Easy Pico de Gallo recipe

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.

Making your own dips and marinades helps you control the flavors you love best. Try our homemade tzatziki next! Or give this easy homemade hummus recipe a try.

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.

Ingredient Notes

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!

Recipe FAQs

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
• Guacamole

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

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Pico de Gallo

4.75 from 8 votes

By: Aimee

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 and crisp!

Prep Time: 30 minutes minutes

Total Time: 30 minutes minutes

Servings: 6 cups

Ingredients 

1x2x3x

• ▢ 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

Instructions 

• 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.

Notes

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!

Video

Nutrition

Serving: 0.5cup, Calories: 19kcal, Carbohydrates: 5g, Protein: 1g, Sodium: 108mg, Fiber: 1g, Sugar: 2g

Course: Appetizers

Cuisine: Mexican

Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!