This fresh homemade Pico de Gallo is loaded with ripe tomatoes, crisp onions, jalapeños and cilantro, brightened with lime juice. It’s perfect for taco night or as a snack.
I’ve been making Pico de Gallo for years and it’s a simple staple in my kitchen. Fresh tomatoes, diced onions and jalapeños give it texture and a pleasant kick.
Cilantro and freshly squeezed lime juice finish the mix, making this Pico de Gallo a bright topping for tacos or an irresistible dip for tortilla chips.
What is Pico de Gallo?
Pico de Gallo, also called salsa fresca, is a classic Mexican condiment made from fresh, diced ingredients. It traditionally combines equal parts fresh tomatoes and onions, along with cilantro and lime for flavor.
Jalapeños are optional but add a pleasant heat. The result is a chunky, fresh salsa ideal for scooping.
How to make Homemade Pico de Gallo
This recipe is quick and forgiving. Start by dicing ripe tomatoes and chopping onion, jalapeño and cilantro into bite-sized pieces so the Pico scoops easily on a chip.
Combine the ingredients in a bowl, squeeze in fresh lime juice, season with salt and pepper, toss gently and serve. It pairs beautifully with tacos, grilled meats or simply chips.
Ingredients Notes
- Tomatoes – Use ripe, firm tomatoes and dice them small so they hold their shape.
- Chopped Onion – Red or white onion both work; dice finely for a balanced bite.
- Jalapeño Peppers – Seed and mince for moderate heat; omit if you prefer mild.
- Chopped Cilantro – Chop finely to distribute the fresh herb flavor.
- Lime Juice – Freshly squeezed is best for brightness.
- Salt & Pepper – Season to taste to bring out the flavors.
Directions
Step One – In a mixing bowl combine 4 medium diced tomatoes, 1 cup chopped onion and 1 small-to-medium minced jalapeño (seeded if you want less heat). Stir to combine.
Step Two – Add 1/2 cup chopped cilantro and 2 tablespoons fresh lime juice. Season with salt and pepper to taste, toss gently, then serve immediately.
Pico de Gallo is best fresh but can be refrigerated for a few hours to let the flavors meld.
Difference Between Salsa and Pico de Gallo
The ingredients for salsa and Pico de Gallo are often the same, but the texture and preparation differ. Salsa is frequently blended or pureed smooth and sometimes cooked or roasted first for deeper flavor.
Pico de Gallo stays chunky and fresh, with clearly diced tomatoes, onions and peppers rather than a smooth texture.
Tips for a Great Pico de Gallo
- Use fresh, firm tomatoes—canned tomatoes are too soft and watery for this preparation.
- If you prefer no heat, omit the jalapeño or substitute with mild green chiles.
- For extra crunch and color, add finely diced green bell pepper.
Other Mexican-Inspired Dips to Try
Blender Salsa – A smooth, restaurant-style salsa made in a blender, great for taco night.
Cheesy Salsa Dip – A simple, nostalgic warm dip made with just a few ingredients.
7-Layer Dip – A classic party dip with layers of beans, cheese, guacamole and more.
If you try this recipe, I’d love to hear how it turned out—leave a comment below. Show me what you make by tagging your photos with #TDOARH.
Pico de Gallo
Ingredients
- 4 medium tomatoes, (diced)
- 1 cup chopped onion
- 1 small/medium jalapeño, (seeded and minced)
- 1/2 cup chopped cilantro
- 2 tablespoons lime juice
- Salt and pepper, to taste
Instructions
- Add diced tomatoes, chopped onion and minced jalapeño to a bowl and stir to combine. For less spice, omit the jalapeño or substitute mild green chiles.
- Stir in chopped cilantro and lime juice. Season with salt and pepper to taste. Serve immediately.
Notes
Salsa and Pico de Gallo share similar ingredients, but salsa is often blended smooth or roasted first, while Pico de Gallo remains chunky and fresh.