Our homemade Pico de Gallo recipe takes 10 minutes to make and instantly elevates any dish (or serve it with tortilla chips!)
If you’re looking for delicious dip recipes try Homemade Hummus, Pepper Jelly, Easy Homemade Salsa, or Street Corn Dip!
Pico de Gallo is my everything topping.
Pico de Gallo is my everything topping.I keep ingredients for this irresistible pico on hand at all times. It instantly adds a splash of color, burst of flavor, and elevates every dish. Obviously you’ll want to serve it with Mexican faves like tacos, burritos, and quesadillas, but it’s also a mighty friend to eggs, avocado toast, grilled chicken or fish, or just scoop up with tortilla chips.
(Let’s not confuse fresh pico de gallo–made with fresh tomatoes, onion, cilantro and jalapeño–with homemade salsa, which has more of a chunky sauce consistency, and can be made with cooked, roasted, canned or fresh tomatoes). When I’m looking for fresh and bold topping, pico de gallo is my go to.
How to make Pico de Gallo:
Combine chopped tomatoes, onion, cilantro and jalapeño in a bowl. Season with salt and a spritz of lime juice. Serve on your favorite Mexican dishes, or with chips. Store in the fridge for up to 5 days.
Make Ahead and Storage Instructions:
To Make Ahead: Pico is my favorite when made an hour or two in advance. It can be kept in the fridge for about a week, depending on the freshness of your ingredients.
Recipe Variations:
- Spicy Pico de Gallo: Keep the jalapeño seeds and add extra jalapeño peppers if you’d like.
- Add Avocado: Stir in some diced avocado right before serving.
- Add Mango: Stir in diced avocado right before serving, for a fun flavor twist.
More Popular Mexican Recipes:
- Authentic Mexican Rice
- Tres Leches Cake
- Horchata
- Pozole Verde
- Elote (Mexican Corn)
- Wet Burrito
- Taco Salad
- Tamales
Follow me for more great recipes
Recipe
Pico de Gallo
Equipment
Ingredients
- 5 Roma tomatoes , diced
- 1/2 cup white or red onion , diced
- 1/2 cup fresh cilantro , chopped
- 1 small jalepeño pepper , veins and seeds removed, diced
- 1 – 2 teaspoons lime juice , to taste
- salt , to taste
Instructions
- Combine diced tomatoes, onion, cilantro and jalapeño in a bowl. Season with salt and add lime juice to taste.
- Top on your favorite Mexican food, eggs, avocado toast, chicken, or serve with chips.
Notes
Nutrition
Create a FREE Account to save your favorite recipes and create meal plans
Follow Me
*I originally shared this recipe April 2015. Updated May 2018, April 2022 and July 2024.
This post contains affiliate links.
Excellent! I added more Serrano peppers (3) plus 1 jalapeño pepper. We love the heat. Excellent on steak.
Very good
Everybody loved this recipe…. no changes at all to proportions (I mean add more lime juice if you like, or no salt if you can’t have it) but perfect as is. One thing I don’t like is liquidy pico. So after chopping tomatoes i dumped them into a colander and swirled them around. All the seeds and lots of juices fall out. Just a preference of mine. Thanks for such a quick delicious recipe!
This recipe was SO good!! We made it with your wet burritos and it was perfect. Thank you!!!!
I have been following this recipe for a couple years. I always make a double batch and add a medium head of cabbage diced.
I just started liking this maybe a couple years ago. I wanted to try it homemade. I followed your recipe and it was so good and fresh, I was eating it with a spoon!! Thanks for the great recipe.