Fresh, zesty, and colorful, Pico de Gallo is the perfect salsa to brighten up any meal.
Made with ripe tomatoes, peppers, onion, cilantro, and lime juice, this classic Mexican recipe is quick to prepare and always a crowd-pleaser.
Why You’ll Love This Recipe
It’s fresh, crisp, and full of flavor.
No cooking required—ready in just minutes.
Pairs well with tacos, burritos, grilled meats, and more.
Easily adjustable for spice, lime, and cilantro preferences.
What You’ll Need (Ingredient Highlights)
Roma tomatoes – juicy and firm, they hold up well when diced.
Green bell pepper – adds crunch and sweetness.
White onion – sharp flavor that balances the tomatoes.
Serrano peppers – bring heat; remove seeds for a milder salsa.
Garlic – a subtle punch that rounds out the flavor.
Cilantro – fresh and herby, the signature taste of pico.
Lime juice – adds brightness and acidity.
Sea salt – enhances all the flavors.
Pro Tips Before You Start
Use the freshest tomatoes possible for the best texture.
Let the salsa rest 30–60 minutes before serving to allow flavors to meld.
Chop ingredients finely and evenly for the best consistency.
Taste and adjust before serving—more lime, salt, or spice may be needed.
How to Make Pico de Gallo
Step 1 – Dice the vegetables
Cut the Roma tomatoes into small cubes. Transfer them and their juices to a large bowl.
Dice the bell pepper and onion into ¼-inch pieces. Mince the serrano peppers and garlic.
Step 2 – Mix the salsa
Add the tomatoes, bell pepper, onion, serrano peppers, garlic, cilantro, lime juice, and salt into the bowl.
Stir well until fully combined.
Step 3 – Adjust and chill
Taste the mixture and adjust seasoning.
Cover and refrigerate for at least 30 minutes before serving.
Step 4 – Serve fresh
Enjoy with tacos, tortilla chips, or as a topping for grilled dishes.
What to Serve It With
Tacos, quesadillas, or nachos.
Grilled chicken, fish, or steak.
Rice bowls, burrito bowls, or salads.
As a dip with tortilla chips.
Variations / Substitutions
Swap serrano with jalapeño for milder heat.
Add diced mango or pineapple for a fruity twist.
Use red onion instead of white for a sweeter taste.
Stir in a pinch of cumin for earthy depth.
Storage & Leftovers
Store in an airtight container in the fridge for up to 3 days.
Best enjoyed the day it’s made for maximum freshness.
Do not freeze, as the texture of tomatoes will become mushy.
FAQs
Can I make Pico de Gallo ahead of time?
Yes, prepare it up to 24 hours in advance and keep refrigerated.
How can I make it spicier?
Add extra serrano peppers or include the seeds.
How do I make it less spicy?
Remove the seeds and ribs from the peppers or use jalapeños.
Can I use canned tomatoes?
Fresh tomatoes are best, but canned diced tomatoes can work in a pinch.
What’s the difference between salsa and Pico de Gallo?
Pico is always fresh and chunky, while salsa can be blended and cooked.
Can I add avocado?
Yes, but add it just before serving to avoid browning.
What if I don’t like cilantro?
You can substitute parsley for a different herbal flavor.
How long does Pico de Gallo last?
Up to 3 days in the refrigerator, but best on day one.
Can I freeze Pico de Gallo?
No, freezing changes the texture of the vegetables.
What dishes pair best with Pico de Gallo?
It’s perfect with tacos, grilled meats, beans, or tortilla chips.
Final Thoughts
Pico de Gallo is one of those simple recipes that elevates any dish.
Crisp vegetables, a touch of spice, and zesty lime make it refreshing, versatile, and unforgettable.
Once you try making it fresh, you’ll never go back to store-bought salsa.
