This Pico de Gallo is fresh, vibrant, and packed with flavor from tomatoes, onions, peppers, cilantro, and lime.

Quick Tip

Here’s how to pronounce Pico de Gallo: PEE-koh theh GAH-yoh

Overhead image of Pico De Gallo

What Is Pico De Gallo Vs. Salsa?

While this pico recipe shares a lot of the same basic ingredients as our favorite salsa recipe, the preparation method is different.

  • Pico uses raw, diced ingredients and is intended to add more of a chunky, substantial texture to your favorite Mexican meals.
  • Salsa more commonly calls for roasted or stewed tomatoes and is less chunky (more of a puree consistency reached by blending or smashing instead of chopping).

So, Is Pico De Gallo Just Salsa?

It is a type of salsa. It’s a fresh, uncooked mixture of veggies and herbs that is unbelievably tasty and the perfect accompaniment to your favorite Mexican meals.

Process shots-- images of all the ingredients being added to a bowl

How To Make Pico De Gallo

This recipe requires some time to chop everything, but overall it’s very simple to make!

Here are our top tips:

  • Aim to cut the ingredients into similar sizes for uniformity and the best texture.
    • What size? The finer the chop, the better — more flavor in every bite!
  • Use ripe tomatoes. The key to the best pico de gallo is ripe, flavorful tomatoes. Avoid unripe or pink tomatoes– you won’t get the same robust flavor. Look for the ripest, reddest tomatoes, and in the winter, use cherry tomatoes (which have the most consistent good flavor year-round). 
  • Let the pico rest. Allow time for the flavors to meld together and marinate — you’ll be rewarded with more flavor.
  • Prepare jalapeños with caution. Use plastic gloves (or even a plastic bag) to protect your hands from the oils that can burn your fingers/under fingernails. (Or read up on how to help ease the pain from jalapeño burns).
Process shot of the Pico de Gallo-- image of the salt and pepper being added

How To Serve Pico De Gallo

This salsa is delicious served with your favorite Mexican dishes. Or it’s great as is — with a bag of chips!

Here are some of our favorite recipes enjoy a scoop of pico: 

Quick Tip

However you serve it, make sure to serve the bowl of a pico with a slotted spoon. Tomatoes release a lot of liquid (especially when salted) so those juices will pool at the bottom. When you get a scoop, the slotted spoon will grab all the good stuff leaving that moisture behind.

Overhead image of Pico de Gallo being tossed together

Variations

Fun Variation Ideas

  • Want to make Pico de Gallo with avocado? Add in 1 large, ripe avocado. Dice it to the same size as the tomatoes for perfect consistency. Or check out this Avocado Salsa.
  • Pico de Gallo without lime? You could replace the lime with lemon or a touch of red wine vinegar for a similar touch of acidity.
  • Also, tomatoes are a fruit, so keeping quantities the same, you can replace the tomatoes with a different fruit — think pineapple, mango, peaches, etc.

Storage

Pico De Gallo Storage

To make ahead: Leave out the lime juice, olive oil, and salt (otherwise the tomato juices leach out excessively). Cover in an airtight container in the fridge. When ready to serve, drain off excess liquid, and add lime juice, olive oil, and salt right before serving.

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Keep in mind that the longer it sits, the more the acidity will mellow, so you may want to add a fresh squeeze of lime juice and a touch more salt. It will also become more watery as it sits — drain off excess liquid.

More Fresh Salsa Recipes:

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5 from 2 votes

Pico De Gallo

By Chelsea Lords
Fresh, vibrant Pico de Gallo (aka Salsa Fresca) is a simple mix of diced tomatoes, onions, peppers, cilantro, lime juice, and salt—so delicious!
Prep Time: 25 minutes
Total Time: 25 minutes
Servings: 8 servings, as a side/topping

Equipment

Ingredients

  • 3/4 cup finely diced white onion
  • 4-1/2 cups tomatoes diced, see note 1
  • 3 tablespoons finely diced jalapeño see note 2
  • 2 limes
  • 1/2 cup finely chopped cilantro
  • Salt and pepper
  • 1 tablespoon olive oil optional

Instructions 

  • If sensitive to onion, soak diced onion in a bowl of cold water for 5 minutes. Drain well and add to a bowl. See note 1 for preparing tomatoes and note 2 for preparing jalapeños. Cut ingredients into similar sizes for uniformity and the best texture. The finer the chop, the more flavor in every bite!
  • Add the remaining ingredients, including 3 tablespoons lime juice. Season to taste with salt and pepper (I add 3/4 tsp salt and 1/4 tsp pepper). Toss gently and taste. Add any additional salt/pepper or lime juice to taste (flavors should sing!), then chill in the fridge for 10–15 minutes before serving.
    Tip: If enjoying with chips, I recommend testing the pico with the chips to determine if it needs more salt. Since chips are typically salted, the salsa may need less salt.
  • Serve with a slotted spoon (it gets juicy), scooping onto any of your favorite Mexican dishes or enjoy with chips!

Video

Recipe Notes

Note 1: The key to the best Pico de Gallo is the ripest possible tomatoes! Look for the ripest, reddest tomatoes and in the winter, use cherry tomatoes (which have the most consistent good flavor year-round). If not using cherry tomatoes, cut the tomatoes in half and scoop out the seeds and watery center before dicing. If using cherry tomatoes, chop into small pieces.
Note 2: When preparing the jalapeño, you may want to wear gloves (or a plastic bag over your fingers) as it can burn your fingers/under fingernails. Wash your hands immediately after preparing/touching. Cut jalapeño in half and remove seeds. Coarsely chop to measure. Add more of the jalapeño for a spicier salsa, or add slowly if you prefer less heat. Wrinkly jalapeños are spicier than smooth ones.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. The longer it sits, the more the acidity will mellow, so you may want to add a fresh squeeze of lime juice and a touch more salt. It will also become more watery as it sits—drain off excess liquid.
Make Ahead: Leave out the lime juice, olive oil, and salt (otherwise the tomato juices leach out excessively). Cover in an airtight container in the fridge. When ready to serve, drain off excess liquid. Add lime juice, olive oil, and salt right before serving.

Nutrition

Serving: 1serving | Calories: 38kcal | Carbohydrates: 5.3g | Protein: 1g | Fat: 1.9g | Sodium: 296.1mg | Fiber: 1.4g | Sugar: 3g

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

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Meet Chelsea

Hello, and welcome to Chelsea’s Messy Apron! I’m Chelsea, the recipe developer, food photographer, and writer behind the site. I’m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping by—I hope you find something delicious to make!

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5 from 2 votes

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3 Comments

  1. Myrlene Smith says:

    5 stars
    Under your 2nd “quick tip” it reads:
    “Salsa is more like a relish–chunky and fresh, whereas salsa is a cooked sauce.”
    I’m assuming you mean Pico is more like…, not salsa.
    I am so anxious to try this recipe.
    My husband’s family has a pico recipe that’s been in his family for decades passed down from his grandmother who lived in Italy while she raised her family.
    I just made your coleslaw recipe the other day and it was a hit at our family dinner. Thanks!!!

    Reply
    1. Chelsea says:

      Thanks so much for catching that Myrlene! I’m so excited for you to try it!

      Reply
  2. calliehowellhubert says:

    5 stars
    As Chelsea’s employee I have made this Pico De Gallo many times and we LOVE it! So fresh and tasty!

    Reply