This is the Best Pico de Gallo Recipe for fresh, vibrant flavor in every bite. Made with just a handful of simple ingredients, it’s the perfect topping or dip for tacos, chips, grilled meats, and more.
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Living in the Southwest, I get to try different salsas and every restaurant, and my favorites are usually a chunky Pico. You just can’t beat the texture and the freshness.
The best Pico is just a mixture of a few simple and fresh delicious ingredients. It’s so easy.
Why This Recipe Works:
- Fresh, Simple Ingredients: Tomatoes, onions, cilantro, lime, and jalapeño come together for a crisp, clean flavor that’s hard to beat.
- Perfect Balance: The acidity of the lime, the heat of the pepper, and the sweetness of the tomatoes are perfectly balanced for a refreshing bite.
- Quick and Easy: It takes just minutes to chop and mix—no cooking required.
- Versatile and Crowd-Pleasing: Whether used as a dip, topping, or side, this dish brightens up any dish and suits almost any occasion. It’s perfect on breakfast tacos, fajita tacos, blackened shrimp tacos, just on chips, bacon breakfast burritos, and even a tasty homemade burger!
What Goes Into This Recipe?
Fresh Veggies- Tomatoes (Roma, Heirloom or whatever your favorite is!), Onion, Cilantro, and Jalapeno all make every bite bursting with flavor.
Lime- I love to use fresh lime, both the juice and the zest, for a great acidic kick.
Seasoning- I keep it simple with salt, pepper, garlic powder, and cumin.
If you like this recipe, make sure to check out Roasted Tomatillo Salsa, Pineapple Mango Salsa, Red Chile Enchilada Sauce, and this tasty Cilantro Lime Sauce!
How to Make Pico de Gallo?
- Step 1: Dice the onion, tomatoes, cilantro, and jalapeno (with the seeds removed!)
- Step 2: Mix everything in a bowl with the salt, pepper, garlic powder, cumin, and lime.
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Expert Tips
- Choose fresh, ripe, unblemished veggies to use in the pico for the best flavor!
- Once everything is mixed, allow it to chill in the refrigerator for ~20 minutes to let all the flavors meld together.
- Refrigerate any leftovers and store in an airtight container.
Frequently Asked Questions
Pico is a type of salsa that is uncooked and typically chunkier. Many other salsas are more liquid and have been processed in a blender and possibly cooked.
I recommend eating within a 4-5 days of making.
Yes! The flavors actually get better after the salsa sits in the refrigerator for a few days.
It is not recommended to freeze Pico, due to the tomatoes. Freezing it will change the texture of the veggies and, when thawed, create a mushy watery mixture.
What Do You Serve with Pico?
There are so many wonderful ways to serve Pico!
- Add some to guacamole.
- Add to Mexican street tacos, chile relleno burritos, and steak quesadillas.
- Top a green chile cheeseburger or grilled chicken sandwich for a fresh Mexican twist
- Add to mango salmon, grilled shrimp, or smoked ribeye.
More Related Recipes
If you like this recipe, make sure to check out all my delicious Cinco de Mayo Recipes like Tri Tip Tacos, Carnitas Tacos, and these Potato Tacos.
If you like this recipe make sure to give it a 5-star review and leave a comment down below!
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Best Pico de Gallo Recipe
Ingredients
- 1 Medium White Onion chopped
- 2 Roma Tomatoes diced
- ½ head of Cilantro chopped
- 1 Jalapeno diced with seeds removed
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 tbs Garlic Powder*
- 1 teaspoon Cumin
- 2 teaspoon Lime Juice Juice from ~1 lime
- Zest from Lime- optional
Instructions
- In a medium bowl, combine all ingredients. Stir and enjoy. For maximum flavor, allow Pico de Gallo to sit for 20-30 minutes in the refrigerator.1 Medium White Onion, 2 Roma Tomatoes, ½ head of Cilantro, 1 Jalapeno, 1 teaspoon Salt, 1 teaspoon Pepper, 1 tbs Garlic Powder*, 1 teaspoon Cumin, 2 teaspoon Lime Juice, Zest from Lime- optional
Notes
- *If you want to use real garlic, I recommend micro planning or using a garlic press on 1-2 cloves.
- *Refrigerate any leftovers and eat within a week.
- *It’s easiest to zest a lime before squeezing the juice from it.
- *This is my favorite citrus juicer/press and my favorite garlic press (if using real garlic).
Lisa Killian says
This pico de gallo is so fresh and easy to make!