Classic Pico de Gallo
This pico de gallo recipe is fresh, delicious and easy to make! You'll need 5 ingredients for this classic Mexican dip—tomato, onion, cilantro, jalapeño, lime.
Updated by Kathryne Taylor on August 27, 2024
Do you love pico de gallo like I do? It’s a classic Mexican tomato dip (or sauce) that adds a fresh, healthy, low-calorie boost of flavor to just about any Mexican meal.
When I was little, I piled pico de gallo on my tortilla chips at our nearby Mexican restaurant and called it dinner (refill, please). I didn’t fully appreciate pico de gallo’s wonder, though, until my family traveled to Mexico one summer when I was in college.
We stayed at an all-you-can-eat resort, which meant all-you-can-eat pico de gallo. Their pico de gallo was super fresh and utterly irresistible, and I piled it onto every single meal. Eggs! Tortillas! Beans! Spaghetti, even! Why not?
It’s funny that I’ve shared so many variations on pico de gallo over the years, but never my classic pico de gallo recipe. Today is the day. Let’s make pico de gallo while the tomatoes are still good.
Pico de gallo is so easy to make. You will need only five ingredients (six if you count the salt): ripe red tomatoes, white onion, jalapeño, cilantro, lime and salt. That’s it!
What’s the difference between pico de gallo and salsa?
Pico de gallo shares the same basic ingredients as traditional red salsa, but the preparation methods are different.
Pico de gallo always uses raw, diced ingredients. It’s less wet, and it adds a wonderful chunky texture and substance to tacos and more. Salsa can call for roasted or stewed tomatoes, and is generally closer to a purée in texture.
Both are delicious, both go great with guacamole, and I often layer pico de gallo over salsa for double the flavor (if only you could see my regular burrito bowl order at Chipotle).
Pico de Gallo Translation & Pronunciation
I bet Chipotle calls their pico de gallo “tomato salsa” since it’s easier to say! You might also see it called salsa fresca (fresh sauce). Pico de gallo literally translates to “rooster’s beak,” but no one’s exactly sure why.
Here’s how to pronounce pico de gallo in unofficial Kate-style mark-up: PEE-koh day GUY-yoh.
Watch How to Make Pico de Gallo
How to Make the Best Pico de Gallo
Here are my top tips to ensure that you make the best pico de gallo you’ve ever had.
1) Use ripe red tomatoes.
Ripe tomatoes are absolutely key to making great pico de gallo. Sad pink tomatoes do not make good pico de gallo. Roma tomatoes are a good choice since they are less watery, but use the most beautiful red, ripe tomato variety available. Core your tomatoes and remove the seeds before chopping. Use every last bit of the red tomato flesh inside!
In the winter, you can use cherry tomatoes, which tend to have good flavor year-round. Be prepared to chop them into small pieces, and perhaps give the finished product some extra time to marinate since cherry tomatoes tend to be more firm than most.
2) Chop your ingredients very finely.
Chop your tomato, onion, jalapeño and cilantro finely and you will be rewarded with more flavor in every bite. This is worth the extra effort!
3) Let the onion, jalapeno, lime and salt marinate while you chop the tomatoes and cilantro.
I learned this trick from this recipe. I’ve tested pico de gallo both ways (marinated onion/jalapeño vs. tossing all the ingredients together at once). The marinated onion/jalapeño batches were indeed my most flavorful batches.
Full disclosure: It’s possible that my tomatoes for those batches were better, so I’m not entirely convinced that the method made the difference. This “step” doesn’t take any extra time, though, so I recommend it.
4) Let your pico rest for 15 minutes before serving.
This step gives the flavors time to mingle and brings out their best. As the tomatoes and remaining ingredients rest, the salt draws the moisture out of the ingredients and condenses their flavor.
Try your pico de gallo before and after marinating, and you’ll see what I mean! If you won’t be serving the pico de gallo immediately, you can refrigerate it for several hours or even overnight.
5) Serve with a slotted spoon.
Tomatoes release a good amount of moisture, so you will see some tomato juice pool at the bottom of your bowl. The easiest solution here is to serve your pico de gallo with a slotted spoon or large serving fork.
This way, you don’t transfer a ton of moisture with your pico. Say no to soggy nachos!
Uses for Pico de Gallo
You can basically treat pico de gallo like salsa. It’s a healthy and refreshing condiment welcome on any of the following:
- Tacos
- Nachos
- Quesadillas
- Burritos and burrito bowls
- Tostadas
- Huevos rancheros
- Enchiladas
- Or serve it as a dip with tortilla chips, of course!
Pico de Gallo Variations
Remember, tomatoes are a fruit! You can simply replace the tomato with other tender fruits like mango, peaches, pineapple strawberries, or even sweet corn, and adjust to taste.
Sometimes, I’ll use red onion instead of white, or add a red bell pepper for crunch, or throw in an avocado. Here are some variations on pico de gallo that I’ve made and loved:
- Chunky avocado salsa
- Corn salsa
- Mango salsa
- Peach salsa
- Pineapple salsa (or see my cookbook, page 106)
- Strawberry salsa
Looking for more classic Mexican dips and sauces to pair with your pico de gallo? Don’t miss my favorite red salsa and guacamole recipe (seriously, they’re the best). More Mexican recipes here!
As always, please let me know how you like this recipe in the comments! I’m excited to hear how you serve your pico de gallo, and please share any tips you might have.
Classic Pico de Gallo
This pico de gallo recipe is fresh, delicious and easy to make! You’ll need only 5 ingredients to make this classic Mexican dip—tomato, onion, cilantro, jalapeño and lime. Recipe yields about 4 cups (about 8 servings).
Ingredients
- 1 cup finely chopped white onion (about 1 small onion)
- 1 medium jalapeño or serrano pepper, ribs and seeds removed, finely chopped (decrease or omit if sensitive to spice, or add another if you love heat)
- ¼ cup lime juice
- ¾ teaspoon fine sea salt, more to taste
- 1 ½ pounds ripe red tomatoes (about 8 small or 4 large), chopped
- ½ cup finely chopped fresh cilantro (about 1 bunch)
Instructions
- In a medium serving bowl, combine the chopped onion, jalapeño, lime juice and salt. Let it marinate for about 5 minutes while you chop the tomatoes and cilantro.
- Add the chopped tomatoes and cilantro to the bowl and stir to combine. Taste, and add more salt if the flavors don’t quite sing.
- For the best flavor, let the mixture marinate for 15 minutes or several hours in the refrigerator. Serve as a dip, or with a slotted spoon or large serving fork to avoid transferring too much watery tomato juice with your pico. Pico de gallo keeps well in the refrigerator, covered, for up to 4 days.
Notes
Change it up: Add a diced avocado to the mixture, or see my list provided above the recipe for alternatives to tomatoes.
Cilantro haters: You can significantly decrease the amount of cilantro used, or omit it completely if you insist! I don’t recommend substituting parsley here.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Google “Manual Food Processor”. I bought a hand-cranked food processor at the Texas State Fair years ago for $20. If I used it for nothing more than to make prefectly chopped
I will have to look into that!
Comment posted before I completed it.
pico de gallo it is worth its weight in gold. I use my everything I need chopped anything. Make sure to get a hand-cranked processor, as there are other kinds.
Thank you, Francis! Pico is quite wonderful. Happy you agree!
I love Pico De Gallo but hate all of the fine chopping. Could food processor or some other tool be used to cut down on the amount of chopping I will need to do?
Hi Julie! I’m afraid a food processor will tear up the onion and tomato and make them extra-watery. However, Francis recommends using a hand-cranked food processor, which I’ve never tried, so that might be worth investigating. For what it’s worth, the best $30 I ever spent was at a local knife skills class! I’m much faster and more efficient now.
Suggestions regarding food processor: Breville Sous Chef Peel & Dice (3 disc sizes) is the best food processor ever and powerful. I use it for tons of recipes as we are plant based. I watched some YouTube videos first which helped me decide on the purchase. It’s pricey but worth every penny if you do a lot of food prep imho. Bought mine on Sur la Table.
This is a fabulous recipe which is, yay, plant based. . Thanks!
Tupperware has a new hand crank chopper. Perfect for salsa.
Good to know! Thanks for sharing!
Hi! The secret for the food processor is to do the onion and jalapeño first. Then add salt and cilantro, pulse a bit and finally add the tomato. Works perfectly and the tomatoes still look like tomatoes. Enjoy! :)
You can add a pinch of oregano
That sounds like an interesting combination, Genaro!
Loved reading this post; so informative! I never even knew the difference before between salsa and pico de gallo. I’ve known this as “fresh salsa”…which I adore so I’ll definitely be making this! :)
Well thank you, Brittany! I would say fresh is still an accurate description. :) Glad you found it insightful!
This is lovely I will try at home thank you
Be sure to report back, Julia!
FYI: Salsa cruda means raw/uncooked salsa/sauce and the pronunciation is: PEE-koh day GUY-yoh
Thank you! Your pronunciation suggestion sounds more like it, so I updated the post accordingly. :)
Thanks for sharing!
Sorry that is not how you pronounce it. According to Wiktionary and some of my Mexican friends, it is.
IPA(key): /ˈpi.ko.deˈɡa.ʎo/, /ˈpi.ko.deˈɡa.ʝo/
But, whatever way you pronounce it, Kate’s version is fantastic!
Your phonetic spelling is spot on.
My mouth is watering. This classic sounds perfect. Thank you.
You’re welcome!
Looks like fluffy white rice instead of onions :) Thats my carb addiction talking sorry lol.
trying to switch to healthier foods.. slowly.. been juciing the last 2 weeks and have now nailed a couple we like,, and eating far better.. just trying to nail some better meal choices now.. Thanks for the recipes.. Shaun
Ha, definitely not rice. :) Let me know what you think, Shaun!
Will do.. Thanks.. looked again, still looks like rice lol. Sorry….
I prepare my pico de gallo pretty close to your recipe. I almost always have some on hand because it’s so fresh, healthy and delicious. I change it up depending on what I have available but I grow almost everything in my garden so that helps. I prefer Roma tomatoes because they’re very meaty but I don’t remove the seeds. I use 1-2 jalapeños depending on who’s sharing. I’ve also changed up the peppers. I’ve used red, white, yellow and green onions. I add minced garlic. I’ve used shallots to replace onion and garlic. I like to add a bit of cumin to mine because I love it. I use fresh lime but bottled lemon or lime juice works in a jam. I also dice the onion, garlic and jalapeño and mix with lime juice ahead of time. It tenderizes them and creates a better flavor. The fun part about cooking is trying new things. I’m looking forward to trying out some of your other salsa. Mango sounds like a winner!
The marination (?) Makes ALL the difference in the world! My husband usually plows right through my ‘throw it in the bowl and mix’ version – but this! I always wanted to tweak it after I combined the ingredients- something was always a little off… Thank you so much! This step was the missing link! I have to double down on ingredients just to get some from now on Perfect.
Oh my! This looks so good!!
Thank you! I would love to hear what you think about it, Sheenam.
YUM! Now, all I need is a bag of tortilla chips!
Thanks, Gaby! Hope your travels are treating you nicely! :)
Hi Len, that’s one explanation for the name but there are others. I’d love for you to try this recipe and let me know how it turns out—I think you’d like it even more after it’s marinated in lime juice.
I’ve always wanted to try and make this. I picked up some fresh tomatoes today and will give. This a try for dinner tomorrow!
What did you think, Megan?!
I’ve always been a toss everything together at once person. Letting the chilies, onion and lime marinate is definitely better. Thanks Kate!
You’re welcome, Dennis!
This was super easy to make and tasted so good! I used it in a black bean soup recipe and loved the taste!
Thanks, Katie!
Perfect. Just perfect. As good as the best pico de gallo I can find in Los Angeles.
Hooray! I love it. Thanks for sharing, Tiffany.
Awesome recipe! I make it every week!
Every week?! That’s awesome! Thank you, Nathan, for your review.
I made the Pico de Gallo and my son thought I’d purchased it. It was that good and so fresh. I believe that marinating the onion, jalapeno and salt makes a difference and for the better.
I’m so glad I clicked this link after my search. Your other recipes are looking tempting. Thank you for sharing.
I’m glad you clicked the link too and loved the recipe, Gee!
Actually, Kate, it is pronounced Peeko da Gah-yo. The a has an, ah sound. But nearly everyone pronounces the Gallo as Guy-o. I make my pico like yours, except, I add a bit of minced garlic, and hardly any-to-none cilantro. Love your recipes!
forgot the y on day
Ok. Now I am sounding a little picky. Sorry y’all.
Thank you for your input, Raine!
This is the best pico I have ever made – thank you!
You’re welcome, Terri! Thank you for sharing.
Oh don’t mind me while I put this on EVERYTHING! So good!
I love it! Thank you for your review, Rebecca!
I sadly have to leave out the cilantro, because to me it tastes like soap and spoils the entire dish. But it tastes delicious!
That is a thing! I’m glad you like it without, Elaine.
Loved it. Added extra cilantro. I make it about every other week. So very fresh and a great snack!
This salsa was phenomenal, and I have made a lot of salsa. I had sweet, ripe Camparis, which are the next-best thing to garden fresh tomatoes, so that made a difference. But I think your trick of marinading the onion and jalapeno in the lime juice and salt is genius. I will never make salsa another way again! Thanks!
I’m so happy you liked it, Melanie! Thanks so much for your review.
Made this pretty much the same way except I used Roma tomatoes. I used 1/2 white onion, 3 large tomatoes, 1 large jalapeño with ribs and seeds removed. Juice of three limes and salt to taste. I did as you suggested and soaked the onions and jalapeño while I cut up the tomato. It’s delicious!
Thank you for sharing, Kathy!
I added a big pinch of oregano and smoked paprika. Nice touch .
I love your recipe.
Ok yes you can hot water bath any salsa. Do not cook salsa. Fill sterile jars, seal, dip jars in hot water before loading canner or large pot. Start slowly to not break jars. Now boil for 20 minutes. Let jars sit on dish towel. Check for seal
Listen for pop of seal. This recipe cans perfect. I use it all winter. Tastes fresh.
I have been canning it too and it’s the best pico I’ve ever had!!!
Omgosh Kate I just made your Pico de Gallo and I think (and my husband agrees) that it’s the best I’ve ever made. In my ever so humble opinion (smiles) marinating the onion, jalapeno and salt in lime before chopping the tomatoes and cilantro made all the difference and it’s so healthy.
BTW your Verde Salsa with tomatillos is amazing as well.
shalom kate, this post comes just in time. here is northen israel, ripe toms are just coming into the shuk. bought 2 kilos today, mean to make pico de gallo tomorrow tomorrow for Shabat. maybe also shatta.
thanks, dan brock. tsfat israel
I’ve been making both pico de gallo and salsa for years now. I live in Fort Lauderdale, and grow plum tomatoes all year. I do something a little different, though, and it’s delicious. Instead of the usual lime juice, I use a sour orange (found in Carribean markets, mainly used in conch salads), which gives a distinct, great flavor. Grapefruit also is interesting, but the sour orange is best. I use 2 big bunches of cilantro in mine, and fresh ground black pepper, too. The watery juice left in the bottom of the bowl taste terrific over either mashed or baked potatoes, even noodles or yellow, saffron rice. Or, if you’re as bad as me, you’ll unashamedly drink it!
Thank you for sharing, Lisa!
Absolutely wonderful!!! I used serrano peppers for a little extra kick and it worked great.
Thank you, Ian!
It’s good! I just made it, I think you are right about having good tomatoes too. I didn’t have super quality tomatoes but it was still so good! Next time l, well when I can afford it, I want to try it with heirloom. I bet it would taste so dope dude!
Heirloom would be so pretty! Thanks for your comment, Jenny.
Kate, Your recipe is spot on. Thanks for sharing it.
I also have a few variations that are worth trying. First, try adding a little finely diced, seeded and peeled cucumber. It is a great addition. Also, a drizzle of good quality extra virgin olive oil is really good with pico de gallo.
Since there are many people who don’t care for jalapeño and cilantro, I usually add very little of either but put a small dish of each on the table so those who want to can add more. I also put hot sauce on the table for those who want to add it.
Anxious to try this; looks soo yummy!! Love seeing you on FB
Thank you, CaroL!
Best pico ever! It makes you want to eat it by the spoonful.
I’m happy you love it, Mona!
Old Texas boy here. Just right for pico de gallo. I add a little fresh chopped garlic to mine. A tablespoon of this in EVERY cup of beans..muy bueno. Randy
Thanks for sharing, Randy!
Excellent recipe never thought of letting 1st four items marinate, after I add tomatoes and cilantro let sit for 1.5 hrs. It was the best Pico de Gallo we have ever had, had it black beans and rice and steak also my spouse uses on eggs. Thank you Terry
Thank you for sharing and taking the time to review, Terry! I’m glad you found a great use for it.
Very yummy! Loved it just as is. I used a large Serrano Chile and it came out perfect. Pairs well with salty tortilla chips
Thank you for your comment, Jessica!
Hi!
I made this recipe today to go with chicken fajitas. We come from Texas and my grown kids want Mexican for the 4th of July!
Your recipe and instructions were perfect. My tomatoes were grainy for some reason (refrigerated somewhere?) but other then a lot of liquid it came out wonderful-and the extra liquid is good on rice or in beans. Thank you.
You’re welcome! Tomatoes can vary, depending on season and location grown. Thanks for sharing, Sally!
Wow!!! Made this this evening.
It replicates the taste and texture of the very best, most incredible Mexican restaurant we’ve been visiting here in Zurich, Switzerland over the past 20 years. Thank you so much for sharing it.
PS. I love your site, especially for all the vegetarian and healthy recipes. Should’ve posted this long ago…
I’m so glad! Thank you for sharing, Michelle.
My go-to Pico recipe, thanks for sharing Kate!
You’re welcome, Linda!
We tried this recipe recently and used it on so many dishes! Now I have made it to share with my daughter and her family. Can hardly wait for the tacos tonight!!!
What did you think, Ginger?
The tacos were fantastic. What was best was our son-in-law’s delight at seeing how easy the recipe is to make.
Great recipe! I used a little less cilantro and used the results for a pasta salad. Tossed penne to coat with olive oil, then added diced cucumber and the pico. It took a pinch more sale but wow!!! Thanks so much for your quick and easy pico! — Jay
I made this Pico de Gallo X three yesterday for a family celebration and they loved it. My Grandson said this is the best Pico I have ever had, usually there isn’t enough and this is perfect. That was certainly a lot of finely cut up vegetables, but it was worth it to see how everyone loved it.
Thank you for you comment, Gloria!
Adding the avocado and cummin is great paired with chips. I call it pico de guac! :)
Thank you for sharing!
It’s called pico de gallo because that’s what your fingers and thumb look like when you pick it up to put it on your food – A rooster’s beak!! =]
That’s too funny, Kathleen!
Made this tonight and my GF told me she’s never cooking again. I’d say this recipe was a hit, thank you!
Great to hear, Josh!
Any thoughts on canning this? I live in the Midwest and have limited access to garden tomatoes. Mine are going to be ready in the next few weeks and I like to can as much as possible. Thanks!
Unfortunately, I’m not an expert in canning.
Does it have to use the same day?
It can be severed leftover, but it will start to release some juice.
Pico De gallo is my absolute favorite Salsa type dish to make! The variations are endless and delicious… This batch is going to be used for a Taco Salad tonight for dinner. I will also use it for my Signature dish that I try to make at least twice a year or so! And that dish is Eggs Benedict with Filet mignon topped with Pico de Gallo and my Hellfire Hollandaise sauce… So it is a nice and crispy english muffin on top of that is a 4oz Filet mignon then the delicately poached egg topped with that delicious Pico and then drizzled with Hellfire sauce… I won Best Egg Benedict dish in Chester County Pennsylvania a few years ago and got reviewed in the local paper! It was a really cool accolade considering I have fought health issues my whole life and always try to push myself and better myself!
Hi I can’t get fresh jalapeño chilies at my supermarket in the UK, can I use pickled/jarred ones or am I better using a normal fresh green chili? Thanks
Hi Katp, I’m from Bradford West yorks. I mke this with the large Red chillies from India – you can often get these in supermarkets though I get them from the Asian Market as they are a bit hotter. Similar to serra no chillies which I was told are the originals
first time on your website. Love the pico de gallo and salsa recipe ideas thank you
Loved the Pico de Gallo recipe!!!!
Hi! I I love to can and wanted to try Pico over salsa this year, but I’m concerned that the heat process, which would be about 15 min, would take the just – fresh taste and texture away. Have you tried canning using your recipe or know of anyone who has done so successfulky? Thanks!
Hi Susan! Sorry, I’m not an expert with canning. Since this is a fresh type salsa, I don’t think adding head would get you what you want. Maybe check-out my best 10-minute salsa!
Hi again. I had time to read comments and saw that you’ve already answered my question re canning to someone earlier. Considering the fantastic reviews, def going to make it with the items I’ll be harvesting from my garden this weekend. Thanks!
I am incredibly glad to have found this recipe! Marinating the lime, onion and jalapeño was definitely a good call! Sure the chopping by hand took a solid 45 mins to get a nice, uniformed mixture but it was well worth all the the work! It tasted incredible on my carnitas tonight! Thank you so much
I’m glad you thought the time was worth it, Sheena! Thanks for your review.