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hand holding totrtilla chip with pico de gallo in white bowl in background

Homemade Pico de Gallo Recipe

  • Author: Melissa Riker
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 8 1x
  • Category: side
  • Method: none
  • Cuisine: Mexican


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.



  • 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


  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.


  • 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.

Keywords: pico de gallo, salsa fresca, salsa cruda, fresh salsa