The perfect authentic pico de gallo recipe with fresh tomatoes, onions, cilantro, and lime. Easy to make and low calorie, it’s classic for topping tacos, and dipping chips.
On a recent trip to Mexico we stayed in a lovely casita on the beach. The caretaker of the casita was a beautiful Mayan woman who made us fresh pico de gallo every day!
I loved tasting her variation and encourage you to make this classic recipe your own if you have specific preferences. She used green bell peppers in place of my traditional jalapeños so it was very mild. I like it both ways!
I have loads of salsa and fruit salsa recipes in my cookbooks and on the blog. Try my Mango Salsa as a dip, or a fresh green Cilantro Salsa as a topping.
Mexican food is one of my favorite cuisines, and the condiments are absolute musts for an amazing meal.
Pico de gallo is one topping that has major versatility, and it’s a staple in my Mexican and Tex-Mex cooking!
Pico de Gallo is a common salsa with vibrant flavors from tomatoes, crisp white onions, and fresh cilantro. This Mexican classic elevates any dish.
Whether you're topping tacos or eggs, dipping chips, or spooning it over grilled meats, my easy-to-follow recipe will be a staple in your kitchen.
Why this recipe works:
- Versatile: Perfect as a topping for tacos, a dip for chips, or a zesty addition to grilled meats, salads, and more. Try it on eggs, hash browns, on your queso dip, chili, chili cheese fries, even burgers.
- Easy to Make: Simple ingredients and a quick preparation make this recipe accessible for any cook.
- Improves with Time: The flavors meld and intensify as it sits, making it even more delicious the next day or even just a few hours.
- Healthy: A low-calorie, nutrient-rich option that adds a fresh, bright element to anything.
- Customizable: Adjust the heat level to your preference by adding more or less jalapeño or other peppers.
What is pico de gallo?
Get this! The English translation of pico de gallo is “beak of rooster,” or “rooster’s beak.” However, it has nothing to do with roosters! It was named this because it was originally eaten by pinching between the thumb and finger, making the shape of a rooster's beak.
I’m happy to skip the fingers and eat it with chips, or as a topping. We’ll keep the name though!
Pico de Gallo, also known as salsa fresca, is a type of salsa that is common in Mexican cuisine. The traditional ingredients are chopped tomatoes, onion, and serrano peppers, with salt, lime juice, and cilantro.
The phonetic pronunciation of pico de gallo is “PEE-koh day GAH-yoh” and you can even shorten it to “pico” and almost everyone will know what you’re talking about!
Pro Tips:
Making pico de gallo is super simple, but I’ve got some pro tips to make it the absolute best.
Don’t like your pico too watery? I’ve got you!
Be sure to remove the seeds from the tomatoes before dicing them. Additionally, add the salt to the tomatoes separately and combine. Transfer the salted tomatoes to a strainer or colander set in a bowl for 20 to 30 minutes to let excess liquids be released. Then proceed with the recipe!
Use fresh limes: Fresh lime provides a brighter, more authentic flavor to pico. Furthermore, if you roll limes before you squeeze them, it will maximize the amount of juice. From a standard lime you should get about 2 tablespoons of juice!
For best flavor: To achieve the best version of your pico, let it sit, covered, in the fridge for a few hours or overnight so that all the flavors can combine and mingle together. It will taste like cohesive salsa.
Pico de Gallo vs Salsa
Pico is considered a salsa, and uses many of the same ingredients as a traditional salsa, but it has two distinct differences: its preparation, and texture.
Salsa is often blended and mostly smooth with few chunks. Salsa ingredients can be cooked or uncooked before blending.
Pico ingredients are chunky and diced, raw, not blended, and it is a loose mixture.
Ingredients for homemade pico de gallo
To make this authentic Mexican salsa, you only need six ingredients, most are probably already in your kitchen!
- Tomatoes: Use ripe, firm tomatoes for the best flavor and texture. They form the juicy, sweet base of the pico de gallo. I think it’s a must to remove the seeds and juices so the pico isn’t too watery.
- White Onion: Adds a crisp, slightly sharp contrast to the sweetness of the tomatoes, balancing the flavors. You can chop this small or leave larger pieces depending on your preference.
- Jalapeños or Serranos: These peppers bring the heat! Jalapeños offer a milder spice, while serranos are hotter. Use according to your heat preference.
- Cilantro: Fresh cilantro provides a bright, herby note. It’s an integral part of the flavor.
- Lime Juice: Use fresh lime juice. It ties everything together and helps bring out the flavors of the other ingredients.
- Salt: Essential for seasoning, salt brings out the natural flavors of the ingredients and draws moisture from the tomatoes and onions, creating flavorful juices.
How to make this authentic pico de gallo recipe
To make this authentic pico de gallo recipe, have all your ingredients on hand.
- Step 1: Start by seeding the tomatoes. Cut the tomato in half and use your fingers to remove the seeds and juices from each half. Cut the tomatoes into a small dice. Add them to a medium bowl.
- Step 2: Next, add to the tomatoes: chopped onion, and jalapeno. This can all be done in your serving bowl, or a lidded fridge container.
- Step 3: Add the lime juice and salt and stir to combine. Let sit 10 to 20 minutes before serving for flavors to combine.
- Step 4: Add the cilantro and serve. You can also cover and refrigerate for up to 4 days.
Storage instructions:
You can serve the pico fresh or store it in the fridge for up to 4 days.
If serving soon, keep it in your serving bowl covered with plastic wrap.
Or, store in an airtight container in the refrigerator.
FAQs
Pico de gallo is made of fresh tomatoes, white onion, jalapeños or serranos, cilantro, lime juice, and salt.
Pico de gallo is a salsa and not a seasoning. However, there are dry spice products on the market that are called Pico de Gallo Seasoning. They are usually a spicy and citrus blend of chili powder, salt, citric acid, garlic powder, and sugar.
Pico de gallo is a type of salsa. However, traditional salsa is often blended into a mostly smooth consistency and can include cooked or uncooked ingredients. Pico de gallo is fresh, chunky, and never blended.
Using homemade pico de gallo
There are SO many ways to use this homemade pico de gallo! You can use it on any taco. Try it on corn and chorizo tacos, carnitas tacos, or spicy steak tacos. Additionally, you can use it on Mexican inspired rice or quinoa bowls.
To make a Mexican rice bowl, I love to use my ground beef taco meat, Cuban black beans, and cilantro lime rice, then top it with the pico.
Pico can also be used as a dip for a quesadilla or inside of a burrito. It is super versatile and really adds to any dish you use it on!
Recipe variations
This is only the original recipe for pico de gallo. However, there are so many different variations of homemade pico de gallo that can be made.
Add fruit: Popular fruit to add to salsa like this are mangos, cucumber, or strawberries. In the winter you can add pomegranate arils or pineapple.
Add different herbs: You can swap the cilantro for basil or mint for a refreshing variation.
Add other vegetables like red or green bell peppers, or different kinds of chiles to add spice such as serrano instead of jalapeños.
There are endless options and combinations so have fun with it and experiment!
More delicious Mexican recipes
📖 Recipe
Homemade Pico de Gallo
Ingredients
- 2 cups seeded, diced tomatoes ((from about 1 pound tomatoes))
- ¾ cup finely diced white onion
- 1 large or 2 small jalapenos, finely diced
- 2 tablespoons fresh lime juice
- ½ teaspoon kosher or sea salt
- ½ cup chopped cilantro
Instructions
- Seed the tomatoes by cutting open then removing the seeds and juices. Discard and cut the tomatoes into small dice. Add to a medium bowl.
- Add chopped onion, and jalapeno. Stir in lime juice and salt. Let sit 10 to 20 minutes before serving for flavors to combine.
- Just before serving stir in cilantro.
- Store in an airtight container in the fridge for up to 4 days.
Video
Notes
Nutrition
Appetizers and Finger Foods
Tara Teaspoon
I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!
By Tara Teaspoon. Also written by Jessie Polson
Julie says
Tru confession - I never knew the difference between salsa and pico. I know they are different, but reading the explanation, for whatever reason, hit home today. I made a small batch of this to try it out and I love it. Super fresh, easy and I've literally been using on everything - eggs, chips, chicken topping. PLUS it is homemade, did I mention fresh and not processed. Easy to work into my meal prep.
Yvonne says
Haven't made this yet...but had a ? for Miss Tara. Why do you take out the seeds and juices from the tomato? I've never understood this.
Tara Teaspoon says
Yvonne, I've got you! If I didn't say it in a prominent place in the article it's a good reminder to update that! I actually talk about it in my video. Pico de Gallo is meant to be a fresh, chopped salsa, not a liquid. Removing the seeds and watery insides of the tomato keeps the pico from being too watery. It also makes it more pleasant to eat without the seeds. The fresh lime juice is all the liquid you need. As the salt and lime juice sit on the onion and diced tomato the pico de gallo will inevitably weep some liquid and have juices. Those are just fine, but we don't want to add to that!