Pico De Gallo

Fresh, zesty, and bursting with flavor, this authentic homemade Pico de Gallo recipe is a must-have for tacos, chips, burrito bowls, and more. Made with just a handful of simple ingredients, like juicy tomatoes, crisp onions, cilantro, and lime juice, it’s easy to make in just 10 minutes!

Whether I’m dipping it up with chips or spooning it on top of tacos, I love adding this fresh pico de gallo to just about every Mexican recipe that I make!

It’s so simple to make, I can easily whip it up before making my favorite burrito bowl or tacos, and it’s so much better than the store-bought stuff! Once you’ve had this homemade pico de gallo recipe, I promise you’ll never go back to the pre-made section at the store.

It’s incredibly versatile and can be served as salsa fresca or a side dish, at a weeknight meal with your favorite Mexican dish, or at a party with a bag of chips. It’s also easy to make it your own by adding more or less spice, or switching up the type of onion used in the recipe.

This recipe is simple, versatile and full of fresh ingredients, a winning combo!

Ingredients

Here I explain the best ingredients for this pico de gallo recipe, what each one does, and substitution options. For the exact ingredient measurements, see the recipe card at the bottom of this post.

• Roma tomatoes – these tomatoes are great for making pico de gallo because they’re firm and contain less juice and seeds than other varieties of tomatoes. This means the pico de gallo will have a chunky texture without too much liquid.
• Serrano pepper – you can also use a jalapeno pepper, which is less spicy than a serrano.
• Onion – for this recipe, I use a white onion. It’s the crunchiest variety of onion and has a zingy taste. You can also use a red onion which will have a sweeter flavor.
• Cilantro
• Lime juice – I highly recommend using fresh-squeezed juice.
• Salt

To make a copycat of Chipotle’s fresh tomato salsa, which is their version of pico de gallo, use half lemon juice and half lime juice, a jalapeno instead of serrano pepper, and red onion.

Instructions

I’ve included step by step photos below to make this recipe super easy to follow at home. For the full detailed recipe instructions, scroll to the recipe card at the bottom of this post.

1. Dice the tomatoes and onions and add them to a medium bowl. Mince the serrano pepper and chop up the cilantro and add it to the bowl with lime juice and salt.
2. Stir to combine all of the ingredients. Use immediately or place in the refrigerator for an hour to allow the flavors to combine.

Store the pico de gallo in an airtight container in the refrigerator for up to 5 days.

Don’t forget to pin this Pico De Gallo recipe for later and when you make it, be sure to share a pic on Instagram and tag me @WhitneyBond or use the hashtag #WBRecipes!

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