Name: Fresh Homemade Pico de Gallo
Prep time: 10 min
Total time: 10 min
Cuisine: Mexican
Ingredients: 4 to 5 Roma tomatoes, ripe and firm, seeds removed, finely diced; ½ cup white onion, finely diced; ⅔ cup fresh cilantro, finely chopped; 1 jalapeño pepper, diced (adjust to desired heat; Serrano peppers can be substituted); 1 lime, juiced (start with half, add more as needed); ½ teaspoon kosher salt

Pico de Gallo is a vibrant, fresh Mexican salsa made with diced tomatoes, onions, cilantro, jalapeños, and lime juice. This no-cook condiment brings a burst of flavor and color to any Mexican dish, offering the perfect balance of freshness, acidity, and mild heat.

Why You’ll Love This Recipe

This homemade Pico de Gallo recipe delivers authentic Mexican flavor in just minutes. You’ll love how the fresh ingredients come together to create something greater than the sum of their parts. It’s incredibly versatile – perfect for topping tacos, scooping with chips, garnishing grilled meats, or mixing into salads. As a bonus, it’s naturally low in calories, vegan, and gluten-free, making it suitable for nearly any dietary need. The best part? This recipe is completely customizable to your taste preferences, allowing you to adjust the heat, acidity, and seasoning until it’s just right for you.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Roma tomatoes are the foundation of great pico de gallo, chosen for their firm flesh and lower water content compared to other varieties. They provide the perfect balance of juiciness without making the salsa watery, and their sweet-tart flavor forms the backbone of this condiment.

White onion adds essential sharpness and crunch. Its clean, bright flavor is preferred in Mexican cooking over yellow or red onions because it provides bite without overwhelming the other ingredients. A quick rinse under cold water can tame its intensity if you prefer a milder onion flavor.

Fresh cilantro brings that distinctive herbal note that’s signature to Mexican cuisine. It adds brightness and a citrusy, slightly peppery dimension that ties all the flavors together. If you’re among those who find cilantro tastes soapy (it’s genetic!), you can substitute with flat-leaf parsley for a different but still fresh flavor.

Jalapeño pepper contributes the heat element, which can be adjusted to your preference. Removing the seeds and membrane will decrease spiciness, while leaving them in creates more heat. For those who enjoy extra spicy food, Serrano peppers make an excellent substitute as they pack more heat than jalapeños.

Lime juice adds crucial acidity that brightens all the flavors and helps preserve the freshness of the salsa. Fresh lime juice is strongly recommended over bottled versions, as it provides a cleaner, more vibrant flavor.

Kosher salt enhances all the flavors and helps draw moisture from the vegetables, melding the ingredients together. Its larger crystals allow for more controlled seasoning compared to table salt.

Directions

In a medium bowl, combine diced tomatoes, onions, cilantro, and jalapeño.
Add salt and lime juice; stir to combine.
Taste and adjust salt, lime juice, or other ingredients as needed for perfect flavor.
Refrigerate for 15-30 minutes to allow flavors to meld. Can be served immediately if desired.

Servings and Timing

This recipe makes approximately 2 cups of Pico de Gallo, serving about 8 people as a condiment (¼ cup per serving). Each serving contains just 13 calories, making it a light addition to any meal.

Preparation Time: 10 minutes
No cooking required
Total Time: 10 minutes (plus optional 15-30 minutes for resting)

Variations

Fruit Pico de Gallo: Add diced mango, pineapple, or peach for a sweet-savory variation that pairs beautifully with fish or grilled chicken.

Avocado Pico de Gallo: Fold in diced ripe avocado just before serving for added creaminess and nutritional value.

Roasted Pico de Gallo: Char the tomatoes, onions, and jalapeños under a broiler or on a grill before chopping for a deeper, smokier flavor profile.

Black Bean Pico: Add ½ cup of rinsed and drained black beans for a more substantial salsa that can double as a side dish.

Cucumber Pico de Gallo: Incorporate diced cucumber for extra crunch and refreshing flavor, perfect for hot summer days.

Corn Pico de Gallo: Mix in fresh or grilled corn kernels for sweetness and texture.

Storage/Reheating

Fresh Storage: Pico de Gallo is best enjoyed fresh but will keep in an airtight container in the refrigerator for up to 3 days. The vegetables will continue to release liquid, so you may want to drain excess liquid before serving leftover pico.

Preventing Browning: The acidity from the lime juice helps prevent browning, but for maximum freshness, place plastic wrap directly on the surface of the salsa before sealing the container.

Freezing: While not ideal due to texture changes upon thawing, you can freeze pico de gallo for up to 3 months. Use frozen pico in cooked applications like soups or sauces rather than as a fresh topping.

Refreshing Leftovers: If your leftover pico has become watery, drain the excess liquid and add a squeeze of fresh lime juice and a sprinkle of salt to revive the flavors.

Reheating: As this is a fresh, raw condiment, no reheating is required or recommended.

FAQs

Why is my Pico de Gallo too watery?

Excess moisture usually comes from the tomatoes. Try using Roma or plum tomatoes which have less water content. Additionally, after dicing tomatoes, you can place them in a colander for a few minutes to drain excess juices. Salt also draws out moisture, so you might add it just before serving if watery salsa is a persistent issue.

Can I make Pico de Gallo ahead of time?

Yes, you can prepare it up to 24 hours in advance, though it’s at its best within a few hours of making. The flavors will intensify as it sits, and the vegetables may soften slightly. Store it in the refrigerator and drain any accumulated liquid before serving.

Is Pico de Gallo the same as salsa?

While related, they’re different. Pico de Gallo (also called salsa fresca) is always made with fresh, raw ingredients that are chopped rather than blended. Traditional salsa often contains cooked elements and may have a saucier consistency. Pico de Gallo is chunkier and fresher-tasting.

How can I reduce the heat in my Pico de Gallo?

Remove all seeds and white membranes from the jalapeño, as this is where most of the heat resides. You can also use only half a jalapeño or substitute with milder peppers like poblano. For extremely mild pico, use green bell pepper instead.

What can I substitute for cilantro if I don’t like it?

For those who experience the soapy taste phenomenon with cilantro, flat-leaf parsley makes the best substitute. You could also try a smaller amount of fresh basil or a mix of parsley and mint for a different but still fresh flavor profile.

How finely should I chop the ingredients?

Aim for a uniform, small dice (about ¼ inch pieces) for all ingredients. This ensures good distribution of flavors and makes it easier to scoop with chips or add to dishes. However, you can chop more coarsely if you prefer a more rustic presentation.

Can I use lemon juice instead of lime juice?

While lime juice is traditional and provides the authentic flavor, lemon juice will work as a substitute if needed. The flavor profile will be slightly different but still delicious.

Why does my onion taste too strong in the Pico de Gallo?

Raw onions can sometimes be overpowering. To mellow their flavor, after dicing the onion, rinse it under cold water in a fine-mesh strainer, then pat dry before adding to your pico. You can also soak diced onions in cold water for 10 minutes, then drain thoroughly.

What dishes pair well with Pico de Gallo?

Pico de Gallo is incredibly versatile. Use it as a topping for tacos, burritos, nachos, quesadillas, grilled meats, or fish. It’s delicious mixed into scrambled eggs, spooned over avocado toast, tossed into salads, or simply enjoyed with tortilla chips as a snack.

How can I tell if my Pico de Gallo has gone bad?

Trust your senses. If the pico develops an off odor, shows signs of mold, or the vegetables look slimy, discard it. Generally, changes in color (like darkened cilantro or browning tomatoes) are the first indicators that freshness is fading, though these don’t necessarily mean it’s unsafe to eat.

Conclusion

Homemade Pico de Gallo is one of those simple pleasures that delivers incredible flavor with minimal effort. This classic Mexican condiment brightens virtually any dish it accompanies, adding fresh flavor, vibrant color, and a satisfying texture contrast. The beauty of making it yourself is the ability to adjust each element to suit your personal taste – more heat, extra lime, or a generous handful of cilantro can make it uniquely yours.

Beyond its versatility and delicious taste, this recipe connects us to the heart of Mexican culinary tradition, where fresh ingredients and bold flavors come together in perfect harmony. Whether you’re serving it alongside your favorite Mexican dishes, using it to elevate everyday meals, or simply enjoying it with chips, this Pico de Gallo recipe is sure to become a regular feature in your kitchen repertoire.