The classic Mexican salsa recipe, Pico de Gallo is easy to make, full of fresh ingredients and has all the bright flavors that bring joy to every Mexican dish from tacos to chips! You are going to love this recipe.
Recipe first posted August 20, 2011 and last updated with new images on March 8, 2024.
I’ve been going down my roster of requisite Mexican food recipes that I make every tomato season. Ones that really require fresh-picked, fragrant, ripe tomatoes.
There’s my favorite papas con chile which are pan-fried potatoes in a delicious and slightly spicy tomato sauce. Then of course I must make Veracruz-style hominy and for lunches and snacks this vegan ceviche—yum!
But my favorite way to use summer tomatoes are at their peak is Pico de Gallo. Every time I make it, I think I’ve made too much, but by the end of dinner it’s gone.
If a measly cup makes it to the next day it is quickly snatched up by whoever spots it first for topping their scrambled eggs or spooning onto quesadillas.
If you make it every week or once a year for Cinco de Mayo, I guarantee you this is the best pico de gallo recipe.
What Is Pico de Gallo?
Pico de Gallo is a salsa fresca or salsa cruda aka a type of salsa made with raw ingredients.
It is an easy recipe for fresh salsa that is popular at Mexican restaurants but in my opinion, homemade Pico de Gallo is best.
The best Pico de Gallo is made with super ripe, flavorful tomatoes, onion, cilantro, jalapeno pepper (or serrano pepper), fresh lime juice, and salt.
Pico de Gallo literally translates to rooster’s beak but this salsa has nothing to do with roosters or birds of any kind. There are many theories about how it got its name like the ingredients look like they were pecked to pieces by a rooster’s beak or if you ate it with your thumb and finger your hand is in the shape of a rooster’s beak. The truth is no one really knows.
Ingredients To Make Pico de Gallo
This is a great recipe that requires great tomatoes. They make all the difference here.
- Fresh tomatoes. Fresh tomato salsa requires the most flavorful tomatoes. Plum tomatoes, Roma tomatoes, heirloom tomatoes, they all work. I wouldn’t use cherry tomatoes, they’re kind of a pain to chop.
- White onion or red onion.
- Jalapeño or serrano peppers
- Fresh cilantro. Like all Mexican recipes, use the leaves and tender stems.
- Lime juice. It is important to use the freshest ingredients. No bottled lime juice please.
- Kosher salt. I always use Morton kosher salt unless otherwise specified.
What Not To Add
Anything not on this list. Ha! Just kidding. Lots of people add stuff like garlic, diced avocado, etc. You can do whatever you want but authentic pico de gallo highlights the flavors of the tomatoes which are the real star.
How To Make Pico de Gallo
In the summertime this is my go to appetizer because it takes all of 10 minutes to prepare and everyone loves it.
step one
Chop ingredients. Chop the tomato, raw onions, cilantro, and the jalapeño pepper. Although it takes more time, chop everything by hand for best results instead of putting in a food processor. It will become too watery. You will need a nice sharp knife and good cutting board.
step two
Combine. Combine the finely chopped ingredients in a large bowl. Add lime and salt and stir to combine.
step three
Taste. Dip a chip into the salsa and taste. Add more lime juice or salt if necessary. Enjoy or store in an airtight container in the fridge for up to a week.
What To Do With This Salsa
Besides devour it, you mean? Well obviously, this is the traditional salsa for “chips and salsa” but it’s also good on:
- Fried Green Tomato Burritos (or any burrito for that matter).
- Another obvious choice would be nachos. These Sweet Potato Nachos with Smoked Cheddar and Black Beans are always a hit.
- Chicken Flautas Mexicanas basically require Pico de Gallo on top.
- Sprinkling some on top of Taco Salads is another yummy option.
Top 5 Most Popular Mexican Salsa Recipes
- Roasted Hatch Green Chile Salsa
- Super Simple Salsa Verde
- Tomatillo Avocado Salsa
- Charred Tomatillo Salsa
- Sweet Corn Salsa
This Pico de Gallo Recipe Is Salsa At Its Finest
Grab a bag of tortilla chips and whip up a batch tonight! Let me know when you make it by snapping a pic and tagging me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Also, sign up for my weekly newsletter, lots of good stuff there too!
Pico de Gallo
The classic Mexican salsa recipe, Pico de Gallo is easy to make and has all the fresh, bright flavors that bring joy to everything from tacos to chips! You are going to love this recipe.
Ingredients
- 4 cups diced tomatoes, about 6 large tomatoes, finely chopped
- 1/3 cup minced white onion, finely chopped
- 2 jalapeños, stemmed and seeded if desired and minced
- 1/4 cup chopped cilantro
- Juice of 3 medium limes
- 1 1/2 teaspoons kosher salt
Instructions
- Mix Combine all ingredients in a large bowl. Taste and add more lime juice or salt if desired.
Notes
- Onion Options: Substitute red onion for a milder flavor or green onions for a fresh, grassy note.
- Storage: This salsa is freshest within a day or two, but can be stored in the refrigerator for up to a week.
- Spice Level: Adjust heat to your liking. For milder pico, remove jalapeno seeds. For spicier, use a serrano pepper and leave the seeds in.
- Serving Suggestions: Besides chips, try on tacos, grilled fish, eggs, or mixed into rice.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 84Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 78mgCarbohydrates: 20gFiber: 1gSugar: 17gProtein: 1g
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