Everyone loves this easy Pico de Gallo recipe, made in just 10 minutes with fresh tomatoes, cilantro, red onion, and jalapeño. The best topping for all of your Mexican food favorites.

 Overhead photo of pico de gallo served in a clear bowl, with tortilla chips, cilantro, lime and tomatoes in the background.

Pico de gallo is one of those staple recipes that everyone should have on hand, and always make homemade!  It’s easy, healthy and flavorful. We serve it with tacos, quesadillas, on top of grilled chicken or fish, or just plain with tortilla chips!

What is the difference between Pico de Gallo, and Salsa?

Although Pico de gallo and salsa contain similar ingredients, salsa is more of “sauce” with more liquid in it, where pico de gallo contains very little liquid and is made with fresh, uncooked ingredients.

There are tons of different ways to make salsa, with a variety of cooked, roasted or uncooked tomatoes, peppers, spices and other ingredients. Here’s my favorite 5-minute homemade salsa recipe.

Pico de gallo, on the other hand, always contains the same ingredients: fresh and uncooked tomatoes, onion, cilantro and jalapeño. Both pico de gallo and salsa are popular toppings on Mexican food, inside tacos or served with tortillas chips.

A bowl with the ingredients for pico de gallo including diced tomato, onion, cilantro, and jalepeno.

Consider trying these popular Mexican recipes:


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Overhead photo of pico de gallo served in a clear bowl, with tortilla chips, cilantro, lime and tomatoes in the background.
Prep 10 mins
Total 10 mins
Add to Meal Plan


  • 5 Roma tomatoes , diced
  • 1/2 cup 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


  • Combine tomatoes, onion, cilantro and jalapeño in a bowl.
  •  Season with salt and add lime juice to taste. 
  • Top on your favorite Mexican food, or serve with chips.
  • Pico de gallo is best eaten fresh, within 12 hours of making it. Store in the fridge.


Makes about 4 cups


Calories: 15kcalCarbohydrates: 3gSodium: 3mgPotassium: 148mgSugar: 2gVitamin A: 545IUVitamin C: 11.2mgCalcium: 8mgIron: 0.1mg

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*I originally shared this recipe April 2015. Updated May 2018.


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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Recipe Rating


  1. 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!

  2. 5 stars
    I have been following this recipe for a couple years. I always make a double batch and add a medium head of cabbage diced.

  3. 5 stars
    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.

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