Pico de Gallo

Fast, fresh, and full of flavor, this Pico de Gallo is the kind of salsa you’ll want to put on everything. It’s incredibly simple to make and adds just the right brightness to tacos, burritos, bowls or just a big bowl of chips.

This post may contain affiliate links, meaning I earn a small commission if you make a purchase—at no extra cost to you. Additionally, AI was used to assist with spelling, grammar, sentence clarity, and creative brainstorming.

Difference Between Pico de Gallo and Salsa

At first glance, Pico de Gallo and salsa might seem the same, but they’re actually a bit different. Pico de Gallo is a fresh, chunky mix of raw ingredients like tomatoes, onions, cilantro, jalapeños, and lime juice. It’s bright, crisp, and has very little liquid.

Salsa (like restaurant-style or blended salsa) is usually smoother, saucier, and can be made with either fresh or cooked ingredients. It’s often blended to create a thinner texture and can include extras like roasted tomatoes or tomatillos.

How To Pick the Best Tomatoes

Great Pico de Gallo starts with great tomatoes. For the best flavor and texture, choose firm, ripe tomatoes that are juicy but not too soft. Roma (plum) tomatoes are a top pick because they have fewer seeds and less water, which helps keep your Pico de Gallo chunky and fresh.

Look for tomatoes with smooth skin, vibrant color, and a slight give when you press them gently. Avoid tomatoes that are mushy, wrinkled, or pale as they will not have the bold flavor you want.

If you can, buy local or in-season tomatoes for the best taste. No matter which type you use, the fresher your tomatoes, the brighter and more delicious your Pico de Gallo will be!

Ingredients Needed

• White Onion– White onion adds a clean, sharp bite that’s traditional in Pico de Gallo. To mellow its punch, soak the diced onion in lime juice or cold water for 10 to 30 minutes before mixing.
• Tomatoes– Use firm, ripe tomatoes (Roma are ideal) for the best texture and flavor. Remove some seeds if you want to keep the salsa chunky and less watery.
• Garlic– Although not a standard ingredient for traditional Mexican Pico de Gallo, fresh garlic adds depth and a savory flavor.
• Cilantro– Cilantro adds fresh, bright flavor that defines Pico de Gallo. Use both the leaves and tender stems for full flavor. Wash and dry thoroughly to remove dirt and bacteria and to prevent excess moisture from watering down the salsa. You can read more about safe produce prep here.
• Jalapeño– This adds a gentle kick of heat. For less spice, remove the seeds and ribs; for more heat, leave them in or add another pepper.
• Lime Zest and Juice– Fresh lime juice ties everything together with a bright acidity. Roll the lime on the counter before cutting to release more juice. Lime zest gives a punch of concentrated citrus flavor without adding more liquid.
• Salt– Salt enhances all the other flavors. Start small, taste, and adjust. This will ensure you achieve the perfect saltiness for your taste preferences.
• Black Pepper– A pinch of freshly ground black pepper adds a subtle earthy note that balances the brightness of the salsa.

Secrets to the Best Pico de Gallo

Making great Pico de Gallo is simple, but a few small tricks take it from good to amazing:

• Adjust Heat– The beauty of Pico de Gallo is how easy it is to control the spice. For mild heat, remove the jalapeño seeds and ribs. Want it hotter? Add extra jalapeño or try serrano peppers for more kick.
• High-Quality Salt– A good sea salt or kosher salt makes a huge difference. It enhances the natural sweetness of the tomatoes and the brightness of the lime, bringing all the flavors into balance.
• Let It Rest– After mixing, let your Pico de Gallo sit for about 1 hour. This short rest time allows the flavors to meld and the lime juice to gently soften the onions, creating a more cohesive, flavorful salsa.
• Add lime zest– For an extra pop of citrus, a little lime zest goes a long way. It brings concentrated, fresh flavor without adding more liquid, making the salsa taste even brighter and more vibrant.

Fun Add-Ins (Make It Your Own!)

Pico de Gallo is delicious on its own, but it’s also incredibly easy to customize. A few creative add-ins can bring new flavors and textures while keeping that fresh, vibrant feel. Here are some fun ideas to try:

• Chunks of avocado for creamy richness (add just before serving).
• Crab meat for a fresh seafood twist.
• Bay shrimp or larger chunks of shrimp to turn it into a hearty seafood salsa.
• Black beans for extra protein and heartiness.
• Grilled corn to add smoky sweetness.
• Pineapple or mango for a juicy, tropical spin.
• Chopped cucumber for crisp, cooling bites.
• Bell peppers for extra crunch and color.
• Diced jicama for a refreshing, crisp texture.
• Serrano or habanero peppers if you love serious heat.
• Crumbled queso fresco for a savory, salty boost.

Storage and Shelf Life

For the freshest flavor, Pico de Gallo is best enjoyed the same day it’s made. However, you can store leftovers safely in an airtight container in the refrigerator for up to 3 days. Keep in mind that the salsa may release more liquid as it sits, and the texture will soften over time.

Pro tip– If your Pico de Gallo contains avocado, it’s best eaten within 1 day to keep it looking and tasting its best. Always keep it chilled, and never leave it out at room temperature for more than 2 hours to stay food-safe.

Frequently Asked Questions

Do I need to remove the seeds from the tomatoes?

You don’t have to, but removing the seeds helps keep the Pico de Gallo less watery and a bit chunkier. It’s a personal preference!

Can I use bottled lime juice instead of fresh?

Yes, you can, but fresh lime juice gives a brighter, fresher flavor. If possible, fresh is best!

How finely should I chop the ingredients?

Traditionally, the tomatoes are chopped to match the size of the other ingredients, but the tomato size is really personal preference. The onions, jalapeño, and cilantro should be chopped finely for the best texture and flavor in every bite.

What’s the best way to tone down the heat if it’s too spicy?

Stir in extra diced tomato or a bit more lime juice to help mellow the heat. You can also serve it with something creamy like avocado or sour cream to balance the spice.

Do I need to use cilantro, or is there a substitute?

Cilantro is traditional, but if you’re not a fan, you can skip it and add a pinch of ground cumin or coriander instead for a nice depth of flavor.

Can I use cherry tomatoes instead of regular tomatoes?

Yes, cherry tomatoes work well. Just chop them into small pieces. They are sweet and flavorful and make a great substitute!

How do I keep Pico de Gallo from getting watery?

Use firm tomatoes and remove some seeds and pulp before dicing. You can also wait to add salt until just before serving. This helps prevent excess liquid from building up.

Can I freeze Pico de Gallo?

I don’t recommend freezing Pico de Gallo, as it loses its fresh texture and turns watery when thawed. It’s best enjoyed fresh!

Fun Uses for Pico de Gallo

Pico de Gallo is incredibly versatile! Here are some fun and easy ways to use it that will bring bright, fresh flavor to any meal:

• Traditional Way-Use as a dip with tortilla chips.
• Tacos, Burritos and Tostadas– Spoon it on top for extra freshness and flavor.
• Grilled Meats and Fish– Use it as a vibrant topping for chicken, steak, or grilled fish.
• Egg Dishes– Add it to scrambled eggs, omelets, or breakfast burritos for a zesty kick.
• Salads and Bowls– Mix it into grain bowls, taco salads, or even pasta salads for extra flavor.
• Lettuce Wraps– Scoop it into crisp lettuce leaves with a protein for a light, refreshing bite.
• Quesadillas and Nachos– Scatter it over cheesy dishes for brightness and balance.
• Baked Potatoes– Top your spud with Pico de Gallo for a fresh twist.
• Sourdough Avocado toast: Pile it on for color and flavor.