Craving something fresh and zippy? This pico de gallo recipe is chunky, bright, and ready in about 10 minutes, the easiest win for taco night.
It has juicy Roma tomatoes, a kiss of lime, cilantro, and just the right salt to make every bite pop. Scoop it with tortilla chips or spoon it over your favorite Mexican dishes.
For more fresh Mexican dips, try our Homemade Salsa, Guacamole, and Queso Blanco for an instant party platter.
Why we think you’ll love it:
- Quick and easy. Other than the time it takes to chop up veggies, this recipe is very simple.
- Customizable. This pico de gallo recipe can be customized with the ingredients you like.
- Side or topping. It’s great to serve alongside chips or to serve on top of any Mexican food.
Pico de Gallo Ingredients
- Roma tomatoes (4, chopped) – Tomatoes add juicy sweetness and a sturdy texture that holds up without getting watery.
- Red or purple onion (¼ to ½, chopped) – This brings sharp, crunchy bite that balances the tomatoes.
- Minced garlic (1 teaspoon) – Garlic boosts savory aroma and rounds out the simple mix.
- Garlic salt with parsley flakes (¼ to ½ teaspoon) – Garlic salt seasons quickly and evenly for reliable flavor.
- Lime juice (½ teaspoon) – Lime brightens everything with fresh acidity.
- Chopped fresh cilantro (2 tablespoons) – Cilantro adds herbal freshness and that classic pico finish.
How to Make Pico de Gallo
CHOP & COMBINE. To make the pico, chop up all the ingredients (except the chopped cilantro) and add to a bowl.
Refrigerate until ready to serve. Right before serving, add cilantro and avocados, if desired.
Kristyn’s Recipe Tips
- Chop everything small and evenly so that each scoop tastes balanced.
- For heat, stir in minced jalapeño or serrano peppers.
- Chill 20 to 30 minutes so flavors meld before serving.
- Serve over Chicken Tacos, Fish Tacos, Nachos, Cheese Quesadillas, and more.
Pico de Gallo
Video
Ingredients
- 4 Roma tomatoes, chopped
- ¼ – ½ red or purple onion, chopped
- 1 teaspoon minced garlic
- ¼ – ½ teaspoon garlic salt with parsley flakes
- ½ teaspoon lime juice
- 2 tablespoons chopped fresh cilantro
Instructions
- Combine all ingredients except cilantro in a medium bowl and mix to combine.
- Refrigerate until ready to serve and add chopped cilantro right before serving.
Notes
- Chop everything small and evenly so that each scoop tastes balanced.
- For heat, stir in minced jalapeño or serrano peppers.
- Chill 20 to 30 minutes so flavors meld before serving.
- Serve over Chicken Tacos, Fish Tacos, Nachos, Cheese Quesadillas, and more.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
This fresh pico de gallo recipe is best served the same day you make it, but if needed, it can be stored in the fridge in an airtight container for up to 3 days.
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This post was originally published February 2018.
I could live on pico de gallo. Thank you!
Haha- you are my kind of person. I’m glad you like the recipe!
Delicious! I used roasted green chilies and fresh tomatoes from the farmers market.
Ooh that sounds amazing!!
This pico is perfect on so many recipes! We love it!
I am so glad you think so & I agree! Thank you!