Learn how to make pico de gallo! This easy recipe uses simple, fresh ingredients. Enjoy it as a dip with tortilla chips or on any Mexican dish.
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This pico de gallo recipe is the easiest way to make salsa at home! This fresh Mexican salsa comes together with simple ingredients like tomatoes, onion, jalapeños, cilantro, and lime. Ready in just 15 minutes, it’s a quick, delicious dip or topping for Mexican dishes like tacos and nachos.
I’ve been making this pico de gallo recipe for years. Below, I’m sharing tips for giving it the best flavor, plus my favorite ways to use it. You don’t need any special equipment to make this fresh salsa (just a cutting board and a knife), so I hope you’ll give it a try. It might become a staple in your kitchen too!
What is pico de gallo?
Also called salsa fresca or salsa cruda, pico de gallo is a fresh Mexican salsa made of finely chopped ripe tomatoes, onion, cilantro, jalapeño, and lime. In English, its name literally means “rooster’s beak,” though there’s no definitive reason why we call it that.
Pico de Gallo vs. Salsa
Pico de gallo is a type of salsa. It’s distinct from other salsas in two ways:
- The ingredients are fresh, not cooked
- They’re finely diced, not blended or mashed
You might notice that many of the ingredients in my homemade salsa recipe are the same as those in this recipe. However, the homemade salsa isn’t pico de gallo because it’s pulsed in a food processor, not chopped by hand!
How to Make Pico de Gallo
This fresh salsa is easy to make in 15 minutes! Finely chop the tomatoes, onion, cilantro, and jalapeño, and mix them with minced garlic, lime juice, and salt. Then, just season to taste and serve!
Here are a few tips for extra pico success:
- Use the tomato flesh, not the seeds and juices. You don’t want your pico to be too watery, so make sure to remove the seeds from the tomatoes as you dice them. I like to use tomatoes on the vine in my pico. Roma tomatoes and plum tomatoes are good choices too, as they’re less juicy than other varieties. You could also use quartered grape tomatoes or cherry tomatoes.
- For the best flavor, give it a chance to chill. I like this fresh salsa best after the flavors have had a chance to meld. I often mix it up ahead of time and pop it in the refrigerator for at least an hour and up to a day before serving. Note: the mixture will get juicier as the tomatoes marinate in the lime and salt. I recommend using a slotted spoon or fork to scoop it onto tacos, etc., in order to leave the water behind.
- Quality ingredients count. Because this recipe is so simple, you need great ingredients for a great result! It’s perfect for summer, when fresh tomatoes are in peak season. Use the best ones you can find to make this recipe. Whatever you do, steer clear of bland, watery winter tomatoes.
Variations
This homemade pico de gallo recipe is a fantastic template for other fresh salsas! Have fun making it your own. Here are a few ideas to get you started:
- Swap the fruit. Replace the tomatoes with diced mango, pineapple, watermelon, peaches, or strawberries.
- Add more crunch. Toss in diced red bell pepper or fresh corn kernels.
- Spice it up. Mix in a pinch of coriander or ground cumin.
- Toss in something creamy. Avocado and black beans are both delicious.
- Use what you have on hand. No white onion? Use red onion or scallions instead. Short on jalapeño? Serrano peppers will also do the trick.
Let me know what variations you try!
How to Use Pico de Gallo
The simplest way to serve this salsa is as a dip. Set it out with a bowl of tortilla chips for a tasty appetizer or snack. Add guacamole and margaritas for the perfect happy hour spread!
It’s also a delicious fresh topping for Mexican cuisine. Try it on…
Got leftovers? Store them in an airtight container in the fridge for up to 3 days. I love to add them to eggs to make migas for breakfast!
More Favorite Salsa Recipes
If you love this recipe, try one of these homemade salsas next:
- Homemade Salsa
- Tomatillo Salsa Verde
- Mango Salsa
- Avocado Salsa
- Pineapple Salsa
- Peach Salsa
- Corn Salsa
Looking for more dip recipes? Find my 35 Best Dip Recipes here.
Pico De Gallo
Ingredients
- 2 cups diced fresh tomatoes, 3 to 4 small tomatoes
- ¾ cup diced white onion
- ½ cup chopped fresh cilantro
- ¼ cup fresh lime juice
- 2 garlic cloves, minced
- 1 jalapeño pepper, stemmed and diced
- ½ teaspoon sea salt, plus more to taste
Instructions
- In a medium bowl, stir together the tomatoes, onion, cilantro, lime juice, garlic, jalapeño, and salt. Season to taste. Chill until ready to use.
- Serve as a dip with tortilla chips, or see additional serving suggestions in the post above.
Excellent recipe
❤️
Delicious and easy!
So glad you enjoyed it, Kylie!
This was my first time trying pico de gallo. It was super easy to make and went great on the shrimp tacos I made! I chose to use roma tomatoes and skipped out on the garlic.
I’m so glad you loved it, Logan!
I’ve made this a few times and what a hit. My step daughter lived on Pico on a trip to Cozumel and this recipe takes her back everytime. The only thing I do different is red instead of white onion . Yummo
I made this for meal prep and it held up great in the fridge all week.
I toss fresh tomatillos in my salsa fresca which is the only difference to your pico de gallo 😋. In salads, with chips & tacos, scrambled eggs…
Ooh yum! That sounds so fresh and tangy!
I love it simple fresh and tasty so many versions we can make with this it’s awesome thanks
I have not made your pico yet but I’m planning on it! I love to add a few teaspoons to my chicken quesadillas.
Hi Shawn, yum! I hope you love the recipe!
This is absoultey the best Pico de Gallo I have ever made, this recipe give the topping such a nice flavor and I 100% recommend eating with tortilla chips. I brought this to a sunny picnic and some of the ladies judge me first but everyone ended up loving it! It’s the perfect savory side. Thank You!
I’m so glad you loved it!
😋 yum!
This was delicious! It’s my new favorite thing to eat with chips!
I use Pablano peppers in mine along with half a red, yellow, orange peppers. And a teaspoon chili powder. I start using chilli powder because I couldn’t find chilli peppers. But then I discovered pablano peppers. But I still kept the chilli powder. All the flavors mesh good together
I use Panlono peppers in mine along with half a red, yellow, orange peppers. And a teaspoon chili powder. I start using chilli powder because I couldn’t find chilli peppers. But then I discovered pablano peppers. But I still kept the chilli powder. All the flavors mesh good together
Sorry for misspelled word. It’s pablano peppers.
Love this recipe use it for fish chicken seafood try it and see for yourself mind blowing go for it.
Hi, I don’t have jalapeños. Can I use green chilies from a can? Thanks
Hi Joyce, sure, canned green chiles would be fine here. They’ll give the pico a tangier flavor, so I’d start with less lime juice and add more to taste.
This is just about how I make what I call fresh salsa, although I use purple onions and chives. The big difference is that I add lots of Tabasco! The fresh ingredients make a huge difference.
You still put Tabasco in with the jalapenos?
So crisp and fresh and flavourful. I added more jalapeño. We like it hot.
I’m so glad you enjoyed it!
Made this recipe, minus the jalapeños because I didn’t have any. It was delicious.
I made couscous the next day and wanted to add more flavor so I threw some in while cooking, it was perfect! So much flavor!
I’m so glad you enjoyed it!
Love your recipes but in Spain and Europe most salsas are fresh and chopped rather than cooked and whipped.
Hi Chris, this recipe is chopped and fresh.