Fresh Pico de Gallo made with tomatoes, onion, cilantro, lime, and jalapeño—zesty, chunky salsa that tastes like sunshine in a bowl.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
The very first time I made Pico de Gallo, I thought I was nailing it. I chopped everything, threw it in a bowl, gave it a stir… and, well, it tasted like I’d just bitten straight into a raw onion with a hint of tomato juice. Not exactly the fresh salsa magic I was dreaming of. I remember my husband politely eating a few chips with it, nodding slowly, and then quietly reaching for the jarred salsa in the fridge. Brutal.
But here’s the thing: the more I made it, the more I figured out that it wasn’t about throwing stuff together—it was about balance. A little more lime, a little less onion, cilantro that’s chopped fine enough so you don’t end up chewing a whole leaf. Now, it’s the recipe I bring to barbecues, potlucks, even random Tuesday taco nights. And I swear, the bowl’s always empty before I’ve even grabbed a plate myself. You’ve been there too, right? When the “side dish” steals the whole show? That’s Pico de Gallo.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Pico de Gallo Recipe?
Honestly, what’s not to love? It’s fresh, it’s tangy, it’s got just enough kick to keep things interesting. And it’s ridiculously simple—like, ten minutes tops and you’ve got something that looks (and tastes) like you actually tried. You don’t need a blender, you don’t need to cook anything—it’s just chopping and mixing. Almost feels too easy for how good it tastes.
And the best part? It’s versatile. Scoop it up with tortilla chips, spoon it on tacos, pile it onto nachos, or—this is a personal favorite—plop some on scrambled eggs in the morning. It’s the kind of thing that makes even plain grilled chicken feel like it belongs in a restaurant.
Ingredient Notes:
I’ve made Pico de Gallo enough times to know that the ingredients really matter. Here’s my two cents:
-
Tomatoes – Roma tomatoes are usually best because they’re firm and not watery, but honestly, use whatever’s ripe and smells good.
-
Onion – White onion gives that sharp bite. Red onion adds a little sweetness. Yellow works in a pinch. It’s all about preference.
-
Jalapeño or Serrano – Jalapeños are milder, serranos are spicier. Keep the seeds if you like it hot. (I usually regret it but still do it anyway.)
-
Cilantro – Love it or hate it, it adds that brightness that makes Pico de Gallo taste right. And yes, I’m one of the “love it” people.
-
Lime juice – Fresh-squeezed, always. The bottled stuff doesn’t give the same zing.
-
Salt – Don’t skimp. It pulls all the flavors together and makes everything pop.
How To Make Pico de Gallo?
Step 1 – Wash everything: Boring but important. No one wants gritty cilantro or dusty tomatoes.
Step 2 – Chop, chop, chop: Dice the tomatoes, onion, and pepper nice and small. It makes every bite balanced. And don’t worry if your dice isn’t perfect—it’s homemade, not restaurant plating.
Step 3 – Mix it up: Toss everything in a bowl with cilantro, lime juice, and salt. Give it a stir and take a taste. If it needs more lime or salt, go for it.
Step 4 – Chill out: Pop it in the fridge for about 15 minutes. This little rest lets all the flavors get friendly with each other. Then grab the chips and dig in.
Storage Options:
Here’s the thing: Pico de Gallo is best eaten fresh, like right after you make it. But if you’ve got leftovers, stash them in an airtight container in the fridge for up to two days. After that, the tomatoes start to break down and it gets soupy. If that happens, just drain a little liquid, squeeze in some fresh lime, and it’s still pretty tasty. Freezing? Don’t even bother. It’ll just turn into a watery mess.
Want To Save This Recipe?
Variations and Substitutions:
The fun part about Pico de Gallo is that it’s super easy to tweak. A few ideas:
-
Fruit version: Toss in mango, pineapple, or even strawberries for a sweet kick.
-
More heat: Use serranos or leave in the seeds if you’re brave.
-
Less heat: Swap the hot peppers for bell peppers. You’ll still get crunch, just no burn.
-
Cilantro swap: If cilantro tastes like soap to you (I get it, it’s genetic!), try parsley. It’s different but still fresh.
What to Serve with Pico de Gallo?
This salsa isn’t picky. It goes with just about everything:
-
Chips – The obvious choice.
-
Tacos – Chicken, beef, fish—it makes them all better.
-
Nachos – Because melty cheese + fresh salsa is heaven.
-
Grilled meats – Steak, shrimp, chicken—Pico wakes them up.
-
Eggs – Scrambled, fried, or in an omelet, trust me on this.
Frequently Asked Questions:
What’s the difference between Pico de Gallo and salsa?
Pico’s chunky and fresh, made with raw ingredients. Salsa is usually blended, sometimes cooked, and smoother.
Can I make it ahead?
Yes, but eat it within 24 hours for peak freshness. After that, it still works but isn’t quite the same.
Can I tone down the spice?
For sure. Use fewer peppers or switch to bell peppers. Or just scrape out the seeds—most of the heat lives there.
And there you have it—my take on Pico de Gallo. Fresh, simple, zesty, and honestly the easiest thing you’ll make all week. So tell me—are you a “classic Pico only” type, or do you like to throw in fruit or extra heat just to keep people guessing?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Pico de Gallo
Ingredients
- 4 large tomatoes finely chopped
- 1 small onion finely diced
- 1 medium serrano or jalapeño pepper ribs, seeds, and stem removed, finely diced
- ½ cup fresh cilantro finely chopped
- ¼ cup freshly squeezed lime juice
- ¾ teaspoon fine sea salt
Instructions
Prepare the Ingredients:
- Wash all vegetables thoroughly. Remove stems, seeds, and ribs from the peppers as desired for spice level.
Dice the Vegetables:
- Finely chop the tomatoes, onion, and pepper. Place them into a large mixing bowl.
Combine with Seasonings:
- Add the chopped cilantro, lime juice, and sea salt to the bowl. Stir until all ingredients are evenly combined.
Chill Before Serving:
- Cover the bowl and refrigerate for 15 minutes to allow the flavors to blend. Serve chilled with tortilla chips or as a topping.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
