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. 
Rhi
I’d recommend a change in your pronunciation it should be “PEE-koh deh gaa-yoh” if that makes sense. At least, to make it sound like a Mexican Spanish accent instead of an American English accent. Mostly because some people are sticklers for wanting foreigners to not sound foreign. Great recipe.
★★★★★
Rebecca
Just made this with a few twists.
Omitted the jalapenos and used cumin( my husband’s contribution) used red onion instead of white, then added mango. Turned out great!
★★★★★
Kate
Thank you for sharing how you adapted it, Rebecca! I appreciate your review.
Lissa Craddock
Can you freeze Pico? If so, for how long?
Kate
Hi Lisa, I don’t find that fresh tomatoes freeze the best.
Jen
How much cumin did you use?
AEF
Hey! Do you think this would freeze well? Trying to preserve as many summer tomatoes as I can! Thanks!
Kate
Hi! I’m not sure about freezing this one. Sorry! I don’t think the vegetables will hold up well.
Debbie
This is really great! I love the idea of marinating the onion and jalapeño for a while. I think it does make a difference. I added a bit more jalapeño and lime juice but that’s just my personal taste. It was great as is!
★★★★★
Kate
That’s great, Debbie! I appreciate your review.
Korey
I’ve made this recipe several times now, most recently with the refried beans on this website. This Pico is SO good. SO good. xo
★★★★★
Kate
I’m glad you loved it, Korey!
Brenda
Love fresh pico! This is basically the recipe I always use (except instead of jalapeno [don’t like the spice], I dice up a yellow pepper [love the added color]). My question is this: would it taste as good without the salt? I have been told I have to severely cut back on sodium.
★★★★★
Kate
Hi Brenda, I’m glad you love this recipe! You can always omit the salt if needed.
Gatlin
Hey Brenda just wanted to point out that cutting out salt, in an attempt to reduce sodium intake, is like cutting off your nose to spite your face. We need the combination of the salt (NA) and the chloride (CL), as they are both beneficial electrolytes for our everyday health. Salt your food like normal. If you want to reduce Sodium intake, try drastically reducing any, and all, of the processed foods/drinks you eat on any given day. That’s the real culprit for the overwhelming majority of people with Hypernatremia (high sodium levels).
Suzanne Moore
First time making this! New son in law is Mexican and I’m making bbq beef brisket street tacos! Brisket turned out super delicious @ six hrs on charcoal bbq at 225 lots of reloading briquettes but very worth my time!!
Thank you for easy instructions, I appreciate your recipe!!
★★★★★
Lewis
Hi Suzanne, I am not sure where you live, but it is almost always easier and more economical and, goodness knows, much more flavorful to get yourself some dried oak instead of charcoal.
I love pico (and try the variations inevitable in the comments). I use it on many dishes as a topping, to bring both texture and flavor to the party. And not just Hispanic foods: any dish with eggs, vegetables and vegetable dishes (raw and roasted), beef dishes, crock pot meals that have cooked down and benefit from more texture, etc.
★★★★★
Carolann
Thank you so much for this recipe, I’m so glad I finally found a great recipe for Pico De Gallo!
★★★★★
Kate
Great to hear, Carolann!
Donna Riner
We have made this recipe several times and it is so delicious. Made it again this afternoon and my mouth is watering just thinking ab dinnertime. Used 2 jalapeños as we love some heat.
★★★★★
Kate
Wonderful, Donna! I appreciate your review.
Irving
Substitute for red onion and add avocado.
Garlic salt, black pepper.
Have a nice day
Thank you
★★★★★
Nadine
I remember my first morning in Mexico when they served Pico de Gallo with my breakfast. I knew I was in paradise! Thank you for the variation recipes.
I’ve always included the whole tomatoes, but always wandered why I never got the expected results… Live and learn.
★★★★★
Kate
Thank you for sharing, Nadine!
Sheri
Just a country girl idea. This is delicious in a bowl of pinto beans and cornbread or white beans and cornbread
Patricia
I have made this recipe over and over and over again. It truly is the best. When I don’t have access to fresh tomatoes (which is most of the time) I use Roma tomatoes from the store. STILL delicious! I take the seeds and ribs out of the jalapeños and it is never too hot. Even my 97 year old mother, who hates hot/spicy foods loves it. Thank you for a lifetime recipe!
★★★★★
Kate
Hooray! That’s great to hear, Patricia. I appreciate your review.
Marc
I use pico on fish,grilled chicken,hamburgers, on turkey sandwiches, over eggs. It’s a great addition to a grilled hot dog or sausage. I’m one of those folks that can’t eat cilantro so I use parsley.
Marc
I use pico on fish,grilled chicken,hamburgers, on turkey sandwiches, over eggs. It’s a great addition to a grilled hot dog or sausage. I’m one of those folks that can’t eat cilantro so I use parsley.
★★★★★
Natonya Thomas
OMG thank you so much for posting this recipe. I didn’t use the jalapeno peppers because I am not a fan of spicy peppers. I didn’t like cilantro but after making this recipe. I am addicted. I highly recommend and give this recipe 10 stars.
Kate
Thank you, Natonya! I’m glad you love it.
Chuck Tribble
I’ve made your recipe twice, now. I have to say I’m addicted now. I wake up in the middle of the night thinking “I’m gonna go a little pico.” And I think it’s going to be difficult to keep making this fast enough.
★★★★★
Kate
I love to hear that, Chuck! I appreciate your review.
Marjorie
I’m a teacher and live in Kansas City too! Thanks for this pico de gallo recipe! My husband apparently threw the magnet away where I wrote the ingredients and had used it for years and always knew where it was…..until I looked…..and it was not there anymore.
★★★★★
Edward Walsh
Lit. ‘rooster’s beak’ is named thus because originally people ate it by pinching pieces between the thumb and forefinger.
The tomato-based variety is widely known as salsa picada (‘minced/chopped sauce’). In Mexico it is normally called salsa mexicana (‘Mexican sauce’). Because the colours of the red tomato, white onion, and green chili and cilantro are reminiscent of the colours of the Mexican flag, it is also called salsa bandera (‘flag sauce’).
★★★★★
Bob
Never made pico-de-gallo before this. Had with BBQ grilled fajitas last night…game changer! Great flavour and went heavy on the jalapenos.
Thanks!
★★★★★
Kate
I’m glad you enjoyed it, Bob!
Lewis Pasco
This is a very good basic pico that can be made more interesting (and better, to my taste) with a few simple additions and 1extra processing step.
The extra step: remove most of the watery juice and seeds from the tomatoes before chopping, by halving the tomatoes aling the equator line and giving a firm squeeze to each half before chopping, with the cut half facing down. You wullcollect about 1cup of fresh tomato juice with seeds, and get obviously a thicker and less watery pico.
The additions:
1/2 tsp ground cumin
freshly ground black or white prpper
2 fat cloves garlic finely minced
I also prefer with a 2nd jalapeno or serrano, but the rest of my family loves the heat gentle as the recipe suggests, wuth just 1 small hot pepper.
No way this makes 4 cups as written!
★★★★★
Kandi Behan
I just need 1 cup! Please help
★★★★★
Kate
You could try to scale the recipe down, but I don’t know by how much. Sorry!
danh
No garlic in this recipe? Maybe that’s normal. I like this recipe, I didn’t add garlic but just seems natural.