Easy Pico De Gallo Recipe (Authentic Salsa in 5 Minutes)

In about 5 minutes, you can have this fresh, easy, authentic pico de gallo ready to dish up! Made with fresh tomatoes, diced onions, lime juice, and cilantro, ramp up the flavor with fresh jalapeno. You will fall in love with this pico recipe!

Fresh pico de gallo can be used for using tortilla chips for dipping and snacking. Or you can opt for your taco salad, beef enchiladas, or other Mexican food. Fresh, vibrant flavors that carry a nice kick of tanginess.

If you enjoy making homemade dips and Mexican recipes, you have to try out this homemade salsa recipe. Or enjoy this sweet and savory habanero guacamole!

This Easy Pico De Gallo Recipe Is…

• Authentic to what you would get at your favorite Mexican restaurant.
• Made with fresh ingredients for that bold and fresh flavor.
• Can be made in advance so you have time to prep your main dish. Just refrigerate until ready for serving.
• Use as a topper for your Mexican dishes, or pair with salty tortilla chips for dipping.
• A great dish for parties, Cinco De Mayo, or even a summer cookout. One of the first that disappears in a crowd.

What Is Pico De Gallo

Pico de gallo is a traditional salsa from Mexico. You will find this chunky salsa is made with fresh ingredients. You might also know this as a salsa fresca or even salsa cruda. No matter what you call this flavorful dip, it is magical.

Classic Pico de Gallo is made with tomatoes, jalapeno, onion, lime juice, and cilantro and then seasoned with salt and pepper. You can tame the heat by removing the pepper seeds or leaving them in for some spice.

Ingredients For Easy Pico De Gallo 

• Tomatoes – Roma tomatoes are traditionally used for making good pico de gallo. Remove the seeds from the tomatoes before finely dicing. You can use other varieties, but you will find the seed-to-flesh ratio is a lot higher.
• Onion – White, red onion or even yellow onions work when making this chunky pico. It is going to, of course, alter the flavor depending on the type of onion used. I use yellow as it is a bit more mild and not as harsh as a red or white onion.
• Jalapeno – Use gloves when you go to de-seed the jalapeno. Otherwise, the oils can irritate sensitive skin. If you want the mixture to be spicy, leave in some seeds.
• Cilantro – Finely dice up your cilantro so it blends well with the other ingredients in the dish. It is going to truly enhance the flavor. Make sure it is fresh cilantro and not dried.
• Lime – Fresh lime juice is going to help balance out the acidic components and spice. Feel free to add a good squeeze of lime juice if you enjoy the flavor of lime.
• Salt and Pepper – Once well mixed, you can flavor with salt and pepper. Also, keep in mind as your pico de gallo sits in the fridge, it will blend even more in terms of flavor. So don’t over-season right away unless you are serving immediately.

Substitutions and Variations

• Tomatoes: If Roma tomatoes aren’t available, you can use cherry tomatoes, beefsteak, or even green tomatoes for a tangy twist.
• Onion: Shallots can be a delicious alternative if you prefer a milder, sweeter flavor.
• Jalapeño peppers: If you’re not a fan of the heat from a jalapeno pepper, consider substituting bell peppers. Serrano peppers can turn up the spice for those who love an extra kick.
• Cilantro: Not everyone enjoys cilantro. Flat-leaf parsley can be a great substitute if you’re one of those people.
• Lime: For a different citrus note, try using lemon juice instead.
• Salt and Pepper: Experiment with flavored salts or freshly cracked pepper for an added flavor dimension.

The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.

How To Make Easy Pico De Gallo 

1. Clean all vegetables. Dice tomatoes, onion, and jalapeno into small pieces. (Photos 1, 2, & 3)
2. Roll up the cilantro leaves and chop finely. Don’t include the stem.
3. Put all chopped ingredients into a large bowl. (Photo 4)

5. Toss everything together until well mixed. (Photo 5)
6. Add salt and pepper to your liking. Keep it in the refrigerator until you’re ready to eat
7. When ready, serve it with chips or tacos. (Photo 6)

Expert Tips 

• Allowing the pico to sit in the fridge in a container overnight is going to provide you with an authentic flavor. As the mixture sits, the flavors will truly marinade well with each other.
• Aim for similar sized ingredients. Changing the size of the diced ingredients does alter the flavor. Bigger pieces work best for topping main dishes, whereas finely diced is better for chip dipping.
• Ensure all your ingredients are ripe and fresh. Especially the tomatoes, as it will alter the flavor. Fresh, plump, and slightly firm to a gentle squeeze.
• If you want spice, leave in the seeds of jalapeno. Otherwise, remove seeds and white membrane and soak in ice water for 5-10 minutes.
• Use gloves when working with jalapenos; otherwise, it will irritate sensitive skin.
• Add a pinch of sugar if you want to enhance the sweetness of the tomatoes. This is a trick I use often. A little goes a long way in this easy recipe.
• Toss well right before serving to ensure all the flavors are blended.

Storing Tips 

A plastic or glass airtight container is going to preserve the flavors of the pico de gallo the best. You can store your dip in the fridge for up to 3-4 days. You will find each day, the mixture will break down a bit more.

What To Serve With Pico De Gallo 

While you can use tortilla chips for dipping, you can also use as a baked rolled taco topper or for piling on a fresh quesadilla.

I also love adding this on top of these taco roll ups. A great appetizer or main dish for the whole family to dive into.

Recipe FAQs

Need More Cinco De Mayo Recipes? Try These:

• Red enchilada sauce
• Chunky Garden Fresh Salsa with Fresh Tomatoes
• Fresh Jalapeno Peach Salsa Recipe (without tomatoes)
• Sweet and Spicy Corn Salsa
• Fresh Pineapple Salsa With Jalapenos
• Eggplant Salsa Dip
• Easy Pico de Gallo
• Green Chile Chicken Enchilada Casserole
• Slow Cooker Hatch Chile (Salsa Verde) Pork
• Easy Beef Enchiladas
• Chorizo-Stuffed Poblano Peppers
• Albondigas Mexican Meatball Soup Recipe
• Easy Tortilla Chip Mexican Casserole
• Mexican Shortbread Cookies
• Mexican Chocolate Bundt Cake
• Air Fryer Copycat Taco Bell Mexican Pizza
• Grilled Chili Lime Mexican Street Corn
• Enchilada Pie Casserole with Hatch Chilis
• Baked Rolled Tacos
• Chicken Stuffed Poblano Enchiladas
• Fresh Mango Margarita
• Delicious Frozen Strawberry Margaritas
• See all our festive Mexican recipes!

Main Dish Recipes That Pair Well

• Cilantro Lime Sheet Pan Shrimp Tacos
• Easy Chicken Pesto Sandwich
• Garlic Butter Shrimp
• Slow Cooker Mexican Shredded Chicken
• Lemon-Garlic Jumbo Shrimp
• Club Sandwich
• Bacon Wrapped Salmon
• Sheet Pan Fajitas
• Simple Sheet Pan Chicken and Black Bean Quesadilla
• The Best Cheesy 5-Ingredient Taco Casserole with Crescent Rolls
• Easy Tex Mex Sliders