This delicious, easy Pico de Gallo recipe is made from fresh tomatoes, onion, jalapeno, and cilantro, with a touch of salt and lime juice. Fresh, crisp and perfect for scooping with tortilla chips.
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Why This Recipe Works
Pico de gallo is a fresh Mexican salsa with lots of chunky texture and the perfect fusion of spicy, zesty, and juicy flavors.
Today’s recipe is easy—you only need 5 fresh ingredients plus a hint of salt.
Making the perfect pico that hits all those flavor notes just right can take a little trial and error at first.
This recipe takes out the guess work. I’m sharing everything I’ve learned about how to make the BEST pico de gallo every time, from how to choose the right tomatoes to how to serve it.
Roma tomatoes are usually best for pico de gallo because they are less watery than other varieties. Whatever tomatoes you use, make sure they are bright red, plump and ripe!
When tomatoes are in season where you live, grab some freshly picked tomatoes from your garden or farmer’s market. The fresher the better for pico de gallo. Heirloom tomatoes, beef steak tomatoes and even cherry tomatoes can be used.
Jalapeños give the pico de gallo its spicy kick. Serrano peppers can be used instead. I used two in this recipe, but you could add more peppers for a spicier pico!
You will also need fresh cilantro, red onion, and a few good squeezes of fresh lime juice bring everything together.
Tips and Tricks
- Dice finely. The tomatoes, onions and jalapeños need to be diced into extremely small pieces for the right texture.
- Let marinate for an hour before serving. This gives the flavors the chance to mingle and combine for best taste.
- Serve with a slotted spoon. The excess juice from the tomatoes will be strained out of the pico so you get the best chunky texture.
- Enjoy it fast! Pico de gallo is best eaten within 2-3 days of making it, before the tomatoes and onion soften. It’s not hard to eat all the salsa that quickly because once I start eating it I can’t stop!
Pico de gallo is a good-for-you topping option, especially compared to many other dips and sauces you’re likely to pair with chips.
The plant based salsa is high in vitamins, antioxidants and fiber while remaining low in calories and fat free. A win-win!
You can use white onion but the flavor will not be the same. White and yellow onions are both sweeter than red, which will affect the taste of the pico.
Red onion has a spicy bite and tastes delicious paired with the cooling cilantro and juicy tomatoes.
Pico de gallo should be kept chilled in the refrigerator until you’re ready to enjoy it. Enjoy fresh salsa within 1-2 days of making it for peak flavor and texture.
Love homemade salsa and dip recipes? It’s my thing too….
- Watermelon Peach Salsa: the sweet, juicy fruit with the spicy jalapeno and onion is a perfect combo!
- Mango Salsa: another great fruit and veggie combo! And the pomegranate in this is amazing!
- Fruit Salsa: this fresh fruit salsa is great with cinnamon pita chips. And the hint of mint is spectacular!
- Bruschetta Recipe
What to serve with Pico de Gallo
Pico de gallo is not only great served with chips, but it also makes a great topping for so many dinners!
- Cilantro Lime Chicken
- Chicken Avocado Enchiladas
- Baked Tacos
- Carnitas Recipe
- Carne Asada
- Crockpot Barbacoa Beef
- Instant Pot Beef Barbacoa
Pico de Gallo
- 8 large roma tomatoes seeded and diced
- 2 red onions diced
- 2 jalapenos seeded and diced
- 2 limes juiced
- 1 teaspoon kosher salt
- 1 cup chopped cilantro
- Cut all tomatoes, onions and jalapenos VERY VERY fine dice. Combine in a bowl with the lime juice, cilantro and the salt.
- Mix and taste. If desired add in additional salt. Allow flavors to mingle before serving, for at least an hour.