Fresh, zesty, and bursting with flavor — this Pico De Gallo is the ultimate Mexican salsa that comes together in minutes.
It’s perfect for topping tacos, scooping with chips, or adding a refreshing crunch to grilled meats.
Simple ingredients, bold taste, and effortless to make — that’s the beauty of this classic recipe.
Why You’ll Love This Recipe
It’s made entirely with fresh ingredients — no cooking required.
Customizable spice level: add as much or as little jalapeño as you like.
Pairs with nearly any dish — tacos, nachos, salads, or grilled chicken.
It’s light, healthy, and naturally vegan and gluten-free.
Ready in under 10 minutes with minimal cleanup.
What You’ll Need (Ingredient Highlights)
Roma tomatoes – Firm and meaty, they give the best texture without excess juice.
White onion – Adds a sharp bite that balances the sweetness of tomatoes.
Jalapeño peppers – Bring a gentle heat and freshness; adjust for spice preference.
Cilantro – Adds brightness and authentic Mexican flavor.
Lime juice and zest – Give the salsa its signature tang.
Salt and pepper – Enhance and balance all the flavors.
Pro Tips Before You Start
Remove tomato seeds to prevent watery salsa.
Use fresh lime juice, not bottled, for the best flavor.
Let the mixture rest for 10–15 minutes before serving — this helps flavors meld.
For milder heat, use fewer jalapeños or substitute with bell pepper.
Chop ingredients evenly for a balanced bite every time.
How to Make Pico De Gallo Recipes Easy
Step 1 – Prep the ingredients
Dice the tomatoes and onions finely.
Chop the cilantro and jalapeños (remove seeds if you prefer less heat).
Step 2 – Combine everything
Add all chopped ingredients to a medium bowl.
Step 3 – Season and mix
Add lime zest, lime juice, salt, and pepper. Stir until well combined.
Step 4 – Rest and serve
Let sit for 10–15 minutes to develop flavor.
Serve fresh with tortilla chips or as a topping.
What to Serve It With
Spoon over tacos, burritos, or nachos for a burst of freshness.
Pair with grilled chicken, steak, or fish.
Serve as a dip with tortilla chips or pita crisps.
Add to scrambled eggs, rice bowls, or avocado toast.
Variations / Substitutions
Add diced mango or pineapple for a sweet and spicy version.
Swap jalapeño for serrano peppers if you like it hotter.
Use red onion instead of white for a milder flavor.
Add diced avocado for a creamy twist.
Mix in corn or black beans to make it heartier.
Storage & Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Stir before serving — liquid will settle at the bottom.
Not recommended for freezing as fresh ingredients lose their texture.
For best flavor, enjoy within 24 hours.
FAQs
Can I make Pico De Gallo ahead of time?
Yes, it actually tastes better after resting for a few hours as the flavors blend together.
Can I use canned tomatoes?
Fresh tomatoes work best for this recipe. Canned ones are too soft and watery.
How can I make it spicier?
Add more jalapeños, include the seeds, or use serrano peppers.
Can I make this without cilantro?
Yes, substitute with parsley or leave it out if you prefer.
Why is my Pico De Gallo watery?
Make sure to remove tomato seeds and drain excess liquid before mixing.
Can I use lemon juice instead of lime?
Yes, though lime gives a more authentic flavor.
Is Pico De Gallo the same as salsa?
Not quite — Pico De Gallo is a chunky, fresh salsa, while traditional salsa is blended and saucier.
Can I add garlic?
Yes, a small clove of minced garlic adds great depth.
Can I serve this warm?
No, it’s meant to be served fresh and chilled.
What type of tomatoes work best?
Roma or plum tomatoes hold up best because they’re less watery.
Final Thoughts
This easy Pico De Gallo recipe captures the heart of Mexican cooking — fresh, colorful, and full of life.
It’s the kind of dish that brightens any meal and never fails to impress, whether it’s taco night or a summer picnic.
