Homemade Pico de Gallo Recipe

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Making fresh homemade pico de gallo (Mexican tomato salsa or dip) is an easy way to add flavor to any Mexican meal. This 5 ingredient recipe can be made in ten minutes and adds a low calorie, healthy dose of flavor to your favorite foods.

homemade pico de gallo in a white bowl with tortilla chips

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We are huge fans of Mexican food at our house. In fact, one of the biggest things we missed the year we spent in England was the lack of authentic Mexican restaurants over there!

I love keeping fresh homemade pico de gallo on hand during the summer months when tomatoes are plentiful. It is super easy to make with only five ingredients.

limes tomatoes cilantro red onion and jalapeno pepper

Is Pico de Gallo the Same as Salsa?

While pico de gallo is similar to salsa, they are not the same thing. Pico de gallo is made with fresh raw ingredients that are finely chopped and mixed. Salsa is generally made with roasted or stewed tomatoes and has a more puréed texture.

Some people call pico de gallo a fresh salsa so it’s easy to see where the confusion can be. Pico de gallo is also sometimes called salsa fresca (fresh sauce) or salsa cruda (raw sauce.)

Expert Tips

  • Use ripe, red tomatoes. I prefer Roma tomatoes but any meaty variety will work well.
  • Chop the tomato, onion, jalapeño, and cilantro finely to maximize the flavor.
  • To chop the jalapeño, first cut off the stem (1) then cut in half lengthwise. Use a spoon to scoop out the inside (2). Cut in 1/4 inch pieces lengthwise (3) then dice (4). I recommend using a glove to handle the jalapeño pepper.
collage showing step by step instructions showing how to dice a jalapeño pepper
  • For the best flavor allow the jalapeño pepper and red onion to marinate in the lime juice for five minutes before adding tomato and cilantro. I like to chop the onion and pepper first then let it soak while I chop the cilantro and tomatoes.
  • Allow the pico to sit in the refrigerator for at least twenty minutes before serving. This allows the flavors to come together.
  • Store in an airtight container in the fridge for up to three days.
white bowl with chopped red onion, tomato and pouring cilantro our of measuring cup

What to Serve with Pico de Gallo

There are a ton of great ways to serve pico de gallo, here are some of our favorites:

pico de gallo in white bowl surrounded by tortilla chips

Pico de Gallo Variations

You can vary your pico de gallo many ways once you master the basic recipe.

  • substitute tomato for other firm fruit such as mango, peach, pineapple, or strawberry for a sweet version
  • omit cilantro for those that don’t like it
  • add corn, bell pepper, or avocado
  • use white or sweet onions instead of red
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Homemade Pico de Gallo Recipe


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5 from 2 reviews

Description

Making fresh homemade pico de gallo (Mexican tomato salsa or dip) is an easy way to add flavor to any Mexican meal. This 5 ingredient recipe can be made in ten minutes and adds a low calorie, healthy dose of flavor to your favorite foods.


Ingredients

Units Scale
  • 1 medium red onion, finely diced
  • 1 medium jalapeño pepper, deseeded and finely chopped
  • 1/4 cup lime juice (about two limes if using fresh)
  • 1/2 cup fresh cilantro (about 1 grocery store bunch), finely chopped
  • 1.5 pounds ripe red tomatoes, chopped
  • salt to taste

Instructions

  1. In a medium bowl, combine chopped onion, jalapeño pepper, and lime juice. Allow to sit five minutes.
  2. Add chopped tomato and cilantro and mix thoroughly.
  3. Allow to sit for 20 minutes before serving.

Notes

  • Use ripe, red tomatoes to make your pico de gallo. I prefer Roma tomatoes but any meaty variety will work well.
  • Chop the tomato, onion, jalapeño, and cilantro finely to maximize the flavor.
  • To chop the jalapeño, first cut off the stem then cut in half lengthwise. Use a spoon to scoop out the inside. Cut in 1/4 inch pieces lengthwise then dice. I recommend using a glove to handle the jalapeño pepper.
  • For the best flavor allow the jalapeño pepper and red onion to marinate in the lime juice for five minutes before adding tomato and cilantro. I like to chop the onion and pepper first then let it soak while I chop the cilantro and tomatoes.
  • Allow the pico to sit in the refrigerator for at least twenty minutes before serving. This allows the flavors to come together.
  • Store in an airtight container in the fridge for up to three days.
  • Prep Time: 5 minutes
  • Category: side
  • Method: none
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1/2 cup
  • Calories:
  • Sugar:
  • Sodium:
  • Fat:
  • Saturated Fat:
  • Trans Fat:
  • Carbohydrates:
  • Fiber:
  • Protein:
  • Cholesterol:

This post was originally published in May 2015 but has been updated June 2019 with new pictures and additional information.

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