It doesn’t get better than a big bowl of homemade Pico de Gallo! It’s a healthy dip or condiment that’s fresh, bursting with flavor, and it takes just 10 minutes to make!

Bowl of homemade pico de gallo

When it comes to appetizers, I’m all about serving easy dishes that please a crowd. My homemade guacamole makes an appearance at almost every gathering, and I love serving a fresh salsa right alongside it.

My tomatillo salsa and pineapple salsa recipe are tried and true favorites, but this Pico de Gallo proves that you can’t beat the classics.

I know it’s easier to open up a jar of salsa, but store bought doesn’t hold a candle to the fresh, vibrant flavors of homemade.

It’s amazing how something so easy can taste so good, and it’s guaranteed to impress everyone that tries it.

Homemade pico de gallo in a bowl surrounded by tortilla chips

Why you’ll love this recipe:

  • Pico de gallo is fresh and vibrant, and packed with nutritious ingredients.
  • It makes a healthy dip or condiment for tacos, grilled meats or nachos.
  • It’s easy to make and comes together in about 10 minutes.
  • It’s great for a wide variety of special diets as it’s vegan, low carb, dairy and gluten-free.

Recipe ingredients

There are just a few ingredients in this homemade pico de gallo recipe, so freshness is key for maximum flavor.

Pico de gallo recipe ingredients

Ingredient notes

  • Tomatoes. You can’t beat this recipe in the summer when tomatoes are in season, and any variety will work. If they’re not in season, cherry tomatoes are a great option as they’re much more flavorful and they don’t need to be deseeded.
  • Onion. White onion is typically used in pico de gallo, but use whatever you have on hand. I’ve also used green onions and they work perfectly.
  • Jalapeño. Be sure to remove the seeds and white membrane from the jalapeño before chopping to tone down the heat.
  • Cilantro. If you’re not a fan of cilantro, substitute it with fresh parsley.
  • Lime. Be sure to use fresh lime juice for the best possible flavor.

How to make this recipe

This pico de gallo recipe is extremely easy to make. It just requires a bit of chopping, but it’s ready in about 10 minutes.

Pro tip: Once everything is in the bowl, allow the pico de gallo to stand at room temperature for a minimum of 10 minutes before serving to allow the flavors to meld.

See the recipe card below for full instructions.

How to make pico de gallo
  1. Remove the core from each tomato with a paring knife.
  2. Deseed the tomatoes using a small spoon or your finger and discard the seeds.
  3. Place all ingredients in a medium bowl and stir well to combine.
Pico de gallo in a mixing bowl

FAQs

What is pico de gallo?

Pico de gallo, which is also called salsa fresca and salsa cruda, is a type of salsa that originated in Mexico. It is served as a dip with tortilla chips, or as a condiment for tacos, enchiladas, nachos and more.

What does pico de gallo mean?

Pico de gallo means beak of the rooster in Spanish. The dip has nothing to do with roosters, chickens or birds in general, but it’s thought to have gotten its name because people originally ate it by pinching it between their thumb and index fingers to form a “beak”.

What is in pico de gallo?

Classic pico de gallo includes chopped tomato, onion, jalapeños, cilantro and lime juice, and just enough salt to bring out the flavors.

Is pico de gallo spicy?

It can be, depending on how potent your jalapeño peppers are. Be sure to seed the peppers and remove the white membranes as most of the heat is there. If you want to tone down the heat, use poblano peppers or omit the chilis altogether.

Tortilla chip in bowl of homemade pico de gallo

Serving suggestions

This salsa isn’t just a dip, there are so many ways to serve it up!

Recipe notes

  • Pro tip: Once everything is in the bowl, allow the pico de gallo to stand at room temperature for a minimum of 10 minutes before serving to allow the flavors to meld.
  • Any fresh tomatoes will work in this recipe, just be sure that they are ripe yet firm for the best possible salsa.
  • If tomatoes aren’t in season, cherry tomatoes are a great substitute as they have more flavor, and there’s no need to deseed them!
  • Store leftover pico de gallo in an air tight container for up to 3 days.
Tortilla chip dipping into a bowl of pico de gallo

More dip recipes you’ll love:

Did you try this recipe?

If so, be sure to leave a comment and star rating below, and don’t forget to tag @flavorthemoments on Facebook and Instagram!

Bowl of homemade pico de gallo

Pico de Gallo Recipe

This Pico de Gallo Recipe is fresh, bursting with flavor and it takes just 10 minutes to make. It's a healthy dip that's perfect for entertaining, and it's also a great condiment for tacos, grilled chicken and more!
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Ingredients

  • 1 lb. fresh tomatoes about 4 medium to large; ripe yet firm
  • 1/2 white onion chopped fine
  • 1 jalapeño seeded and chopped fine
  • 1/4 cup cilantro
  • 1/2 lime juiced (about 1 tablespoon)
  • 1/2 teaspoon kosher salt

Instructions 

  • Remove the core from the tomatoes with a paring knife, then cut in half. Using a small spoon or your finger, remove the seeds from the tomatoes and discard.
  • Chop the tomatoes and place in a medium bowl, then add the onion, jalapeño, cilantro, lime juice and salt. Stir well to combine and let stand at least 10 minutes to allow the flavors to meld. Serve and enjoy!

Notes

  • Pro tip: Once everything is in the bowl, allow the pico de gallo to stand at room temperature for a minimum of 10 minutes before serving to allow the flavors to meld.
  • Any fresh tomatoes will work in this recipe, just be sure that they are ripe yet firm for the best possible salsa.
  • If tomatoes aren’t in season, cherry tomatoes are a great substitute as they have more flavor, and there’s no need to deseed them!
  • Store leftover pico de gallo in an air tight container for up to 3 days.

Nutrition

Serving: 0.5cup, Calories: 30kcal, Carbohydrates: 7g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 298mg, Potassium: 311mg, Fiber: 2g, Sugar: 4g, Vitamin A: 1054IU, Vitamin C: 23mg, Calcium: 19mg, Iron: 1mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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