This Easy Pico de Gallo Recipe is made with fresh tomatoes, white onion, zesty lime juice, serrano peppers, and cilantro. Both delicious and healthy, pico de gallo is best enjoyed with chicken, eggs, salad, and of course, all your favorite Mexican recipes.

Add pico de gallo to all your favorite Mexican dishes including chicken mole, beef tacos, or delicious chicken enchiladas.

Best Pico de Gallo

Pico de Gallo, if you’re doing it right, shouldn’t feel complicated. In fact, after making it the first time, it should feel so uncomplicated that you could make it in your sleep.

Exaggeration, of course, as that is basically impossible (I think?), but you should be able to dish out a big bowl of this fresh, delicious, and HEALTHY, Pico de Gallo in just 5-minutes flat!

This recipe is vegan, gluten-free, and dairy-free!

What is Pico de Gallo?

Pico de gallo, also known as salsa fresca (fresh salsa) or salsa cruda, is a type of salsa popular all across Mexico (where it is typically referred to as salsa Mexicana). Translated to English, pico de gallo means “beak of rooster” or “rooster’s beak” and is traditionally made with some combination of chopped tomato, onion, Serrano peppers, salt, ground cumin, fresh lime juice, and cilantro.

What’s the Difference Between Salsa and Pico de Gallo?

So what’s the difference then between salsa and pico de gallo?

Pico de gallo is a type of salsa. In fact, the two can be nearly identical but what makes pico de gallo so unique is its texture and overall freshness.

Salsa, the Spanish word for sauce, can refer to cooked or fresh combinations of ingredients. In general, salsa typically contains more liquid whereas pico is chunky, with each ingredient easy to distinguish. Sometimes, you’ll find some salsas cooked (salsa verde, for example).

What goes in Pico de Gallo?

The ingredients needed to make this easy recipe are crazy simple. You’ll need:

Roma tomatoes or plum tomatoes
White onion (or red onion)
Cilantro
Serrano chili
Lime juice
Salt

Pretty basic stuff, right?

Of course, if you’re sensitive to spicy foods you can leave out the Serrano peppers, or if you can’t find Serranos in your local market, Jalapeño peppers work well, too.

And the tomatoes? Get the best ones you can find. In other words, ripe, firm, fragrant, large tomatoes. Or, do the best you can. I find that slightly firmer tomatoes taste better than those just on the brink of turning soggy and rotten. I prefer a firmer tomato any day of the week.

Personal preference.

Other fun additions:

I like to say there are no “rules” in cooking. So, please, add whatever floats your boat. But, if it were me…

Avocado…this should go without saying.
Fruit- diced strawberry, mango, pineapple (learn how to cut a pineapple here)…
Chopped shrimp! For a complete meal.
Roasted tomatillos!

How to Make Pico de Gallo

For the full list and amounts of ingredients, scroll down to the recipe card at the bottom of the page.

Combine the onions, Serrano peppers, fresh lime juice, and salt to a medium serving bowl. Set aside while you prepare the tomatoes and cilantro.
Prepare the tomatoes. Slice each tomato in half lengthwise and use a spoon to scoop the seeds and liquid from the center. Chop the tomatoes into small, equal size pieces. Approximately twice the size of the onions.
Transfer the diced tomatoes and cilantro to the bowl with the onions. Mix well to combine and taste. Add additional salt, if needed.
For best results, allow the mixture to marinate for at least 15 minutes up to several hours in the refrigerator.
Pico de Gallo keeps stores well in the refrigerator, covered, for up to 3-4 days.

Uses for this Fresh Salsa Recipe

The uses for pico de gallo are endless! Enjoy as a dip, sauce, snack, condiment…it’s healthy and delicious so eat up!

Tacos
Quesadillas
Nachos
Burritos or burrito bowls
Taco salad
Tostadas
Breakfast enchiladas
Mixed with your favorite guacamole!
Served with your favorite beans like refried beans or drunken beans.
Fajitas
Tortilla chips

Tips and Tricks

Pick ripe, yet firm, tomatoes. As I mentioned before, mushy, overly ripe tomatoes are better left for a cooked salsa. A good pico needs tomatoes that are sweet and ripe, but not mealy. If tomatoes aren’t in season, try using cherry tomatoes which are naturally sweeter.
Chop ingredients evenly and finely. The last thing you want is a salsa with randomly chopped tomatoes and onions. For best results, finely dice your onions first then chop the tomatoes approximately twice their size. As a general rule, the small the dice, the better the flavor!
Allow it to rest before serving. Allowing all the flavors to mix and meld together really brings out the very best of each ingredient. I recommend tasting your pico before and after marinating and adjusting the salt as needed.

More Dip Recipes,

The Best Buffalo Chicken Dip Recipe (reader favorite!)

Baba Ganoush Recipe (How to Make Baba Ganoush)

Tzatziki Sauce Recipe (How to Make Tzatziki)

If you try making this Easy Pico de Gallo Recipe, please leave me a comment and let me know! I always love to hear your thoughts.

RECIPE CARD