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.
Learn how to make pico de gallo! I’m sharing my classic pico de gallo recipe below, plus tips to give it the best flavor.
If you’re new to making salsa, pico de gallo is a great place to start. It gives you a lot of bang for your buck, because even though it’s zesty and flavorful, it’s SO easy. You don’t need any special equipment—just a cutting board and a good knife—and the ingredient list is short and sweet. Try this fresh salsa once, and I think it’ll become a staple in your kitchen.
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 that
- 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
I love this salsa because it’s SO easy to make! 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
This 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 food. 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.
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.
I just made this I give it a five!
Can I use red onion instead?
How long does it last?
Hi Kate, a few days in the fridge, it starts to get watery after that.
The term pico de gallo actually means ” The bits or things that the roosters beak is pecking at “.
“Rooster beak” or “Beak of the bird” is a saying for something unfinished. That’s the beak of the bird, meaning there’s more to the story.
I always use tomatillos along with all your other ingredients for Pico de Gallo. and if I have a small persian cucumber to use up I’ll chop that up and add it. Thanks for all the yummy recipes!
Ooh yum!
It’s because the chopped up pieces are supposed to redemble a birds beak.
Literally so good. My boyfriend who swears up and down he hated pico de gallo, tried this, and wouldn’t put his spoon down!
I’m so glad he loved it!
How many days in advance can this be made?
As traditional as it gets. I add 2-3 serranos instead of a single jalapeño, and red onions instead of white, but no other changes. Deseeding the tomatoes is crucial IMO. It’s Mexican tabbouleh!
Hello! Loved your Pico de gallo recipe. My take and innovation to share is to replace the tomatoes with cape gooseberries (uchuvas)
thanks for the tip, I’m glad you enjoyed the recipe!
great recipe and walk through, thank you