Pico de Gallo
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This quick pico de gallo recipe brings the zing—pile it on tacos, scoop it with chips, or serve it with grilled anything.
There’s nothing like the fresh, vibrant flavor of homemade pico de gallo. Also called salsa fresca or salsa Mexicana, it’s a simple mix of chopped tomatoes, onions, jalapeños, cilantro, and lime juice—but when the ingredients are good, it’s hard to beat. This classic salsa adds a pop of color and brightness to everything from tacos and carne asada to a bowl of tortilla chips.
For the best flavor, use ripe, in-season tomatoes, and let the salsa sit for about an hour before serving so the flavors can come together. I like it slightly chilled, but room temp works too—it’s fresh, zippy, and just what you want on the table with any Mexican meal.
What You’ll Need To Make Pico De Gallo
- Tomatoes: The base of the salsa—ripe, in-season tomatoes make all the difference. Look for ones that are just firm enough to dice without turning to mush.
- Onion & Garlic: Add a little bite and savory depth. I like white onion for its sharpness, but red or even sweet onion work too. Mince the garlic finely so it blends in and doesn’t overpower.
- Cilantro: Brings freshness and that classic herby flavor that makes pico taste like pico. If you’re someone who doesn’t love cilantro, you can dial it back—or skip it altogether.
- Jalapeño: Adds mild heat and a bit of crunch. For more spice, leave in the ribs and seeds (that’s where the heat lives); for a milder salsa, scrape them out before chopping.
- Lime Juice: Wakes everything up and adds the tangy kick that pulls it all together. Freshly squeezed is worth it here—bottled juice just doesn’t compare.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Step 1: Prep the jalapeño. Using a small knife, slice down each side of the pepper to remove the flesh, leaving the seeds and most of the veins behind. Mince the flesh and set aside the seeds if you want to add more heat later.
Step 2: Combine the ingredients. In a medium bowl, add the tomatoes, onion, jalapeño, and cilantro. Add the lime juice and salt, then toss until well mixed.
Step 3: Let it sit (or serve). Serve the pico de gallo right away or cover and refrigerate for up to an hour before serving. It’s best enjoyed fresh, but leftovers will keep nicely in the fridge for about a day.
What To Serve with Pico de Gallo
Pico de gallo is super versatile and goes with just about any Mexican or Tex-Mex dish. Here are a few delicious ways to use it:
- Tacos: Spoon it over chicken tacos, Baja fish tacos, or shrimp tacos.
- Burritos & Burrito Bowls: – Adds a bright contrast to rich fillings like beans, rice, cheese, and meats. Try it with burrito bowls.
- Quesadillas & Nachos: Serve it on the side or scatter it over the top of chicken quesadillas or beef nachos.
- Grilled Meats: Great with carne asada, chicken fajitas, or tequila lime chicken.
- Egg Dishes: Makes a fresh topping for huevos rancheros, breakfast burritos, or even scrambled eggs.
- Guacamole & Chips: Serve it alongside guacamole or stirred in for extra zip.
Pico de Gallo
Ingredients
- 2 medium ripe tomatoes (about 1 lb/454 g), cored and chopped into ¼-inch (6-mm) pieces
- ¼ cup finely chopped white or red onion, from 1 onion
- ¼ cup chopped fresh cilantro
- 1 jalapeño pepper, stemmed, seeded, and minced (see pro tip)
- 1 tablespoon lime juice, from 1 lime
- 1 clove garlic, minced
- Heaping ¼ teaspoon salt
Instructions
- In a medium bowl, combine the tomatoes, onion, cilantro, jalapeño, lime juice, garlic, and salt. Taste and adjust seasoning with lime juice and salt, adding some of the reserved seeds for a spicier salsa, if desired. Serve immediately or cover and refrigerate for up to 1 hour before serving. Store leftover salsa in an airtight container in the refrigerator for up to one day.
Notes
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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I enjoy many of your recipes Jenn! It’s usually what I go to for a basis when I am trying anything new to me.
This recipe however is in my wheelhouse….. I live in Santa Cruz CA and we have so many taquerias in town. Everyone has a favorite but mine is Taqueria Santa Cruz for their El Pastor Pork cooked on a El Trompo as done in Mexico City. Can’t be beat… but they also have the most unique and my favorite Pico de Gallo as well and what makes theirs unique is they open a can of pickled jalapeños and pour the juice into the pico. It gives it a nice tang and improves after it sits for a few hours to let the pickling take affect on the other ingredients. I also chop some of the pickled jalapenos and mix that in.
Also, I suggest using Serrano and Jalapeños to give it a little more heat. Jalapeños often have none. But your audience might not be able to handle that… it’s a taste thing…..