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
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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
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*I originally shared this recipe April 2015. Updated May 2018, April 2022 and July 2024.
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Made last night to go with fajitas. I also seeded the tomatoes. Was so fresh and delicious!
Fresh pico de gallo made the best guacamole I ever had. I do love extra lime
Perfect! Soooo yummy! I’ve been looking for the right recipe for a while and finally found it! Didn’t even need the salt. Thank you!
Made this last last night….Delicious!! Thanks.
Yum
I made a version of this, but I winged it, strictly from experience (tasting, not making). I used two roma tomatoes, half a sweet onion, one large jalapeno (veined/seeded), half cup cilantro, one whole lime, and a large pinch of salt. I was sure I did something wrong, but it was very good anyway. Finding this recipe was perfect for me since I did the same thing, just different proportions. I’ll do it right next time! But without the heat, a jalapeno is just a green bell pepper.
Really great with oven roasted tri tip.sliced thin with corn tortillas
This was great in baked potatoes too!!
An excellent base to play with.
My changes and additions:
Removed the seeds from the tomatoes.
Increaed jalapenos to 2.
Increased cilantro 1/4 cup
Increased lime juice to 4 teaspoons
Added a 1/3 cup diced green onion stalk
Added 4 garlic cloves – diced.
I don’t think this pico I made could be better. So good. Thank you!
I really need to try this! I love pico and this recipe looks so simple! Thanks for sharing 🙂