Learn how to make Pico de Gallo with this quick and easy recipe! It only takes about 10 minutes, uses 7 simple ingredients, and tastes bright and fresh every time.
A few weeks ago I asked on Instagram which Mexican recipes you wanted to see, and countless messages came back asking for one thing in particular: pico de gallo. I realized that this classic fresh salsa was missing from the blog — and since chips-and-salsa is a top favorite of mine, I decided to fix that right away.
If you’re looking for a reliable pico de gallo recipe to make for Cinco de Mayo or any day of the year, this one is quick, simple and guaranteed to taste fresh.
How to Make Pico de Gallo | 1-Minute Video
What Is Pico De Gallo?
Pico de gallo literally translates from Spanish as “rooster’s beak.” There are many stories about the name — some say the colors resemble a rooster, others compare the diced pieces to bird feed, and some trace the word to “picante” for spicy. Whatever the origin, pico de gallo is a fresh Mexican salsa also called salsa fresca or salsa cruda.
Traditional pico is made from chopped fresh tomatoes, onion, chiles (jalapeño or serrano), cilantro, salt and lime juice. It is served chopped, not blended, and used in countless ways: sprinkled on tacos, tostadas and tamales, stirred into beans or rice, or simply scooped up with tortilla chips.
Pico de gallo is the classic fresh salsa — simple, vibrant and always reliable.
Pico de Gallo Ingredients
Quality matters with pico de gallo because the ingredients are so simple. Use the freshest, ripest produce you can find. You will need:
- Fresh tomatoes: Roma (plum) tomatoes are ideal because they contain fewer seeds, but any ripe tomato works — large varieties with excess pulp scooped out or cherry/grape tomatoes both do well. Avoid canned tomatoes.
- Onion: White onion is traditional, but red onion adds a touch of sweetness. Chop finely for the best texture.
- Jalapeño or serrano: Use one or more depending on desired heat. Remove seeds to reduce spiciness.
- Cilantro: Fresh cilantro brightens the salsa — use it generously if you enjoy it.
- Lime: Zest and juice for brightness and acidity.
- Salt: Essential to bring out the flavors.
- Cumin (optional): Not traditional, but a pinch of ground cumin adds subtle depth.
The exact amounts can be adjusted to taste. The recipe below lists my preferred ratios, but pico de gallo is meant to be tasted and adjusted — add more chiles for heat, more lime for tang, or more onion if you like a sharper bite.
How To Make Pico De Gallo
Preparation is effortless: combine all the ingredients in a bowl and toss until evenly mixed. Pico is at its best immediately after assembling, but leftovers keep in a sealed container in the refrigerator for up to 2–3 days. Stir before serving.
Pico De Gallo Add-Ins
If you want to vary the flavor or texture, try one of these additions:
- Fresh avocado
- Fresh fruit (mango, pineapple, strawberries, etc.)
- Fresh greens (spinach, kale)
- Additional vegetables (cucumber, red pepper, corn)
- Other herbs (oregano, mint or a touch of epazote)
- Smoked or roasted chiles (roasted poblanos, chipotles in adobo)
Favorite Ways To Serve Pico De Gallo
Pico de gallo is versatile — use it nearly everywhere. Classic uses include:
- Tacos
- Burritos
- Enchiladas
- Tostadas
- Beans
- Rice
- Chilaquiles
- Eggs (huevos)
Pro tip: mix pico with mashed avocado for an easy guacamole variation. I often make a double batch, use half for guac and half for dipping — two uses from one batch.
My favorite way to enjoy pico will always be with tortilla chips. Chips and fresh salsa — simple and perfect.
Happy salsa-ing, everyone. ♡
Pico de Gallo
Ingredients
- 3 cups diced Roma tomatoes (about 6 tomatoes)
- 2/3 cup diced white or red onion (about half of a medium onion)
- 2/3 cup chopped fresh cilantro loosely packed
- 1 to 2 jalapeño peppers stemmed, cored and finely diced
- 1 lime zested and juiced
- 1 teaspoon sea salt
- (optional) 1/4 teaspoon ground cumin
Instructions
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Combine all ingredients in a large bowl and toss until evenly combined.
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Serve immediately, or refrigerate in a sealed container for up to 2–3 days. Pico de gallo is best eaten fresh.
Additional Info
Did you make this?
Let me know how it turned out in the comments below!
