Pico De Gallo is a classic Mexican recipe made from fresh tomatoes, cilantro, onion, and jalapeño. It’s a bright, chunky salsa I love to use on burritos, chimichangas, flautas, enchiladas, fish tacos, and salads. Some people call it salsa fresca — it’s perfect for Cinco de Mayo or any time you want fresh flavor.
Homemade Pico De Gallo Recipe
The best pico I ever had was at a Mexican restaurant in Cabo San Lucas on our honeymoon — I practically lived on fresh salsa and guacamole with chips and horchata. That memory is what inspired my approach: simple, fresh ingredients prepared and combined to let each flavor shine.
Authentic Pico De Gallo
Ingredients
This pico de gallo uses only a few fresh ingredients and comes together in minutes.
- Tomatoes – Use ripe plum (Roma), grape, or cherry tomatoes. Grape tomatoes hold their texture well.
- Onion – White is traditional, but red or yellow work. Raw onion gives the salsa its chunky bite.
- Fresh cilantro – Essential for authentic flavor.
- Jalapeño pepper – Seeded or unseeded depending on heat preference. Serrano peppers can be used for more spice.
- Garlic – Fresh minced garlic adds a subtle depth.
- Fresh lime juice – Brightens the salsa; lemon can be substituted if needed.
- Salt and pepper – To taste.
If I had to choose one thing to eat forever, it would be homemade chips and pico de gallo — with a side of guacamole. Use the ripest tomatoes you can find; fresh ingredients make the difference. This can be served as an appetizer or used as a topping for many dishes.
What Is Pico De Gallo?
Pico de Gallo is a fresh Mexican salsa made with chopped tomatoes, onion, cilantro, lime, and garlic. It’s also called salsa fresca or salsa cruda. Unlike blended salsas, pico is chunky and full of texture.
Difference Between Pico De Gallo and Salsa
Pico de gallo is made with raw, chopped ingredients and has a chunky texture. When ingredients are blended or pureed, the result is the smoother salsa commonly called salsa roja or salsa verde, depending on ingredients.
How To Make Pico De Gallo
Chop tomatoes, onion, jalapeño, cilantro, and garlic. Toss with lime juice, salt, and pepper.
- Combine the diced tomatoes, finely chopped onion, jalapeño, cilantro, and minced garlic in a large bowl.
- Add the juice of half a lime, then season with salt and pepper to taste.
- Stir, refrigerate to let flavors meld for 10–30 minutes, and serve with tortilla chips or as a topping for tacos, burritos, grilled fish, salads, and more.
The recipe is quick — a simple chopper can speed prep, though cilantro is best chopped by hand for the most even texture.
Red or White Onion?
Authentic pico traditionally uses white onion, but red onion adds color and a slightly milder, sweeter bite. Use whichever you prefer.
My friend’s son declared this the best pico de gallo he’d ever had — high praise from a 10-year-old!
Recipe Details
Ingredients
- 5 Roma tomatoes, seeded and diced finely (about 2.5–3 cups grape tomatoes if using)
- 1/2 large red onion, diced finely
- 1 jalapeño, seeded and chopped finely (use 1/2 jalapeño if you prefer milder)
- 1/2 bunch cilantro, chopped finely (use a whole bunch if small)
- 4 garlic cloves, minced
- 1/2 lime, juiced
- Salt and pepper to taste
Equipment
Instructions
- Toss the diced tomatoes, onion, jalapeño, cilantro, and garlic together in a bowl.
- Add the juice of half a lime and season with salt and pepper to taste. Stir to combine.
- Store in the refrigerator. Serve with tortilla chips or use as a topping for salads, burritos, tacos, or grilled fish.
Notes
I prefer grape tomatoes because they stay firmer and don’t get mushy like some Roma tomatoes can. Use about 2.5–3 cups if you choose grape tomatoes.
I originally adapted this from another source but have adjusted ingredients and proportions over time to suit my taste.
