Learn how to make this classic pico de gallo recipe with just 5 ingredients; it’s the perfect dip for tortilla chips or a topping for so many Mexican dishes!
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It’s salsa’s chunkier, brighter, fresher cousin….pico de gallo is called “salsa fresca” for a reason! I visit San Diego every year (sometimes multiple times a year), and one of the best parts about the area is its proximity to Mexico, which means incredible Mexican food and seriously amazing pico de gallo.
The pico de gallo I always come back to is simple, just like what I have while travelling: ripe tomatoes, onion, cilantro, jalapeño, and fresh lime juice. When those ingredients are balanced just right, they transform into the kind of fresh, vibrant dip you can’t stop eating. I’ll show you all the little secrets that take it from good to the best darn pico de gallo you’ll ever have. Serve it with Homemade Tortilla Chips or spoon it over Fish Tacos or Chicken Taquitos for an absolute masterpiece.
Why This Recipe Works
- Authentic flavor (and texture!)
- Just 5 ingredients
- Ready in 20 minutes
- SO versatile as a Mexican dip or topping
What Is Pico de Gallo?
What’s the difference between salsa and pico de gallo, you ask? People often use pico de gallo and salsa interchangeably, but pico is actually a type of salsa: just fresher, chunkier, and way less saucy. Traditional salsa can be blended, cooked, smoky, smooth, spicy…there are so many versions. Pico de gallo (AKA “salsa fresca”) keeps things super simple with fresh chopped tomatoes, onion, cilantro, jalapeño, and lime juice. It’s bright, crisp and juicy, refreshing, and honestly tastes like summer in a bowl!
Ingredients
5 ingredients is all it takes to make the best pico de gallo! Here they are:
- Roma tomatoes – Roma tomatoes are the gold standard for pico because they’re meaty, less watery than most tomatoes, and have fewer seeds. If you can’t find them, a regular slicing tomato works as long as they are nice and red and ripe!
- White onion – white onion is classic because it’s super crisp and balanced (not too strong or mild). If you don’t have them, I recommend red onion!
- Fresh cilantro – cilantro is an important flavor component in traditional pico, but if you are one of those people who think it tastes like soap, make it without cilantro or swap it out for parsley.
- Jalapeño – like it spicy? Add a lot. Like it mild? Leave it out or add in only half without the seeds.
- Lime juice – fresh lime juice is a must, adding citrusy acidity!
How to Make Pico de Gallo
It’s super uncomplicated…pico is crazy easy to make:
- Step 1: Gently toss all ingredients together.
- Step 2: Let it stand at room temp for 10 minutes.
- Step 3: Dig in!
My Pro Tips
Pro Tips
- Use ripe but firm Roma tomatoes (or other regular slicing tomatoes if needed) so your pico is chunky not watery.
- Finely dice everything the same size so you get a little bit of every flavor in each bite.
- Let the pico sit for 10 minutes before serving so the flavors meld together.
- Use fresh lime juice only! Bottled lime juice just doesn’t hit the same.
Variations
Change it up and add some fun extra flavor! Here are some ideas:
- Diced avocado
- Diced cucumber
- Grilled Corn
- Black beans
- Minced Garlic
- Crumbled cotija cheese
- Cut Mango or Cut Pineapple
- Swap jalapeño for serrano pepper if you like extra heat
- Red onion instead of white for extra sharpness
- Tajín or chili powder
How to Serve Pico de Gallo
Pico de gallo is one of those “put it on everything” situations. The most classic way is as a dip with warm, salty Homemade Tortilla Chips and other dips like Guacamole. But it really shines as a topper as well for:
Make it ahead? For best results, enjoy fresh, same-day.
Got leftovers? It’ll keep, covered in the fridge, for up to 2 days.
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If you’ve tried this Pico de Gallo Recipe or any other recipe on my website, please let me know in the comments below. I love hearing from you. Please consider leaving a 🌟 star rating while you are here!
Easy Pico de Gallo
Ingredients
- 2 ½ cups ripe but firm Roma tomatoes, finely diced (¼” dice)
- 1 cup white onion, finely chopped
- ½ cup fresh cilantro, chopped
- 1 jalapeño, seeded and finely diced (or more or less based on desired spiciness)
- 3 tablespoons fresh lime juice
- Salt, to taste
Instructions
- In a medium bowl, gently toss all ingredients together.
- Let stand at room temperature for 10 minutes before serving for best results. Enjoy!
Video
Notes
- I use roughly 5 medium Roma tomatoes and ½ a medium white onion but it’s always best to measure ingredients.
- If you can’t find Roma tomatoes, use good-quality regular slicing tomatoes!
- Don’t like cilantro? Leave it out or use flat-leaf parsley instead.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I really could put this on everything – chicken, tacos, as a dip…thanks for all the pairing suggestions!
Endless options, right? Thanks for letting me know you loved it!
Grace
Such a helpful tip to use Roma tomatoes. You’re so right that they have fewer seeds and make a less watery pico!
Nothing worse than a watery pico! Thanks for commenting!
Grace
By far the most simple and delish pico recipe I’ve tried! I added some pickled jalapeños because I just can’t help myself!! Love your video too.
Ooooh love your addition! Thanks for the 5-star review!
Grace