If you’ve ever wondered how to make pico de gallo at home, this is the simple, classic recipe you’re looking for. Made with fresh tomatoes, onion, jalapeño, cilantro, and lime, this easy pico de gallo comes together in just minutes and tastes way better than anything store-bought!
Looking for some delicious recipes to serve this pico with? You need to try our Chipotle Sofritas copycat recipe as well as our Easy Mexican Street Corn AND our Loaded Vegetarian Nachos!
One of the easiest recipes you’ll make!
My local grocery store sells a fresh-ish pico de gallo, aka salsa fresca or salsa cruda, that I bought for YEARS, always thinking it was SO GOOD. That is, until I started making it fresh at home. Truly, NOTHING compares to homemade pico de gallo.
It’s so fresh, vibrant, and EASY and I know that you are going to adore this recipe!
Why You’ll Love This Pico de Gallo Recipe
Ready in under 10 minutes
Fresh, bright, and perfectly balanced
Easy to customize for spice level
Naturally vegan and gluten-free
Perfect for tacos, burrito bowls, chips, and more
In this post…
Pico de Gallo IngredientsHow to Make ItTips for the best Pico de GalloFrequently Asked QuestionsHow to Make Pico de Gallo Recipe
Pico de Gallo Ingredients
The fresh ingredients for this fresh tomato salsa are listed fully down in the recipe card but let’s briefly go over the pantry staples needed including a few substitutions you can make as desired!
Roma tomatoes – Roma tomatoes are ideal because they’re less watery but I’ve also made this with leftover cherry tomatoes; see tips below for removing excess seeds. I also suggest finding nice and ripe tomatoes when possible!
White onion – Sharp and classic, but red onion or any raw onions work in a pinch.
Jalapeño peppers – Adjust to taste; remove seeds from the jalapeño pepper for less heat. Serrano peppers or other spicy peppers can also work well!
Fresh cilantro – Adds that unmistakable fresh flavor!
Lime juice – For best flavor, fresh lime juice is key for brightness and balance.
Fine sea salt – Essential for pulling out moisture and enhancing flavor.
How to Make It
Just a reminder that you can find the FULL written homemade salsa recipe down in the recipe card, but I want to quickly go over how to make them with visuals for you 🙂
Start out by chopping all of your ingredients. Place the chopped Roma tomatoes into a colander or fine mesh sieve (and place it in the sink or in a bowl to catch the liquid). Sprinkle with salt and let sit to release some of the excess moisture from the tomatoes.
Combine the tomatoes, jalapeno, chopped onion, chopped cilantro, lime juice, and salt in a large bowl and mix thoroughly. Season to taste and enjoy the BEST pico de gallo right at home!
Tips for the best Pico de Gallo
Drain the tomatoes: Removing seeds and salting the tomatoes prevents watery pico de gallo.
Finely dice everything: Smaller pieces = better texture and flavor in every bite.
Let it rest: Even 5–10 minutes helps the flavors meld together.
Adjust last-minute: Always taste and tweak salt and lime before serving.
Fresh tortilla chips: bonus points for making your own BAKED tortilla chips at home to enjoy this fresh salsa with 🙂
Do it in a food processor: while this isn’t my favorite method, you can save some time by making this recipe in a food processor. Pulse it very gently or else you’ll end up with a different type of salsa.
Frequently Asked Questions
Yes! It’s best the day it’s made, but it can be prepped a few hours ahead and stored in the fridge in an airtight container!
Tomatoes release liquid as they sit. Salting and draining the tomatoes helps prevent this.
Fresh tomatoes are strongly recommended for classic pico de gallo. Canned tomatoes will change the texture and flavor.
That depends on the jalapeño. Removing the seeds and ribs keeps it mild.
How to Make Pico de Gallo
Ingredients
Instructions
Notes
Nutrition
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