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
- Author:
- Prep Time: 15 mins
- Total Time: 15 minutes
- Yield: 4 cups 1x
- Category: Dip
- Method: Chopped
- Cuisine: Mexican
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.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Kaitlin
The suggestion to marinate lime, onions, salt, and jalapeño was awesome. I added half of diced red and orange bell peppers to it.
It turned out great once the tomatoes and cilantro were added.
I left the other bell pepper halves whole. I cut them into strips and grilled them with summer squash and some asparagus.
If anyone needs leftover ideas. I drained and seasoned a can of black beans and a can of corn. Add it to the pico and mix it makes a nice lunch salad.
Thanks for the idea to marinate before adding the tomatoes. Changed the whole dish!
★★★★
Heidi
I made this and I’m not fond of cilantro. I saw your comment after I made this NOT to use parsley. I grow parsley so I had to substitute and I also threw in one fresh basil leaf too and it tasted great! Love this Pico recipe!!
★★★★★
Elizabeth
I love this recipe. I lived in Mexico for three year as and I love Mexican food. I really don’t this recommend to marinate the Pico overnight because the tomatoes gets very soggy. One or two hours will be enough for the flavors to develop. I also add a couple of extra virgen olive oil… it gives it a delicious kick.
Thank for your recipes. I am not vegetarian but I like your site.
★★★★★
Southern Fresh
We use pico on everything including nachos. In the winter we layer rice, beans, pico and grated cheese in a bowl and pop in the microwave long enough to melt the cheese. Try crackers instead of tortilla chips when using pico as a dip. Can’t eat just one……
Steven Ireland
“Pico de Gallo” means “peck of the rooster” which relates to the somewhat spicy bite of the salsa when you eat it
★★★★★
Michele
Thanks. Easy and quick recipe.
★★★★
Eva
Simple and Delicious! My family loves it.
Have enjoyed many of your recipes.
Thank you.
★★★★★
Kathryn B Moody
Made this tonight with Carne Asada tacos. I used red onion and doubled the jalapeño (I like it hot). Maybe the best I’ve ever had. In any event, I’ll never use any other recipe. Perfect.
★★★★★
Sandy
I use basically the same recipe but always add some garlic, &. lots of garlic salt.
Melanie VanDemark
Yes lots of fresh garlic really make this hit home if you don’t like the jalapeño Bite
★★★★★
Elizabeth
I love this recipe. I lived in Mexico for three year as and I love Mexican food. I really don’t this recommend to marinate the Pico overnight because the tomatoes gets very soggy. One or two hours will be enough for the flavors to develop. I also add a couple of extra virgen olive oil… it gives it a delicious kick.
Thank for your recipes. I am not vegetarian but I like your site.
Kate
Thank you for sharing, Elizabeth! I’m happy you are enjoying my blog.
Ariana
So good and easy to make! Made this to go along with some tamales that I was making for dinner and it was a hit, we ate the whole bowl full! I will definitely be making this again often.
★★★★★
Kate
Wonderful, Ariana! Thank you for your review.
Courtney
I followed the recipe exactly as shown and it was amazing. It was a huge hit with my friends and was recently asked to make it for my friends birthday party. So good!
★★★★★
Kate
Hi Courtney! I’m happy it was a hit. Thanks for taking the time to review. I appreciate your feedback!
Magee
We love pico de Gallo.
Thank you for the recipe it’s delicious
We absolutely love Spanish meals!!!
★★★★★
Daniel Roller
Hello there, Cookie & Kate;
I’m dedicating today to my first attempt at Pico de Gallo. Thanks for the recipe.
PS: Named my cat “Kooky”–a small play from/with Ed Burns in “77 Sunset Strip”. Then a mere kitten, I spotted Kooky (in my truck’s mirror) crossing seven lanes of traffic at night, following his tiny nose upwind to a restaurant. Found him up under a car and hiding near the fuel tank. Crawled underneath, put a flashlight on my handsome face, and offered him full medical, retirement, warm baths, and all the food he could eat…if he would just come down and be my kitten. He placed a tiny paw on my nose and has been my dearest companion, now 16.5 years!
★★★★
Kate
Thank you for sharing! Having a companion is so much fun.
CulinaryKitten
Hey – thank you for the great recipe! This was just what I needed to use up the last of my San Marzanos. Love the tip on letting the onions marinate with the lime and salt – and I threw the cilantro in there, as well. I also added a second jalapeño to the mix for the perfect amount of spice. Somebody send chips!
★★★★★
Kate
I’m glad you enjoyed them! Thank you for your review.
Carolyn
This has pushed my husband into the kitchen…and he loves chopping. (Who knew?) We’ve probably made this 5 times and love it. Though it’s best fresh, it refrigerates well and has become a staple around here…good with eggs, on grilled chicken breasts…you name it. The only change we make is to add a minced garlic clove or two. Thanks for a great recipe!
★★★★★
Eddie
Pretty good.
★★★★
Mike R
Is a great topping on omelettes.
E J Brown
We go u-pickin tomatoes twice a summer. So I have to do something with all the maters. I use red onion, zest & juice of 2 limes and 2-3 jalapenos, seeds & all. Tomatoes need plenty of kosher salt and fresh pepper. And, in my opinion, cilantro makes the dish. I use Tostitos scoops as I love the juice. I’ve been known to drink the juice at the bottom. This stuff will last in the fridge 2-3 days if it last that long.
★★★★★
Kate
Thank you for sharing! I’m happy you enjoyed it.
Rina
My partner and I love this recipe so much!
I usually make quesadillas to go with it, but that’s just because it’d be weird just to eat a gigantic bowl of pico de gallo for dinner :D
★★★★★
Kate
That sounds delicious! Thank you for sharing, Rina.
Silvia
This is utterly delicious. It’s the recipe that keeps on giving! I love the salty/sour/sweet juice left after scooping out the solids onto your tacos. It makes an awesome cocktail base…
Colleen Kinney
Made it, LOVED it! Had a hard time leaving enough for everyone else! ;)
★★★★★
krusatyr
I gave you five stars because you noted the importance of the tomatoes’ ripeness and flavor, but I added chopped tomatillo and chopped poblano.
★★★★★
Kat
So good and perfect. I make it at the start of every week. Thank you.
★★★★★
hethir
Perfect I didn’t change a thing
★★★★★
Cindy wild
I have used this recipe a few times and everyone loves it. I make it and let it sit over night delicious And it lasts use a few days if it’s just the 2 of us❤️
★★★★★
Kate
I love it! Thank you for sharing, Cindy.
Heather Trickel
1st time making homemade pico de gallo and it’s the best I’ve ever had!! Letting the onion and peppers soak in lime juice is a game changer! I also did 1 Jalapeño and 1 Serrano because I love peppers and spice. Also salting the tomatoes to help them dry out was a great idea and worked pretty well.
★★★★★
Kate
Hooray! I love hearing that. Thank you for sharing, Heather.
Phil
I’ve made your recipe a number of times and I love it. The best part is drinking the juice after straining out the last of chopped bits. It’s so delicious.
Not a fan of cilantro so I sub parsley and use red onion plus a green pepper. For heat I use pickled hot jalapenos.
I poached eggs in Pico de Gallo and it was fantastic.
★★★★★
Kate
Thank you for sharing, Phil!
Gil
Pico de gallo can also be translated as “rooster’s chop”, possibly referring to the way ingredients are chopped, sort of rushed and uneven cuts.
Sharon
Great recipe and so easy to make! I cannot eat raw onions so I substituted with about 1/8 cup of dried chives and it turned out just as good!
★★★★★
Jackie
I love pico de gallo! This recipe is awesome!!! I toast half a bagel, spread it with butter and cream cheese and load on the pico de gallo! It’s so good!!!
Natalia
Marinating the jalapeño & onion is a game changer.
★★★★★
Kate
That’s great, Natalia!
KM
Amazing! This is my go to recipe and it’s always a hit. It’s definitely best with produce fresh from the garden but, as we’re a few months away from that, market veg will also do the trick.
Thanks for a lovely recipe!
★★★★★
Kate
Thank you for commenting, KM! I’m happy to hear it’s a go-to recipe for you.
KM
This recipe is AWESOME! This is my go to recipe for fresh salsa at home and it is always a huge hit at parties. We took it to a gathering on the weekend and guests demolished it, delighted by such fresh flavours this season.
Thanks for a super recipe!
★★★★★
Kate
I’m happy you think so, KM! Thank you for your review.
Christie
delish! super addicting.
★★★★★
MamaVamp
Soooo good, so fresh, and super easy!!! I always add tomatillos to my pico recipe… added level of color & flavor!
mike Waterman
Been making pico de gallo nearly the same way but all 1/2 clove of garlic as well. Yes, a bit of mango can really make it sparkle.
★★★★★
Kate
Thank you for sharing, Mike!
Sam Sanchez
Loved your recipe, thanks! The only no-no I keep seeing in Mexican recipes, is the mis-pronunciation of the letter “e”. This letter is always pronounced as the “e” in effort. La mesa, Rio Grande and Senor are all sounded with the same “e” you hear in Mexico{effort}, which takes us back to “Pico de Gallo”!
E ll E n
You’re recipes really are amazing. Thanks for helping me look like I know what I’m doing, and helping us stay healthy.