Homemade Pico de Gallo Recipe

Pico de Gallo is a vibrant blend of seasoned fresh tomatoes, onions, jalapeño, and cilantro, with a citrusy burst of lime. Add this quick and easy appetizer to your favorite Mexican food as a delicious dip or topping.

For more Mexican dips, try my Mango Salsa and Simple Chipotle Salsa next.

Jump to:

• Why We Love This Pico de Gallo Recipe:
• What is Pico de Gallo?
• Pico de Gallo vs Salsa
• Ingredients you need:
• Instructions to Make Pico de Gallo:
• Alternatives and Variations:
• What to Serve with Pico de Gallo
• Pro-Tips:
• Storing Leftovers:
• FAQ:
• More Mexican Inspired Recipes to Try
• Be sure to tag me on Instagram or Facebook when you make this recipe! I would love to see your creation, and give you a shoutout!

Make restaurant-quality pico de gallo from the comfort of your kitchen. I love the layers of flavor in this traditional Mexican dip. It is a great recipe for newbie chefs because it is so simple and tastes amazing.

Sweet tomatoes, crisp onions, the bite of jalapeño, and the acidity of the lime, make a chunky, irresistible snack that I can not wait to scoop up with crunchy tortilla chips. If you are not drooling yet, you will be after we make this easy pico de gallo recipe!

Why We Love This Pico de Gallo Recipe:

Simple! This is one of the easiest recipes to follow. With only five ingredients, this recipe takes just five minutes to prepare.

Healthy! This low calorie dip is made with fresh, natural ingredients so there are no preservatives.

Better Than Storebought! The best pico de gallo is made with all fresh ingredients. If you are buying prepackaged stuff, it is just not the same.

What is Pico de Gallo?

Pico de gallo, also known as salsa fresca and salsa cruda, is a Mexican condiment usually made with tomatoes, onions, cilantro, jalapeños, and lime.

Pico de Gallo vs Salsa

Although they have the same ingredients, they are prepared differently. Pico de gallo is a type of salsa. However, it is different than standard salsa.

Most salsa recipes contain cooked and pureed ingredients whereas pico de gallo uses raw, fresh ingredients that are diced or chopped. Also, other salsas are blended but pico de gallo is never blended.

Ingredients you need:

• Roma tomatoes: Use ripe red tomatoes. To avoid a watery dip, choose firm tomatoes. Luckily, this variety of tomatoes is less watery than most.
• Red onion: I prefer red over white onion because the flavor is stronger but you can use whichever you prefer.
• Cilantro: I love adding fresh cilantro to Mexican dishes. It adds color and a fresh taste. Chop it finely.
• Jalapeño: This adds spice. Devein it and remove the seeds before dicing.
• Lime: That bright citrus flavor keeps the dish looking and tasting fresh for longer.
• Seasoning: I keep my blend simple with garlic powder, salt (more or less to taste), and pepper.

Instructions to Make Pico de Gallo:

Dice

Use a sharp knife to finely dice the tomato, red onion, cilantro, and jalapeño. Add the finely diced vegetables into a medium size bowl. 

Season

Squeeze the fresh lime juice over the diced vegetables. Then sprinkle in the garlic powder, salt, and pepper.

Combine

Use a spoon to gently combine all of the ingredients. Then taste it and add salt as needed.

Serve

Enjoy immediately or cover the bowl with a lid or plastic wrap and store in the refrigerator for up to one week.

Alternatives and Variations:

Tomatoes: If you are making this fresh salsa in the winter, you can use cherry tomatoes or grape tomatoes instead of roma tomatoes. They are also firm but good year round; whereas roma tomatoes peak in the summer.

Fruit: Swap out tomatoes for another fruit or vegetable like avocado, corn, peach, or mango.

Spice: Add red bell pepper for crunch and serrano peppers for a spicy kick.

What to Serve with Pico de Gallo

It does not have to be Cinco de Mayo for you to enjoy this appetizer. It goes with everything and anything! Here are some delicious ways to use it:

• Tortilla Chips: This is the classic way to enjoy this dip.
• Tacos: Serve it as a side to recipes like Chicken Birria Quesatacos and Beef Birria Quesatacos Con Consome.
• Enchiladas: If you want to add a pop of freshness to your savory breakfast, add it to these Fully Loaded Breakfast Enchiladas.
• Queso: Add a scoop on top of the melty, cheesy dip.
• Eggs: My favorite way to enjoy this is with scrambled eggs. It would be delicious with huevos rancheros.

Pro-Tips:

• Use the freshest ingredients you can find. With so few ingredients, every element stands out and if one ingredient is lacking, you will notice.
• Rinse and dry the raw onion before adding it to the mixture. This removes some of the sulfur so your homemade pico de gallo tastes less pungent.
• If you have the time, chill fresh pico de gallo in the fridge for 2-3 hours after preparing it. This gives the ingredients time to marinate for a more intense flavor.
• Use a slotted spoon or fork to serve. If you use a regular spoon, you will catch all those juices and it will be soggy.

Storing Leftovers:

This is best enjoyed fresh. But if you have leftovers, store them in an airtight container in the fridge and consume them within one week.

FAQ:

Is pico de gallo spicy?

It can be. This recipe has a mild to medium spicy level. The seeds are removed from the jalapeño peppers so they are less spicy.

Can I freeze it?

You can but it will alter the texture. The water from the tomato will cause the fruit to expand and become softer. So when you defrost the dip, it will be soggy.

What does pico de gallo mean?

It means "rooster's beak." However, the origins of the phrase are unknown.

More Mexican Inspired Recipes to Try

• Nacho fries  
• Beef and cheese chimichangas
• Better Than Taco Bell Mexican Pizza
• Pozole Rojo
• Shrimp Enchiladas

Be sure to tag me on Instagram or Facebook when you make this recipe! I would love to see your creation, and give you a shoutout!