This pico de gallo is easy to make with fresh simple ingredients like tomatoes, onion, lime, jalapeno and cilantro! Serve with tortilla chips or any Mexican dish.
Other fresh Mexican dip recipes my family can’t get enough of include guacamole, salsa verde and mango salsa. Seriously so, so yummy!
Table of Contents
Easy Pico de Gallo Recipe
If you know me, you know I’m a chips and dip kind of girl. I could eat it all day, every day and be happy. Fresh pico is one of my favorites Mexican appetizers, it tastes amazing as a dip served with homemade tortilla chips!
Pico de gallo makes the best addition to any Mexican dish, including beef tacos, BBQ chicken salad, chicken taquitos and taco lettuce wraps. It’s fresh and delicious plus it’s SO easy to make and takes less than 10 minutes!
Pico de Gallo vs Salsa
Although pico de gallo and restaurant style salsa are quite similar and use most of the same ingredients, the main difference is the consistency. Both taste great and are used in the same ways, it’s just a matter of personal preference!
Pico is a mixture of fresh, uncooked ingredients that are finely diced to create a chunkier dip. A homemade salsa, on the other hand, has more of a liquid texture and is often pureed to create a smoother consistency.
Ingredients
Amounts included in printable recipe below.
- Tomatoes: I like to use roma tomatoes. I’ve found they’re a little less watery and chop up nicely. Just make sure they’re ripe, with a vibrant red color.
- Cilantro: I love the freshness that cilantro adds to pico. It helps give it that delicious Mexican flavor!
- Onion: You can use a white or red onion. My personal preference is white, but red works well too. Just make sure it’s finely diced!
- Lime: The juice of one lime adds just the right amount of acidity and gives it the perfect zing.
- Jalapeno: The jalapeno adds a little punch of heat. I used 1 whole jalapeno, but you can modify the amount depending on how hot you like it. Make sure to scrape out the seeds if you prefer it on the milder side!
Tips for the Best Pico
- Drain the tomatoes. After dicing the tomatoes, make sure to drain any extra seeds and juices so your pico isn’t too watery.
- Chop finely. The key to the best pico de gallo is to chop the tomatoes, onions, jalapenos and cilantro into super fine pieces. It takes a little more time, but gives you more flavor in every bite!
- Spice. If you like heat, feel free to leave the seeds on the jalapeno or use extra jalapeno to reach your desired heat level.
- Garlic. Fresh minced garlic makes a wonderful addition and adds an extra boost of flavor.
- Let rest. If you have the time, let the flavors marinate together for about 15 minutes before serving. You can really taste the difference when you do this!
Make Ahead + Storing
- Making in advance: Prepare as directed, then cover tightly with plastic wrap (or add to an airtight container) and let chill in fridge until ready to serve. It definitely tastes best fresh though, so I wouldn’t make it more than a day in advance so that it doesn’t get too watery or lose it’s fresh flavor.
- Storing: This recipe is best if served the first day in order to maintain it’s freshness. Make sure to store in the fridge until using!
More favorite Mexican dips include corn salsa, black bean salsa and avocado salsa.
More Mexican Recipes
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Pico de Gallo
Ingredients
- 1/2-3/4 cup finely chopped onion
- 1/2-1 cup freshly chopped cilantro
- 1 lime , juiced
- ½ teaspoon Kosher salt , more to taste
- 1 jalapeno
- 5 roma tomatoes , diced
Instructions
- Combine the onion, cilantro, lime juice and salt in a medium size bowl. Allow to sit for a few minutes.
- Meanwhile, slice the jalapeno in half. Scrape out the seeds with a spoon. If you like it spicy, you can leave the seeds in. Then dice the jalapeno finely. Add 1-3 teaspoons depending on the level of heat desired. Toss with the onion mixture and let sit another minute.
- Next add the tomatoes to the bowl, draining the juices before adding. Stir the tomatoes in gently and then salt to taste. Add more jalapeno or cilantro if desired.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: Cinco De Mayo, Condiments, Dairy-Free, Gluten-Free, Low Carb, Mexican, Nut-Free, Vegan, Vegetarian, Whole 30
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Yum. This recipe is great and really has me look forward to summer tomatoes!!
I can’t wait either!!
I love pico de gallo! So tasty and so quick and easy to put together.
I’m so glad you enjoyed it :)
I am also a chips and dip kind of girl. In high school I would eat an entire bowl of chips and salsa as soon as I got home! This version is fresh and delicious and just feels healthy.
I love it! It’s the best snack :)
My hubby and I love pico de gallo! So excited to make this today! Going to the store now!
This looks so delicious and summery! Definitely making this next time I am making tacos!
This sounds divine. We love fresh and healthy and this meets all criteria!
Hope you enjoy! :)
This is definitely a must-try!
I know for sure this would be a huge hit in my house!
Homemade is the best!!! This sounds really good!
I will use this recipe with my cobb salad I am making for lunch tomorrow; looks delicious!
This looks so fresh and delicious! Would love to snack on this; I’ll have to make this this week!
Love how quick and easy this is to make! Goes great with so much!
I cannot get enough of this recipe! Thank you for sharing!