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Home » Appetizers + Snacks » Pico de Gallo Recipe (How to Make Pico de Gallo)

Pico de Gallo Recipe (How to Make Pico de Gallo)

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
February 25, 2020
4.92 from 12 votes


Last Updated May 22, 2020 | 2 Comments

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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.

Large shallow bowl filled with homemade pico de gallo recipe.

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!

Overhead image of homemade pico de gallo.

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.

  1. Combine the onions, Serrano peppers, fresh lime juice, and salt to a medium serving bowl. Set aside while you prepare the tomatoes and cilantro.
  2. 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.
  3. Transfer the diced tomatoes and cilantro to the bowl with the onions. Mix well to combine and taste. Add additional salt, if needed.
  4. For best results, allow the mixture to marinate for at least 15 minutes up to several hours in the refrigerator.
  5. 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

  1. 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.
  2. 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!
  3. 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.

Large bowl filled with with finely diced tomatoes, onion, serrano peppers, lime juice, and salt.

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Large shallow bowl filled with homemade pico de gallo recipe.

Pico de Gallo Recipe

4.92 from 12 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Full of all the fresh flavors that remind you of your favorite taqueria, this homemade pico de gallo takes little more than 10 minutes to prepare. For best results, finely dice the tomatoes and onion into tiny pieces, ensuring you get as much flavor in each bite!
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 5 mins
Total Time 5 mins
Course Appetizer, Side Dish, Snack
Cuisine Mexican
Servings 6
Calories 69 kcal

Ingredients
 
 

  • ½ large white onion - finely diced
  • 2 Serrano peppers - seeded and diced
  • 1-2 limes - juiced
  • 10 Roma (plum) tomatoes - sliced in half with seeds scooped out
  • ⅓ cup fresh cilantro - finely chopped
  • ½ teaspoon salt
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Instructions
 

  • 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.

Jessica's Notes

  • Pico de Gallo stores well in the refrigerator, covered, for up to 3-4 days. It does not freeze well.

Nutritional Information

Calories: 69kcal | Carbohydrates: 6g | Protein: 1g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 200mg | Potassium: 274mg | Fiber: 1g | Sugar: 3g | Vitamin A: 945IU | Vitamin C: 21.6mg | Calcium: 19mg | Iron: 0.3mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword how to make pico de gallo, pico de gallo recipe
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About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

435 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. Maria says

    June 9, 2018 at 2:26 pm

    5 stars
    5 minutes for Pico – and it was really really good! Fantastic and simple recipe!

    Reply
  2. TipWeightLossDiet says

    June 5, 2018 at 3:32 am

    5 stars
    5 minutes of preparation! That is fantastic!
    Thanks a lot for sharing this great recipe.
    It will be definitely top breakfast for my diet.

    Reply

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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