This Easy Pico de Gallo Recipe is fresh, quick to make, and so delicious! It’s perfect as an appetizer or snack with tortilla chips or to use as a topping with tacos, enchiladas, and bowls.

pico de gallo in a bowl with tortilla chips

What is Pico de Gallo?

Pico de gallo, also called salsa fresca (meaning fresh salsa), is a type of salsa commonly used in Mexican cuisine. The name translates to “rooster’s beak” and is believed to reference the way the finely diced ingredients look like a rooster’s beak when scooped and eaten.

The traditional version of this salsa is made from fresh tomatoes, onion, cilantro, peppers, and lime juice. Unlike the jarred salsa you buy at the grocery store, pico de gallo is fresh and uncooked. The consistency is also chunkier and less watery or thin than cooked, jarred salsas. As a result, it’s perfect for dipping!

Easy Pico de Gallo Ingredients

Tomatoes: I prefer to use Roma tomatoes for this recipe, but grape tomatoes will also work.

Red Onion: You can rinse or soak the red onion in cold water before using it to take away some of the ‘bite’.

Cilantro: a must have! No pico recipe is complete without fresh cilantro!

Jalapeño: this adds just a touch of heat. Be sure to remove the seeds and membrane if you like things on the milder side. Serano pepper will also work or, leave the pepper out completely if you aren’t a fan of spice.

Lime Juice: freshly squeezed lime juice adds a bright, refreshing taste. Usually, the juice of one large juicy lime will do the trick, but feel free to add more lime juice if you prefer.

Salt: Just a bit to season the salsa. It also helps to draw moisture out of the veggies to make the salsa a bit more “juicy”.

salsa ingredients in a mixing bowl with spoon

pico de Gallo being mixed in a mixing bowl

How to Make This Pico de Gallo Recipe

Step One: Add the diced tomatoes, red onion, cilantro, and jalapeño to a mixing bowl.

Step Two: Next, add the lime juice and salt.

Step Three: Stir everything until well combined. Then, taste, and add additional lime juice or salt to suit your preferences. Enjoy!

Tips for the Best Pico de Gallo

Keep the Cilantro Stems: When you are chopping your cilantro do not leave out the stems! It’s common for people to just use the leaves of fresh herbs and discard the stems but you do not have to do that with cilantro. Because it is a softer herb (it doesn’t have a hard woodsy stem like rosemary) you can use both the leaves and the stem. Cilantro stems are actually packed with flavor and you do not have to waste time trying to remove each leaf so it’s a win all around!
Dice It Up: For the best pico de gallo, you want to chop all the ingredients into small, uniform pieces. That way you get a little bit of everything in every single bite.
Let the Flavors Meld: Before serving, let the mixture sit for 30 minutes to give all the flavors a chance to come together. This is key step and will make the pico de gallo taste so much better!
Kick Up the Heat: If you like your fresh pico de gallo on the spicier side, leave the ribs and seeds of the jalapeño intact when dicing to add a bit of extra heat.
Serve It Right Away: I find that homemade pico de gallo tastes its very best the first or second day. I like to prepare it the same morning I plan to serve.

Ways to Use

This easy pico de gallo recipe can be used in the same way you would use regular jarred salsa, which means the options are endless. If you’re looking for ideas, some of my favorite ways to serve it include:

As a topping for tacos like my chipotle steak tacos, shrimp tacos, or sweet potato breakfast tacos
On the side of carne asada, grilled chicken, grilled fish, or grilled shrimp
In burritos or as a topping on your burrito bowls such as turkey burrito bowls, chipotle beef burrito bowls, and shrimp burrito bowls
On the side of fajita recipes including sheet pan shrimp fajitas, sheet pan steak fajitas, and sheet pan chicken fajitas
As a topping for a chicken enchilada skillet or enchilada stuffed sweet potatoes
As a dip with tortilla chips and homemade guacamole
With scrambled eggs, omelets, or a breakfast hash
To top bowls of sweet potato and black bean chili or black bean butternut squash turkey chili

How to Store

You can store leftovers in an airtight container in the fridge for up to 2-3 days.

More Delicious Salsa Recipes

I hope you give this Easy Pico de Gallo recipe a try! It has the best flavor and is so easy to make, and delicious! If you do give this recipe a try, let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.