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Authentic Pico de Gallo Recipe

By Samira Kazan

published July 08, 2025

Pico de Gallo salsa served on top of a tomato in a place - 1 Pico de Gallo salsa in a bowl - 2 Steps to making Pico de Gallo salsa - 3 A small bowl with Pico de Gallo and corn tortilla chips - 4 Pico de Gallo in a bowl and some corn tortilla chips - 5 Pico de Gallo and red tomatoes in a platter - 6 Ingredients for Pico de Gallo - 7 Pico de Gallo in a bowl - 8 Pico de Gallo in a bowl - 9

This authentic pico de gallo recipe is fresh, zesty, and full of flavor. It’s a classic Mexican salsa made with just a handful of ingredients – tomatoes, onion, lime, cilantro, and a little chili for heat.

Side view close-up of a bowl of pico de gallo with a spoonful lifted and tortilla chips in the background. - 10

My favorite version is bright, crisp, and super versatile. You can serve it as a dip with chips, spoon it over tacos or eggs, or toss it into burrito bowls and salads. I love letting it rest a little before serving – the flavors really come alive.

You’ll often find it alongside my homemade guacamole and Mexican salsa roja . They’re just as quick to make and use the same kind of fresh, simple ingredients.

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  • Watch how to make it
  • Pico de Gallo Ingredients
  • How to Make Pico de Gallo
  • How to Serve It
  • Storage tips
  • Related recipes
  • Pico de Gallo Recipe

Watch how to make it

Pico de Gallo Ingredients

A photo of the ingredients for making pico de gallo. - 11
  • Tomatoes : Use the ripest tomatoes you can find. Roma are best, but cherry tomatoes are great off-season.
  • White onion : Sharp and crunchy. Red or yellow work, but white is most traditional.
  • Jalapeño : Adds gentle heat. Serrano works too. Remove the seeds if you prefer it mild.
  • Fresh cilantro : Use the leaves and tender stems. Skip it if you’re not a fan, but it’s classic here.
  • Lime : Fresh only. Bottled lime juice won’t taste the same.
  • Salt : Just enough to pull everything together.

See printable recipe card below for the full ingredients list and quantities.

How to Make Pico de Gallo

Start by prepping the ingredients. Finely chop the tomatoes, onion, and jalapeño. If you prefer less heat, remove the seeds from the pepper. Chop the cilantro. I like to include the tender stems too for extra flavor. Juice the lime.

Top view of chopped tomatoes, jalapeños, onions, squeezed lime, and chopped cilantro arranged on a wooden board with a citrus juicer. - 12

Add the onion, jalapeño, lime juice, and salt to a bowl first. After testing, I found that adding them early really helps — let them sit while you finish chopping the tomatoes and cilantro. This quick step softens the onion and helps the flavors start mingling.

Top view of sliced white onion, jalapeño, and lime juice soaking in a white bowl on a wooden surface. - 13

Add in the tomatoes and cilantro, then mix everything together. Taste and adjust with more lime, salt, or chili if needed.

Overhead shot of unmixed pico de gallo ingredients—tomatoes, jalapeños, onions, and cilantro—laid out on a wooden board. - 14

Let the pico rest for at least 15 to 30 minutes before serving. This gives it time to marinate and bring out all the flavor. That’s it.

Finished pico de gallo in a white bowl on a wooden background. - 15

Recipe tips

  • Chop everything evenly and as finely as you can. It makes every bite more balanced and flavorful.
  • Let the onion, chili, lime juice, and salt sit while you prep the tomatoes. It softens the sharpness and helps the flavors mingle.
  • Resting the pico for at least 15 minutes brings out the juiciness and makes it taste even better.
  • If it looks a little watery, just serve with a slotted spoon or fork. That way, you don’t end up with soggy chips or tacos.

How to Serve It

There are so many ways to enjoy this fresh tomato salsa. Here are a few favorites:

  • Tacos and quesadillas – Spoon it onto breakfast tacos, shredded chicken tacos , or cheesy quesadillas.
  • Wraps and burritos – Great inside this BBQ jackfruit veggie burrito or a healthy veggie burrito bowl .
  • Eggs – Try it with huevos rancheros or fluffy scrambled eggs .
  • As a dip – Scoop it up with crispy tortilla chips or homemade pita chips .
  • With grilled mains – Serve with grilled chicken thighs , grilled steak , or grilled tuna steak .
  • Fajitas – A fresh, flavorful topping for shrimp fajitas , steak fajitas , or chicken fajitas .
  • Topped on – Try it over loaded nachos or toss into salad bowls.

You can also use it to freshen up ceviche, carnitas, soups, and stews.

Storage tips

Store leftover pico de gallo in an airtight container in the fridge for up to 3 days. The flavors will deepen over time, but the texture may soften slightly. Give it a quick stir before serving. If it releases too much liquid, you can drain off a little or use a slotted spoon.

If you’re craving more Mexican-inspired salsas, here are a few to try:

A jar with salsa verde - 16 A jar with salsa verde - 17 Salsa roja in a jar - 18 Salsa roja in a jar - 19 A jar with roasted tomato salsa - 20 A jar with roasted tomato salsa - 21

Ingredients1x2x3x

  • ▢ 1 lb Roma tomatoes
  • ▢ 1 white onion small
  • ▢ 1 jalapeño, finely chopped
  • ▢ Small handful fresh cilantro leaves
  • ▢ ¼ teaspoon salt or to taste
  • ▢ 1 lime

Instructions

  • Finely chop the tomatoes, onion, jalapeño, and cilantro.
  • In a bowl, combine the onion, jalapeño, lime juice, and salt. Let sit for 5 to 10 minutes.
  • Add the chopped tomatoes and cilantro. Stir gently to combine.
  • Taste and adjust seasoning if needed.
  • Let the salsa rest for 15 to 30 minutes before serving.

Video

Notes

  • Use ripe tomatoes for the best flavor.
  • Let the onion, lime, salt, and chili sit while you chop.
  • If the salsa seems watery, spoon off a little juice before serving.
  • Store in an airtight container in the fridge for up to 3 days. Freezing is not recommended.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Close-up top view of pico de gallo in a white bowl, with tortilla chips and pico de gallo held by hand. - 22

Pico de Gallo

Ingredients

  • 1 lb Roma tomatoes
  • 1 white onion small
  • 1 jalapeño, finely chopped
  • Small handful fresh cilantro leaves
  • ¼ teaspoon salt or to taste
  • 1 lime

Instructions

  • Finely chop the tomatoes, onion, jalapeño, and cilantro.
  • In a bowl, combine the onion, jalapeño, lime juice, and salt. Let sit for 5 to 10 minutes.
  • Add the chopped tomatoes and cilantro. Stir gently to combine.
  • Taste and adjust seasoning if needed.
  • Let the salsa rest for 15 to 30 minutes before serving.

Video

Notes

  • Use ripe tomatoes for the best flavor.
  • Let the onion, lime, salt, and chili sit while you chop.
  • If the salsa seems watery, spoon off a little juice before serving.
  • Store in an airtight container in the fridge for up to 3 days. Freezing is not recommended.

Nutrition

Recipe on Alphafoodie: https://www.alphafoodie.com/how-to-make-pico-de-gallo/