This is the only pico de gallo recipe you’ll ever need! Made with just 5 ingredients—ripe tomatoes, onion, cilantro, jalapeño, and lime juice—plus one simple trick for bold, authentic flavor. Perfect for chips, tacos, burrito bowls and more.
Table of Contents
Pico de Gallo vs. Salsa: What’s the Difference?
Let’s clear something up: Pico de gallo is salsa, just not the blended, saucy kind you might be picturing. While traditional salsas are often made with roasted or stewed tomatoes and blended until smooth, pico de gallo is a fresh, uncooked salsa—also known as salsa fresca or salsa cruda—made with chopped tomatoes, onion, cilantro, jalapeño, lime juice and salt. Think of it as salsa’s chunky, crunchy cousin.
Fun fact: The name pico de gallo is a Spanish term that translates to “rooster’s beak.” And while no one’s exactly sure where the name came from, Epicurious notes one theory: it was once eaten by pinching pieces between your index finger and thumb, which looked like a pecking beak. No birds involved here, though—just a handful of fresh ingredients you likely already have in your kitchen.
Growing up in San Diego, we had pico on everything: scrambled eggs, California burritos, tacos, quesadillas. This recipe is my take on that perfect combo of fresh, briny and just the right amount of heat. I keep a batch in the fridge all summer long (and let’s be honest, most of the year). It’s quick, endlessly customizable and disappears fast. Just add homemade tortilla chips and maybe a margarita ice pop, and you’ve got a party.
What Makes This the Best Pico de Gallo Recipe?
Letting it marinate for at least 30 minutes. As it rests, the flavors meld and deepen, and the salt draws out moisture from the tomatoes and other ingredients, concentrating their flavor. Trust me, it’s worth the wait!
All you need to make homemade pico is five ingredients, plus a pinch of kosher salt. Because there are so few components, using the freshest produce—especially ripe tomatoes (I repeat: RIPE!)—will make all the difference in the flavor of this no-cook appetizer.
Here’s a closer look at what you’ll need and how to pick the best of each:
- Tomatoes: Roma tomatoes are the most classic choice for making pico de gallo. They’re firm, less watery and hold their shape when diced. That said, any ripe red tomato will work. I’ve even made delicious batches with grape or cherry tomatoes in a pinch.
- Onion: I use white onion for its sharp flavor and crisp texture—it’s traditional and gives pico that unmistakable bite. But if white onions are too strong for your taste, red or yellow onions are milder options with a touch of sweetness.
- Cilantro: Chopped cilantro adds fresh, herbaceous flavor. Look for vibrant green leaves and sturdy stems—skip any bunches that look wilted or yellowing. I always chop both the leaves and tender stems; they’re packed with flavor and add great texture when finely chopped.
- Jalapeño: For a mild pico de gallo, remove the seeds; for more heat, leave them in. Want it extra spicy? Swap in a serrano pepper. Prefer no heat at all? Use a small piece of green bell pepper to keep the crunch without the kick.
- Lime juice: Always go for fresh over bottled—the flavor is worth it!
See the recipe card for full information on ingredients and quantities.
- Core and dice your tomatoes. Small dice is best—you want a little juicy tomato in every bite. I like to remove the seeds to cut down on excess liquid, but that’s totally optional. A serrated knife makes the job easier, especially with very ripe tomatoes.
- Finely chop your onion, cilantro and jalapeño. Smaller pieces = better flavor distribution. Plus, it makes for a better scoop with chips.
- Combine everything in a bowl. Add the tomatoes, onion, cilantro and jalapeño to a medium bowl. Squeeze in the fresh lime juice and toss in a generous pinch of kosher salt. Give it a taste and keep seasoning until everything tastes bright and balanced.
- Let it marinate for at least 30 minutes before serving. As I mentioned above, this is the secret to the best pico de gallo.
If you won’t be serving the salsa cruda right away, you can cover and refrigerate it for several hours or up to overnight. Stir before serving, and if needed, drain off any extra liquid.
Ways to Serve Pico de Gallo
This versatile condiment isn’t just for homemade tortilla chips—though that’s how it disappears fastest in my house. Think of it as a chunky, fresh salsa that can do it all: taco topper, salad finisher, snack board hero. Here are some of my favorite Mexican dishes to serve it with (or pile it on top of):
Variations
Once you’ve nailed the classic version, here are a few easy ways to mix things up based on what’s in your fridge (or your fruit bowl!):
- Bell pepper
- Cucumber
- Corn
- Avocado
- Mango
- Peaches
Or check out my recipes for black bean and corn salsa and pineapple salsa for even more fresh salsa inspiration.
Storage Tips
Store leftover pico de gallo in an airtight container in the fridge for up to 3 days. The flavors continue to develop as it sits, but the tomatoes will release more juice over time. If needed, drain off excess liquid before serving and give it a good stir.
FAQs
Yes! If you’re not a fan of cilantro, you can substitute chopped fresh parsley or even green onions. It changes the flavor, but still tastes fresh and vibrant.
To avoid excess liquid, remove the tomato seeds before dicing and add the salt and lime juice just before serving. Letting it sit in a fine mesh strainer over a bowl can also help draw out moisture.
This recipe easily doubles or triples. Use a large mixing bowl and adjust salt and lime juice to taste after it rests—bigger batches may need a little more.
Technically, yes—but I don’t recommend it. Chopping by hand gives pico its signature chunky texture. A food processor can make it too watery or mushy.
Craving more? Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox! And stay in touch on Facebook, TikTok, Pinterest and Instagram for all of the latest updates.Make it once, and I bet it’ll become your go-to salsa cruda, too. Got questions? Drop them in the comments—I love hearing how you make this recipe your own!
Ingredients
- 4 large red tomatoes, cored and small diced
- 1/2 medium white onion, small diced
- 1/4 cup chopped fresh cilantro
- 1 medium jalapeño, stemmed, seeded (optional) and small diced
- 1 Tablespoon fresh lime juice
Instructions
- In a medium bowl, combine the diced tomatoes, onions, cilantro and jalapeño.
- Add the lime juice and a large pinch of kosher salt on top then stir to combine. Serve immediately, or for best flavor, cover and let sit at room temp (or in the fridge) for a minimum of 30 minutes and up to overnight.
Kelly’s Notes
- Roma tomatoes are most classic in this recipe, but any ripe (MUST BE RIPE!) red tomato will work, I’ve even done it with cherry/grape tomatoes in a pinch
- When cutting the tomatoes, I prefer to remove the seeds, but it’s not necessary
- Letting this marinate for a minimum of 30 minutes (or overnight) will produce the best flavor
- Tweak the spice factor by keeping or omitting the seeds in the jalapeño
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
Shoutout
Did you try this recipe?
Share it with the world! Mention @justataste or tag #justatasterecipes!
This post may contain affiliate links.
