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.
I’ve made your Pico de Gallo recipe several times now and it’s a big hit with everyone! DELICIOUS, easy and to make, and I get to use the fresh tomatoes from my garden! Serving it again tomorrow night. Thank you!
That’s great to hear, Kathryn. I appreciate your review!
Have you ever tried canning it? Wondering if it needs vinegar to can
Hi Jamie! This recipe isn’t meant to be canned.
I love this recipe. Am going to add avocado next time…
Perfection!
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! Thank you for your review.
Made it today with neighbors fresh tomatoes….. so so good.
One family member felt I had too much jalapeno as it was too hot. How do I fix that after it’s made?
I’m sorry to hear it’s too hot. You could try serving it with something creamy. Unfortunately, for this recipe, there isn’t away to take away the spice once it’s made.
Cilantro tastes like Ajax to me, so I DID use fresh parsley. The tomato and onions and peppers are delicious, and since I don’t know what I’m missing without the cilantro (I’m sure it tastes amazing to you non-mutants), it’s the pico for me! Note: I did try less cilantro but I must be super sensitive. If there’s anything better than parsley I’d love to try it.
Perfect!!!
Thank you for your review, A!
I have plenty of fresh tomatoes from the garden and this recipe inspired me to make Pico de Gallo with them. I added a minced garlic clove and freshly ground black pepper. It was delish!
Thank you for sharing, Wendy!
I LOVE this recipe. I make it all the time to top my tofu scramble, tacos, burritos, and enchiladas.
Thank you, Kim! I’m glad you make this for so many different recipes. All sounds delicious!
I did make this, and I cheated, and added some crushed pineapple. I did it only because I overdid the jalapeños and made it too hot It turned out wonderful
I personally cannot eat Pico because I have Crohn’s Disease, but I have made your recipe for family and friends many times! It is a HIT and they love it. It is so easy and everyone says it’s the best they have ever had! Thank you for sharing the recipe! I will continue to make it for everyone else!
I’m glad you have made it for others and it has been a hit, Linda! I appreciate your review.
This is a great basic recipe! When I lived in El Paso, TX for several years I learned how this is made. Except to your mix we add 1 tbsp cumin, a tsp of fresh ground Lemon pepper and about 1/4 tsp of Lawrys Season All (red cap) and give it a good hour chilling in the fridge stirring once or twice to give the flavors a good chance to blend. Cilantro makes Pico de Gallo IMO and it isn’t the same without it.
Can this be made without jalepeño?
Thank you!
Hi Helene, you can omit if you like.
Thank you! I have come across your recipes and truly enjoy making new dishes even if it is sometimes difficult finding ingredients here in France!
Can you can this recipe?
This recipes isn’t meant for canning.
Very good basic Pico. I like to add 2 med cloves of garlic and fresh ground black pepper. Its helpful to remove the watery juice and most seeds from the tomatoes before chopping.
I do it all in my magimix, in stages, onions and cilantro (and garlic) first, then lime or lemon juice, lastly the tomatoes. Comes out minced, but not slushy.
Very good Pico. but I added 2 cloves of minced garlic to the onions and .
Thank you for the tips to let it marinate before serving! My fiancé and all his friends loved it!
That’s great, Nicole!
Pico de gallo is great on hot dogs too!
You can also try adding chopped black olives to it.
This is an awesome recipe.
I added kernel corn to the mix. Added colour and a little sweetness.
Of course, being a man, I tripled the recipe. Now I have a lot.
Does anyone know how long this will keep in refrigerator? Haha
John W
Could you make a big batch and can it to preserve it so you have some Al year round?
This recipe isn’t meant for canning. Sorry!
Delicious is all that is needed to say if you read whole article and recipes.
I love pico and wanted to make my own. This recipe is great and the details are explained well, thank you!
You’re welcome, Varisse!
did this recipe – husband hates tomato – didnt even know it was there LOL . Was a very yummy dinner that I needed to do in a hurry with people hdg uot to meetings – bit labour intensive in prepping the poico de gallo but well worth it – Had to compromise on the cheese as onoy had camembert but it worked !!
WOW!!! Loved this will probably use as a salad dressing this is so delicious!
I’m glad you loved it, Jean! Thank you for your review.
Delicious! Love it!!
Thank you
I’m glad you loved it, Sally! I appreciate your review.
We love you pico recipe. My husband and my grand daughter get excited when they know I’m making it. Thank you for sharing it with us all
You’re welcome, Chrystina!
Really good flavours, although I used mint instead of coriander
Lovely, easy to put together and will be added to my collection!
Instead of letting the other ingredients sit while you go to work on the tomatoes, perhaps try letting the salted tomatoes strain while you work on your other ingredients? You shed a lot of water and it makes a substantial difference in flavor and longevity.
Just made this…perfection
Thank you for posting.
You’re welcome, Ron! Thank you for your review.
I have used your recipe for a while now. It is always requested for our family get togethers and potlucks at work. Best recipe I have found. Made some today to go on my tacos and burritos. Thanks for sharing!
I love to hear that, Kris! Thank you for your review.
It’s because the chopped up pieces are supposed to resemble a birds beak.
Made this with our Florida tomatoes, served with salmon, as a dip with chips and with eggs at breakfast! I used quick pickled jalapeños but would have liked more heat, Today making some more with fresh jalapeño!, This recipe was Great, so fresh tasting!! Thanks!! Suzie
Sounds delicious, Suzie! I appreciate your review.
Love this recipe! I added some garlic salt for a little extra flavor. YUMMY!!
This is my go-to recipe for pico de gallo. No need to change a thing as the recipe is perfect as is. I have made this innumerable times and I’m as pleased with it as I was the first time I made it.
Great to hear, Joe! Thank you for sharing.
How long will it last in the refrigerator?
Pico de gallo keeps well in the refrigerator, covered, for up to 4 days.
Fresh tasting and Delicious! Great advice to finely chop the onions.
Great to hear, Sue! Thank you for sharing.
I loved the flavor so much I even drank the liquid like juice. So good.
I just saw pice de gallo on Pioneer Woman and jumped on for a recipe. I’ll be trying your recipe this week!
Just a thought on the marinated onion & jalapeño having a better flavour: the lime juice & salt will start pickling the onion & jalapeño and also drawing the flavour of both together which will intensify them before being added to the full mix.
This was so easy and so delicious! Followed the recipe exactly .. will have fun changing it up the next time – what a great start for some amazing salsa’s and dips
I’m happy to hear you enjoyed it, Lisa! I appreciate your review.
Can I can this recipe?
Hi Colin! Sorry, this recipe isn’t meant to be canned.
Absolutely fabulous, made it for the 2nd time today. Love it!
That’s great to hear, Michele! Thank you for your review.
Thank you, Kate – this was a huge hit at a summer picnic today. So fresh. Can’t wait to make it again. Appreciate you sharing your expertise!
Love to hear that, Tara! Thank you for your review.
This is definitely a keeper!! I made 2 minor changes (only because of what I had on hand.) I used red onion instead of white, and dried cilantro. So SO good!
Thank you for sharing, CP! I’m glad you loved it.
I’ve looked everywhere for this recipe and finally found it. I opened a “Americanized Mexican” restaurant in a small Southern Illinois town in 1990. I hated the tomatoes, if you could call them that, that our company owned supplier send us so I went to see a local produce supplier named Cusumano & sons. The owner took me on a tour and said grab a tomato. He carried a little bottle of salt, like my dad carried in his pocket in the garden.
I took a bite, I almost drowned in the flavor of my dads prize tomatoes. We are still friends today. My company sent this lifeless freezer burnt Cilantro, while my friend had this fresh crispy cilantro with most of the stems removed. Same goes for all of the pics de gallo ingredients and just happened to have an old world recipe.
Long story short.
Thank you for finding or giving a match for that old world recipe for the most delicious pico sauce that even the big wigs from PepsiCo wanted to know why so many people ordered it in place of the smashed crap they called salsa and why mine was so much better than all of the other stores in the country.
The funny part is, 3 of them doing the inspection were master degree holders and they believed me that it was because I stored my tomatoes at room temperature under 60 degrees. It was a violation of company policy to use a supplier other than PepsiCo even though I got all of my produce delivered fresh everyday.
Thanks again.
You’re welcome! I’m glad this met your expectation.
I never leave reviews for recipes, but I just had to comment about this pico — it’s amazing!! My only regret is not leaving the seeds in one of the jalapeños because we would have appreciated a little more kick. Otherwise, it’s absolutely perfect!
I marinated the onions and jalapeños in the lime juice and salt, as suggested.
Give yourself time to let this sit in the refrigerator for a bit before eating – it’s worth the wait!
Thank you, KB! I’m glad you loved it.
I found your recipe when I unexpectedly received cilantro. I first discovered Pico de Gallo on a trip to Mexico; loved it. I sampled this as soon as I made it and decided I didn’t make it so impressively. Then after it sat a bit in the fridge, it became FAB-U-LOUS! Thank you so much!
Just made a batch of this for my daughter and I. I think we are going to eat the entire thing in one sitting! It is sooooo good! I also passed the recipe on to my sister. Thanks for sharing!
Turned out great. I love cilantro but would reduce a little because I used one bunch. But it is delicious!!
Great to hear, Billie!
“Pico de gallo literally translates to “rooster’s beak,” but no one’s exactly sure why.”
Born and raised in the country my suggestion is that the name Pico de gallo might be a selfinstructive reference: the ingredients are chopped up in fine little pieces and blended with little or no other preparation, more or less in the same size and manner as leftovers suitable to serve to your hens, chickens and – of course – the rooster.
That is what we used to do with the fruits and leftovers we fed to my sisters chickens, so it is not that far fetched. The meaning might be transfigured to “Made suitable to a roosters beak, i. e. suitable for a roster/chicken/hen to eat” or something like that.
KINDLY NOTE! This is just a theory or a semieducated guess, so I have no idea if it fits or not. However; most names of dishes not named after a place or a person, how colourful and cryptic they might seem, usually have a very direct and logical connection to the dish.
Oh, I almost forgot:
GREAT recipe side by the way! I really like the variations, the ad libs and the additional recipe on the more original/traditional Pico de gallo for reference. It seems you really did a thorough job, so keep up the good work!
Best wishes & good luck,
Stargazer
Thank you for sharing! It’s interesting.
I tried your recipe, my wife couldnt stop eating it, I grow my own veggies and herbs so the flavor is powerful.