Pico de Gallo (A Classic Recipe)
This post may contain affiliate links. Please read our disclosure policy.
This classic pico de gallo is my go-to for fresh, bold flavor, and it comes together in just 10 minutes. My family loves it so much that I make it every time we have Mexican or Tex-Mex for dinner.
If you love bold, fresh flavors, this classic pico de gallo is an absolute must-make. It’s made with just a handful of simple ingredients—ripe tomatoes, onions, cilantro, lime, and a touch of jalapeño for heat—and it comes together in just 10 minutes. I make it all the time because it’s the easiest way to turn any meal into something special.
The best part? It’s incredibly versatile! Scoop it up with crunchy chips, pile it on tacos, spoon it over grilled chicken, or mix it into your morning eggs. And if you really want to take it to the next level, pair it with my homemade tortilla chips for the ultimate snack combo—trust me, it’s a match made in flavor heaven.
Once you try this recipe, you’ll wonder why you ever bought store-bought salsa. It’s fresh, tangy, and has just the right kick, making it perfect for parties, family dinners, or any time you need a quick burst of flavor. Give it a try—you’ll want to keep a bowl of this on your table all summer long!
Raid your kitchen for these ingredients
Once you’ve tried fresh pico de gallo, it’s hard to go back to store-bought jarred salsa. Luckily, it’s easy to whip up with only a few ingredients.
- Tomatoes: I’ve listed Roma tomatoes in the recipe card, but you can use whatever tomatoes you have on hand. In the winter, I often use cherry tomatoes. If the tomatoes you use are particularly juicy or seedy, remove that part first before chopping the flesh.
- Onion: White onion is mild flavored, making it perfect for pico de gallo. Red onion is great substitute. If you only have yellow onion, mince it and soak it in cold water for about 10 minutes to soften its punch.
- Jalapeños: These peppers vary widely in spiciness, so go slow if you’re sensitive to heat. You can also omit them for a mild salsa.
- Cilantro: If you’re not a fan, feel free to omit it.
Make-ahead and storage instructions
You can make pico de gallo a few hours ahead of time, and in fact, I think it tastes even better once the flavors have had a chance to mingle. Just prepare it as directed, then cover and refrigerate until you’re ready to serve.
For storage, keep pico de gallo in a covered container in the fridge for up to 3 days. The tomatoes will release a bit of liquid as they sit, so just give them a quick stir before serving to bring everything back together.
Pico de Gallo (A Classic Recipe)
Ingredients
- 1 ½ lb ripe Roma tomatoes (finely diced)
- ½ cup white onion (finely diced – see notes)
- ½ cup finely chopped cilantro
- 2 tablesoons lime juice (from 1 lime)
- ½ teaspoon sea salt
- 1-2 jalapeño peppers (finely diced – see notes)
- 1 small garlic clove (finely minced)
- Tortilla chips (for serving)
Instructions
- Add all of the ingredients to a large mixing bowl.1 ½ lb ripe Roma tomatoes, ½ cup white onion, ½ cup finely chopped cilantro, 2 tablesoons lime juice, ½ teaspoon sea salt, 1-2 jalapeño peppers, 1 small garlic clove
- Mix well and then taste and season with extra salt, as needed. I often add an additional ¼ teaspoon to really make the flavors pop.
- OPTIONAL STEP: Cover the bowl with a clean tea towel and put it into your fridge for the flavors to marinate for 15-30 minutes.
- Serve the pico de gallo with tortilla chips or your favorite Mexican dinner.Tortilla chips
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
Serve this pico de gallo with one of my fav Mexican-inspired dinners
For more ideas, check out all of my dinner recipes!
