Pico de Gallo is one of the easiest fresh salsas you can make from scratch. It comes together in just minutes and is the perfect light and refreshing addition to your favorite Mexican dishes.
It's my absolute favorite salsa to make during the summer when the garden is overflowing with fresh tomatoes and jalapeños. There is just something about that vibrant, homemade flavor that beats store-bought every single time! Whether you are topping Carnitas Tacos or serving it alongside Guacamole and chips, it adds the perfect finishing touch.
Table of contents
If you love fresh, garden to table appetizers, you might also enjoy my Fresh Salsa or this Corn and Avocado Salad.
Key Ingredients & Substitutions
- Tomatoes - I recommend using Roma tomatoes for Pico de Gallo because that have a lower water content and firmer flesh, but regular slicing tomatoes can be used.
- Onions - White or red onions both work beautifully. Use what you have!
- Jalapeños - These add the perfect amount of heat. For a milder version, see my tip below about removing the seeds.
- Fresh Cilantro - A must-have for that authentic salsa flavor! Dried will not work the same.
- Lime Juice - Fresh is best here! Lemon juice may be substituted.
See the recipe card below for the full list of ingredients and measurements.
How To Make Pico de Gallo
Making homemade Pico is so simple and the results are so worth it. Just be sure to dice your ingredients evenly for the best texture. Here is how I do it:
- Add the diced tomatoes to a large bowl.
- Stir in the diced peppers, onions, and garlic.
- Add in the cilantro, seasonings and lime juice and stir to combine.
- Let it sit for about 15 minutes, check the seasonings and serve. Enjoy!
See the recipe card below for the full recipe.
💭Tips
- Chop ingredients uniformly for the best texture and presentation.
- Let it rest before serving for the flavors to fully develop.
- For a milder version, remove the seeds and membranes from the jalapeños or substitute with nadapeños (heatless jalapeños).
- You can swap the fresh garlic for granulated garlic if preferred.
Storage Tip
Store in an airtight container in the refrigerator up to 5 days. In my opinion, it is always better the next day!
Frequently Asked Questions
It is best eaten the day it is made but will stay fresh in an airtight container in the refrigerator for up to 3 days.
Fresh is the only way to go here. Canned tomatoes will make it more like a chunky salsa versus a fresh salsa.
It does have a kick but can be toned down by reducing the amount of peppers you add. Also, removing the membranes and seeds from the peppers before you dice them greatly reduces their heat.
I hope this fresh Pico de Gallo becomes a staple at your backyard BBQs this summer! It's such a simple way to bring a little bit of the garden onto your table.
-Sky🩷
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📖 Recipe
Pico De Gallo
Ingredients
- 3 cups tomatoes small diced
- 1 ½ cups onions small diced
- 2 large jalapenos finely diced
- 2 cloves garlic minced
- 2 tablespoons fresh cilantro chopped
- 2 pinches chipotle powder or cayenne
- ¼ teaspoon paprika
- ¼ teaspoon cumin
- ½ teaspoon black pepper
- 1 ¼ teaspoon salt
- 2 ½ tablespoons fresh lime juice
Instructions
- Add the diced tomatoes, onions, jalapeños, and minced garlic to a medium-sized bowl. Stir to combine.
- Add in the cilantro, all of the seasonings and lime juice. Mix again.
- Let the salsa sit for at least 15 minutes before tasting. This gives the flavors time to marry. Enjoy!
Notes
- Chop ingredients uniformly for the best texture and presentation.
- Let it rest before serving for the flavors to fully develop.
- For a milder version, remove the seeds and membranes from the jalapeños or substitute with Nadapenos.
- You can swap the minced garlic for ½ to 1 teaspoon of granulated garlic if preferred.
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