Classic Pico de Gallo

Learn how to make Pico de Gallo, a classic Mexican salsa that is perfect as an appetizer or side dish. It’s incredibly easy to prepare, taking just a few minutes, yet it boasts incredible flavors. With its refreshing lightness, crisp texture, and vibrant taste, Pico de Gallo enhances a variety of meals, adding a touch of freshness and elevating their deliciousness.

Jump to:

• What is Pico de Gallo
• Recipe highlights
• Ingredients you’ll need
• How to make Pico de Gallo
• Recipe video
• Tips & recipe notes
• Serving suggestions
• Variations
• Storage tips
• FAQs
• Recipe

What is Pico de Gallo

If you’re not familiar with it, Pico de Gallo is a traditional Mexican dish that consists of freshly chopped ingredients, typically including diced tomatoes, onions, jalapeño peppers, cilantro, lime juice, and salt. It is often referred to as a type of salsa, known for its vibrant flavors and refreshing taste.

Pico de Gallo is commonly served as a condiment or topping for various dishes. It pairs well with Mexican favorites like tacos, nachos, quesadillas, and burritos. However, it also complements other cuisines and adds a refreshing touch to salads or as a garnish for various meals.

Recipe highlights

• Flavorful & Bright: The combination of fresh ingredients creates an explosion of flavors that enhance any dish it accompanies. It adds vibrancy and refreshing notes to the overall flavor profile.
• Easy & Quick: With just a few minutes of chopping and mixing, this recipe couldn’t be simpler!
• Healthy & Nutritious: This salsa is made from fresh vegetables and herbs, making it a wholesome and nutritious choice. It is low in calories and oil-free.
• Versatile: It can be used as a condiment or topping for a wide range of dishes, allowing you to experiment different culinary creations.

Ingredients you’ll need

There are various versions of the recipe, but the classic Pico de Gallo typically includes only 6 ingredients. The version I learned from my Mexican friends yields a simple and well-balanced preparation.

Traditional ingredients include:

• Tomatoes: Ripe, vibrant red tomatoes are ideal for this recipe since they are used raw. In my opinion, Roma tomatoes work best for Pico de Gallo because they are less watery. It’s important to remove the core and seeds to prevent excess liquid in the salsa. Dice the tomatoes into small cubes.
• Onion: Finely chopped white onion is traditionally used in this recipe. However, red onion can also be used and adds a wonderful flavor if you prefer it.
• Fresh pepper: It adds a spicy kick to the recipe. While the original recipe uses serrano peppers, I prefer using jalapeño peppers for a milder heat. If you are sensitive to spiciness, you can remove the core and seeds as they contribute to the heat. Remember to wash your hands thoroughly after handling peppers and avoid touching your eyes!
• Cilantro: Fresh cilantro adds a burst of freshness and gives a special touch to this salsa. I don’t recommend substituting it as it alters the character of the dish.
• Lime Juice: Adding lime juice brings a tangy flavor and a refreshing element to the salsa. While you can also use lemon juice, lime is the preferred choice for an authentic Pico de Gallo.
• Salt: It enhances the flavors of the other ingredients, making them more pronounced and balanced.

Full ingredient measurements and detailed instructions are located in the printable recipe card at the bottom of this post. This section covers notes on ingredients and possible substitutions.

How to make Pico de Gallo

Making this homemade Mexican salsa is quick and easy. You just need to follow these two steps:

Step 1: Prepare the ingredients

• For the tomatoes, remove the core and seeds to prevent the salsa from becoming watery. Dice the tomatoes into small cubes.
• Peel the onion and chop it into smaller pieces, preferably smaller than the tomato cubes.
• If you’re sensitive to heat, remove the core and seeds from the pepper. Chop the pepper into very small pieces to ensure even distribution in the salsa.
• Juice the lime, chop the fresh cilantro, and have the salt ready.

Step 2: Combine all ingredients

Mix all the ingredients in a large mixing bowl, stirring well. Taste the mixture and make any necessary adjustments. Feel free to add more salt or lime juice according to your preference.

Let it sit for a few minutes before enjoying

Before serving, I recommend giving the salsa at least 15 minutes to rest. This will allow the flavors to meld together, resulting in an even more delightful taste!

In addition, it’s best to serve Pico de Gallo at room temperature or slightly chilled. The colder it gets, the more it loses its flavor. So, be careful not to leave it in the refrigerator for too long. It’s much better when fresh!

Recipe video

Watch how to make this recipe:

Tips & recipe notes

• Pico de Gallo’s flavor is built around the tomato, which is the main ingredient of the recipe, and enhanced by the other ingredients. The riper the tomato, the better.
• To maintain a balance between the flavors of all the ingredients used, be careful not to use more lime juice than necessary.
• The level of spiciness can be adjusted to your preference. For a milder version, use seedless jalapeño pepper. If you desire a spicier kick, choose serrano pepper instead.

Serving suggestions

As mentioned earlier, Pico de Gallo is often served as a versatile condiment or topping that adds a delightful twist to a variety of dishes. Here are some creative ideas to incorporate this salsa into your favorite meals:

• Enjoy it as a fresh and healthy salsa with tortilla chips.
• Use it as a flavorful topping or filling for tacos, burritos, or quesadillas.
• Add it to wraps, sandwiches, or burgers for a bright and zesty kick.
• Use it as a topping for nachos or loaded fries to add a burst of flavor.
• Serve it alongside grilled tofu and cooked quinoa or rice for a refreshing and colorful side dish.

Plus, this salsa is an excellent option for picnics and potlucks, offering both convenience and versatility. It’s a crowd-pleaser that accommodates various dietary preferences, including dairy-free, vegan, and gluten-free.

Variations

The recipe provided here is a classic version of Pico de Gallo that captures its authentic essence. While it’s delicious as described, there’s always room for creativity by incorporating different ingredients and adding your own personal touch. Here are some variations you can try:

• Mango Pico de Gallo: Add diced mango for a sweet and tangy flavor.
• Avocado Pico de Gallo: Include diced avocado to add creaminess and richness to the salsa.
• Pineapple Pico de Gallo: Incorporate diced pineapple for a tropical twist.
• Corn Pico de Gallo: Enhance the texture by adding cooked corn kernels. And while you’re at it, consider mixing in cooked black beans to increase the protein content and add heartiness. Just make sure to drain and rinse the black beans before adding them to the mix.
• Watermelon Pico de Gallo: Add diced watermelon for a juicy and refreshing twist. You can incorporate it alongside the tomatoes or even substitute it for the tomatoes entirely.
• Cucumber Pico de Gallo: Include diced cucumber for a refreshing and crunchy element. It adds a cool and crisp texture to the salsa, perfect for hot summer days.

Storage tips

Pico de Gallo tastes best when it’s fresh, so I recommend making it on the same day you plan to eat it.

If you have any leftovers or want to prepare it in advance, store it in an airtight container in the refrigerator. It’s important to use it within 2 days to maintain its freshness and flavors.

Note that the stored salsa can become watery because the tomatoes release their juices when marinated in the salted lime juice. Before serving any leftovers, you can gently stir the salsa to mix the juices and flavors evenly. Alternatively, you can drain out the excess liquid if you prefer. Feel free to adjust the seasonings to your liking if necessary.

Can you freeze Pico de Gallo?

Freezing Pico de Gallo is generally not recommended as it alters the texture of the tomatoes, making them soft and watery upon thawing. It’s best to enjoy it fresh for optimal taste and texture.

However, if you find yourself with leftover salsa that you won’t be able to consume before it goes bad, freezing can be a way to avoid waste. In this case, I suggest that you repurpose the salsa. You can blend it with cooked beans to create a flavorful spread similar to refried beans that can be used as a filling for burritos or taquitos, for example.

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