Fresh, zesty, and wildly easy—this simple restaurant-style pico de gallo recipe comes together in just 10 minutes with a handful of fresh ingredients.
It's perfect with my cowboy caviar dip for a game day spread, scooped up with easy homemade guacamole, or paired with my cast-iron roasted red salsa when you want an all-out salsa bar at home. You'll also find it featured in my vegan tailgating recipes collection.
🔍 A Quick Look: Simple Pico De Gallo Recipe
- 📝 Recipe Name: Simple Restaurant-Style Pico de Gallo
- 👥 Servings: 4 servings
- 🌱 Dietary Info: Vegan, gluten-free, whole-food plant-based
- 👩🍳 Flavor Profile: Fresh, zesty, lime-forward with a mild jalapeño kick
- ✨ Best For: Game day spreads, taco nights, chip dipping, topping for bowls
Jump to:
My obsession with pico de gallo started on my very first spring break in Cancun. Five girlfriends, a swim-up bar, and a waiter named Jorge who brought out the biggest bowl of fresh pico I’d ever seen—served with a warm basket of salty chips.
Years later, I tracked Jorge down, and he shared his secrets with me. With a few tweaks of my own and plenty of taste-testing, this is still my favorite. It’s the same style pico I fell in love with in Mexico — quick to make and impossible to stop eating.
Why This Recipe Works
- Balanced ratio: The right mix of tomato, onion, and cilantro keeps every scoop flavorful without being overpowering.
- Chunky restaurant-style texture: Cutting everything into about ¼-inch pieces makes it perfect for scooping with chips or topping tacos.
- Simple liquid control: If you want your pico chunkier and not watery, scoop out the seeds or let the tomatoes drain in a colander for 15–20 minutes.
- Customizable: Adjust the spice level or fold in extras like avocado or cucumber.
- Versatile: Works as a dip, topping, or side for tacos, bowls, and game day spreads.
Ingredients & Substitutions
Here's what you'll need to make this restaurant-style pico de gallo recipe:
- Tomatoes – Roma or plum work best because they’re firm and less watery. Cherry tomatoes also work in a pinch.
- Onion – White onion is classic; you can also use a yellow or red onion.
- Jalapeño – For a mild pico, remove the seeds and ribs, or omit. For more heat, leave them in or try serrano peppers.
- Cilantro – Fresh is best. Though if you’re not a fan, you can omit.
- Lime juice – Freshly squeezed makes all the difference.
Find the exact amounts in the recipe card below.
How to Make This Simple Restaurant-Style Pico de Gallo Recipe
Find the full recipe with exact measurements and detailed instructions in the recipe card below.
- Step 1: Add chopped ingredients to a bowl.
- Step 2: Then, add freshly squeezed lime juice.
- Step 3: Gently combine.
- Step 4: Enjoy!
Tested Tips
- Choosing tomatoes: Roma or plum are best; on-the-vine works too, but they release more liquid.
- Experiment with peppers: Jalapeño is classic; serrano or habanero brings extra heat.
- Soften onion: Soak diced onion in cold water for 5–10 minutes to mellow the bite.
- Simple liquid control: For chunkier pico, scoop out seeds or let tomatoes drain in a colander for 15–20 minutes. Optional, it works either way.
- Taste and adjust: Adjust the amount of lime juice, salt, and heat to your liking.
- Let it sit: Rest at room temp 15–30 minutes before serving for brighter flavor. Optional, but worth it.
Make It Your Way
- Fruit: Try diced mango or pineapple for a sweet-and-savory version (or make my mango avocado salsa recipe if you want to go all in).
- Avocado: Gently fold in diced avocado just before serving for creaminess.
- Cucumber: Add diced cucumber for extra freshness and texture.
- Sweet peas: Stir in fresh or thawed peas for a pop of sweetness.
Pair this simple pico with my air-fryer bean taquitos, vegan nacho bowl recipe, jalapeno sauce recipe, or these vegan Instant Pot refried beans for a delicious side. And it makes a delicious topping on this loaded sweet potato fries recipe or even these foil potatoes on the grill!
Storage
- Fridge: Store in an airtight container in the fridge for up to 3 days, though it’s at its freshest within the first 1–2 days. Stir before serving since the tomatoes will release some liquid.
- Freezer: Not recommended — freezing changes the texture. If you do freeze, use it later in soups, sauces, or cooked dishes where texture doesn’t matter.
- Make-ahead: Best within the first 24 hours, but you can prep it a few hours in advance to let the flavors blend.
Pico is a long-standing staple for cookouts, game day, and holidays. If you're looking for more inspiration and pairings, check out my 4th of July vegan recipes, these crowd-pleasing vegan Labor Day recipes, or my game day recipes collection.
Simple Pico de Gallo FAQs
Both work! Traditional pico de gallo often uses white onion for its sharper bite, while red onion adds color and a slightly sweeter flavor. I usually go with white onion for the classic taste, but either one gives great results.
Pico de gallo is always uncooked, while other salsas can be cooked or raw. It typically has a chunkier texture and a brighter, fresher flavor than cooked salsas.
The heat level can be adjusted to your preference. Remove the seeds and ribs of the jalapeño for a milder salsa.
More Fresh Dips
Looking for more fresh dip recipes like this? Try these:
I can’t wait for you to try this simple restaurant-style pico de gallo recipe! If you make it, tag @becomingyouwithjulie on Instagram — I’d love to see yours! And if you have a sec, a quick comment or rating helps more than you know. Thanks so much for being here! 💛
📖 Recipe
Easy Pico de Gallo
Equipment
- Sharp knife
- Mixing bowl
- Citrus juicer optional but helpful
Ingredients
- 4 medium ripe tomatoes, diced
- ½ medium white or red onion, finely diced
- 1 fresh jalapeño pepper, seeded and minced (leave seeds for more heat)
- 1-2 cloves garlic, optional, finely minced
- 1 lime, squeezed, about 2 tbsp
- ⅓ cup cilantro, chopped
- 1 teaspoon salt, or to taste
- small avocado or cucumber, optional add-ins, finely diced, to taste
Instructions
- In a medium bowl, combine diced tomatoes, onion, jalapeño, and cilantro.
- Add lime juice and salt, then stir gently to combine.
- Taste and adjust lime or salt as needed.
- If using, gently fold in avocado or cucumber. Taste and adjust with extra lime or salt if needed.
- Serve, or for brighter flavor, let it rest at room temperature for 15–30 minutes before serving.
Notes
- Tomatoes: Use ripe Roma or plum for the best flavor and less watery pico. For a chunkier texture, you can scoop out the seeds or let them drain in a colander for 15–20 minutes; though it's optional, it works either way.
- Avocado (optional): Adds creamy texture. Fold in just before serving so it doesn’t brown.
- Cucumber (optional): Brings extra crunch and freshness, especially good on bowls or salads.
Nutrition
Julie Gaeta is a plant-based recipe creator, certified Integrative Nutrition Health Coach, and mom of nine who's been plant-based for over 20 years. She's cooked approximately 4,382 pots of beans and can't vacation without her juicer and pasta pot. Her work has been featured in HuffPost, Yahoo, YourTango, and other major outlets. She helps others simplify wellness and feel good again through her blog, coaching, and weekly newsletter.
Julie Gaeta says
A tried and true favorite. There are weeks we make this daily. It’s fresh, healthy, and so good in bowls, tacos—basically everything Mexican!