Classic Pico de Gallo
This pico de gallo recipe is fresh, delicious and easy to make! You'll need 5 ingredients for this classic Mexican dipโtomato, onion, cilantro, jalapeรฑo, lime.
Updated by Kathryne Taylor on August 27, 2024
Do you love pico de gallo like I do? Itโs a classic Mexican tomato dip (or sauce) that adds a fresh, healthy, low-calorie boost of flavor to just about any Mexican meal.
When I was little, I piled pico de gallo on my tortilla chips at our nearby Mexican restaurant and called it dinner (refill, please). I didnโt fully appreciate pico de galloโs wonder, though, until my family traveled to Mexico one summer when I was in college.
We stayed at an all-you-can-eat resort, which meant all-you-can-eat pico de gallo. Their pico de gallo was super fresh and utterly irresistible, and I piled it onto every single meal. Eggs! Tortillas! Beans! Spaghetti, even! Why not?
Itโs funny that Iโve shared so many variations on pico de gallo over the years, but never my classic pico de gallo recipe. Today is the day. Letโs make pico de gallo while the tomatoes are still good.
Pico de gallo is so easy to make. You will need only five ingredients (six if you count the salt): ripe red tomatoes, white onion, jalapeรฑo, cilantro, lime and salt. Thatโs it!
Whatโs the difference between pico de gallo and salsa?
Pico de gallo shares the same basic ingredients as traditional red salsa, but the preparation methods are different.
Pico de gallo always uses raw, diced ingredients. Itโs less wet, and it adds a wonderful chunky texture and substance to tacos and more. Salsa can call for roasted or stewed tomatoes, and is generally closer to a purรฉe in texture.
Both are delicious, both go great with guacamole, and I often layer pico de gallo over salsa for double the flavor (if only you could see my regular burrito bowl order at Chipotle).
Pico de Gallo Translation & Pronunciation
I bet Chipotle calls their pico de gallo โtomato salsaโ since itโs easier to say! You might also see it called salsa fresca (fresh sauce).ย Pico de gallo literally translates to โroosterโs beak,โ but no oneโs exactly sure why.
Hereโs how to pronounce pico de gallo in unofficial Kate-style mark-up: PEE-koh day GUY-yoh.
Watch How to Make Pico de Gallo
How to Make the Best Pico de Gallo
Here are my top tips to ensure that you make the best pico de gallo youโve ever had.
1) Use ripe red tomatoes.
Ripe tomatoes are absolutely key to making great pico de gallo. Sad pink tomatoes do not make good pico de gallo. Roma tomatoes are a good choice since they are less watery, but use the most beautiful red, ripe tomato variety available. Core your tomatoes and remove the seeds before chopping. Use every last bit of the red tomato flesh inside!
In the winter, you can use cherry tomatoes, which tend to have good flavor year-round. Be prepared to chop them into small pieces, and perhaps give the finished product some extra time to marinate since cherry tomatoes tend to be more firm than most.
2) Chop your ingredients very finely.
Chop your tomato, onion, jalapeรฑo and cilantro finely and you will be rewarded with more flavor in every bite. This is worth the extra effort!
3) Let the onion, jalapeno, lime and salt marinate while you chop the tomatoes and cilantro.
I learned this trick from this recipe. Iโve tested pico de gallo both ways (marinated onion/jalapeรฑo vs. tossing all the ingredients together at once). The marinated onion/jalapeรฑo batches were indeed my most flavorful batches.
Full disclosure: Itโs possible that my tomatoes for those batches were better, so Iโm not entirely convinced that the method made the difference. This โstepโ doesnโt take any extra time, though, so I recommend it.
4) Let your pico rest for 15 minutes before serving.
This step gives the flavors time to mingle and brings out their best. As the tomatoes and remaining ingredients rest, the salt draws the moisture out of the ingredients and condenses their flavor.
Try your pico de gallo before and after marinating, and youโll see what I mean! If you wonโt be serving the pico de gallo immediately, you can refrigerate it for several hours or even overnight.
5) Serve with a slotted spoon.
Tomatoes release a good amount of moisture, so you will see some tomato juice pool at the bottom of your bowl. The easiest solution here is to serve your pico de gallo with a slotted spoon or large serving fork.
This way, you donโt transfer a ton of moisture with your pico. Say no to soggy nachos!
Uses for Pico de Gallo
You can basically treat pico de gallo like salsa. Itโs a healthy and refreshing condiment welcome on any of the following:
- Tacos
- Nachos
- Quesadillas
- Burritos and burrito bowls
- Tostadas
- Huevos rancheros
- Enchiladas
- Or serve it as a dip with tortilla chips, of course!
Pico de Gallo Variations
Remember, tomatoes are a fruit! You can simply replace the tomato with other tender fruits like mango, peaches, pineapple strawberries, or even sweet corn, and adjust to taste.
Sometimes, Iโll use red onion instead of white, or add a red bell pepper for crunch, or throw in an avocado. Here are some variations on pico de gallo that Iโve made and loved:
- Chunky avocado salsa
- Corn salsa
- Mango salsa
- Peach salsa
- Pineapple salsa (or see my cookbook, page 106)
- Strawberry salsa
Looking for more classic Mexican dips and sauces to pair with your pico de gallo? Donโt miss my favorite red salsa and guacamole recipe (seriously, theyโre the best). More Mexican recipes here!
As always, please let me know how you like this recipe in the comments! Iโm excited to hear how you serve your pico de gallo, and please share any tips you might have.
Classic Pico de Gallo
This pico de gallo recipe is fresh, delicious and easy to make! Youโll need only 5 ingredients to make this classic Mexican dipโtomato, onion, cilantro, jalapeรฑo and lime. Recipe yields about 4 cups (about 8 servings).
Ingredients
- 1 cup finely chopped white onion (about 1 small onion)
- 1 medium jalapeรฑo or serrano pepper, ribs and seeds removed, finely chopped (decrease or omit if sensitive to spice, or add another if you love heat)
- ยผ cup lime juice
- ยพ teaspoon fine sea salt, more to taste
- 1 ยฝ pounds ripe red tomatoes (about 8 small or 4 large), chopped
- ยฝ cup finely chopped fresh cilantro (about 1 bunch)
Instructions
- In a medium serving bowl, combine the chopped onion, jalapeรฑo, lime juice and salt. Let it marinate for about 5 minutes while you chop the tomatoes and cilantro.
- Add the chopped tomatoes and cilantro to the bowl and stir to combine. Taste, and add more salt if the flavors donโt quite sing.
- For the best flavor, let the mixture marinate for 15 minutes or several hours in the refrigerator. Serve as a dip, or with a slotted spoon or large serving fork to avoid transferring too much watery tomato juice with your pico.ย Pico de gallo keeps well in the refrigerator, covered, for up to 4 days.
Notes
Change it up: Add a diced avocado to the mixture, or see my list provided above the recipe for alternatives to tomatoes.
Cilantro haters: You can significantly decrease the amount of cilantro used, or omit it completely if you insist! I donโt recommend substituting parsley here.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionistโs advice. See our full nutrition disclosure here.
Hi Kate! Another hit of a recipe, LOVE your site and all of your awesome and helpful knowledge and instructions! This may be a silly and/or obvious question, but you say to seed the tomatoes and I was just wondering why? Iโve made this in the past (but looked up your version for any yummy variations!) and I always kept the seeds in the tomatoes. Are you removing them so the pico is less soggy/liquidy? Or is there another reason? Thank you again so much for always being awesome! :)
Hooray! Iโm happy to hear you enjoyed it, Nicolle. I think the texture changes if you donโt. You can keep them in it if you prefer.
All those delicious juices, what to do? I add them to my Bloody Mary! Kicks it up a couple of notches!
Wow Doug!,,,,thatโs a fabulous idea!
That is a terrific idea.
No waste there
Thanks so much
Amazing recipe!!! Excellent!!
Iโm making pico de gallo today! While I may not consider myself a master in the kitchen, I genuinely enjoy cooking. Iโm excited to see how it turns out! Iโll keep you posted on the results.
I just made this. Delicious (especially with fresh tomatoes from a local farm stand)! Hubby forgot to get the cilantro at the store, but luckily I have cilantro essential oil. Three drops gave it the perfect amount of flavor. I do think it would look prettier with the actual cilantro in it, though. I wonโt let hubby forget it next time! Thanks for a great recipe!
I make this all the time. I think it always tastes better the next day. Sometimes to change it up a little Iโll add some mango to it.
Excellent recipe!!
Thank you, Serena! Iโm happy you enjoyed it.
Made this twice and loved it! My granddaughterโs boyfriend gobbled it up on everything! Perfect recipe and fun to make! My go to recipe forever! Thanks!
Youโre welcome, Linda!
Your Claasic Pico de Gallo is superb! My go to for a great shareable dish for parties and outdoor events. I even add just a sprinkle of garlic for a flavor kick. Try it.
My first time making and this recipe is spot on. I stored mine in a glass container and it is still good 7 days later. I would follow the recipe to a T and you will be surprised how fresh and tasty this recipe is.
Thatโs great to hear, Betty! Thank you for your reviw.
Can I use hot fajita peppers instead of jalapeรฑos?
Sure, if you prefer.
Sometimes I go a bit chunkier than normal, and Iโll use that for hamburgers and hotdogs instead of the usual lettuce, tomato, onion. Definitely a go to for backyard cookouts.
Made this today for some tacos we are making tonight. Turned out great, just a LOT more than I was expecting. Iโm sure it wonโt go bad, it wonโt be around for long enough! I couldnโt figure out how this could be made without garlic so I added 3 cloves in while the onions were marinating. Loved it!!!
Hello, Is there a reason that my pico de gallo tastes melony. I did not add jalapenos. For some reason my tomatoes taste more like melons after refrigerating. Any suggestions?
Hi Crystal, Iโm not sure. I donโt believe I have come across that one before.
Iโve made this several times now. LOVE how easy it is to make, and how tasty! Some suggested alterations:
โ fire roasted pepper (Iโve used both FR jalapeno by itself or with FR sweet red/orange/yellow peppers)
โ add a pinch of dried cayenne (or fresh)
โ used fresh squeezed mandarin orange juice with just a lil lime juice, then added fresh diced mango, too. YUMMY!
โ charcoal grilled (in husk) sweet corn, cut up also is good for a lil sweetness and color variety.
Just some thoโts . . .
THANKS for the recipe!!
Gregg*
Have made this several times. Itโs absolutely delicious and easy to make! I added zest from the limes as well. I agree with Kate, marinade the onions, jalapeรฑos and salt in the fresh lime juice, I think it helps.
Great recipe! Going to make this for wifey, who canโt take a 3000 scoville jalapeรฑo and is cilantro hater. Going to take advice of several of the comments Iโve read including the fire Roasted red (or other), using mango juice + lime and adding avocado. Taking your advice on the parsley, what do you think about Fenugreek + a tad of cilantro?
I added fresh corn kernels was good
Can this be processed to have thru tear?
Frozen?
How to keep for longer life?
Hi Linda, I donโt think this is a great option to freeze. As always, use your best judgement for how long it lasts.
Thanks for this recipe and the tips! I needed some pico and decided that making it gave me more control. Followed the entire recipe with tips and it is so good and fresh tasting!
Thank you for your comment, Catherine!
Do you chop the tomatoes with the skin or without? My husband has ulcerative colitis and has trouble digesting the peels on a tomato. Just wondering if it would make any difference in the flavor if we peel the tomatoes?
Hi, I leave the skin on. You could try it without but likely wonโt hold up. Let me know what you think!
Great recipe! Going to make this for wifey, who canโt take a 3000 scoville jalapeรฑo and is cilantro hater. Going to take advice of several of the comments Iโve read including the fire Roasted red (or other), using mango juice + lime and adding avocado. Taking your advice on the parsley, what do you think about Fenugreek + a tad of cilantro?
Hi Nancy!
This may be a bit labor intensive but I understand your husbandโs health needs. If you have a dicer try dicing the tomatoes yourself inspecting and removing the pieces with the skin on. That should keep the freshness but you might have to add more tomatoe to make up for what you lose.
I like to placed the diced tomatoes in a bowl, salt them and let them rest for a bit. Then drained off the liquid they weep before mixing with the other ingredients. This keeps the pico from having free liquid. Great recipe, nice and simple!
Hi Kate, I made the pico de gailo recipe and did follow the โrulesโ, but the flavor was sorely lacking. Should I add some cumin or cayenne pepper? The tomatoes were good and very sweet. Thx for your input. Hope Cookie is doing well and of course your little daughter Grace. Enjoy your columns. Jane
Iโm sorry to hear that. You can adjust the spices to your liking.
I got introduced to, and came to love, pico de gallo several years ago when I was doing social justice work along the Rio Grande/Bravo River. Itโs so simple, but tastes so good. A couple of variations I have come to like: I donโt seed the tomatoes because I like the highly flavoured liquid produced by the marination. Also, I use either just lemon juice or a lemon-lime combination rather than just lime juice. It gives a sharper taste.
Very good Pico recipeโฆthank you!
Iโm hoping I can freeze this batch.
I use approximately 3/4 of a cup of cilantro, do love that cilantro. I also add about a half a shot of tequila when marinating with a lime juice jalapenos and onions I always leave seeds and membrane in from jalapenos love that Heatโฆ.
What variety of tomato do you recommend using?
tuโฆ..again
I have the most boring diet ever. Luckily, this is something I can eat. I poured it all over my eggwhite omelet. Yummy. Thanks for the recipe.
Iโve been making this recipe about every 3 months for 4 years. As a single guy, I eat it as a tortilla chip dip while watching tv, or make taco salad and use this as the โ salad dressingโ. Now I canโt eat chips or tacos without it. Thank you for sharing. Itโs so simple to make, but there is a LOT of dicing to do. I take my time and it takes about 20 minutes to make. Iโm entertained by some of the questions you get. โIs it ok to use [spice a] or [spice b]?โ. Of course the answer is try and and find out
Huge hit!
Delicious! Makes a lot so I halved the recipe. Perfect pico de gallo.
Hello Kate, thank you I enjoyed comparing your recipe to my previous varieties. I like using finely sliced celery and mint too.
I noted your comment โPico de gallo literally translates to โroosterโs beakโ, but no oneโs exactly sure why.โ My understanding is that the โtomatoโ ingredient resembles (and is the same size as) a roosterโs beak.
I make the peco quite often but I always start with the tomato first so I tried it your way by marinating the onion, jalapeรฑo, lime, salt I think it adds more flavor I also use red onions and one jalapeรฑos and one Serrano pepper thanks for the hint to marinate
Itโs great on cottage cheese try it!!!
This recipe looks amazing! I love pico de gallo, and Iโll definitely try this one over the weekend. I usually check FizzyRecipes.com for my recipes, but I also enjoy discovering new sources like yours. Canโt wait to give it a try!
Put in 2 seeded jalapeรฑos. I may need to not deseed or put in more peppers. Could barely taste them.
REALY THANKS FOR ALL IDEAS IT IS YUMMY
nefartete vegetables and fruits exporter
I recently moved from the States to a very spice adverse place and jalapeรฑos are a no go here, just impossible to find. Is there any way to capture that flavor otherwise? I might be able to find pickled ones at best
Hi Sydney, pickled jalapeรฑos would be a reasonable substitute, especially if you like a vinegar flavor. You could try some other bell peppers and add some crushed red pepper flakes for spice.
Great recipe. I used roma tomatoes seeds removes, more meaty. Going to try cherry tomatoes next.
You have really good recipes.
Thank you.
tu
I gave this recipe a try today, and it turned out absolutely delicious! Even the skeptics in my family were impressed. I have to admit, I felt quite proud of how it came out. Huge thanks for sharing such a simple yet tasty recipe!
Great recipe, used food processor and made salsa for tortillas. Great with refried beans and rice
Delicious! Worth the prep and fine chopping, add it to avocado to make delicious guacamole too!
My go-to for pico de gallo when summer tomatoes are abundant. Ratio of ingredients is perfection. Soooooo good!
Made this for a nacho fundraiser, so used 1-1/2 recipe, it was a hit, all was gone. Thanks for sharing this recipe and the tips. Pre-cut the onion, jalapeรฑo, and put w lime juice and salt and keep on frig overnight. In the morning, I de-seeded and cut the tomatoes and cilantro, mixed it and put in cooler bag until we used.
Delicious and easy . Thank you, it will now be my go to Pico de gallo recipe!
Hello! How long will this keep in the fridge? I want to make a large batch to eat during the week.
Hi Darya, this should keep 3-5 days in the refigerator.
Made this exactly as written and loved it!! I canโt believe some said it makes too muchโI can never have too much of a great pico like this! I can just sit and eat it by itself, anytime!! Thanks for the marinating tip btw!
Iโve made pico de gallo before. I used poblano instead of jalapeรฑo pepper. I loved it.
Hi Dawn, poblano peppers are a great substitute especially if you are trying to control the heat level.
WAY better than store bought and SUPER easy to make!! Couldnโt wait the 15min to dig in to it
Iโve made this several times and itโs great. I have another recipe for it in a different cookbook, but I like this recipe a lot better. My family loves it as well.
Creole tomatoes make a great pico especially in the summer, the prime time for our favorite tomatoes. your recipe is wonderful.
Definitely a crowd pleaser recipe. I added mint to it since I love it alongside corriander. Simply yummy! Thank youโฆ
I donโt doubt any of this because it seems a terrific recipe. It sounds marvelous !!
And since youโre a best selling author, I hope my question doesnโt offend you.
With some of these recipes, did you learn them in Mexico, when you were staying there ?? Or, did you just improvise intuitively on your own how to make this recipe, as well as others ??
Or, are you of Hispanic descent ??
I asked that because we have a lot of Hispanics in my church, but Iโve not gotten a chance to cook with any of them. I had a chance at another church I was in, but then I moved away from there and lost touch with a couple that I used to go to the house.
Hi Dorothy, I learned about Mexican recipes from eating, traveling, and reading about Mexican cuisine. There are many regional variations, and even in the US, Tex-Mex is very different from California Mexican cooking. I have the recipes grouped under nationality as a general guide, not a hard-and-fast rule.