Homemade pico de gallo is the best! Always fresh, bright, citrusy, and incredibly flavorful. It’s the perfect way to serve tacos, or to enjoy as is with warm tortilla chips.
The key to flavor here is to use fresh ingredients! It’s made with tomatoes, onions, cilantro, jalapeños, and lime juice.
This easy recipe takes under 10 minutes to make, and it’s prep-ahead friendly.
Pico de gallo is a beloved staple of Mexican cuisine. It makes everything infinitely better, I think. Because it’s fresh, vibrant, and flavorful, it does a great job elevating even the simplest dishes.
It’s very easy to make! Below I show you how to make pico de gallo in under 10 minutes, along with my best kitchen tips, as well as ingredient substitutions.
The best way to serve it is with corn tortillas chips as an appetizer, or as a topping for tacos (carne asada tacos are my family’s favorite!), chicken taquitos, and so much more. Whenever I make it, I also make sure to have a spread of other sauces, such as this avocado crema and the classic guacamole!
What we love about pico de gallo:
- So fresh! Every ingredient here is fresh. That’s what makes it so good!
- Easy to make: Ready in under 10 minutes. It’s also prep-ahead friendly.
- Many ways to serve: Serve with tacos, quesadillas, burritos, tortillas chips, nachos, bowls…and the list goes on!
Jump to:
Ingredient Notes
The ingredients in this pico de gallo are super simple and easy to find. Below, I included a few notes that I hope are helpful when picking out the ingredients. As always, quantities are listed in the recipe card down below.
- Tomatoes: I usually use roma tomatoes, but you can also use plum tomatoes. I’d recommend picking ones that are ripe but still somewhat firm. This will make it easier to dice and helps with texture.
- White onions: The authentic way to make it is with white onions, but red or yellow onions work too.
- Fresh cilantro: Adds that vibrant and aromatic flavor. This ingredient is a must.
- Jalapeño: If you want to add some heat, jalapeños are the way to go! For a milder taste, be sure to remove all the seeds.
- Fresh lime juice: Provides bright acidity, balancing the sweetness of the tomatoes and the heat of the jalapenos. Adjust the amount to taste.
- Salt and pepper to taste
How to Make It
Begin by dicing everything. Be sure to remove the seeds from the tomatoes. As for the onions and jalapeños, I like to dice them really small since they can be a bit overpowering.
Toss everything together in a bowl, and squeeze a generous amount of lime juice. Season with salt and pepper to taste. You can either serve immediately or let it sit for 15 minutes to allow the flavors to come together.
Pairing and Serving Ideas
There are endless ways to serve pico de gallo. Of course, tacos are my go-to:
You can also serve with nachos, chicken quesadillas, Mexican chicken and rice, or these amazing chicken fajita bowls.
It also goes incredibly well with grilled meats or seafood, such as these marinated grilled shrimp for a refreshing contrast to rich, smoky flavors.
Make Ahead Tips
You can make this recipe ahead of time for the same day, but I wouldn’t recommend letting it sit overnight because it may get soggy.
I’d recommend prepping the ingredients in advance and keeping them refrigerated. When ready to serve, simply combine everything along with freshly squeezed lime juice, salt, and pepper.
Recipe FAQs
Use freshly diced tomatoes. The texture of canned tomatoes is not suitable for this recipe.
You can make it ahead if serving the same day. When refrigerated overnight, it will start to get soggy. However, you can dice all the ingredients 1-2 days ahead, and combine everything before serving.
To make it spicier, use serrano peppers. For a milder version, remove the jalapeño seeds. For no heat, omit or use green bell peppers instead.
It can be served immediately at room temp, which is what I prefer, or chilled. It’s a matter of preference.
Tips for Success
- Use fresh ingredients, including the lime juice. This is the key to making the best pico de gallo.
- Tomatoes: Use ripe roma tomatoes that still feel slightly firm. This will help with texture and prevent any sogginess.
- Finely chop the onions and jalapeños since these two tend to have a stronger taste.
- Optional: Once prepared, let it sit for at least 15 minutes before serving to allow the flavors to come together.
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Pico de Gallo
Ingredients
- 4 to 5 roma tomatoes - seeds removed and diced
- ⅓ cup finely diced white onions
- 3 tablespoons finely chopped cilantro
- 1 small diced jalapeño - or to taste, see notes
- 1 large lime - plus more to taste
- Salt and pepper to taste
Instructions
- Combine the diced tomatoes, onions, cilantro, and jalapeño in a large bowl.
- Squeeze lime juice and season with salt and pepper to taste. Mix to combine evenly. Serve immediately, or let it sit for 15 minutes at room temperature to allow flavors to come together even more.
Notes
- A serrated knife makes it a lot easier to dice tomatoes because it can cut through the skin cleanly and easily.
- For a milder taste, remove the seeds from the jalapeños. If you prefer no heat, omit or substitute with green bell peppers.
- Serve at room temperature (preferred) or chilled.
- Tomatoes: Use roma or plum tomatoes. Do not use canned tomatoes.
- Onions: White, yellow, or red onions work great. Red onions have a stronger taste, while yellow are on the sweeter side. White onions are in between.
- Jalapeños: Serrano peppers are spicier, if you want to up the heat level. For a no-heat option, use green bell peppers.
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