Easy Pico De Gallo
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Our Easy Pico de Gallo combines a handful of fresh ingredients for one tasty dip. Plus, it comes together in about 10 minutes! Learn plenty of tips for making authentic pico de gallo at home, plus the difference between pico de gallo vs salsa.
Table of Contents
Easy Pico De Gallo
Bright, bold veggie flavor meets subtle heat and a burst of citrus. Who knew such simple ingredients could make such a delicious combination?
Authentic pico de gallo is a simple way to liven up any dish — but it’s just as delicious on its own!
Use the rest of the cilantro in a batch of Chipotle guacamole, then serve both dips with chips and sliced veggies for an easy appetizer.
If you’re entertaining guests, you can even add a 7 layer bean dip and some of my famous queso!
Ingredient Notes and Substitutions
- Tomatoes – Plum or Roma tomatoes are the best option as they are easy to dice and have a lower water content than other varieties.
- Onion – White onion is the way to go for this easy pico de gallo recipe. If you’re sensitive to the natural bite, you can soak the pieces in ice water for a few minutes.
Just be sure to drain well and pat dry! - Cilantro – A staple in so many Mexican dishes because of its fresh, peppery flavor.
If you have the unfortunate “cilantro tastes like soap” gene, swap in flat-leaf parsley or Mexican oregano. - Jalapenos – Remove the ribs and seeds to reduce the heat. Also, don’t forget gloves to protect your skin from the irritating oils found in the skin.
- Garlic – While not in the traditional recipe, I can’t resist the flavor! Feel free to leave this out if you prefer.
- Lime Juice – Freshly squeezed is always best! Make sure your citrus is at room temperature to get out as much juice as you can.
Tips and Tricks to Make Authentic Pico De Gallo
- Make sure your knives are well-sharpened.
A serrated blade is the best option for tomatoes, but any large blade will do the job for the remaining ingredients.
It’s important to use a sharp knife to prevent squashing or bruising any of the ingredients, especially the cilantro.
- Boost the flavor.
While optional, there’s an easy way to really get the most bang for your buck when it comes to flavor!
Chop the onion and jalapeno first, then let them marinate in the lime juice and salt while you work on the tomatoes and cilantro. Plus, it doesn’t take any extra time!
- Let it sit before serving.
You can certainly dig in right away, but I suggest waiting at least 30 minutes after making this easy pico de gallo recipe.
This allows the flavors to marry together, making every bite extra delicious!
- Give it a taste.
I like to taste mine a few times, actually. After the initial mix, I sample a little to see if it needs more garlic, lime juice, or salt.
Then, I taste it again after it’s had some time to sit and the flavors have developed a bit more.
Kitchen Tools You Will Need
- Quality Knives and a big solid Cutting Board make prepping this easy pico de gallo a breeze and are well worth the investment.
- Serrated Bread Knife – This is the best tool for slicing tomatoes! The “teeth” cut right through the skin without smashing it.
- Mixing Bowl – I like to have a variety of sizes on hand, and this set has them all.
- Citrus Juicer – This gets every last drop out, which makes juicing limes so much easier.
Serving Suggestions
Clearly, this easy pico was meant for crispy tortilla chips, but there are so many other ways to enjoy it too!
Spoon onto all of your Mexican food favorites like tacos, nachos, and even burrito bowls.
You can also incorporate this easy pico de gallo into breakfast! Top your eggs, avocado toast, or cheesy bacon hashbrown waffles with this zesty blend of veggies.
Storing Pico De Gallo vs Salsa
Keep this easy pico in an airtight container and refrigerate for 3 to 4 days. Honestly, it’s even better the day after you make it!
You’ll find more and more liquid at the bottom of the bowl the longer this sits. Simply drain it off before digging in again.
Because the fresh ingredients are chopped and not blended, pico de gallo typically doesn’t last as long as salsa. The tomatoes especially will continue to break down and become mushy.
Salsas can also include cooked ingredients or more acidity (think lime juice) which help them stay fresh longer. That’s why some homemade salsas will keep for 1-2 weeks!
Easy Pico De Gallo Recipe FAQ
The name literally translates to “rooster’s beak.” It is understood that this veggie dip was originally eaten with the index finger and thumb, which looks similar to how the bird would eat!
It all comes down to texture! A simple pico de gallo combines freshly chopped ingredients — typically just tomatoes, onions, lime juice, and cilantro.
Salsa, on the other hand, can be made with fresh or canned ingredients and is often blended. Even though chunky salsa exists, it still has a saucy consistency and contains much more liquid.
You can also add all kinds of things to homemade salsa, and there are so many varieties to choose from! From roasted or verde to fruit and veggie-based concoctions, there’s always a new combination to try.
Understand that tomatoes contain a lot of water, and the salt draws out even more of that liquid from vegetables!
Try to use tomatoes that aren’t quite as juicy, like Roma or plum, and be sure to drain them before mixing with the other ingredients.
Enjoy!
With love, from our simple kitchen to yours.
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Easy Pico de Gallo
Ingredients
- 6 large plum tomatoes
- 1/2 medium white onion, finely diced
- 1/2 bunch cilantro, chopped
- 2 jalapeños, seeded, and finely diced
- 2 cloves garlic, minced
- 2-4 Tablespoons freshly squeezed lime juice
- 1/2 teaspoon kosher salt, more to taste
Instructions
- Core, quarter, and remove the seeds from the tomato. Place the tomato quarters flesh side down on a double thickness of paper towels to drain.
- To cut the tomatoes, julienne each quarter, turn, and finely dice. Add the tomatoes to the bowl. Add the onion, cilantro, jalapeños, and garlic to the bowl. Toss to combine. Add the salt and lime juice to taste and toss again.
- Allow the flavors to develop at room temperature for at least 30 minutes before serving.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally Published October 2011, updated and republished March 2025
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
The Pico looks fantastic vibrant and fresh YUM!
You have THE best happy hour! I could eat this on three meals – eggs, sandwiches and salads! Great photos and recipe.
This is perfect for grill or a simple sandwich,have a nice day!!
Have to admit that you lost me at cilantro, but it sure does look beautiful! Of course, the chips look pretty darn good to me right now as well. (Are these the ones we can buy locally?) (I'm food obsessed, I think I need to go find some lunch.)
yum – i love pico! so fresh and delish.
I will try it..colours and awaiting taste appeal to me;)
wow I love pico de gallo but I usually made it with mango =)
What a gorgeous photo! Looks like it should be a work of art! And the salsa looks fabulous, making me want some right now – for breakfast!!
Mmm, that looks so fresh! I can imagine that with everything! Omelets, nachos, tacos.. I want it all!
So glad you enjoyed the recipe and thanks for the link. I think I need to make a batch now:) Lovely blog! Kindest Regards, Nicole
I always use this recipe thanks! my kitchen smells awesome right now 🙂
This Pico is FANTASTIC!!! 🙂 Thank you! 🙂
I love your pico recipe. More cilantro is always better!
We do not like cilantro at all. Is there something else we could use in its place?
I am thinking that this recipe for Pico de Gallo will work really well mixed with your Guacamole recipe. I am a fan of a chunky Guacamole, thus the idea of mixing the two recipes into one.
I found this recipe from your taco bar one, and I’ll never go back to store bought pico. This was amazing and so fresh tasting.
How do you heat corn tortillas fir a group?