This post may contain affiliate links. Please read our disclosure policy.
How to make fresh homemade pico de gallo made with the freshest ingredients — fresh tomatoes, onion, cilantro, jalapeños, and lime juice. It is delicious on tacos, burritos, grilled meats, or as a simple fresh salsa with tortilla chips. It is super easy to whip up and is made with only six ingredients.
There’s something so special about pico de gallo. It is super simple, made with only 6 ingredients, but it adds so much freshness to any Mexican dish. I love the simplicity of eating pico de gallo with a big bowl of tortilla chips. The fresh tomatoes paired with the onion, cilantro, jalapeno, and fresh lime are 10/10.
I love making this as an easy appetizer at parties or as a side dish when I am making Mexican food.
Why Pico de Gallo is so popular:
- Fresh Flavor: The combination of juicy tomatoes, crunchy onions, zesty cilantro, and fiery jalapeño results in a salsa that tastes so fresh.
- Versatile: It pairs with so many dishes and adds freshness and spice.
- Easy to Make: All you need to do is rinse and chop the vegetables and cilantro and the fresh salsa is done.
Pico de Gallo Ingredients:
What ingredients do you need to make fresh homemade pico de gallo? It is easier than you think! Pico de Gallo is made with only fresh ingredients so you can pick up everything you need in the produce section or at your local farmer’s market. You only need 6 ingredients to make homemade pico de gallo salsa.
- Tomatoes: Use roma tomatoes (also known as plum tomatoes) or another type of firm tomato for best results. Roma tomatoes are less watery and are firm.
- Onions: Typically, white onion is used in authentic pice de gallo. Red onion can work if you want a slightly sweeter taste.
- Cilantro: Use fresh cilantro leaves (not the stems). Pinch the leaves from the stems.
- Jalapeno: Provides the spicy kick that balances the other flavors. Dice into small pieces to distribute the heat. To deseed the jalapeno, slice the jalapeño lengthwise. Use a small spoon or knife tip to remove the seeds and white ribs if you want milder heat.
- Fresh Lime Juice: Brings brightness and tang to the salsa. I suggest using only freshly squeezed lime juice, if possible. Bottled lime juice often lacks the same fresh zing.
- Salt: Helps draw out moisture from the tomatoes, melding flavors together. Season gradually and taste as you go.
Optional: Fresh garlic or garlic powder or a pinch of cumin.
How to make Homemade Pico de Gallo:
Here are your step-by step instructions for making easy pico de gallo salsa.
- Rinse the Produce. Rinse the tomatoes, jalapeños, cilantro, and limes.
- Dice Tomatoes. Cut tomatoes into small, uniform cubes, about 1/4 inch.
- Dice Onion. Dice the onion into small pieces so it doesn’t overwhelm the pico.
- Chop the Cilantro. Pluck leaves from thicker stems, discarding large, woody stems. Bunch leaves together and finely chop with a sharp knife.
- Dice Jalapeño. Slice lengthwise. Scoop out seeds and ribs for a milder heat. Leave some in if you like spicier salsa. Finely chop.
- Combine. Place tomatoes, onions, cilantro, and jalapeño in a medium bowl. Squeeze fresh lime juice over the mixture.
- Season and Taste. Add salt and stir together and then taste to see if more salt is needed. If you want more heat, chop an additional jalapeño pepper.
- Let It Rest (Optional). For best flavor, cover and let the pico de gallo stand for 15–20 minutes. This allows the flavors to meld.
Frequently Asked Questions (FAQ’s):
Why do I need fresh lime juice?
Fresh lime juice imparts a brighter, more fresh flavor than bottled. It also helps preserve the freshness of the tomatoes.
Can I use another type of pepper instead of jalapeño?
Yes. Serrano peppers add more heat so you can use them in place of jalapenos. You can also omit peppers entirely for a no-heat version.
How should I store pico de gallo?
Keep it in an airtight container in the refrigerator. It’s best consumed within 2–3 days. The tomatoes can release more liquid the longer it sits, so you may want to drain off excess before serving again.
Is pico de gallo the same as salsa?
Pico de gallo is a type of salsa (sometimes called “salsa fresca”) but generally chunkier, made with fresh, raw ingredients rather than cooked or blended.
How can I make it less spicy?
Remove all seeds and white ribs from the jalapeño, or use half of a jalapeno pepper.
More Salsa Recipes:
What to serve with pico de gallo:
Are you wondering what pico de gallo pairs well with? There are so many recipes that pair well with homemade pico.
Pin this now to find it later
Pin It
Pico de Gallo
Ingredients
- 5 to 6 Roma Tomatoes (diced into small chunks)
- 1/2 medium Onion (finely diced, about 3/4 cup)
- 1 Jalapeno (finely diced, deseeded)
- 3/4 cup Cilantro (chopped)
- 1 to 2 Limes, squeezed
- 1 teaspoon Salt
Instructions
- Rinse the Produce. Rinse the tomatoes, jalapeños, cilantro, and limes.
- Cut tomatoes into small, uniform cubes, about 1/4 inch. Dice the onion into small pieces so it doesn’t overwhelm the pico. Pluck leaves of cilantro from thicker stems, discarding large, woody stems. Bunch leaves together and finely chop with a sharp knife. Slice the jalapeno lengthwise. Scoop out seeds and ribs for a milder heat. Leave some in if you like spicier salsa. Finely chop.
- Place tomatoes, onions, cilantro, and jalapeño in a medium bowl. Squeeze fresh lime juice over the mixture. Add salt and stir together and then taste to see if more salt is needed. If you want more heat, chop an additional jalapeño pepper.
- Let It Rest (Optional). For best flavor, cover and let the pico de gallo stand for 15–20 minutes. This allows the flavors to meld.
- Store covered in the refrigerator. It is best used within 2-3 days.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
