There’s nothing quite like a big bowl of homemade Pico de Gallo. Fresh, healthy, and full of bright flavors, this simple salsa makes a perfect dip or condiment and takes about 10 minutes to prepare.
For easy, crowd-pleasing appetizers I favor simple recipes that highlight fresh ingredients. Homemade guacamole pairs beautifully with a lively pico de gallo, and both are staples at many gatherings. When tomatoes are at their peak, this classic salsa really shines—far better than jarred versions or recipes made from canned tomatoes.
Why you’ll love this recipe:
- Bright, fresh flavors from simple, wholesome ingredients.
- Versatile as a dip, taco topping, or accompaniment to grilled meats and eggs.
- Fast and easy to prepare—ready in about 10 minutes.
- Diet-friendly: vegan, low-carb, dairy-free, and gluten-free.
Recipe ingredients
Only a handful of ingredients are needed; choose the freshest tomatoes and herbs you can find for the best flavor.
Ingredient notes
- Tomatoes: Summer tomatoes are ideal—ripe but still firm. If fresh tomatoes aren’t at their best, flavorful cherry tomatoes are an excellent alternative and don’t require deseeding.
- Onion: White onion is traditional, but red or yellow onion or even green onions work well. Adjust the amount to your taste to avoid overpowering the salsa.
- Jalapeño: Remove seeds and the white membrane to reduce heat, then finely chop. Use more or less depending on how spicy you like it.
- Cilantro: Fresh cilantro adds classic brightness; if you dislike cilantro, substitute parsley.
- Lime: Use freshly squeezed lime juice for the cleanest, brightest flavor.
How to make this recipe
This Pico de Gallo comes together quickly with just a little chopping. Place everything in a bowl, toss, and let it rest briefly so the flavors meld.
Pro tip: Let the salsa sit at room temperature for at least 10 minutes before serving to allow flavors to combine fully.
- Remove the core from each tomato and halve them.
- Deseed the tomatoes with a small spoon or your finger, discard the seeds, and chop the tomatoes into bite-size pieces.
- Combine chopped tomatoes, finely chopped onion, seeded and minced jalapeño, chopped cilantro, lime juice, and salt in a medium bowl. Stir to combine and let rest for at least 10 minutes before serving.
FAQs
Pico de gallo, also called salsa fresca or salsa cruda, is a fresh Mexican salsa made from chopped tomato, onion, cilantro, chiles, lime juice, and salt. It’s served as a dip with tortilla chips or as a topping for tacos, nachos and many other dishes.
Why is it called pico de gallo?
The name translates to “rooster’s beak.” It’s believed the name comes from how people originally pinched the salsa between their fingers when eating, resembling a beak.
Is pico de gallo spicy?
That depends on the peppers you use. Jalapeños can range from mild to hot—remove seeds and membranes to reduce heat, or substitute milder peppers like poblano if you prefer less spice.
Serving suggestions
Pico de Gallo is incredibly versatile:
- Spoon it over grilled fish or shrimp tacos, chicken, or scrambled eggs.
- Add it to nachos, burrito bowls, or taco bowls for freshness and acidity.
- Top grilled hamburgers or turkey burgers for a bright, zesty contrast.
Recipe notes
- Rest time: Allow the salad to sit at room temperature for at least 10 minutes so the flavors meld.
- Tomatoes: Use ripe but firm tomatoes. If tomatoes aren’t great, use cherry tomatoes to boost flavor and skip deseeding.
- Storage: Store leftover pico de gallo in an airtight container in the refrigerator for up to 3 days. Note that it may release some juices over time.
More dip recipes you’ll love:
- Artichoke dip
- Greek tzatziki
- Mango salsa
- Shrimp ceviche
- White bean hummus
Did you try this recipe? If so, please leave a review and share a photo on social media—I love seeing your versions of this classic.
Pico de Gallo Recipe
This Pico de Gallo is fresh, vibrant, and ready in minutes—perfect as a healthy dip or a bright topping for tacos and grilled dishes.
Servings: 4
Prep Time: 10 mins | Cook Time: 0 mins | Resting Time: 10 mins | Total Time: 20 mins
Ingredients
- 1 lb fresh tomatoes (about 4 medium to large; ripe yet firm)
- 1/2 white onion, finely chopped
- 1 jalapeño, seeded and finely chopped
- 1/4 cup cilantro, chopped
- 1/2 lime, juiced (about 1 tablespoon)
- 1/2 teaspoon kosher salt
Instructions
- Core and halve the tomatoes. Remove seeds with a small spoon or finger, then chop into bite-size pieces.
- Place tomatoes in a medium bowl. Add onion, jalapeño, cilantro, lime juice, and salt. Stir to combine.
- Let stand at room temperature for at least 10 minutes to allow flavors to meld. Serve and enjoy.
Notes
- Letting the salsa rest improves the depth of flavor.
- Any ripe tomato will work; cherry tomatoes are a convenient substitute when regular tomatoes are out of season.
- Store leftovers in an airtight container for up to 3 days.
Nutrition (per 1/2 cup)
Calories: 30 kcal • Carbohydrates: 7 g • Protein: 1 g • Fat: 1 g • Sodium: 298 mg • Fiber: 2 g • Vitamin C: 23 mg
Nutrition is an estimate and intended for informational purposes only.