Homemade Pico de Gallo

Learn how to make authentic pico de gallo with tomatoes, onion, garlic, jalapeno, and lime juice. It's fresh, flavorful, and easy to make in about 15 minutes.

Homemade pico de gallo, also called salsa fresca or salsa cruda, is a classic Mexican salsa that's loaded with fresh ingredients! It differs from other others in that the ingredients are fresh, uncooked, and finced chopped, rather than blended.

Living in Texas, we eat a lot of salsa. Fresh pico de gallo is my absolute favorite when tomato season rolls around. There's nothing better than juicy, ripe tomatoes!

If you enjoy this recipe, try my tomatillo salsa verde, smoked salsa, spicy peach salsa, or habanero mango salsa next!

Ingredient notes

• Tomatoes: Firm, fresh tomatoes are a must for pico. You can't go wrong with roma tomatoes, hot house, or beefsteak tomatoes.
• Onion: Crisp white onion is what's traditionally used in pico but red onion adds a nice taste if that's all you have on hand.
• Garlic: This might be controversial but I love adding fresh garlic to pico for extra flavor. It's not authentic, so feel free to leave it out.
• Jalapeno: If you aren't a fan of spicy salsa, make sure to remove the seeds in the jalapeno pepper. For more of a kick, try using serrano peppers instead.
• Lime juice: Fresh lime juice adds brightness to the pico and helps balance everything out.
• Cilantro: Fresh cilantro adds a nice fresh, herbaceous flavor. Use as little or as much as you please.
• Salt: I suggest kosher salt to make all the flavors pop!

How to make pico de gallo

Find the full directions for this easy pico de gallo recipe in the printable recipe card below.

1. Prep ingredients: Using a sharp knife, chop all of the ingredients, then place in a large mixing bowl. To cut the tomatoes for pico, slice each tomato into wedges and remove the seeds and centers of the tomato. Cut the tomatoes into thin strips and then dice into small ¼-inch bite-size pieces.
2. Stir to combine: Once the ingredients have all been chopped, diced, and minced, give everything a big stir to combine. Taste the pico and add more salt or lime juice, if needed.
3. Chill before serving: I recommend making pico ahead of time to allow the flavors to really come together for a robust, flavorful salsa! Cover pico and store in the fridge for at least 15 minutes. If you're short on time, go ahead and serve immediately.

Tips for homemade pico de gallo

• Chop by hands using a knife, not a food processor.
• Store pico in an airtight container.
• Serve with a slotted spoon.
• Make a double batch for parties, game day snacking, cinco de mayo, or any occasion!

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Homemade Pico de Gallo

Author: Jenna Urben

Learn how to make authentic pico de gallo with tomatoes, onion, garlic, jalapeno, and lime juice. It's fresh, flavorful, and easy to make! Serve with chips as a dip or on any Mexican dish.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Appetizer, Snack

Servings 6 servings

Equipment

• Citrus squeezer
• Mixing bowl

Ingredients

  

1x2x3x

• 2 cups diced tomatoes about 4 medium tomatoes
• 1 cup chopped onion about ½ large onion
• 1 jalapeno diced
• 2 garlic cloves minced
• 2 tablespoon fresh lime juice from 1 lime
• ½ cup chopped fresh cilantro
• ½ teaspoon salt

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Instructions

 

• Prep and place all the ingredients into a large mixing bowl. Stir to combine. Taste and adjust seasoning, if needed. Cover and store in fridge until time to serve.

Notes

I suggest making pico de gallo a few hours ahead, so that all the flavors have time to marinate together in the refrigerator. Before serving, give everything a big stir!

Store leftovers in the fridge for up to 3 days. The tomatoes will continue to release their juice, so you'll want to drain the excess liquid.

Nutrition

Calories: 23kcalCarbohydrates: 5gProtein: 1gFat: 0.2gSaturated Fat: 0.03gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 198mgPotassium: 179mgFiber: 1gSugar: 3gVitamin A: 532IUVitamin C: 14mgCalcium: 15mgIron: 0.2mg

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