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.
The suggestion to marinate lime, onions, salt, and jalapeño was awesome. I added half of diced red and orange bell peppers to it.
It turned out great once the tomatoes and cilantro were added.
I left the other bell pepper halves whole. I cut them into strips and grilled them with summer squash and some asparagus.
If anyone needs leftover ideas. I drained and seasoned a can of black beans and a can of corn. Add it to the pico and mix it makes a nice lunch salad.
Thanks for the idea to marinate before adding the tomatoes. Changed the whole dish!
What did you season your black beams with?
I made this and I’m not fond of cilantro. I saw your comment after I made this NOT to use parsley. I grow parsley so I had to substitute and I also threw in one fresh basil leaf too and it tasted great! Love this Pico recipe!!
I love this recipe. I lived in Mexico for three year as and I love Mexican food. I really don’t this recommend to marinate the Pico overnight because the tomatoes gets very soggy. One or two hours will be enough for the flavors to develop. I also add a couple of extra virgen olive oil… it gives it a delicious kick.
Thank for your recipes. I am not vegetarian but I like your site.
We use pico on everything including nachos. In the winter we layer rice, beans, pico and grated cheese in a bowl and pop in the microwave long enough to melt the cheese. Try crackers instead of tortilla chips when using pico as a dip. Can’t eat just one……
“Pico de Gallo” means “peck of the rooster” which relates to the somewhat spicy bite of the salsa when you eat it
Thanks. Easy and quick recipe.
Simple and Delicious! My family loves it.
Have enjoyed many of your recipes.
Thank you.
Made this tonight with Carne Asada tacos. I used red onion and doubled the jalapeño (I like it hot). Maybe the best I’ve ever had. In any event, I’ll never use any other recipe. Perfect.
I use basically the same recipe but always add some garlic, &. lots of garlic salt.
Yes lots of fresh garlic really make this hit home if you don’t like the jalapeño Bite
I love this recipe. I lived in Mexico for three year as and I love Mexican food. I really don’t this recommend to marinate the Pico overnight because the tomatoes gets very soggy. One or two hours will be enough for the flavors to develop. I also add a couple of extra virgen olive oil… it gives it a delicious kick.
Thank for your recipes. I am not vegetarian but I like your site.
Thank you for sharing, Elizabeth! I’m happy you are enjoying my blog.
I understood PICO DE GALLO was to be finely chopped size to pass through roosters beak, may or may not be correct, but first heard it 50 plus years ago in Sinaloa
So good and easy to make! Made this to go along with some tamales that I was making for dinner and it was a hit, we ate the whole bowl full! I will definitely be making this again often.
Wonderful, Ariana! Thank you for your review.
I followed the recipe exactly as shown and it was amazing. It was a huge hit with my friends and was recently asked to make it for my friends birthday party. So good!
Hi Courtney! I’m happy it was a hit. Thanks for taking the time to review. I appreciate your feedback!
We love pico de Gallo.
Thank you for the recipe it’s delicious
We absolutely love Spanish meals!!!
Hello there, Cookie & Kate;
I’m dedicating today to my first attempt at Pico de Gallo. Thanks for the recipe.
PS: Named my cat “Kooky”–a small play from/with Ed Burns in “77 Sunset Strip”. Then a mere kitten, I spotted Kooky (in my truck’s mirror) crossing seven lanes of traffic at night, following his tiny nose upwind to a restaurant. Found him up under a car and hiding near the fuel tank. Crawled underneath, put a flashlight on my handsome face, and offered him full medical, retirement, warm baths, and all the food he could eat…if he would just come down and be my kitten. He placed a tiny paw on my nose and has been my dearest companion, now 16.5 years!
Thank you for sharing! Having a companion is so much fun.
This is a great tasting and easy recipe. I loved it, and it was a great use for the overabundance of tomatos I had that ripened all at the same time this summer. Thanks!
You’re welcome, Elizabeth! Thank you for your review.
WOW, you really wanted that kitty cat.
I used fresh tomatoes from our garden. They are “sauce tomatoes,” not ideal but still very good. These are the most prolific tomatoes plants I’ve ever seen. We picked 12 lbs of them a month ago and still are picking them.
I bought two bundles of cilantro, washed one-off but still very gritty, so I floated it in water, and used about half a bunch for this recipe.
Hey – thank you for the great recipe! This was just what I needed to use up the last of my San Marzanos. Love the tip on letting the onions marinate with the lime and salt – and I threw the cilantro in there, as well. I also added a second jalapeño to the mix for the perfect amount of spice. Somebody send chips!
I’m glad you enjoyed them! Thank you for your review.
This has pushed my husband into the kitchen…and he loves chopping. (Who knew?) We’ve probably made this 5 times and love it. Though it’s best fresh, it refrigerates well and has become a staple around here…good with eggs, on grilled chicken breasts…you name it. The only change we make is to add a minced garlic clove or two. Thanks for a great recipe!
Pretty good.
Is a great topping on omelettes.
We go u-pickin tomatoes twice a summer. So I have to do something with all the maters. I use red onion, zest & juice of 2 limes and 2-3 jalapenos, seeds & all. Tomatoes need plenty of kosher salt and fresh pepper. And, in my opinion, cilantro makes the dish. I use Tostitos scoops as I love the juice. I’ve been known to drink the juice at the bottom. This stuff will last in the fridge 2-3 days if it last that long.
Thank you for sharing! I’m happy you enjoyed it.
My partner and I love this recipe so much!
I usually make quesadillas to go with it, but that’s just because it’d be weird just to eat a gigantic bowl of pico de gallo for dinner :D
That sounds delicious! Thank you for sharing, Rina.
This is utterly delicious. It’s the recipe that keeps on giving! I love the salty/sour/sweet juice left after scooping out the solids onto your tacos. It makes an awesome cocktail base…
Made it, LOVED it! Had a hard time leaving enough for everyone else! ;)
I gave you five stars because you noted the importance of the tomatoes’ ripeness and flavor, but I added chopped tomatillo and chopped poblano.
So good and perfect. I make it at the start of every week. Thank you.
Perfect I didn’t change a thing
I have used this recipe a few times and everyone loves it. I make it and let it sit over night delicious And it lasts use a few days if it’s just the 2 of us❤️
I love it! Thank you for sharing, Cindy.
1st time making homemade pico de gallo and it’s the best I’ve ever had!! Letting the onion and peppers soak in lime juice is a game changer! I also did 1 Jalapeño and 1 Serrano because I love peppers and spice. Also salting the tomatoes to help them dry out was a great idea and worked pretty well.
Hooray! I love hearing that. Thank you for sharing, Heather.
I’ve made your recipe a number of times and I love it. The best part is drinking the juice after straining out the last of chopped bits. It’s so delicious.
Not a fan of cilantro so I sub parsley and use red onion plus a green pepper. For heat I use pickled hot jalapenos.
I poached eggs in Pico de Gallo and it was fantastic.
Thank you for sharing, Phil!
Pico de gallo can also be translated as “rooster’s chop”, possibly referring to the way ingredients are chopped, sort of rushed and uneven cuts.
Great recipe and so easy to make! I cannot eat raw onions so I substituted with about 1/8 cup of dried chives and it turned out just as good!
I love pico de gallo! This recipe is awesome!!! I toast half a bagel, spread it with butter and cream cheese and load on the pico de gallo! It’s so good!!!
Marinating the jalapeño & onion is a game changer.
That’s great, Natalia!
Amazing! This is my go to recipe and it’s always a hit. It’s definitely best with produce fresh from the garden but, as we’re a few months away from that, market veg will also do the trick.
Thanks for a lovely recipe!
Thank you for commenting, KM! I’m happy to hear it’s a go-to recipe for you.
This recipe is AWESOME! This is my go to recipe for fresh salsa at home and it is always a huge hit at parties. We took it to a gathering on the weekend and guests demolished it, delighted by such fresh flavours this season.
Thanks for a super recipe!
I’m happy you think so, KM! Thank you for your review.
delish! super addicting.
Soooo good, so fresh, and super easy!!! I always add tomatillos to my pico recipe… added level of color & flavor!
Been making pico de gallo nearly the same way but all 1/2 clove of garlic as well. Yes, a bit of mango can really make it sparkle.
Thank you for sharing, Mike!
Loved your recipe, thanks! The only no-no I keep seeing in Mexican recipes, is the mis-pronunciation of the letter “e”. This letter is always pronounced as the “e” in effort. La mesa, Rio Grande and Senor are all sounded with the same “e” you hear in Mexico{effort}, which takes us back to “Pico de Gallo”!
Agree. I am from Mexico and it is hard for me to hear how people pronounce ‘guacamole.’ The ‘e’ must sound like ‘e’ in ‘effort.’ Pico de Gallo means Rooster’s Beak. Great recipe!
Thank you for sharing, Alma!
You’re recipes really are amazing. Thanks for helping me look like I know what I’m doing, and helping us stay healthy.
I think this is a wonderful recipe.
I had never made pico de gallo before but I’ve had it at Mexican places before and LOVED it!
This is a wonderful recipe, however I had to make some substitutions.
I’m very sensitive to spicy foods so I put in very “little” jalepeno and I don’t like sea salt so I just added regular salt.
I may have added a little more lime than suggested.
Everything else I kept the same.
This recipe truly is great
(I just wish there was a way to keep it from getting soggy all the time)
Thank you for sharing how you were able to make this recipe work for you, Sabrina! I appreciate it.
Just printed your recipe for Pico. I will try it tonight on chicken fajitas as well as tortilla chips. I can’t wait. The fact that you know the difference between Pico and Salsa and state it means a great deal to me. It says that you know what you are talking about. Thank you. I have also subscribed to your blog and am now following you and Cookie on Facebook.
Thanks again, Kate.
I’m glad you found my post helpful! Thank you for your comment, Bruce.
Just make it and love it. Marinating the onions in the salt, jalapeño and lime is a wonderful bit of advice. Also getting the liquid out of the tomatoes. Just toss it in with your taco mixture for an extra flavor boost. Thanks Kate (and Cookie)
That’s great to hear, Dori! I appreciate your review.
I made this last night to have with fish tacos. So good! I only had a couple of Romas so augmented with another tomato which did make it quite juicy (the juice is quite tasty). Added a pinch of garlic powder as I saw suggested by another review.
Thanks Kate for another great recipe!
You’re welcome, Joan! I’m happy you found the other reviews helpful.
This was just wonderful. I used my homegrown graped tomatoes which were very ripe as well as some homegrown poblano peppers that are a small variety. I let one of those turn red on the plant and used both a red and green one. Cilantro is long gone here in the desert, so I used a small leaf tower Basil, which has a taste between cilantro and basil. OMG, this was so delicious! Absolutely the best Pico De Gallo I’ve ever had, which is saying a lot, since I live in Tucson, UNESCO’s City of Gastronomy!
Your recipes are really a step above others on the web! And this pico de gallo is the way it tastes on the border. thank you.
made pico 30 min ago. it will be unbeatable on tacos tonight. soaking onions in lime makes them sweet. colombians soak red onions in lime and just set them on the table with dinner, so i’m sure your recommendation is spot on. will make again as long as my tomatoes are growing! nothing beats fresh “toms”.
I like pico better than salsa with chips, I use all your ingredients, a little less cilantro and add a spice mixture of dried shallots, cumin, garlic, pepper, Mexican oregano and paprika.
Followed the recipe exactly. Easy and wonderful. Thank you!
You’re welcome! I’m happy you enjoyed it.
Great recipe for classic pico de gallo. Next time will use one serrano and one jalapeño for a little more heat. Don’t skip the salt. Love this stuff and can eat it by the spoonful on its own. I like to use it with scrambled eggs as well as Mexican style food. Agree time in the frig gives flavors a chance to develop.
I’m usually not much of a fan of people who insist on sharing modifications. However, that being said… I added one pressed garlic clove and OMG… HEAVEN!
Can one freeze this to preserve it? I have a massive glut of tomatoes and have already made tomato sauce.
I haven’t tried freezing it and I’m not sure how the fresh ingredients will hold up once thawed. It may become more like salsa texture. Let me know!