How To Make Pico de Gallo (Easy Homemade Salsa)

This Pico de Gallo recipe is a fresh Mexican salsa that’s delicious and super easy to make! This classic Mexican dip needs only 5 simple ingredients: tomato, onion, cilantro, jalapeño, and lime. Learn how to make Pico de Gallo and enjoy it on any Mexican-inspired dish or as a dip with tortilla chips!

Pico de Gallo is a popular, freshly diced raw salsa that’s a huge staple in Mexican cuisine
 and traditionally made with tomato, onion, jalapeño, cilantro, and lime juice. In certain areas of Mexico, you may also hear it called  “salsa cruda,” “salsa bandera,” or “salsa fresca.”  

This classic Mexican tomato sauce adds a fresh, low-calorie, healthy boost of flavor to any Mexican dish. It’s also delicious to enjoy as a dip for tortilla chips!

Here’s why you’ll love Pico de Gallo:

• Super easy to make – If you’ve never made salsa, I highly recommend starting with this recipe because it gives a high reward for minimal effort.
• Very versatile – You can easily adjust this recipe to suit your preference; add more tomatoes for sweetness or another jalapeno pepper or even serrano peppers if you love fiery salsa. 
• Healthy and fresh – Make the most of your summer garden bounty with this yummy recipe!

Easy Homemade Pesto is a great way to use up that summer basil. Pico de Gallo, similar to my reader-favorite Cowboy Caviar and Pea Salad, is a great way to use up those fresh, ripe fruits and veggies!

Pico de Gallo vs. Salsa

This dish is a type of salsa, and this homemade salsa is different from other types of salsas in a couple of ways:

1. The ingredients stay fresh – they aren’t cooked
2. The ingredients are diced – they aren’t mashed or pureed

Pico de Gallo Ingredients

Fresh ingredients are the name of the game with this fresh salsa! Gather this handful of simple ingredients:

• Tomatoes – Go for ripe, red Roma tomatoes or vine-ripened fresh tomatoes
• Red onion – Some people recommend white onions, but I prefer the flavor of red onions.
• Jalapeño pepper – I recommend removing the seeds if you want a milder salsa. Leave the seeds in if you want a spicier salsa.
• Cilantro – Go with fresh cilantro leaves, not dried.
• Fresh lime juice – I’ve used fresh juice from squeezed limes and my favorite lime juice, and both were great.
• Salt – optional, but enhances all the flavors.

NOTE: For more recipe details, please check out the handy printable recipe card at the bottom of the post!

How to Make Pico de Gallo

This easy recipe for fresh tomato salsa comes together in just minutes. Follow these simple steps to transform a few traditional ingredients into the fresh sauce everyone loves.

Step 1 – Dice the Ingredients

Fine dice the tomatoes, red onion, and jalapenos.

Step 2 – Combine Ingredients

Combine the tomatoes, chopped onion, and jalapenos in a medium-sized bowl. Add the chopped cilantro and stir well.

Step 3 – Season

Season with the lime juice and salt, to taste.

Step 4 – Chill

This step is very important! Refrigerate this easy salsa recipe for at least 1 hour before serving.

Expert Tips and Notes

Here are my top tips to make sure your homemade Pico de Gallo turns out perfectly every time!

1) Use Ripe, Quality Ingredients

I’m listing this tip first because ripe tomatoes are so important for delicious Pico de Gallo. They provide the flavor base, so using ripe, flavorful tomatoes (by choosing ripe red tomatoes) and using every bit of the tomato flesh (remove the seeds for best results) will provide the most vibrant flavor.

Winter Tip: If you don’t have garden-ripe tomatoes, you can use cherry tomatoes because they usually have good flavor all year. However, they also tend to be more firm that other varieties, so I recommend dicing them small and giving them extra time to sit in the lime juice to soften.

2. Chill Before Serving

I like to chill my homemade Pico de Gallo for an hour or more before serving. It gives the mixture time to get nice and juicy and the flavors a chance to marry. If you’re rushed for time, chill for at least 15 minutes – don’t skip this step!

3. It’s Even Better The Next Day

Many restaurants don’t make fresh Pico de Gallo every day because it tastes even better the next day. The lime and salt soften the other ingredients and help blend the flavors. That’s why you’ll often find restaurants making this fresh Mexican salsa every 2-3 days.

4. Use a Slotted Spoon To Serve

Tomatoes have a ton of juice, so you’ll usually find quite a bit of tomato juice in the bottom of your serving bowl. Prevent soggy nachos by serving your Pico de Gallo with a slotted spoon to let the juices stay in the bowl!

5. Use Gloves

Cover your hands when handling hot peppers or removing their seeds. Trust me.

How to Serve Pico de Gallo

Think of Pico de Gallo and treat it like you would your favorite salsa. This fresh, refreshing, healthy condiment pairs extremely well with any Mexican-inspired dishes. Here are some examples:

• As a dip with a bowl of tortilla chips
• Fajitas
• Tacos
• Nachos
• Quesadillas
• Burritos and burrito bowls
• Enchiladas
• Mexican casserole
• Mexican stuffed shells
• On top of eggs
• As a topping on avocado toast

Variations To Try

Part of learning how to make Pico de Gallo involves learning how to make this recipe your own by adding variety! Have fun making it your own. Here are some ideas to inspire you:

Change out the fruit – Don’t forget that tomatoes are fruit! Simply replace the tomatoes with diced peaches, mango, pineapple, watermelon, or even strawberries.

Bulk it up – Add some black beans or diced avocado for more bulk, creamy texture, and some healthy fats.

Add more crunchy texture – Toss in some corn, diced red bell pepper, or even diced cucumber.

Add more seasonings – Mix in a pinch of cumin or coriander.

Feel free to substitute ingredients – This is a versatile recipe! You can use what you have on hand. For example, if you don’t have red onion, you can use white onion or even scallions.

Spice it up – If you love living life on the spicier side, try swapping out the jalapenos for serrano peppers!

Cut out the cilantro haters – If you don’t love cilantro, you can decrease the amount of cilantro or omit it completely.

Change the acid – although lime juice is the most authentic choice in this great recipe, you can change it up by using lemon juice instead of lime juice.

How To Store Pico de Gallo

If you have leftover Pico de Gallo, store it in an airtight container in the fridge for up to 3 days.

The acid in the lime juice will soften the ingredients and improve the flavor, but after about 3 days, this salsa will get mushy and lose its flavor.

More Amazing Mexican-Inspired Recipes You’ll Love

• Easy Shrimp Tacos
• Crunchy Wonton Taco Cups
• Taco Cups with Cilantro Lime Cream Sauce
• Slow Cooker Queso Blanco

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