Few condiments in the world deliver as much brightness, freshness, and flavor as fresh homemade pico de gallo. Also known as salsa fresca, this classic Mexican salsa is made from simple, raw ingredients—ripe tomatoes, crisp onion, fragrant cilantro, spicy jalapeño, zesty lime juice, and a touch of salt. While the ingredients list is short, the flavor is anything but. One spoonful gives you the perfect balance of acidity, heat, crunch, and herbal freshness.

Pico de gallo is beloved because it complements almost any food: tacos, burritos, grilled meats, eggs, nachos, quesadillas, rice bowls, chips, salads, and more. It’s the vibrant finishing touch that brings dishes to life. Best of all, it’s incredibly easy to make at home—and the homemade version tastes significantly better than anything store-bought because the ingredients are fresh and the textures are crisp.

This article breaks down everything you need to know to make the best pico de gallo: the ideal tomato varieties, how to balance acidity and heat, how long to let it marinate, how to avoid watery salsa, and tons of variations and serving ideas. Whether you’re preparing a snack for friends, complementing a taco night, or adding freshness to weeknight meals, this recipe is an essential staple to have in your kitchen repertoire.

What Makes Pico de Gallo Special?

Unlike blended salsas, pico de gallo is chopped, not pureed. Each bite gives you full texture from every ingredient:

• Tomato: juicy, sweet, and tender
• Onion: sharp, crisp, and bright
• Jalapeño: a clean, fresh heat
• Cilantro: aromatic and herbaceous
• Lime: tangy and refreshing
• Salt: draws out the juices and balances the flavors

It’s the perfect combination of freshness and simplicity.

Best Tomatoes for Pico de Gallo

Not all tomatoes are ideal. The best choices are:

Roma Tomatoes

Firm, less watery, great for dicing.

Vine-Ripened Tomatoes

Flavorful and bright, but remove some seeds to reduce wateriness.

Cherry or Grape Tomatoes

Sweet and crisp, great when larger tomatoes aren’t in season.

Avoid overly soft tomatoes—they’ll make the pico mushy.

Ingredients for Fresh Homemade Pico de Gallo

• 4 Roma tomatoes, diced
• 1 small white onion, finely chopped
• 1 jalapeño, seeded and finely minced (leave some seeds for heat)
• ½ cup cilantro, chopped
• 2 tablespoons lime juice
• 1 teaspoon lime zest
• ½ teaspoon salt (more to taste)
• ¼ teaspoon black pepper (optional)

Instructions

1. Prep the Tomatoes

Dice tomatoes into small, even cubes. If they’re very juicy, scoop out some seeds to prevent excess liquid.

2. Chop the Remaining Ingredients

Finely chop the onion, jalapeño, and cilantro. Keep everything small and uniform for the best texture.

3. Mix the Salsa

Combine tomatoes, onion, jalapeño, cilantro, lime juice, lime zest, and salt in a bowl. Stir gently to avoid breaking the tomatoes.

4. Taste and Adjust

Add more lime or salt to preference. If you want more heat, add more jalapeño or include seeds.

5. Let It Marinate

Refrigerate for 15–30 minutes for flavors to blend. Serve chilled or at room temperature.

Fresh Homemade Pico de Gallo

A vibrant, classic Mexican salsa made with tomatoes, onion, jalapeño, cilantro, and lime—perfect for topping tacos, chips, and grilled dishes.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 6 servings

Course: Appetizer, Condiment

Cuisine: Mexican

Calories: 25

Ingredients

  

Pico de Gallo

• 4 Roma tomatoes diced
• 1 small white onion finely chopped
• 1 jalapeño seeded and minced
• 0.5 cup cilantro chopped
• 2 tbsp lime juice fresh
• 1 tsp lime zest
• 0.5 tsp salt or to taste
• 0.25 tsp black pepper optional

Equipment

• Cutting board
• Knife
• Mixing bowl
• Spoon

Method

 

1. Dice the tomatoes and remove excess seeds if very watery.
2. Finely chop onion, jalapeño, and cilantro.
3. Combine tomatoes, onion, jalapeño, cilantro, lime juice, lime zest, salt, and pepper in a bowl.
4. Mix gently, adjust seasoning, and chill 15–30 minutes before serving.

Notes

For spicier pico, keep some jalapeño seeds or use serrano peppers.

Tips for the Best Pico de Gallo

Let it rest before serving

The ingredients meld together beautifully after 20 minutes.

Salt properly

Salt draws moisture from tomatoes and enhances flavor.

Adjust to your heat preference

More jalapeño = more spice. You can even swap in serrano peppers.

Use fresh lime only

Bottle lime juice will dull the flavor.

Chop small and consistent

Uniform pieces ensure balanced flavor in every bite.

Variations

Spicy Pico de Gallo

Use serrano or habanero peppers.

Pico with Corn

Add grilled or roasted corn kernels for sweetness.

Avocado Pico

Fold in diced avocado right before serving.

Mango Pico de Gallo

Replace some tomatoes with mango for a tropical twist.

Roasted Garlic Pico

Add roasted garlic for mild sweetness.

How to Serve Pico de Gallo

This fresh salsa is incredibly versatile:

• Tortilla chips
• Tacos, fajitas, and burritos
• Grilled chicken or steak
• Fish tacos
• Mexican rice and beans
• Scrambled eggs or breakfast tacos
• Quesadillas and nachos
• Salads and grain bowls
• Loaded baked potatoes
• Burgers or sandwiches

Pico de gallo adds brightness to heavy or rich dishes, making it a perfect topping for almost anything.

How to Store Homemade Pico de Gallo

Store leftovers in an airtight container in the refrigerator for 2–3 days. The tomatoes will release more liquid over time, so stir before serving. For best freshness, enjoy within 24 hours.

Fun Facts / Context

• Pico de gallo translates to “rooster’s beak,” thought to reference how people traditionally ate it using their fingers.
• The dish originates from Mexican cuisine and is a staple condiment throughout Mexico.
• It’s part of the salsa cruda family—meaning raw, uncooked salsa.
• Every region of Mexico has its own variation, influenced by local peppers and produce.