Make your own homemade Pico de Gallo with just a handful of fresh ingredients in no time! This Mexican salsa is perfect for everything from Taco Tuesdays to game day snacks. It’s so good, you might just find yourself eating it by the spoonful.
My obsession with pico de gallo started on my first-ever spring break in Cancun. 🌴 Picture this: me, five girlfriends, a swim-up bar, and a waiter named Jorge who served us this incredible dip with endless homemade chips. Jorge didn’t speak English, so I never quite understood how it was made. I just knew I couldn’t get enough of it…
Many visits (and a few margaritas🍹) later, I saw Jorge again!
He’d picked up some English, and I’d learned some Spanish. He noticed my hair had taken on a sun-kissed glow (a.k.a. I’d gone nearly full beach blonde) and I noticed he seemed even happier (if that was even possible — he’s one of the happiest people I’ve ever met!). Through a mix of broken conversations, enthusiastic pointing, and maybe a little help from a translator, I finally found the secrets to their authentic Mexican pico de gallo recipe! After a bit of tweaking, I’ve finally perfected the recipe!
Now, I’m thrilled to share my tried-and-true recipe with you. It’s a staple in our house — one we come back to again and again.
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Why you’ll love Homemade Pico de Gallo
- Flavorful: Bursting with ripe, simple, garden-fresh ingredients.
- Customizable: Make it mild, spicy, or somewhere in between.
- Versatile: Delicious on tacos, salads, grilled proteins, and more.
- Make-ahead friendly: It gets even better as it sits in the fridge.
- Did you know: Onions offer many benefits and nutrients. They’re a good source of antioxidants, with the outer layers containing up to 10 times more than the core, and may even help improve bone density.
How to make this easy Pico de Gallo from scratch
Add chopped ingredients to a bowl.
Then, add freshly squeezed lime juice.
Mix well with a spoon or fork.
Dip a chip and give it a try! Add more lime juice or salt to taste. If you want more 🔥, add a pinch of cayenne pepper.
Tip: For the best flavor, let it rest for at least 15 minutes to let the flavors mingle, though this step is completely optional!
FAQ
Pico de gallo is a fresh, uncooked salsa from Mexico. It’s made with chopped tomatoes, onions, cilantro, lime juice, and sometimes jalapeño for a bit of heat.
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.
Store pico de gallo in an airtight container in the refrigerator for up to 3 days.
The heat level can be adjusted to your preference. Remove the seeds and ribs of the jalapeño for a milder salsa.
Because the texture changes and it becomes a bit mushy, it’s best enjoyed fresh or within a few days of making it. Although, if you’re making it in a dish where texture doesn’t matter as much, like a soup or sauce, it can still be used.
In the kitchen tips
- Get the freshest ingredients you can find: Peak-season tomatoes and fresh herbs make all the difference.
- Experiment with different chili peppers: Jalapeño is classic, but try serrano or habanero to switch it up!
- Taste and Adjust: Adjust the amount of lime juice, salt, and heat to your liking.
- Let it sit: Pico de gallo is best after the flavors have had a chance to combine. Let it sit for at least 15 minutes before serving.
- How to Store Pico: Keep leftover pico de gallo in an airtight container in the refrigerator for up to 3 days.
- Beyond tacos: Pico de gallo is amazing on so much more than just tacos! Try it on, burritos, mexican bowls, nachos, or with refried beans, guacamole, and of course, your favorite chips.
Optional add-ins
The classic pico de gallo recipe is a masterpiece on its own, but we also like to use these add-ins for extra flavor, color, and nutrients. If you’re adding any of these ingredients, you might need to adjust lime juice and salt to taste.
- Avocado: Gently fold in diced avocado after the pico de gallo has rested for a few minutes.
- Cucumber: Add the diced cucumber right before serving for maximum crunch.
- Sweet peas: Use fresh or frozen peas, thawed and drained.
- Balance the flavors: If you’re adding any of these ingredients, you may need to adjust the amount of lime juice and salt to taste.
📖 Recipe
Pico de Gallo
Ingredients
- 4 Roma tomatoes
- ½ white or red onion
- 1 jalapeño pepper, remove seeds for less spice
- 1-2 cloves garlic, optional
- Juice of 1 lime
- ⅓ cup cilantro
- 1 teaspoon salt, OR to taste
- Diced avocado, cucumber, or sweet peas, optional
Instructions
- Finely chop the tomatoes, onion, jalapeño (removing seeds if you prefer less heat), garlic, and cilantro. If using optional ingredients like avocado or cucumber, dice them as well.
- Place all the chopped ingredients in a bowl.
- Squeeze the lime juice over everything and add a pinch of salt.
- Toss the ingredients together until everything is evenly coated.
- Give it a try! Add more lime juice or salt to taste. If you want more heat, add a pinch of cayenne pepper.
- For the best flavor, let the pico rest for at least 15 minutes to let the flavors mingle, though it’s optional.
Notes
Extra Zest: If you’re adding avocado or cucumber, you may need a bit more lime juice and salt to balance the flavors.
So there it is! A delicious pico recipe, that comes together in minutes. Fair warning though, once you taste the difference it’s hard going back to the jarred stuff!
Now that you know how to make a delicious pico recipe, I'd love to hear how it went. Let me know in the comments below!
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