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Easy Pico De Gallo Salsa Recipe

This Easy Pico De Gallo Recipe is made with simple ingredients such as roma tomatoes, white onion, fresh jalapeño, and chopped cilantro. It’s bursting with so much flavor and is perfect for cinco de mayo, or if you’re feeling like some Mexican food.

Close up shot of salsa fresca in a bowl with chips in foreground.

If you’ve ever had bad salsa, you know the pain. Watery, flavorless, or worse—store-bought and sad. 

But don’t worry, we’re about to fix that with the easiest, freshest, most flavor-packed Pico de Gallo recipe you’ll ever make. It’s zesty, it’s vibrant, and it takes less than 10 minutes to throw together.

Pico de Gallo, also known as “salsa fresca” or “salsa cruda,” is a fresh, uncooked type of salsa made with chopped tomatoes, onions, cilantro, and lime juice. This classic Mexican condiment is simple to make, versatile, and incredibly flavorful.

It’s perfect for serving with tortilla chips, tacos, grilled meats, or fish. It’s one of the easiest recipes to throw together and tastes just like something you’d order from a mexican restaurant.

This recipe was inspired from my recent trip to Puerto Vallarta Mexico. It was always made with the freshest ingredients, so obviously we ordered it every night as our appetizer with fresh guacamole.

While you can certainly buy pre-made pico de gallo at the grocery store, there’s nothing quite like making it yourself from scratch. The flavors are brighter, the texture is crisper, and you can customize it to your liking.

If you love easy recipes you may also want to try my Easy Air Fryer Parmesan Truffle Fries or my Best Vegan Buffalo Cauliflower Wings.

Top down view of pico de gallo in white bowl.

DIFFERENCE BETWEEN FRESH TOMATO SALSA AND FRESH PICO DE GALLO

Pico de gallo and salsa are both popular condiments in Mexican cuisine, but they have some key differences in their preparation, ingredients, and texture.

Salsa is typically made by blending or pureeing ingredients together to create a smooth or slightly chunky sauce. Salsa usually includes ingredients such as tomatoes, onions, chili peppers, cilantro, and lime juice.

Some variations of salsa may also include additional ingredients such as avocado, corn, or black beans. Salsa can vary in heat level and texture, from mild and smooth to hot and chunky.

Pico de gallo, on the other hand, is typically made with fresh, chopped ingredients that are mixed together and served as a chunky condiment. Pico de gallo usually includes diced tomatoes, onions, jalapeños or other chili peppers, cilantro, and lime juice.

It is typically not blended or pureed, which gives it a chunky texture and allows each ingredient to maintain its individual flavor and texture.

In summary, the main difference between salsa and pico de gallo is the texture and preparation method. Salsa is typically smooth or slightly chunky, while pico de gallo is chunky and made with fresh, chopped ingredients.

Fresh salsa recipe in white bowl with sea salt and a bowl of tortilla chips.

WHY THIS IS THE BEST PICO DE GALLO RECIPE

  • Fresh and Flavor-Packed – No mushy tomatoes, no watery mess—just bright, zesty, and perfectly balanced flavors in every bite.
  • Simple, Real Ingredients – No fillers, no preservatives, just six basic ingredients that come together effortlessly.
  • Perfectly Balanced – The acidity from the lime juice, the heat from the jalapeño, and the freshness of the cilantro all work together for that chef’s kiss moment.
  • Quick and Easy – Less than 10 minutes from start to finish. No cooking, no complicated steps—just chop, mix, and enjoy.
  • Totally Customizable – Like it mild? Skip the jalapeño. Want extra heat? Throw in a serrano. More citrus? Squeeze away.
  • Gets Better with Time – Let it sit in the fridge, and the flavors meld into something even more magical.
  • Pairs with Everything – Tacos, burrito bowls, eggs, grilled meats, chips, or just straight from the bowl with a spoon. No wrong answers.

BASIC INGREDIENTS FOR THE HOMEMADE PICO DE GALLO RECIPE

You will need the following ingredients listed below to make the authentic pico de gallo (the exact measurements, nutritional facts and full recipe are in the printable recipe card at the bottom of this post):

  • Fresh tomatoes – roma tomatoes, cherry tomatoes or grape tomatoes work best as they are more firm. Any ripe tomatoes will work.
  • White onion – can also use red onion or yellow onion but it may have a stronger onion flavor. Any type of raw onion will work.
  • Fresh cilantro
  • Jalapeño pepper
  • Fresh lime juice
  • Salt and freshly ground black pepper

DIRECTIONS ON HOW TO MAKE THE VIBRANT PICO DE GALLO

Dice tomatoes into small, bite-sized pieces. Remove the stem and seeds from the tomatoes and discard them.

Dice the onion and add it to the large bowl with the tomatoes.

Chop the cilantro leaves and add them to the bowl. Cilantro stems are edible and can be finely chopped and added as well.

Mince the jalapeño peppers and add them to the bowl. If you like a more mild salsa, you can skip the jalapeno pepper.

Top down view of fresh roma tomatoes, chopped cilantro, white onion and fresh jalapeños in a white bowl.

Add the lime juice over the mixture and stir well to combine.

Season with salt and freshly ground black pepper to taste. Start with a pinch of salt and pepper and adjust as needed.

Refrigerate for at least 30 minutes to allow the flavors to meld together. Pico de gallo is best served chilled, so make sure to store it in the fridge until you’re ready to serve. It’s even better the next day!

TIPS AND VARIATIONS FOR BEST RESULTS

  • If you prefer a smoother texture, you can pulse the ingredients in a food processor or blender until finely chopped.
  • To make a chunky guacamole, simply mash a few ripe avocados and mix them with your pico de gallo.
  • For a fruity twist, add diced mango or pineapple to your pico de gallo.
  • Try experimenting with different herbs and spices to customize your pico de gallo. Cumin, oregano, and chili powder are all great additions.
  • If you don’t have fresh jalapeños, you can use canned or pickled jalapeños instead. Just make sure to drain them well before adding them to your salsa.
  • If you like hot fresh salsa you can try using different peppers like serrano peppers or poblano peppers.

DIFFERENT WAYS TO USE THIS HOMEMADE SALSA RECIPE

  • Classic Chips & Dip – The obvious choice. Grab some tortilla chips and scoop away.
  • Taco & Burrito Topper – Instantly upgrades any taco, burrito, or quesadilla with fresh flavor and a little crunch.
  • Eggs, but Better – Spoon over scrambled eggs, omelets, or even a breakfast burrito for a fresh, zesty kick.
  • Grilled Meats – Works beautifully with grilled chicken, steak, fish, or shrimp for a fresh contrast to smoky flavors.
  • Avocado Toast Glow-Up – Spread avocado on toast and top with Pico de Gallo for the perfect mix of creamy and fresh.
  • Salad Booster – Mix into a salad or grain bowl for an instant flavor boost—no boring salads here.
  • Topping for Grilled Veggies – Adds brightness and acidity to roasted or grilled vegetables.
  • Inside a Sandwich or Wrap – A spoonful inside a wrap, burger, or sandwich takes it to another level.
  • Mixed with Rice or Quinoa – Stir into warm grains for an easy, fresh side dish.
  • Stuffed Avocados – Scoop out some avocado, fill with Pico de Gallo, and call it a meal.
  • Homemade Bruschetta Twist – Spread on toasted bread for a Mexican-inspired bruschetta.

Side angle of tortilla chips and fresh pico de Gallo.

STORING LEFTOVER DELICIOUS PICO DE GALLO

  • Refrigerate Properly – Store in an airtight container in the fridge for up to 3 days. The flavors get even better as they meld together.
  • Drain Excess Liquid – As it sits, the tomatoes release juice. Before serving leftovers, give it a quick stir and drain any excess liquid if needed.
  • Use Fresh Lime Juice – Bottled lime juice can make it spoil faster. Fresh is always best.
  • Keep it Cold – Since it’s made with fresh ingredients, always store it in the fridge and avoid leaving it out for too long.
  • Not Freezer-Friendly – Freezing will turn the tomatoes mushy and ruin the fresh texture. Eat it fresh for the best flavor.

Delicious Savoury Meals You May Like To Try With The Best Pico!

Yield: 6 servings

Easy Pico De Gallo Salsa Recipe

fresh salsa recipe in white bowl with sea salt and a bowl of tortilla chips

This Pico De Gallo Salsa Recipe is made with simple ingredients such as roma tomatoes, white onion, fresh jalapeño, and chopped cilantro. It's bursting with so much flavor and is perfect for cinco de mayo, or if you're feeling like some Mexican food.

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 4 roma tomatoes
  • 1 medium yellow onion
  • 1 jalapeno pepper
  • 2/3 cup fresh cilantro
  • 3 tbsp lime juice
  • salt + pepper

Instructions

    1. Dice tomatoes into small, bite-sized pieces. Remove the stem and seeds from the tomatoes and discard them.

    2. Dice the onion and add it to the large bowl with the tomatoes.

    3. Chop the cilantro leaves and add them to the bowl. Cilantro stems are edible and can be finely chopped and added as well.

    4. Mince the jalapeño peppers and add them to the bowl. If you like a more mild salsa, you can skip the jalapeños.

    5. Add the lime juice over the mixture and stir well to combine.

    6. Season with salt and freshly ground black pepper to taste. Start with a pinch of salt and pepper and adjust as needed.

    7. Refrigerate for at least 30-60 minutes to allow the flavors to meld together. Pico de gallo is best served chilled, so make sure to store it in the fridge until you're ready to serve.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 18Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 101mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 1g

The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

IF YOU TRIED THIS GREAT RECIPE PLEASE LEAVE A COMMENT IN THE COMMENT SECTION AND STAR RATING. I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN PIN THIS FRESH MEXICAN SALSA ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING @basicswithbails and #basicswithbails

bailey

About Bailey

I love to bake, cook, exercise, and document all of the above. Nutrition is not low fat. It is not low calorie. It’s not feeling deprived or being hungry all the time. It’s nourishing your body with real, whole foods so that you are consistently satisfied and energized to live your life to the fullest! Read more…

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