Quick Take: This Easy Classic Pico de Gallo is Roma tomatoes, red onion, jalapeño, garlic, and plenty of cilantro, brightened with both lime and lemon juice. It’s an absolute must-have at any party or get-together, and it goes fast. I make mine in the Salsa Master, which I picked up about two years ago and have used at least once a week ever since. It lets you control how fine the veggies get, so you end up with pico instead of cold tomato soup. Give it at least 30 minutes in the fridge before serving so the flavors come together.
Serve it alongside my Homemade Spicy Guacamole and a plate of Chalupas, and you’ve got a full Tex-Mex spread.
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Ingredients
- Tomatoes: I prefer to use Roma tomatoes, but any medium to large tomatoes will work.
- Onion: Red onions have the best flavor and look much prettier.
- Garlic: Fresh minced garlic is essential!
- Jalapeño: Keep the seeds in the jalapeño if you like more heat.
- Cilantro: This is essential as it provides a ton of flavor.
- Lime: The juice from the lime also brings out many flavors.
- Lemon: As does the Lemon Juice. If you don't have both, that's okay, but I like it with both.
- Salt: I use Kosher Salt in this recipe. Don't be afraid of it either. It'll boost the flavors.
- Pepper: You don't need a ton, but a little black pepper never hurt anyone.
See the recipe card below for full information on ingredients and quantities.
Step-by-Step Instructions
Step 1: Prepare the Vegetables
To prepare the Pico, quarter the Tomatoes, Onions, and Jalapeño. Add them to the Salsa Master. Give the handle a spin or two to get them chopped.
Step 2: Bring It All Together
Add the remaining ingredients and spin a few more times. Remove the blade and refrigerate the Pico for at least 30 minutes before serving.
Expert Tips for Making Pico de Gallo
Making homemade Pico de Gallo couldn’t be much easier, but there are a few things I’ve learned that can make a big difference in the flavor and texture.
- Use fresh, ripe tomatoes. I prefer Roma tomatoes because they’re firm, flavorful, and don’t contain as much liquid as some other varieties. This helps keep the Pico de Gallo from getting too watery.
- Don’t overdo it with the Salsa Master. One of my favorite things about using the Salsa Master is having control over the size of the vegetables. Give it a few spins at a time until everything is chopped to your liking. Remember, we’re making Pico de Gallo, not tomato soup!
- Adjust the heat to your liking. I typically remove the seeds from my jalapeño, but if you want a spicier Pico de Gallo, leave some of the seeds and white membrane intact. You can also add another jalapeño if you really want to kick things up.
- Use fresh citrus juice. I use both lime and lemon juice in this recipe. They add brightness and acidity that complement the tomatoes, onions, cilantro, and jalapeño. Freshly squeezed juice makes a difference!
- Let the flavors come together. I recommend refrigerating the Pico de Gallo for at least 30 minutes before serving. This gives the ingredients time to mingle and allows the flavors to develop.
- Taste before serving. If your Pico de Gallo tastes a little flat, try adding another pinch of kosher salt or a squeeze of fresh lime juice. Sometimes that’s all it needs to bring everything together.
What to Serve with Pico de Gallo
Fresh Pico de Gallo is one of those recipes that goes with just about everything! Whether you’re serving it as an appetizer with tortilla chips or using it to add some fresh flavor to your favorite Mexican-inspired dishes, there are plenty of ways to enjoy it.
For an easy chips-and-dips spread, serve this Pico de Gallo alongside my Smoked Queso and homemade Guacamole. The combination of fresh tomatoes, creamy avocado, and warm, smoky cheese dip is perfect for parties, game days, or backyard cookouts.
If you’re looking for something a little more substantial, try serving this Pico de Gallo with my Pollo Asado. The fresh tomatoes, cilantro, and citrus juice are a great complement to the smoky, seasoned chicken.
It’s also delicious spooned over tacos, nachos, quesadillas, burrito bowls, or just about anything that could use a little extra freshness and flavor.
Recipe FAQs
Pico de Gallo is a Mexican dip or topping that is very popular as a topping for dishes like nachos, tacos, quesadillas, and enchiladas. Most commonly, however, you'll find it served as an appetizer at parties or Mexican and Tex-Mex restaurants across North America.
Pico de Gallo is traditionally made with tomatoes, onions, cilantro, and fresh lime juice.
The difference between fresh salsa and Pico de Gallo is mainly in the texture and consistency. Salsa is typically blended and sometimes even cooked. While Pico de Gallo has the same ingredients as some fresh salsa, the vegetables are chopped, not blended, and then combined with the remaining ingredients.
If you feel like your Pico de Gallo is missing something or tastes a little bland, you may want to try adding some salt. If that's not it, I have found that adding Tabasco sauce helps tremendously. But don't overdo it!
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📖 Recipe
Easy Pico de Gallo Recipe
Ingredients
- 3 Medium Roma Tomatoes
- ½ Medium Red Onion
- 1 Tbsp. Minced Garlic
- 1 Jalapeño Pepper - seeded and halved
- ½ Cup Cilantro - chopped
- Juice of 1 Lime
- Juice of 1 Lemon
- ½ tsp. Kosher Salt
- ¼ tsp. Black Pepper
Instructions
- Quarter the Tomatoes, Onions, and Jalapeño.
- Add them to the Salsa Master and give the handle a spin or two. To get them chopped.
- Now, add the remaining ingredients and spin a few more times.
- Remove the blade and refrigerate for at least 30 minutes before serving.
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