Home » Soups, Salads, Sides, and Beverages » Pico De Gallo
posted by Christy Denneyon Apr 25, 2022 (updated Jun 29, 2022) 81 comments »
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Pico De Gallo is a classic Mexican recipe made from fresh tomatoes, cilantro, onion, and jalapeno. This is my favorite way to top burritos, chimichangas, flautas, enchiladas, fish tacos, and salads. Some people refer to this recipe as salsa fresca. A great recipe for Cinco de Mayo.
HOMEMADE PICO DE GALLO RECIPE
The best pico I have ever had was at a Mexican restaurant on our honeymoon in Cabo San Lucas. It’s all I ate along with fresh guacamole with chips, and horchata because I was scared I would get sick from anything else so I stuck to fresh salsa.
That was almost 18 years ago. Now, I would probably eat anything there without any trepidation. Maturity or stupidity…tough call.
INGREDIENTS
Only a handful of ingredients go into this easy pico de gallo recipe. It’s one of the easiest recipes with basic ingredients.
- Ripe Tomatoes – you can use Roma, cherry, or grape tomatoes. I like to use grape tomatoes because they stay crisp longer.
- Onion – red, white, or yellow onion. A traditional pico de gallo recipe uses white onion but I like the color of a red onion. The raw onion makes this a chunky salsa.
- Fresh Cilantro – an essential ingredient in this recipe.
- Jalapeño pepper- add more or less depending on how spicy you like it. If you like it really spicy keep the seeds in for a spicy kick. You could also use Serrano peppers.
- Fresh Garlic – minced garlic can be bought in a jar and kept in the fridge for easy access.
- Fresh Lime juice – brightens the flavor! If you don’t have lime use lemon juice.
If I had to eat one thing for the rest of my life it would be homemade chips and Pico de Gallo. A side of guac wouldn’t hurt either. I love Mexican food.
Use fresh plum tomatoes, Roma, grape, or cherry tomatoes. Whatever tomato looks like the best ripe tomatoes at its peak. Good pico de gallo is made with fresh ingredients. This can be an appetizer or a topping.
WHAT IS PICO DE GALLO?
Pico de Gallo is a fresh Mexican salsa made from tomatoes, onion, cilantro, lime, and garlic. Some refer to it as “salsa fresca” or “salsa cruda”.
WHAT IS THE DIFFERENCE BETWEEN PICO DE GALLO AND SALSA?
Pico de gallo is from raw chunkier ingredients whereas salsa is more of a pureed texture.
HOW TO MAKE PICO DE GALLO
Chop tomatoes, onion, jalapeno, cilantro, and garlic together. Add lime and salt and pepper.
- First, stir the diced tomatoes, red or white onion, jalapeno pepper, cilantro, and garlic together in a large bowl.
- Next, add the juice of a half a lime and add salt and pepper to taste.
- Store in the fridge. Serve with tortilla chips or on top of salad, burritos, tacos…you name it.
To be honest, I use this chopper for the tomato, onion, and jalapeno and it makes any salsa recipe so much easier!
(aff link)
The cilantro you still need to cut by hand but everything else is done in 2 minutes!
AUTHENTIC PICO DE GALLO RECIPE
This recipe is authentic but my friend from Mexico said they use white onion always in theirs.
My friend’s son recently told me this was the best pico de gallo recipe he’s ever had. I’ll take that from a 10-year-old!
OTHER MEXICAN DISHES:
- Cafe Rio Sweet Barbacoa
- Mexican Chicken
- Watermelon Salsa
- Cilantro Lime Rice
- Homemade Tortillas
- Creamy Tomatillo Dressing
- Homemade Taco Seasoning
SERVE PICO DE GALLO WITH:
- Baked Chicken Chimichangas
- Taco Pizza Rolls
- Taco Lasagna
- Tilapia with Mango Salsa
- Chicken Nachos
- Grilled Shrimp Tacos with Avocado Salsa
- Mini Chicken Chimichangas
- Baked Stuffed Avocado
- Grilled Chicken Tacos with Feta Cream
- Honey Lime Enchiladas
- Barbacoa Tacos
Pico De Gallo
4.83 from 39 votes
Pico De Gallo is a classic Mexican recipe made from fresh tomato, cilantro, onion, and jalapeno. This makes the best salsa to top burritos, chimichangas, flautas, enchiladas, and salads.
PrintPinRate
Prep Time: 15 minutes mins
Total Time: 15 minutes mins
Servings: 8 servings
Ingredients
- 5 Roma tomatoes, seeded and diced finely (see Note)
- 1/2 large red onion, diced finely
- 1 jalapeno, seeded and chopped finely (use 1/2 a jalapeno if you don't want it as spicy)
- 1/2 bunch of cilantro, chopped finely (if your bunch is small use a whole bunch)
- 4 garlic cloves, minced
- 1/2 lime, juiced
- salt and pepper to taste
Equipment
1 chopper
Instructions
Toss the diced tomatoes, red onion, jalapeno, cilantro, and garlic together. Add the juice of a half a lime and add salt and pepper to taste. Store in the fridge. Serve with chips or on top of salad, burritos, tacos...you name it.
Notes
I really like using grape tomatoes because they don't get mushy like Roma tomatoes can be. Use about 2.5 to 3 cups of grape tomatoes!
Cuisine: Mexican
Course: Side Dish
Author: Christy Denney
I started off naming this Pioneer Woman’s Pico De Gallo but have changed it a bit to fit my taste over the years.
All Recipes Appetizers Cinco De Mayo Gluten-Free Healthy Mexican Sides Soups, Salads, Sides, and Beverages
originally published on Apr 25, 2022 (last updated Jun 29, 2022)
81 comments Leave a comment »
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81 comments on “Pico De Gallo”
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Suzanne Hennessy — Reply
This is amazing! I love it so much. May I offer one additional use for this wonderful “condiment”…… I love it on an omelet or scrambled eggs. YUM!!
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Christy Denney — Reply
I always use on eggs!
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Debbie Godwin — Reply
Thank you for sharing this recipe. It is very delicious! Made during our hurricane 🌀 “Ian” and we all enjoyed it.
I did use a sweet onion in place of the red as I didn’t have one on hand. Also added a bit of cumin as it needed that extra spice for our tastes.
Will be using this recipe again in the future. A bit time consuming but well worth all the hard work.-
Christy Denney — Reply
Hope you guys are ok
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stony — Reply
Very good, like it with Vidalia onions . but great on my fish tacos.
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Christy Denney — Reply
Thank you!
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Judy — Reply
This is YUMMY YUMMY YUMMY!
Thank you for posting!-
Christy Denney — Reply
You’re welcome!
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Doreen — Reply
Today is the 3rd time making this since I found the recipe a month ago. We use half gooseberries & half tomatoes.
We eat with everything & even add it to omelettes & scrambled eggs.
Flavor explosion-
Christy Denney — Reply
It’s my absolute favorite too!
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Doreen — Reply
We loved this. I used half gooseberries & half heirloom grape tomatoes. We used celery & lemon. Loved it enough to make more a week later. We ate it with everything & even added it to scrambled eggs.
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Christy Denney — Reply
Yum!
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Patricia — Reply
Made this for the second time today my husband and I ❤️ It
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Christy Denney — Reply
Thank you!
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C meyers — Reply
When you switch to grape tomatoes, do you use 2.5-3 cups of chopped or I chopped grape tomatoes?
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Christy Denney — Reply
Probably about 2 cups!
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Marty — Reply
I have made this a few times now. I love it! Recipe is perfect, I do add some jalapeno, but we like super spicy. I too prefer cherry tomatoes, but it is a taste thing… thank you.
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Christy Denney — Reply
Glad you like this!
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Taz — Reply
I doubled this recipe to take to a church Christmas party. We were having a soft taco bar.
I used two containers of grape tomatoes and 12 on the vine tomatoes, got all the tomatoes seeds and chopped. Then diced a red onion and part of a sweet onion, chopped cilantro. In my very large bowl, it was about equal parts of tomato onion and cilantro. I seeded and took out white veins and finely diced. Juiced two limes, added salt and pepper.This was delicious!!! Everyone loved it
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Christy Denney — Reply
Yum! I want some!
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Jacqueline Latham — Reply
Made this tonight, absolutely great! Big fan of Pioneer Woman shows and Ive seen her make this a lot. I can recommend this as it would go with most savoury dishes.
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Sam — Reply
I’ve made this several times and it’s delicious. I’m constantly tasting as I add the cilantro. Never quite sure how much cilantro to use because bunches come in all sizes:) Approximately 1 cup before chopping??
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Christy Denney — Reply
Yes, very true and it should be made to taste!
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Janet — Reply
Pico de gallo is my favorite type of salsa. I’ll be making this for Cinco de Mayo this year.
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Doug Rapp — Reply
This is genuine pico de gallo. Nice and clean and correct.Been eating it for 72 years and know what is in it. Now you can add all the adds you want to satisfy your tastes and that’s great and not a bad thing. However if you want a true pico recipe ,you just read one. Finally a true Mexican,Latino or whatever is polictically correct recipe right out of Mexico. Way to go kid.
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Christy Denney — Reply
Haha. Thanks Doug! PC and fabulous.
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Maggie Unzueta — Reply
Yum! I need this in my life. I have to rethink dinner tonight.
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Christy Denney — Reply
I could eat it all day.
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Shermika — Reply
This was very tasty. I made it to go with a dish I made (Salsa Fresca Chicken) and thought why not make my own Pico. I could probably eat this by itself it was so good. Thanks!!!!!
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Christy Denney — Reply
So glad you like it.
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Rebecca — Reply
Did you use a chopper or chop everything by hand? This recipe looks exactly like what I want. I just got back from Mexico and I ate copious amount of pico!
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Christy Denney — Reply
I do it by hand. I feel like a chopper makes it too small.
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April — Reply
This is very good. The only changes I made is I used a sweet, white onion, and I used quarter sliced sweet, grape tomatoes. I didn’t de-seed anything because I want heat and I like seeds. The grape tomatoes hold together naturally without producing a lot of liquid, and will keep a while. I love pico more the next day! Thank you for this fresh recipe!
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Christy Denney — Reply
April, Yes, I use grape tomatoes most often as well. Love them.
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Bruce Deniger — Reply
i just loved the recipe
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Christy Denney — Reply
Thank you Bruce!
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La — Reply
Great!
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Christy Denney — Reply
Thank you!
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Lorraine — Reply
I am so excited to try this! Have you ever tried to can this?
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Christy Denney — Reply
I have not. But I’m sure you could.
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Don — Reply
I call mine “Y2K Salsa” because when I first made it, I was wrapped up with the IT transition to 2000. Anyway, people bragged over my recipe which consists of tomatoes, green onions, white onions, small can of chili’s, chopped jalenpo slices, oregano, cilantro, green bell pepper, small amounts of vinegar and olive oil and lots of lime juice. Salt and pepper to taste. All items chopped and amounts vary according to taste.
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Christy Denney — Reply
Isn’t it funny how memories are so closely tied to food?
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Shari — Reply
Helpful information. Lucky me I found your site accidentally,
and I am stunned why this coincidence didn’t happened earlier!
I bookmarked it.-
Christy Denney — Reply
Thanks for being here!
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website — Reply
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S.MN — Reply
How much does this make?
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Christy Denney — Reply
Hard to say. About 3 cups.
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Lenna — Reply
This will be so good on our Steak! Yum – thank you for sharing.
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Christine Scanling — Reply
I love this recipe..I have been using it for a year now ! I would not change a thing..I use for fish..its an ideal accompaniment ! Thank you for the recipe !
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Michelle Gulewich — Reply
Recipe for your homemade chips?
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Christy Denney — Reply
Ooh girl. I wish I had a recipe for homemade chips. I need one.
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Ann smith — Reply
How do you de-seed a tomato? Not really fond of tomatos, but do love salsa. I know, I’m crazy!!
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Christy Denney — Reply
Just kind of scrape the seeds out!
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Melissa Griffiths — Reply
I love some good pico de gallo. I’ve got some fresh garden tomatoes to use right now, so this is on the list for today! Yum!
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Christy Denney — Reply
Hope you love!
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Dee — Reply
Love this recipe! Fresh and all the ingredients shine,just make sure you have lots of things to pair this with
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Valerie — Reply
This was so yummy!
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Christy Denney — Reply
Thank you!
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Mary — Reply
Thank you for the pico de gallo recipe. I bought the ingredients today and will make it tomorrow!
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Christy Denney — Reply
Hope you love it!
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Carlos Camacho — Reply
En Mexico usamos 1 Jalapeño con todo y semillas y venas por cada 2 tomates.
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Carol Yozzo — Reply
Add 1 cup fresh or thawed frozen corn kernels and 1 cup black beans, drained and rinsed well.
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Feeder of the King — Reply
Looks and sounds great! We just picked some more tomatoes from our garden and we were not sure what to do with them all. We have made marinara sauce twice already, and we were looking for something different to make. Your Pico De Gallo recipe sounds fantastic! Simple, fresh ingredients, who could ask for more? I even have a second round of cilantro out there ready for picking. Thank you.
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Christy Denney — Reply
Thanks! I hope you love it.
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Amy Waters — Reply
@feederoftheking
How on earth do you grow Cilantro?!? I’ve tried and failed several times. LOVE cilantro and get tired of buying it from the store. Would Love To grow my own! Please advise!
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Penny — Reply
In the Pico we make, I add one can the small size of V-8. Just adds a kick we really like.
But I’m totally with you. I could eat this everyday and I don’t need the chips!!!-
Christy Denney — Reply
Interesting. I’ll have to try that.
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Nikki — Reply
Does this keep? if so for how long?
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Christy Denney — Reply
It keeps for a couple of days in the fridge!
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Captain /"Chef" George Dowling — Reply
Hymmmn, “Not Bad”?… MAKING MINE, using a combination, of Whole Round Tomatoes, & Roma’s!… [Deseeding,. makes your PICO DE GALLO, Much less, “Wet”!…]. Adding minced Garlic, a splash of hot sauce, chili powder, oregano 1 – 2 tsps, Sweet Basil, green onion, [with finely chopped stems, too!], 1 tbsp. of Bermuda onion, chopped fine, adds Color!… and Cumin, will Step it Up, a Whole Lot!… [Cumin, is almost a Mainstay, in Mexican cooking!… ]. Salt & Freshly Ground PEPPER, TO TASTE!…
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Captain /"Chef" George Dowling — Reply
“Whoops”?… And, 1 large, Seeded, finely
Diced, “JALAPENO”!…. [LEAVE THE SEEDS IN, FOR A”More FIREY”, Taste!…-
Captain /"Chef" George Dowling — Reply
and of course, Cilantro & lime, to taste!… [i SHOULD DRINK MY COFFEE, TO WAKE – UP!… BEFORE “Posting”?… Desculpe’!… [Excuse Me!…] lol
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Captain /"Chef" George Dowling — Reply
This Recipe, i Concocted, after many, YEARS, of, Trial & Errors! … Until, I Found, My “Nirvana”!… lol
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Dave — Reply
Cant wait to try it…especially with the addition of cumin…will up date
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Christy {The Girl Who Ate Everything} — Reply
Sounds good!
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Renee Boyette — Reply
Try fresh mangos instead of tomatoes. Awesome! I live in SW FL so I have access to mangoes regularly. So wonderful on fresh chips. Also, use on top of grilled salmon or grouper. Yum.
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