5 from 11 votes
Home » Recipes » Holidays » Cinco de Mayo » Easy Pico De Gallo Recipe (Authentic Salsa in 5 Minutes)

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

This post may contain affiliate links. Please read my disclosure policy for details.

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!

Pico de Gallo in a wooden bowl with chips in the center and on the sides.

Want To Save This Recipe?

Enter your information below, and I’ll send it straight to your inbox! Plus, you’ll get complimentary gifts!

Save Recipe

By submitting this form, you consent to receive emails from Kim Schob.

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, Yellow Onion, Jalapeno, Cilantro, and lime on a countertop.
  • 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 

Collage of chopping produce for 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)
Glass bowl of pico de gallo unmixed then mixed.
  1. Toss everything together until well mixed. (Photo 5)
  2. Add salt and pepper to your liking. Keep it in the refrigerator until you’re ready to eat
  3. When ready, serve it with chips or tacos. (Photo 6)
Pico de Gallo in a wooden bowl with chips in the center and on the sides sitting on a white countertop.

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.

Pico de Gallo in a white bowl with a spoon scooping the salsa.

Recipe FAQs

Can I make this a day in advance?

Go right ahead and make this a day in advance of when you plan to dish it up. It will allow all the flavors to blend nicely together.

What if I don’t like cilantro?

You either love or hate cilantro. If you are not a fan, feel free to leave it out or use less cilantro in this great recipe. It will slightly alter the flavor but make it fit your taste preference.

Why is my Pico De Gallo watery?

A watery Pico De Gallo might be due to the tomatoes. When you cut them, a lot of juice comes out, which can make your salsa watery. To avoid this, you can de-seed your tomatoes or let your chopped tomatoes drain for a bit before adding them in.

How can I add more flavor to my Pico De Gallo?

If your Pico De Gallo is lacking flavor, you can try adding more salt, as salt brings out the natural flavors of the ingredients. Also, using ripe, in-season tomatoes can significantly enhance the flavor. Lastly, let your Pico De Gallo sit in the refrigerator for a few hours to let the flavors meld together.

Need More Cinco De Mayo Recipes? Try These:

Main Dish Recipes That Pair Well

Did you make this recipe? Rate it!

Or any other delicious recipes on my site? If so, please leave a ★★★★★ star rating below and drop a 📝 comment sharing your thoughts!

Make sure you’re not missing the latest content. You can subscribe to my newsletter and join us In Kim Schob’s Kitchen. And follow along below!

Reader’s Are Saying

“I made this over the weekend and it was delicious! The perfect ratio of ingredients”! – Holley

“Perfect for the big game! I cannot wait to make this again! Thank you”! – Ned

A wooden bowl of Pico de Gallo with chips on a white countertop.
5 from 11 votes

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


Author: Kim Schob
Course: Appetizer & Snacks
Cuisine: Mexican
Prep Time: 5 minutes
Total Time: 5 minutes
This easy Pico De Gallo is a chunky salsa that is made with tomatoes, jalapeno, onion, cilantro and more. Use as a topper for tacos or a dip for tortilla chips. Try this authentic pico de gallo recipe today. Great for Cinco De Mayo!

Equipment

Ingredients 

  • 4 Medium Tomatoes Roma
  • 1 Medium Yellow Onion
  • 1 Jalapeno
  • 1 Cup (16 g) Finely Chopped Cilantro fresh
  • 2 Tbsp Lime Juice
  • Salt and Pepper to taste

Instructions

  • Clean all vegetables. Dice tomatoes, onion, and jalapeno into small pieces.
    4 Medium Tomatoes,1 Medium Yellow Onion,1 Jalapeno
  • Roll up the cilantro leaves and chop finely. Don’t include the stem.
    1 Cup Finely Chopped Cilantro
  • Put all chopped ingredients into a large bowl.
  • Toss everything together until well mixed.
    2 Tbsp Lime Juice
  • Add salt and pepper to your liking. Keep it in the refrigerator until you’re ready to eat.
    Salt and Pepper
  • When ready, serve it with chips or tacos.

Notes

  • 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.

Nutrition Information

Calories: 74kcal (4%) Carbohydrates: 17g (6%) Protein: 3g (6%) Fat: 1g (2%) Saturated Fat: 0.1g (1%) Polyunsaturated Fat: 0.2g Monounsaturated Fat: 0.1g Sodium: 19mg (1%) Potassium: 740mg (21%) Fiber: 4g (17%) Sugar: 9g (10%) Vitamin A: 2673IU (53%) Vitamin C: 53mg (64%) Calcium: 46mg (5%) Iron: 1mg (6%)

Hungry for more?

Follow me on Pinterest and make sure to comment below!

Get 3 FREE Conversion charts + Bonus!

When you subscribe to the latest updates, recipes, and content.

Rate + Review

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

10 Comments

  1. 5 stars
    Yum! This pico de gallo was so simple and quick to make and much better than store-bought. I plan to make this again for the football playoffs this weekend – it disappeared quickly from my appetizer table last week!

  2. 5 stars
    I made this without the jalapeno because the kids don’t like the spice, and it was still very good. You’re right about the Roma tomatoes. They make all the difference!

  3. 5 stars
    I made this on Taco Tuesday and it was absolutely delicious. So good I could just eat it with a spoon, though!

You May Also Like...