Pico De Gallo Recipe

Fresh, colorful, and full of flavor, Pico de Gallo brings simple ingredients together for a bright and crisp Mexican condiment that goes with almost anything.

Honestly, I love how quick it is to throw together and how it brings a burst of freshness to every bite. You don’t need fancy gadgets or anything rare—just a handful of basics you probably already have.

You’ll see how to make homemade Pico de Gallo that, in my opinion, tastes even better than what you get at most restaurants.

I’ll walk you through the ingredients, the gear I reach for, and the easy steps to nail that perfect balance of tomato, onion, cilantro, and lime.

Once you get the hang of it, you’ll know how to prepare this classic salsa fresca and why its taste stands out. The next sections break down the full Pico de Gallo recipe and offer some simple tasting notes to help you serve it up with confidence.

Pico De Gallo Recipe

I usually make this fresh salsa with chopped veggies, a squeeze of citrus, and a little salt for that crisp, bright flavor. It’s easy to prepare, and it really shines when you use ripe tomatoes and fresh herbs.

Equipment

I just grab a few basic tools when I make pico de gallo. A sharp chef’s knife is a must for getting those veggies diced up nicely. My cutting board keeps everything tidy and safe.

• Chef’s knife
• Cutting board
• Medium mixing bowl
• Slotted spoon or regular spoon
• Small citrus juicer (optional)
• Measuring spoons

I use a slotted spoon to scoop out extra liquid before serving. Mixing everything in a medium bowl helps the flavors come together without smashing the ingredients.

Ingredients

I go for Roma tomatoes since they’re firm and not too watery. Fresh cilantro, jalapeños, and a hit of lime juice bring the flavor and brightness.

• 4 ripe Roma tomatoes, diced
• ½ medium white onion or red onion, finely chopped
• 1–2 jalapeños or serrano peppers, minced (remove seeds for less heat)
• ¼ cup fresh cilantro, chopped
• 1 clove garlic, minced (optional)
• 1 tablespoon fresh lime juice
• ½ teaspoon kosher salt, or to taste

I always taste at the end and adjust the salt or lime juice if it needs a little something. That balance of acid and salt really makes the salsa pop.

Instructions

First, I wash all the produce under cool water. Then, I dice the tomatoes and onions into small, even pieces. I usually take out the seeds from the jalapeños to control the spice level.

• Toss diced tomatoes, onions, and minced peppers into a bowl.
• Add chopped cilantro and garlic.
• Pour in lime juice and sprinkle on the kosher salt.
• Stir gently so everything mixes together without getting mushy.
• Let it sit for 10–15 minutes so the flavors can mingle.
• Use a slotted spoon to serve, leaving behind any extra liquid.

Sometimes I chill it for a few minutes before serving, but honestly, it tastes great right away too.

Notes

I always reach for fresh ingredients for the best texture and taste. If the tomatoes seem too juicy, I’ll drain them a bit before mixing to keep the pico de gallo crisp.

For mild heat, I stick with jalapeños, but if I want more of a kick, I grab serrano peppers. A pinch more salt or lime juice can perk up the flavor if it tastes flat.

I keep leftovers in an airtight container for up to two days. The veggies soften a bit over time, but the flavor stays bright and fresh.

Tasting Notes

I love how fresh and crisp Pico de Gallo tastes right after I mix it. The tomatoes add this light sweetness, and then the onions and jalapeños hit with a sharp bite that really wakes up my taste buds.

The lime juice? It just ties everything together with a clean, tangy finish.

Whenever I scoop it up with tortilla chips, the salty crunch balances out the juicy texture in such a satisfying way. Each bite feels bright and refreshing—definitely not heavy or greasy.

Honestly, it’s the kind of snack I can keep eating and not feel weighed down.

I’ll often spoon some over tacos for a quick burst of flavor. The warm meat and cool salsa together make every bite pop a little more.

On nachos, it adds color and freshness, which keeps the dish from tasting too rich.

The texture matters just as much as the flavor. I really like when the vegetables stay firm and evenly chopped, so every spoonful has a good mix of tomato, onion, and cilantro.

If I let it sit too long, the juices start to blend, and it turns softer and milder—not as crisp, but still pretty pleasant, honestly.

---