This classic, authentic homemade Pico de Gallo is the best fresh tomato salsa you can make. With just five simple ingredients it’s versatile, bright, and perfect for chips, tacos, or as a topping for your favorite dishes.
Best Pico de Gallo Recipe
If you enjoy the fresh salsa served at your favorite Mexican restaurant, you’ll love this easy version. Ripe tomatoes, fiery jalapeños, fresh cilantro and bright lime combine to create a vibrant, no-cook salsa that sings with flavor.
One bite and you’ll see why homemade pico de gallo is a go-to: it’s simple to prepare, full of texture, and brings fresh color and brightness to any meal.
What is Pico de Gallo?
Pico de gallo is a fresh, uncooked salsa made from chopped tomatoes, onions, cilantro, jalapeño and lime juice. The name translates to “rooster’s beak,” an old reference to how it was traditionally pinched and eaten by hand.
Also called salsa fresca or salsa cruda, this preparation relies on fresh, ripe ingredients. When mixed with lime and salt, the tomatoes release their juices and the flavors meld into a lively, chunky salsa.
How to Use Pico de Gallo
- Tortilla chips
- Fish tacos
- Burritos
- Nachos
- Quesadillas
- Any of your favorite Mexican dishes
Ingredients Needed
Tomato – Roma, vine-ripe, or cherry tomatoes work well.
Onion – White onion is traditional; yellow or Spanish onion can be used instead.
Jalapeño – Use fresh jalapeño for the right heat and texture; avoid pickled peppers.
Cilantro – Fresh, chopped cilantro leaves.
Lime – Freshly squeezed lime juice is best.
Salt – Coarse salt such as kosher salt.
How to Make Pico de Gallo from Scratch
First: Wash and dice the tomatoes into small, even pieces so every bite is balanced.
Second: Dice the white onion to match the tomato pieces and stir them together.
Third: Finely dice the jalapeño (remove seeds for milder heat) and chop the cilantro. Mix with the tomatoes and onions, squeeze in lime juice, and season with salt to taste.
Fourth: Cover and chill at least 15 minutes to let flavors meld; for best results refrigerate overnight. Serve chilled and enjoy.
Storage and Shelf Life
Stored in an airtight container in the refrigerator, fresh pico de gallo will keep for up to 3 days. The flavors improve after sitting, but if tomatoes release too much liquid, adjust with a pinch more salt and a squeeze of lime.
Pico de Gallo vs. Salsa
Pico de gallo is a chunky, hand-chopped salsa made from fresh ingredients. Salsa often refers to a smoother, blended or cooked version that can be thinner in consistency and sometimes canned or cooked for longer storage.
More Salsa Recipes
- How to Make Salsa for Chips
- Salsa verde
- Pickle de Gallo
- Pineapple mango salsa
- Cranberry salsa
- Apple pie salsa
- Fruit salsa with cinnamon-bourbon sugar pita chips
Tips & Tricks
- If you can’t find Roma tomatoes, look for plum or fresh market tomatoes.
- This is a chunky salsa—skip the food processor to preserve texture.
- Let it rest: chilling for at least a day deepens the flavor.
- Add red onion for extra color if desired.
- For more heat, include jalapeño seeds or use serrano peppers.
Keep a batch of this easy pico de gallo in the fridge — perfect for tacos, game day, or any time you need fresh, bright salsa quickly.
Pico de Gallo
Ingredients
- 1 pound tomatoes, chopped
- 1 cup white onion, chopped
- 2 jalapeño peppers, seeded and finely chopped
- 1/2 cup cilantro, finely chopped
- Juice of 1 lime (about 1/4 cup)
- 2 teaspoons coarse salt
Instructions
- Dice tomatoes and onion into a small, even dice.
- Add chopped cilantro.
- Add seeded and finely diced jalapeño.
- Squeeze in lime juice.
- Season with salt to taste, stir, and enjoy.
Notes
- Use ripe, room-temperature ingredients for the best flavor.
- Dice uniformly so the texture is pleasant—avoid over-processing to prevent mushiness.
- If raw onion is strong for you, reduce the amount but don’t omit it entirely.
- Serve with a slotted spoon to drain any excess liquid from the bottom.
- Allow at least 15 minutes for the flavors to meld before serving; overnight is ideal.
Nutrition
Serving: 1 | Calories: 19 kcal | Carbohydrates: 4 g | Protein: 1 g | Fat: 0.2 g | Sodium: 586 mg | Fiber: 1 g | Sugar: 2 g
This pico de gallo is ideal for game day, Cinco de Mayo, or any time you want fresh, flavorful salsa made from simple ingredients.
{Originally published 06/11/19 – photos and recipe updated 08/17/23 to improve reader experience}
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