Pico de Gallo Recipe
Add Preferred SourcePico de Gallo brings fresh, bold flavor to your table with just a handful of simple ingredients you probably already have in your kitchen. You’ll love how quick it is to make, how easy it is to tweak to your taste, and how it goes well with just about anything. Whether you’re topping your tacos, scooping it up with chips, or adding it to grilled meats, this chunky salsa instantly brightens up any meal.
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I like having something fresh and easy, like pico de gallo, ready when family or friends come by for taco night, a game day spread, or a backyard cookout. It’s easy to prep and stays fresh in the fridge for a couple of days, which is perfect if you have leftovers to nibble on. Since it doesn’t freeze well, I just make enough for everyone to dig into while it’s still crisp and bright.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Pico de Gallo with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
If you follow my simple steps, you’ll have fresh, flavorful Pico de Gallo ready to enjoy in no time.
Dice the Fresh Ingredients
Start by dicing your ripe tomatoes, red onion, and jalapeño into small, even pieces and mincing your garlic. A consistent chop helps everything mix together perfectly, giving you that classic pico de gallo texture you love.
Combine the Chopped Vegetables
In a medium-sized bowl, toss together the diced tomatoes, onion, jalapeño, and minced garlic. Give it a good stir so the flavors start mingling right away.
Add Fresh Lime Juice and Season
Squeeze the juice of a fresh lime directly over the mixture. Season it with salt and pepper, then stir it again so the lime brightens up in every bite.
Taste and Adjust to Your Liking
Give it a taste and see what it needs. You might want more lime for extra tang, a little more salt for balance, or even an extra jalapeño if you like a spicier kick.
Fold in the Chopped Cilantro
Roughly chop a handful of fresh cilantro and gently fold it into the bowl, including the leaves and stems. Cilantro adds the herby, slightly citrusy flavor that makes it taste so fresh and vibrant.
Serve Fresh
You can dive in right away and enjoy your Pico de Gallo with tortilla chips, or cover and refrigerate it for 15–30 minutes to let the flavors meld even more. Either way, it’s fresh, vibrant, and ready to brighten up anything you serve it with.
Enjoy your fresh salsa!
Ingredients
- 4 Roma tomatoes
- ½ onion
- 1 medium jalapeño
- 2 teaspoons garlic
- 1 lime juiced
- Cilantro
- Salt and pepper to taste
Video
Instructions
- In a medium bowl, mix together the diced tomatoes, onion, jalapeño, and garlic.4 Roma tomatoes, ½ onion, 1 medium jalapeño, 2 teaspoons garlic
- Squeeze in the fresh lime juice, then season with salt and pepper. Stir to combine.1 lime, Salt and pepper
- Give it a taste and adjust as needed—add more lime for tang, salt for flavor, or extra jalapeño if you like it spicy.
- Fold in the chopped cilantro for that fresh, herby pop of color and flavor.Cilantro
- Enjoy immediately with tortilla chips, or let it chill for 15–30 minutes to let the flavors meld.
Notes
- Choose the Right Tomatoes: Roma tomatoes are the best because they’re meatier and less watery, keeping your salsa chunky and fresh.
- Aim for Even Dicing: Keeping your dice small and uniform helps the flavors blend together in every scoop.
- Mix It Up If You Want: Add diced avocado, corn, or even a few chopped mango pieces for a fun twist.
- Use Fresh Garlic: Freshly minced garlic gives a better punch than the jarred stuff and makes a big difference in taste.
- Adjust the Heat: Remove the seeds from your jalapeño if you want a milder pico de gallo.
- Don’t Skimp on the Salt: Salt is key for pulling out the flavors of the vegetables and balancing the acidity of the lime.
- Taste Before Serving: Fresh ingredients vary a lot, so a quick taste lets you adjust seasoning before you put it on the table.
- Let It Rest: If you can, let the pico de gallo sit for 15-30 minutes after mixing to allow the flavors to come together.
Nutrition
Recipe Notes and Expert Tips
I’ve pulled together a few helpful tips to make sure your Pico de Gallo turns out just the way you want it:
- Choose the Right Tomatoes: Roma tomatoes are the best because they’re meatier and less watery, keeping your salsa chunky and fresh. Plum tomatoes and grape tomatoes will also work.
- Aim for Even Dicing: Keeping your dice small and uniform helps the flavors blend together in every scoop.
- Mix It Up If You Want: Add diced avocado, corn, or even a few chopped mango pieces for a fun twist.
- Use Fresh Garlic: Freshly minced garlic gives a better punch than the jarred stuff and makes a big difference in taste.
- Adjust the Heat: Remove the seeds from your jalapeño if you want a milder pico de gallo.
- Don’t Skimp on the Salt: Salt is key for pulling out the flavors of the vegetables and balancing the acidity of the lime.
- Taste Before Serving: Fresh ingredients vary a lot, so a quick taste lets you adjust seasoning before you put it on the table.
- Let It Rest: If you can, let the pico de gallo sit for 15-30 minutes after mixing to allow the flavors to come together.
How to Store Leftovers
If you have leftovers, store them in an airtight container in the refrigerator. Pico de Gallo is best eaten within 3 days while it’s still fresh and crisp. The tomatoes will release more liquid over time, so you may want to drain off a little before serving.
It’s not recommended to freeze it, as freezing will make the vegetables soft and watery. So if you’re making it ahead, be sure to prepare it just a few days before the day you plan to serve it for the freshest taste.
What to Serve With Pico de Gallo
You can use pico de gallo on fajitas, tacos, burritos, quesadillas, or nachos for an extra pop of flavor. It’s also perfect served with tortilla chips as a simple appetizer.
You can also serve it over rice bowls or even scrambled eggs for an extra layer of flavor without any extra work.
More Easy Recipes for You to Try at Home
If you love this Mexican dish and are looking for more inspiration, try some of my favorites.
