Fresh, zesty, and easy, Pico de Gallo is a classic Mexican salsa that adds a burst of flavor to any dish.
With ripe tomatoes, crisp onion, spicy jalapeños, and fresh cilantro, this recipe comes together in minutes and keeps meals light and vibrant.
Why You’ll Love This Recipe
It’s quick, fresh, and requires no cooking.
Perfect for topping tacos, burritos, or serving with chips.
Adjustable spice level to suit your taste.
Stores well in the fridge for days without losing flavor.
What You’ll Need (Ingredient Highlights)
Tomatoes – juicy and ripe for freshness and texture.
White onion – sharp flavor that balances the sweetness of tomatoes.
Jalapeños – bring heat; remove seeds for a milder version.
Cilantro – adds brightness and that signature herby taste.
Green onions – mild onion flavor and extra crunch.
Lime juice – fresh acidity that ties everything together.
Garlic – a subtle kick that deepens the flavor.
Salt & pepper – season and enhance all ingredients.
Pro Tips Before You Start
Use ripe, firm tomatoes for best texture.
Dice everything evenly for a balanced bite.
Let the pico rest in the fridge so flavors can meld.
Taste before serving—sometimes it needs more lime or salt.
How to Make Pico de Gallo Recipe
Step 1 – Prep the vegetables
Dice tomatoes, onion, jalapeños, and green onions. Chop cilantro finely.
Step 2 – Mix the ingredients
In a large bowl, combine all vegetables with lime juice, garlic, salt, and pepper. Stir gently.
Step 3 – Chill for flavor
Cover and refrigerate for at least 15 minutes to allow flavors to blend.
Step 4 – Serve fresh
Enjoy with tortilla chips, tacos, or as a topping for grilled dishes.
What to Serve It With
Tacos, burritos, and quesadillas.
Grilled meats or seafood.
Nachos, tortilla chips, or as a salad topping.
Variations / Substitutions
Use serrano peppers instead of jalapeños for extra heat.
Swap white onion with red onion for a sweeter flavor.
Add diced avocado for a creamy twist.
Stir in diced mango or pineapple for a fruity version.
Storage & Leftovers
Store covered in the refrigerator for up to 5–7 days.
Best enjoyed within 2–3 days for maximum freshness.
Do not freeze, as tomatoes lose texture when thawed.
FAQs
Can I make Pico de Gallo ahead of time?
Yes, it’s best to prepare at least 15 minutes before serving to let flavors blend.
How spicy is this recipe?
With seeded jalapeños, it’s mild to medium. Keep seeds for more heat.
Can I use canned tomatoes?
Fresh tomatoes are recommended, but canned can work in emergencies.
Is Pico de Gallo the same as salsa?
No, pico is chunky and fresh, while salsa is often blended and cooked.
Can I make it without cilantro?
Yes, substitute parsley if you don’t enjoy cilantro.
How do I keep it from getting watery?
Remove excess tomato juice before mixing, or use firm tomatoes.
Can I add corn or beans?
Yes, both can bulk it up into more of a salad.
What’s the best onion to use?
White onions are traditional, but red onions add sweetness.
How long does it last in the fridge?
Up to a week, but best enjoyed fresh within 2–3 days.
Can I double the recipe for a party?
Absolutely, just scale up the ingredients proportionally.
Final Thoughts
Pico de Gallo is one of those simple yet powerful recipes that instantly elevates meals.
Fresh, vibrant, and versatile, it’s a must-have for taco night, parties, or any time you want a quick, healthy flavor boost.
