Recipe Overview
Why you’ll love it: Perfect with crisp tortilla chips or as a fresh topping for tacos and bowls, this authentic pico de gallo comes together with just six ingredients.
How long it takes: 10 minutes
Equipment you’ll need: knife, cutting board, bowl
Servings: 6
Bright tomatoes, crunchy onion, jalapeño heat, fresh lime, and cilantro combine into a classic pico de gallo. This vibrant, no-cook salsa is great with tortilla chips and adds lift to tacos, burritos, scrambled eggs, rice, beans, nachos, tostadas, and roasted or grilled meats.
The name pico de gallo translates to “rooster’s beak” — a colorful, playful nod to the dish’s fresh, lively appearance.
Beyond flavor, pico de gallo is a light, vegetable-forward option that offers vitamins and fiber with minimal fat and salt. Using ripe, high-quality tomatoes makes all the difference since they form the base of the recipe.
Make a batch and keep it on hand — it’s the kind of condiment you’ll reach for often.
How to Make pico de gallo
All you need is a sharp knife and cutting board. Roma or plum tomatoes work well because they are firm and contain fewer seeds and excess juice. Choose the ripest tomatoes you can find.
Halve the tomatoes lengthwise and scrape out most of the seeds and juice for a better texture, then dice the flesh finely. Finely chop red or white onion, mince a jalapeño (remove seeds and ribs for milder heat), and chop fresh cilantro. Adjust the chop size to your preference — coarse for chunkier pico or finer for a more uniform mix.
Squeeze fresh lime juice over the mixture, season with salt, and toss gently to combine. Letting the pico rest for an hour or two allows the flavors to meld, though it can be served immediately.
Make ahead: Pico de gallo often tastes better after an hour or two as the lime and salt soften and tie the flavors together.
Recipe Tip
What’s the difference between salsa and pico de gallo? Both use similar ingredients, but salsa is often blended or cooked into a sauce, while pico de gallo is a fresh, chopped mixture with a salad-like texture where each ingredient remains visible.
Make it Your Own
This basic pico de gallo is easy to customize:
- For more heat, add extra jalapeño, leave in the seeds and ribs, or use serrano peppers.
- If you dislike cilantro, substitute chopped parsley for a different but pleasant flavor.
- Adjust salt to taste — the recipe uses a light amount to start.
- Add 1/2 teaspoon ground cumin for a warm, savory note.
- Include extra vegetables like cucumber, bell pepper, corn, or diced avocado for variety and texture.
- Try fruit additions such as mango, pineapple, or strawberries for a sweet-savory twist.
Storage Tips
Store pico de gallo in a tightly covered container in the refrigerator for up to one week. For best texture, avoid excess liquid; drain any accumulated juice before serving if needed.
Southwestern sauces and dips
If you enjoy pico de gallo, try other fresh or roasted salsas and dips to expand your repertoire.
Pico de Gallo Recipe
Ingredients
- 2 cups finely diced tomatoes, seeds removed (about 10 Roma tomatoes)
- ½ cup finely chopped red or white onion (about 1 medium onion)
- 1 jalapeño pepper, seeds and ribs removed, finely chopped
- ¼ cup chopped fresh cilantro leaves
- 2 tablespoons lime juice
- ¼ teaspoon kosher salt
Instructions
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Combine the diced tomatoes, chopped onion, jalapeño, cilantro, lime juice, and salt in a bowl. Stir gently to combine and taste; add more salt if needed.
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Serve immediately, or for best flavor let the pico rest for an hour before serving to allow the flavors to meld.
Notes
- Makes about 3 cups.
- For more heat, add more jalapeño or include the seeds and ribs.
- Store in a covered container in the fridge for up to one week.
Video
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.