★★★★★

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.

Easy Pico de Gallo recipe for any occasion!

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

Easy Pico de Gallo recipe for any occasion!
  • 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

Is pico de gallo healthy?

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!

Can I use white onion instead of red?

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.

How do I store pico de gallo?

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.

Easy Pico de Gallo recipe for any occasion!

Love homemade salsa and dip recipes? It’s my thing too….

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!

Yield: 6 cups

Pico de Gallo

Prep Time 30 minutes
Total Time 30 minutes

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!

Ingredients

  • 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

  1. Cut all tomatoes, onions and jalapenos VERY VERY fine dice. Combine in a bowl with the lime juice, cilantro and the salt.
  2. 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!
  • Nutrition Information:

    Yield:

    12

    Serving Size:

    ½ cup

    Amount Per Serving: Calories: 19Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 108mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 1g

    *Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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    About Aimee

    Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

    Learn more about Aimee.

    Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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    Posted on April 19, 2018

    Comments & Reviews

    1. Hi! Your recipe calls for red onion, but the comments above the recipe say to get white onions. Which one is best?

    2. Hi aimee, It’s this research I’ve been looking for for a long time, tomato & chips but I’m going to add more apple

    3. Pico is one of my favorite things on the planet. It’s crazy how just a few simple ingredients can taste so amazing!

      BTW, a big thanks to that hero of yours!! We sure appreciate his sacrifice (and yours).

    4. I’m still getting tomatoes from the garden, so this recipe is exactly what I was looking for! Can’t beat a fresh homemade pico de gallo!

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