3-Step Pico de Gallo Recipe
jump toRECIPE
A great pico de gallo is all about fresh ingredients, balanced acidity, and texture. Also known as salsa fresca, this classic Mexican salsa is made with chopped raw tomatoes, onion, cilantro, jalapeño, and lime juice for a bright, chunky topping that adds freshness to just about anything. What makes homemade pico worth making is how easy it is to customize. You can adjust the heat, salt, and acidity to your taste, and with just a few simple ingredients, it instantly upgrades tacos, burrito bowls, grilled meats, and tortilla chips. The key to the best pico? Ripe but firm tomatoes and a consistent dice so you get a little of everything in each bite. If you’re looking for easy, weeknight taco inspiration, check out my beer battered baja fish tacos or these ponzu salmon wonton tacos next.
Why You’ll Love This Recipe
- Versatile topping – Delicious on tacos, nachos, eggs, grilled fish, and more.
- Naturally healthy – Made with fresh produce and simple ingredients.
- Better than store-bought – Fresher texture and cleaner flavor without preservatives.
What is Pico de Gallo?
Pico de gallo differs from most other salsas because the ingredients are chopped and stirred together for a chunky topping or dip. Its also referred to as salsa fresca because it’s made from fresh ingredients.
Key Ingredients in This Recipe
- Tomatoes – I use Roma tomatoes in this recipe. These tomatoes have a thicker skin and lower water content than many other tomato varieties, making it perfect for this salsa since they won’t water it down and they have good tomato flavor. Roma tomatoes are available year-round though tomatoes are at their peak in the summer months.
- Jalapeño – Removing the seeds and membrane from the jalapeño cuts down on the spice while the good jalapeño flavor remains. Serrano peppers can be used in place of jalapeño for a bit more of a kick. While jalapeños range between 2,000 to 5,00 Scoville units, serranos are between 5,000 and 15,000 Scoville units.
- Yellow Onion – I use yellow onion in this recipe for its mellow flavor. These onions with a brownish yellow papery skin are a great all-purpose cooking onion.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Salt the diced tomatoes and let them drain for 5–10 minutes before mixing if they’re especially juicy. This helps prevent watery pico de gallo while concentrating flavor.
Swaps & Substitutions
- Roma tomatoes: Vine-ripened tomatoes or Campari tomatoes work well; avoid overly juicy tomatoes.
- White onion: Substitute red onion for a milder, slightly sweeter flavor.
- Jalapeño: Swap with serrano for more heat or omit for a mild pico.
- Cilantro: Use parsley if you’re cilantro-averse, though the flavor will differ.
- Lime juice: Lemon juice works in a pinch, though lime is more traditional.
How to Make Pico de Gallo (Step-by-Step)
Remove the seeds from the tomatoes and dice. In a bowl combine tomato, finely diced onion, finely diced jalapeño and juice from the lime.
Stir in cilantro and season with salt.
Refrigerate until ready to serve. Serve with tortilla chips.
What If I Don’t Have Tortilla Chips?
Don’t have any tortilla chips to pair with it? Make your own using leftover corn tortillas by cutting them into triangles and quickly frying them in vegetable oil in a large skillet, working a few pieces at a time. Remove to a paper towel-lined plate to drain and sprinkle generously with salt!
How to Serve This Recipe
- Appetizer: Serve with tortilla chips as a classic dip alongside my homemade guacamole or queso.
- Taco Night: Spoon over tacos, burritos, quesadillas, or nachos for fresh contrast.
- Breakfast: Add to scrambled eggs, breakfast tacos, or avocado toast.
- Garnishes: Finish with extra cilantro, cotija cheese, avocado, or hot sauce.
How to Store This Recipe
- Fresh pico de gallo: Store in an airtight container in the refrigerator for up to 3 days. Stir before serving since liquid will naturally settle.
- Tomato liquid: If excess liquid accumulates, drain off a small amount before serving to maintain texture.
- Best flavor: Pico tastes best within the first 24 hours, when the vegetables remain crisp and vibrant.
- Freezing: Not recommended, as the tomatoes become mushy once thawed.
FAQ – Frequently Asked Questions
Pico de gallo is a fresh, chunky salsa made with chopped raw ingredients, while traditional salsa is often blended into a smoother, more liquid consistency.
Homemade pico de gallo keeps in the refrigerator for up to 3 days, though it tastes best within 24 hours.
Watery pico usually comes from overly ripe tomatoes or excess tomato seeds and juice. Draining diced tomatoes before mixing helps.
Yes. Making it 30 minutes to a few hours ahead actually helps the flavors meld, but it’s best served the same day.
Roma tomatoes are ideal because they’re firm, less watery, and hold their shape well after dicing.
Other Recipes to Try
If you loved this easy recipe, take a look at some of my other Mexican-inspired favorites below:
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Pico de Gallo Recipe
Rate this Recipe
Ingredients:
- 4 medium Roma tomatoes, cored and diced
- ¼ cup finely diced white onion
- 1 jalapeño, seeds removed, finely diced
- 1 lime
- 2 tablespoons fresh cilantro, chopped
- Kosher salt, as needed
Instructions:
- Remove the seeds from the tomatoes and dice. In a bowl combine tomato, finely diced onion, finely diced jalapeño and juice from the lime.
- Stir in cilantro and season with salt.
- Refrigerate until ready to serve. Serve with tortilla chips.
Notes:
Nutrition:
TAG ME ON INSTAGRAM TO BE FEATURED ON MY STORIES! @cookingwithcocktailrings
Rate + Review
WHAT DID YOU THINK OF THIS RECIPE?