Pico de Gallo
Pico de Gallo is a classic recipe full of fresh tomatoes, raw onions, and jalapeno pepper. This great recipe is commonly used as an appetizer or snack, or even as a topper for everyone’s favorite Mexican dishes like tacos, burritos, bowls, and more.
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Fresh Pico de Gallo made with flavorful tomatoes, onions, and jalapenos is a staple of Mexican food. The fresh flavor of Pico de Gallo comes from the chopped cilantro, chopped tomatoes, amongst the other ingredients. Chopping and dicing the ingredients is what brings out the best flavor in this easy recipe. The name Pico de Gallo means “rooster’s beak” probably due to the small pieces that the ingredients are diced into.
The traditional ingredients of this Pico de Gallo boasts authentic Mexican flavor as well as boasting the colors of the Mexican flag. That being said, you can get creative and add in some avocado, mango, or cucumber to add flavor and adjust the spice level.
This homemade Pico de Gallo recipe is our favorite way to spice up taco night, but you can use it for so many things. Add it to your favorite tacos, on top of grilled meats, add a little bit to your eggs, or even as a fresh snack.
A large bowl of Pico de Gallo served with tortilla chips can be a good choice if you are looking for a party appetizer with the freshest ingredients! No matter which of these great options you choose, you’re sure to enjoy this restaurant-worthy Pico de Gallo.
Why You’ll Love This Recipe:
Fresh and vibrant: Made with simple, raw ingredients for bright flavor and crunch in every bite.
Perfectly balanced: Juicy tomatoes, zesty lime, and a hint of heat from jalapeños make the classic combo.
Quick and easy: Comes together in 10 minutes with no cooking required.
Versatile topping or dip: Serve with chips, tacos, grilled meats, or over eggs.
Naturally healthy: Low in calories, gluten-free, and made with whole ingredients.
Ingredients to Make Pico de Gallo:
- roma tomatoes. Firm and less watery than other varieties, perfect for fresh salsa. Dice small and remove seeds if you prefer a chunkier texture.
- white onion. Sharp and crisp, with classic Mexican flavor. For a milder taste, soak diced onion in cold water for 5–10 minutes, then drain.
- jalapeno peppers. Dice finely for even heat. Remove seeds and membranes for a milder version, or keep them in for extra spice.
- fresh cilantro. Adds bright, citrusy flavor. Use the leaves and tender stems, and chop just before mixing.
- lime. Fresh-squeezed lime ties it all together with tangy brightness.
- salt. Enhances the natural flavors, add more to taste if needed after mixing.
How to Make Pico de Gallo:
- Dice the roma tomatoes, white onion, and jalapeños. Chop the cilantro and juice the lime.
- In a medium bowl, add the tomatoes, onion, jalapeños, cilantro, lime juice, and salt.
- Gently stir until everything is evenly combined.
- Add more salt or lime juice if needed to balance the flavors.
- Let sit for 15–30 minutes to let the flavors meld or serve immediately.
Recommended Equipment
Recipe Notes & Tips:
- Use ripe but firm tomatoes: Overripe tomatoes can make the salsa watery. Roma tomatoes hold up best for dicing.
- Chop everything evenly: Uniform, finely chopped ingredients ensure every bite has balanced flavor and texture.
- Control the heat: For less spice, use only one jalapeño or remove all the seeds and membranes. For more heat, leave some seeds or add a dash of hot sauce.
- Let it rest: While optional, resting the pico for 15–30 minutes allows the flavors to blend and mellow.
- Serve fresh: Best eaten the day it’s made, after 24 hours, the tomatoes may soften and release more liquid.
- Drain if needed: If your tomatoes are extra juicy, drain a little before mixing or spoon off excess liquid before serving.
- Make it chunky or fine: Chop the ingredients finely for a more scoopable salsa, or leave them chunkier for a rustic topping.
- Add-ins to try: Diced avocado, mango, or cucumber can add extra flavor and texture. Substituting white onion for red onion is an easy change, too. Add just before serving.
Serving Suggestions:
How to Store:
Refrigerator: Store pico de gallo in an airtight container for up to 3 days. Stir before serving, as juices may settle at the bottom.
Freezer: Not recommended, freezing alters the texture of fresh ingredients like tomatoes and cilantro.
Make-ahead tip: Chop and store tomatoes, onion, and jalapeños separately, then combine with lime juice and cilantro just before serving for peak freshness.
FAQs:
Not quite. Pico de gallo is a fresh, chunky salsa made with raw ingredients, while traditional salsas are often blended and cooked.
Tortilla chips, tacos, grilled meats, eggs, burrito bowls, or even spooned over avocado toast.
Use just one jalapeño and remove all the seeds and membranes, or swap it for a milder pepper like poblano or sweet mini peppers.
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Pico de Gallo
Ingredients
- 4 ripe roma tomatoes, diced
- ½ medium white onion, diced
- 2 jalapeno peppers, diced
- ¼ cup fresh cilantro, chopped
- 1 lime, juiced
- ½ teaspoon salt
Instructions
- Dice the roma tomatoes, white onion, and jalapeños. Chop the cilantro and juice the lime.
- In a medium bowl, add the tomatoes, onion, jalapeños, cilantro, lime juice, and salt.
- Gently stir until everything is evenly combined.
- Add more salt or lime juice if needed to balance the flavors.
- Let sit for 15–30 minutes to let the flavors meld or serve immediately.
Nutrition
Notes
- Use ripe but firm tomatoes: Overripe tomatoes can make the salsa watery. Roma tomatoes hold up best for dicing.
- Chop everything evenly: Small, uniform pieces ensure every bite has balanced flavor and texture.
- Control the heat: For less spice, use only one jalapeño or remove all the seeds and membranes. For more heat, leave some seeds or add a dash of hot sauce.
- Let it rest: While optional, resting the pico for 15–30 minutes allows the flavors to blend and mellow.
- Serve fresh: Best eaten the day it’s made, after 24 hours, the tomatoes may soften and release more liquid.
- Drain if needed: If your tomatoes are extra juicy, drain a little before mixing or spoon off excess liquid before serving.
- Make it chunky or fine: Chop the ingredients finely for a more scoopable salsa, or leave them chunkier for a rustic topping.
- Add-ins to try: Diced avocado, mango, or cucumber can add extra flavor and texture. Add just before serving.
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