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This homemade Pico De Gallo recipe is as fresh and authentic as it gets! Ready in a matter of minutes, this classic Mexican salsa is made with just 5 simple ingredients – tomato, onion, cilantro, serrano (or jalapeño) pepper, and lime juice. Serve it with tacos, grilled meats, scooped up with tortilla chips, and so much more!
Making homemade Mexican salsa (sauce) is kinda my thing. My husband tells me I’m really good at it, sweet man. Anyway, I guess that’s what happens when you grow up in Southern California.
In This Post
How to Make the Best Pico de Gallo
Just a few tips I’ve picked up along the way:
1. Pick ripe, yet firm, tomatoes. Mushy, overly ripe tomatoes are better left for a cooked salsa. A good pico needs tomatoes that are fresh, firm, red, and ripe.
2. Chop your ingredients finely. My official rule is that the smaller the dice, the better the flavor! Chopping into small, uniform pieces ensure that every bite has an even mix of tomato, onion, chile pepper, and cilantro. It also improves texture and makes the pico easier to scoop with chips or spoon over tacos. It’s basically a rule- the small the dice, the better the flavor!
3. Wear gloves when handling chiles. Serrano and jalapeño peppers contain oils that can irritate your skin and eyes. Wearing gloves while seeding and chopping them helps prevent any accidental burning -especially if you rub your eyes later!
4. Let your pico rest before serving. After mixing, it’s important to let your pico de gallo sit for at least 15 minutes—preferably up to an hour (in the fridge). This resting time allows the flavors to meld together, softens the onions slightly, and brings out the freshness of the lime and cilantro. For best results, taste your pico before and after marinating and adjusting the salt as needed.
Pico de Gallo Ingredients
The most important thing to remember when prepping and making homemade pico de gallo is that the ingredients should be as fresh as possible. Beyond freshness, here are a few tips to consider when planning this recipe:
- Tomatoes: I prefer Roma (plum) tomatoes for the best flavor and texture. They should feel firm. Scoop out the seeds and watery pulp to prevent your pico from getting soggy. If tomatoes are out of season, halved or quartered cherry tomatoes are a good substitute.
- Onion: White onion is the traditional choice and what I use to make my pico de gallo recipes, but you can use red onion for a milder, slightly sweeter taste. Or, you can mellow out onion’s sharp bite even more by soaking the diced onion in lime juice or cold water for 5–10 minutes before adding it to the salsa.
- Chiles: Traditional pico de gallo recipes are made with serrano peppers (8,000 – 22,000 Scoville heat units (SHU)). Since serrano peppers are considerably hotter than jalapeño peppers (2,500 – 8,000 SHU) it’s not uncommon to find pre-made pico de gallo made with jalapeños. This recipe uses serrano peppers, but feel free to use whatever you’re most comfortable with.
- Cilantro: No, I don’t recommend swapping “soapy” cilantro with parsley. Sorry.
- Lime Juice + Salt: Use freshly squeezed lime juice. Not bottled, and not lemon juice. Always start with less salt and add more to taste.
Remember – Flavorful, fresh tomatoes are the key to making truly delicious pico de gallo. But here’s the fun part: tomatoes are technically a fruit, which means you can easily swap them out for other fruits to create your own fruity pico variations. Some of my favorite alternatives include pineapple, mango, and avocado, but even strawberries or firm, ripe peaches. Want to give fruit-based pico a try? Be sure to check out my step-by-step guides on How to Cut a Pineapple and How to Cut a Mango to make prep even easier!
Authentic Pico de Gallo Recipe
Ingredients
- ½ large white onion, finely diced
- 2 serrano peppers, seeded and diced, see notes
- 1-2 limes, juiced
- 10 Roma (plum) tomatoes, sliced in half with seeds scooped out
- ⅓ cup fresh cilantro, finely chopped
- ½ teaspoon salt, plus more to taste
Instructions
- Add the diced onions, serrano peppers, fresh lime juice, and salt to a medium mixing bowl. Stir to combine, then set aside to let the flavors start meld a bit as you prepare the remaining ingredients.
- Slice each tomato in half lengthwise and use a spoon to scoop out the seeds and watery pulp. Dice the tomatoes into small, even pieces—about twice the size of the onions.
- Add the chopped tomatoes and cilantro to the bowl with the onions and peppers. Stir everything together until well combined.
- For the best flavor, let the pico de gallo sit in the refrigerator for at least 15 minutes (or up to several hours) before serving. Taste and adjust the salt as needed.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What is Pico de Gallo?
Pico de gallo, also known as salsa fresca (fresh sauce) or salsa cruda (raw sauce), is a popular Mexican condiment made from finely chopped tomato, onion, serrano peppers, cilantro, lime juice, and salt. In Mexico, it’s often called salsa Mexicana because its colors reflect the Mexican flag. The name pico de gallo translates to “rooster’s beak,” though the origin of the phrase is unclear.
Pico de Gallo vs Salsa
Pico de gallo is a type of salsa, but what sets it apart is its texture and freshness. While many salsas are blended and sometimes cooked, pico de gallo is always raw and chunky—each ingredient remains distinct. Salsas like salsa roja (red salsa) or salsa verde (green salsa) often contain more liquid and can be served smooth or semi-smooth, depending on how they’re prepared.
Serving Ideas
Dips and Apps: Pico de gallo and Guacamole are a match made in heaven—serve them together with tortilla chips for the ultimate appetizer spread. It’s also a fresh, citrusy complement to homemade Fish Ceviche, adding extra flavor and texture.
Tacos & Fajitas: Pico de gallo is the perfect topping for all your favorite tacos. Spoon it over Shredded Chicken Tacos, Ground Beef Tacos, or my zesty Sheet Pan Shrimp Fajitas to add brightness and crunch. It also pairs beautifully with tender, slow-cooked Carnitas for an authentic taco night.
Mexican Mains & Sides: Serve it on the side of cheesy, creamy Sour Cream Enchiladas, or pile it high these BOMB Carne Asada Fries. It’s also great with Refried Beans, Cilantro Lime Rice, or tossed into a crunchy, refreshing Taco Salad for an easy weeknight dinner.
Craving more? Don’t miss my collection of 40+ Best Mexican Recipes Perfect for Cinco de Mayo featuring everything from tacos and enchiladas to margaritas and dips!
5 minutes for Pico – and it was really really good! Fantastic and simple recipe!
5 minutes of preparation! That is fantastic!
Thanks a lot for sharing this great recipe.
It will be definitely top breakfast for my diet.