There are few things as simple — or as essential — as a great pico de gallo. This vibrant mix of chopped tomatoes, onion, jalapeño, cilantro, lime, and salt is more than just a condiment.
I started making my own pico de gallo years ago out of necessity — mostly because the store-bought kind always seemed too watery, too bland, or just off.
Once I saw how easy it was to make at home (and how much better it tasted), I never went back. Whether it’s taco night, BBQ season, or just a Tuesday, this recipe is always in rotation.
Ingredients You’ll Need
- 4 ripe Roma tomatoes, seeded and finely diced
- 1 small red onion, finely chopped
- 1 jalapeno, seeded and minced (or leave the seeds for heat)
- 1/2 cup fresh cilantro, finely chopped
- Juice of 1 lime (about 2 tablespoons)
- 1/2 teaspoon salt (adjust to taste)
- 1 garlic clove, minced (optional)
- 1/4 teaspoon cumin (optional)
Choosing the Right Tomatoes
Tomatoes are the base of this whole operation, so they matter. I prefer Roma tomatoes because they’re firm, less watery, and hold up better in a chopped salsa. That said, if it’s tomato season and you have heirlooms or cherry tomatoes on hand — go for it. Just make sure they’re ripe and flavorful.
Pro tip: after dicing your tomatoes, gently scoop out the seeds and watery pulp. This keeps the pico from getting too runny.
The Onion Matters Too
Red onion gives pico its bite and adds a splash of color. If you find red onion a little too harsh, you can soak the chopped pieces in cold water for 10 minutes before mixing them into the salsa. It takes the edge off while keeping the crunch.
White onion also works well if that’s what you have. Just don’t use sweet onion — it throws off the balance.
Balance the Heat
Jalapeños add that classic kick to pico de gallo, but the heat level is up to you. Removing the seeds and ribs makes them milder. Want more fire? Leave some seeds in or swap in a serrano pepper. Always taste as you go!
For a more mellow version (especially if kids are eating), you can use green bell pepper instead. It won’t be traditional, but it still adds a nice crunch.
Don’t Forget the Lime and Salt
Lime juice brightens the whole thing and brings out the flavor in every ingredient. Always use fresh lime juice — bottled stuff just doesn’t cut it.
As for salt, start small and adjust after mixing. Tomatoes release juice when salted, so you’ll want to give everything a few minutes to rest before your final taste test.
Step-by-Step Process
Making pico de gallo is as simple as chopping, mixing, and letting it rest. Here’s a visual breakdown to guide you:
- Dice ripe tomatoes, red onion, and jalapeño. Make sure your cuts are small and even.
- Add chopped cilantro and fresh lime juice. You can stir everything together gently now.
- Season with salt and mix. This is where the flavors start to come alive.
- Let it sit for 10–15 minutes. This gives everything time to marinate and meld together. You’ll be surprised how much better it tastes after a short rest.
Serving Ideas
Pico de gallo is versatile. You can spoon it over tacos, burrito bowls, nachos, or grilled veggies. It also makes a refreshing side for eggs, quesadillas, and even steak.
Want a quick appetizer? Scoop some into a bowl, serve it with chips, and you’ve got a no-fuss starter that everyone will devour.
Or try mixing it with black beans and corn for a more filling salsa — or fold it into cooked rice for an easy, flavorful side dish.
Make Ahead and Storage
Pico de gallo is best enjoyed fresh, but it can be made a few hours in advance. Just cover and chill it in the fridge until ready to serve. The flavors will deepen as it sits.
Store leftovers in an airtight container in the fridge for up to 2 days. After that, the texture starts to break down. Give it a quick stir and a fresh squeeze of lime before serving.
It’s Your Turn!
Pico de gallo is proof that the best things in the kitchen don’t have to be complicated. With just a handful of ingredients and a few minutes of chopping, you can bring vibrant flavor to just about any meal. Once you make this version from scratch, you’ll never be satisfied with the jarred kind again.
Simple, fresh, and endlessly useful — this is a staple that belongs in every home cook’s back pocket.
