Pico de Gallo is really simple to make, and goes great with almost any Tex-Mex meal as an added topping or on the side with some chips. Do you have a favorite way to eat pico de gallo?
Pico de Gallo, also known as salsa fresca, salsa cruda, or even salsa mexicana, is a beloved traditional Mexican dish that’s bursting with color, freshness, and flavor. The name “pico de gallo,” which translates to “rooster’s beak,” is thought to come from the way people originally ate it—by pinching small amounts between their fingers like a bird’s beak. This type of salsa is a staple in Mexican cuisine, often found on the table at any good Mexican restaurant or as part of classic Mexican recipes made at home.
This fresh tomato salsa is made from a handful of simple ingredients, including ripe tomatoes—typically roma tomatoes or fresh plum tomatoes—chopped onion (white or red onion, depending on your preference), jalapeño pepper or serrano pepper for a spicy kick, chopped cilantro, and a generous squeeze of lime juice or lemon juice to bring it all together. These fresh ingredients combine to deliver a crisp, clean taste with a fresh flavor that enhances any dish it accompanies.
Whether you’re scooping it up with tortilla chips, layering it on avocado toast, adding it to chicken fajitas, spooning it onto baja fish tacos, or topping off your favorite tacos, homemade pico de gallo is a refreshing addition that elevates your meal with its natural flavors and crunchy texture. It’s one of those easiest recipes that proves you don’t need a long list of ingredients to create something truly delicious.
Unlike traditional red salsa or salsa verde, pico de gallo is made with raw ingredients, giving it a chunky texture and thinner consistency that highlights the freshness of each component. It’s a great recipe to have in your back pocket for Cinco de Mayo, taco night, summer cookouts, or anytime you’re craving a taste of Southern California or the heart of Mexico.
Plus, it’s easy to store—just place your finished product in an airtight container in the fridge. The flavors often deepen overnight, making leftover pico de gallo an even more flavorful treat the next day.
Whether you’re new to Mexican food or a long-time fan of Mexican classics, this pico de gallo recipe is a top-rated recipe for good reason. It’s a good choice when you want something fresh, fast, and full of flavor—no food processor required, just a medium bowl, a sharp knife, and a love for bold, fresh Mexican salsa.
Variations and Tips
- Tomatoes: While roma tomatoes are a popular choice due to their firm texture, feel free to experiment with other varieties like cherry tomatoes or fresh plum tomatoes for a different flavor profile.
- Onions: Traditional recipes often use white onions for their sharpness, but red onions can offer a milder, slightly sweet flavor.
- Peppers: Adjust the heat level by choosing between jalapeño and serrano peppers. For a milder pico, remove the seeds and membranes from the peppers before dicing.
- Additional Ingredients: Some variations include a dash of garlic powder, ground cumin, or even diced bell peppers for added depth and color.
- Serving Suggestions: Beyond tortilla chips, pico de gallo makes a delightful topping for avocado toast, baja fish tacos, or even as a garnish for traditional red salsa dishes.
Crafting your own homemade salsa allows you to tailor the flavors to your preference, ensuring a restaurant-worthy pico de gallo every time. With just a handful of simple ingredients, this easy recipe brings the fresh flavors of Mexican cuisine right to your table.
Pico de Gallo Step by Step
Ingredients
- 1 tomato
- 1/2 onion
- 1/2 jalapeno pepper
- 1 tbsp lime juice
- 1/4 cup cilantro (fresh, chopped)
Preparation
Seed and dice the tomato and jalapeño. Chop the onion. Make sure you wash your hands well after handling the pepper. Trust me, you don’t want to forget and later rub at your eyes with pepper juice on your hands.
Place the tomato, pepper, and onion into a medium mixing bowl. Sprinkle with the lime juice and cilantro.
Carefully stir everything until the vegetables are well-covered with the juice and cilantro.
Pico de Gallo Leftovers
Storage: Store any leftover pico de gallo in an airtight container in the refrigerator. While it’s best enjoyed fresh, it can be kept for up to two days. Note that the flavors will meld over time, and the mixture may become slightly more liquid.
Recipe
Originally Published On: April 30, 2019
Last Updated On: April 6, 2025
Pico de Gallo
Ingredients
- 1 tomato
- 1/2 onion
- 1/2 jalapano pepper
- 1 tbsp lime juice
- 1/4 cup cilantro (fresh, chopped)
Recommended Equipment
Instructions
- Seed and dice the tomato and jalapeño pepper and dice the onion
- Place the tomato, pepper, and onion in a medium mixing bowl
- Sprinkle with the lime juice and cilantro
- Carefully stir together until the vegetables are covered with the juice and cilantro
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.
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This recipe looks super easy and tasty! I’ve never made my own but I’ll have to try. And how good does a taco bar sound?!
It’s one of those things that I never thought of making myself, but it’s so easy! The taco bar was a hit!
I am not much of a salsa or tomato fan, but this looks yummy! I will try to make it for my husband who loves this kinda stuff! Can you use any type of tomato?
I know what you mean, I have to be in the right mood for it. I think almost any tomato would work. I use regular cooking tomatoes (I don’t even know what they are called more than that!) and it works really well. Cherry or grape tomatoes may not work great since you want the soft part as well as the thicker outsides.
Yum…. low calorie, but I’ll have to cut the amount of onion down. 🙂 . Hmm what could I increase?
I think it would depend on what you are trying to cut out with the onion. If it’s just the flavor of the onion, I would think just cut the amount and keep everything else the same. It will just yield slightly less pico if you do that.
Pico De Gallo is one of my favorite garnishes for meals. I rarely make it myself, but I love when we go out and it’s a side. I’m going to save this to try at home. Why not have restaurant luxuries at home too?! 🙂
It’s so true! There are so many things we consider restaurant food that are pretty easy to make at home!
Perfect! I’m not totally a pico gal myself, but my husband LOVES it and I’m sure he’d appreciate the fresh, homemade variety.
That explains our house, too! I’ll eat it a little, but my husband loves it with any Tex-Mex food we make!
I never tried making Pico de Gallo but it seems really simple and I can find the ingredients here in Japan!
I’m glad the ingredients are easy for you! I know it can be hard when things aren’t available in other countries.
Personally! i am more a fruit person but wouldn’t mind Pico-de-Gallo. I love anything that is easy to cook and easy to eat.
I usually go for fruit over vegetables as well. But yes, this is so easy and doesn’t require any actual cooking!
Classic pico de gallo – can’t go wrong! Your recipe is incredibly easy to make and the flavors marry together well. A great pico recipe!
It’s such an easy recipe, but typically overlooked as something that can only be eaten at a restaurant.
Some of my favorite recipes are quick and easy dishes I never thought to try to make. This is one of those! Looks delicious.
Isn’t it funny how that happens? You have something you love from a restaurant but never seem to make it at home even when it’s easy.
I’ve found this post on a perfect day, A Friday. Today is the day I try out new recipes, and I’d like to see how this one turns out. Thanks for sharing.
How perfect! I hope you had a chance to try it out and enjoyed the pico.
I love a bit of Mexican nibbles. This is ideal for my next gathering, so will be trying this out xx
Me too! It went perfect with the Taco Bar we had with friends a couple of weeks ago.
We love us some pico and I need a new recipe for It! Great timing!
This recipe makes a very fresh pico. To me, it’s the best pico I’ve had.
Pico de gallo is one of my favorite salsas. And a little lime juice sounds perfect with it. I might add a pinch of salt but other than that, this is perfect. Yummy!
I don’t feel like it needs any salt, but I don’t like my foods very salty to begin with. The lime adds the flavor that it needs, but the best part of making it yourself is making it exactly how you want.
We have a similar dish in Chile and is just my all time favorite! This is a great dish to entertain people or on a hot summer night! Thanks for sharing !
You’re right, pico is so fresh and light, it’s perfect for those hot summer nights.
Last week, I made Pico de Gallo from your recipe and loved it! Very fresh and great tasting!
Awesome! I love hearing that my recipes are working for others and they are enjoying them.