several hours in the refrigerator. This allows the flavors to meld together nicely.
  6. Serve: Serve the Pico de Gallo as a dip with tortilla chips, or use a slotted spoon or large serving fork for serving with tacos, grilled meats, or fish to avoid too much liquid.
  7. Storage: Store any leftover Pico de Gallo in a covered container in the refrigerator for up to 4 days. Note that the added fruits (if used) will soften over time.

This expanded recipe incorporates additional ingredients for varied textures and flavors, offering a delightful twist on the classic Pico de Gallo. Feel free to adjust the ingredients according to your taste preferences and enjoy!

Leave a Comment