This fresh Pico de Gallo combines juicy tomatoes, onions, chilies, cilantro, and lime juice in a chunky, zesty, crunchy salsa. It’s the perfect sidekick to your favorite Mexican dishes—tacos, burritos, or tortilla chips.
Pico de Gallo: The Freshest and Easiest Salsa
Pico de Gallo is one of the easiest Mexican salsas you’ll ever make! All you need is a cutting board and a knife and 5 simple ingredients! I spoon it over everything: grilled steak, tacos, nachos, tortilla chips, even fish. While most salsas are blended, cooked, or roasted into smooth sauces, authentic Pico de Gallo is different because it’s a fresh, chunky salsa made from raw, diced ingredients without blending or cooking. If you love this kind of fresh, no-fuss food, you’ve got to try my mango salsa or peach salsa too—they’re sweet, zesty, and just as versatile.
What is Pico De Gallo?
Pico de Gallo (also known as salsa fresca or salsa cruda) is a fresh, uncooked Mexican salsa made from simple and fresh chopped ingredients: tomatoes, onions, fresh chilies (like jalapeño or serrano), cilantro, lime juice, and salt. Unlike most salsas that are usually blended, pico de gallo is chunky and crisp. It’s all about freshness—nothing is cooked. It’s usually served as topping or side for tacos, burritos, grilled meats, or served simply with tortilla chips.
Interesting fact: “Pico de gallo” literally means “rooster’s beak” in Spanish. Though its exact origin is unclear, the name likely comes from how the salsa was traditionally eaten. Originally, people would pinch the salsa between their thumb and forefinger—like a rooster pecking with its beak. Or, the name could refer to the salsa’s bold, spicy “bite.” Either way, today it’s simply known and loved as a fresh, vibrant Mexican salsa.
How to Make Pico De Gallo in 4 Easy Steps
- Wash and halve the tomatoes, scoop out seeds, and finely dice.
- Peel and dice the red onion, deseed and dice the jalapeño, and finely chop the cilantro.
- Combine all chopped ingredients in a bowl (tomatoes, red onion, jalapeño, and cilantro), squeeze in lime juice, and mix well.
- Cover and chill for at least 20 minutes to let flavors meld, then season with salt and pepper to taste. Serve with tortilla chips and enjoy!
Best Tomatoes for Pico De Gallo
Three words: firm, ripe, and not too watery. Here are my top choices:
- Roma tomatoes: My go-to—they’re meaty with fewer seeds and less juice, which helps keep the salsa chunky, not soggy.
- Globe tomatoes (standard round tomatoes): I like them since they have a lower seed-to-flesh ratio than larger varieties like beefsteak. This helps keep the salsa from getting watery as it sits in the lime juice and keeps the tomatoes firmer.
- Cherry or grape tomatoes: Great for a sweeter flavor and firmer texture—just slice them small.
- Heirloom tomatoes: Flavorful and colorful, but often very juicy, so scoop out seeds and use with care.
- Tomatoes to avoid: Skip overripe, mushy, or very watery tomatoes (like beefsteak or out-of-season hothouse types). They tend to be bland, too juicy, and can water down your pico de gallo.
- Tip: Always seed your tomatoes to avoid a watery pico, no matter which type you use.
Variations
- Adjusting the heat: For a spicier Pico De Gallo, keep in the seeds and membrane of the jalapeno or add in another. You could also use a spicier pepper like serrano or habanero. A good substitution with a similar heat level would be a fresno chili.
- Mellowing the onion: If you prefer a milder onion taste, you can soak the chopped onion in cold water for 5 minutes as this will help mellow the flavor.
- Cilantro substitution: If you dislike cilantro you can decrease the amount or omit it. Or, add fresh chopped parsley or green onions (scallions).
- Add Adobo Seasoning (½ teaspoon) – a spice blend that is used all over Latin America and combines the flavors of garlic, onion, cumin and oregano. You should be able to find it in the international section of most well stocked supermarkets.
How to Serve Pico De Gallo
There are myriad ways to serve pico de gallo – it’s not just for Mexican dishes. I love it with grilled chicken, steak, shrimp, or even fish. It’s the perfect sidekick to many of my popular recipes:
- Mexican Street Corn Pasta Salad
- Mexican Ground Beef with Tomatoes and Black Beans
- Shrimp Fajita Bowls
- Cilantro-Lime Black Bean Rice
- Chicken Enchiladas with Cilantro-Lime Crema (gluten-free, made with corn tortillas)
- Mexican Corn Dip
- Loaded Sheet-Pan Nachos
Storage Tips
- Refrigerate: Store it in an airtight container in the fridge for up to 3 days. It’s best within the first 24 hours, as the tomatoes will release more juice and soften over time.
- Drain if needed: Before serving leftovers, give it a quick stir and drain off excess liquid if it looks watery.
Traditional Pico De Gallo
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Ingredients
- 1 ½ pounds ripe tomatoes approx 4 large or 8-12 medium
- 1 small red onion
- 1 small jalapeño
- ½ cup fresh cilantro
- 1 medium lime juice
- salt and pepper to taste
Instructions
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Wash the tomatoes. Cut them in half, scoop out the seeds with a spoon and discard. Finely dice the tomatoes.
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Peel the red onion and finely dice it. Cut the jalapeño in half and scrape out the seeds and discard then finely dice it. Roll up the cilantro then place on a chopping board and run your knife through the herbs to finely chop them.
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In a large salad bowl, add the tomatoes, red onion, jalapeño and cilantro. Squeeze in the lime juice then mix thoroughly to coat all the ingredients.
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Cover with cling wrap and refrigerate for 20 minutes (or overnight). This chilling period lets the flavors meld together.
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Taste and adjust for seasoning adding salt and pepper to taste.
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Serve immediately with tortilla chips for dipping.
Notes
- Storage tips: Store it in an airtight container in the fridge for up to 3 days. It’s best within the first 24 hours, as the tomatoes will release more juice and soften over time.
- Drain if needed: Before serving leftovers, give it a quick stir and drain off excess liquid if it looks watery.
Nutrition
