This fresh pico de gallo salsa recipe is made with ripe tomatoes, lime, cilantro, onion, and jalapeño. A quick, easy homemade salsa full of flavor. Vegan and GF. Video.
Take notice of what light does- to everything. ~ Tess Guinery
I can’t get enough of this Pico de Gallo Salsa! I crave the juicy, fresh flavors, especially on these glorious warm summer days. Fresh ripe tomatoes, onions, jalapenos, cilantro, and lime juice- all come together in perfect harmony. This recipe has a secret ingredient that adds addicting depth and smokiness: chipotle peppers! There isn’t much that doesn’t go with this refreshing tomato salsa! Pair it with your next Mexican feast!
Pico de Gallo is a classic Mexican side that translates to the “peck of the rooster” referring to the hot spice biting your tongue. Some jalapeños are spicier than others, so you’ll want to taste as you go and adjust to your level of heat tolerance.
Why You'll Love Pico de Gallo
- Fresh and vibrant - This homemade pico de gallo is bright, juicy, and full of fresh flavor from ripe tomatoes, lime, cilantro, and jalapeño.
- Better than store-bought - With just a few simple ingredients, you can make a fresh salsa that tastes so much brighter and more flavorful.
- Quick and easy - Chop, stir, and it's ready to serve in minutes-perfect for last-minute gatherings or everyday meals.
- So versatile - Spoon it over tacos, quesadillas, grilled fish, eggs, bowls, or simply scoop it up with tortilla chips.
- Easy to customize - Make it mild or spicy, add chipotle for smokiness, or adjust the ingredients to suit your taste.
Pico de Gallo Salsa Recipe Ingredients
- Fresh tomatoes - The foundation of classic pico de gallo. Use the most flavorful ripe tomatoes you can find for the sweetest, juiciest salsa.
- White onion - Adds crunch, sharpness, and a savory bite that balances the sweetness of the tomatoes.
- Jalapeño - Brings fresh heat and can easily be adjusted depending on your spice preference.
- Garlic - A small amount adds depth and rounds out the bright flavors.
- Cilantro - The essential fresh herb that gives pico de gallo its signature vibrant flavor.
- Lime juice - Brightens everything up and ties all the flavors together.
- Cumin and coriander - Add a subtle earthy warmth that makes this pico de gallo extra flavorful.
- Chipotle in adobo (optional) - A little smoky spice takes this simple salsa to another level.
- Salt - Enhances all the fresh ingredients and brings the salsa together.
*See the recipe card below for a full list of ingredients and measurements.
Expert Tips
- Use a sharp knife! It will make this all soooo much easier!
- Use the ripest tomatoes available. Here we’ve used grape tomatoes because they are usually the first in the season to ripen. If you prefer fewer seeds, meatier tomatoes, such as Roma or sauce tomatoes, are good. But any flavorful ripe tomato will do. (If you want a less juicy pico de Gallo; set your tomatoes in a colander to drain as you chop).
- Taste and season at the end– use a tortilla chip if that is what you are serving it with!
How to make Pico de Gallo Salsa
Step one: Dice the onion and jalapeño nice and small. Mince garlic. Place in a bowl.
Step two: Cut tomatoes in small chunks and finely chop cilantro.
Step three: Add lime, chipotle, cumin, and coriander to the diced onion bowl.
Step four: Add tomatoes and cilantro. Mix it all together, season to taste, adding more lime juice, salt, or heat.
Storage
This fresh tomato salsa is best served within a few hours of making, but leftovers will keep up to 3-4 days in an airtight container in the refrigerator.
Serving Suggestions
Serve it up with a side of tortilla chips or with any of your favorite Mexican dishes like tacos, enchiladas, quesadillas or burritos, or serve it up for breakfast with scramble eggs, breakfast tacos, or a tofu scramble.
- See all our Mexican Recipes!
- Crispy Jackfruit Carnitas Recipe
- Simple Chicken Enchiladas
- Oven-Baked Frittata with Veggies
Enjoy!
Love this recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card.
Watch How to make Pico de Gallo Salsa
Pico De Gallo Recipe (Fresh Tomato Salsa)
- Prep Time: 20
- Total Time: 20 minutes
- Yield: 2 1/2 cups 1x
- Category: Appetizer, Condiment, Salsa, Side Dish
- Method: Chopped
- Cuisine: Mexican
- Diet: Vegan
Description
This fresh pico de gallo salsa recipe is made with ripe tomatoes, lime, cilantro, onion, and jalapeño. A quick, easy homemade salsa full of flavor.
Ingredients
- 1/2 white onion or sweet, (2/3 cups) very finely diced
- 1 small garlic clove, minced
- 1 jalapeno, finely diced
- 1/2 teaspoon sea salt
- 1/4 teaspoon cumin
- 1/4 teaspoon coriander
- juice of one lime, 1/8 cup
- 1 teaspoon chipotle pepper in adobo sauce (optional but so good!)
- 1 1/2 cups tomatoes, use 1-pint grape tomatoes or any flavorful fresh tomatoes (12 ounces), chopped small
- 1 bunch of cilantro (1/2 cup) chopped
Instructions
- Combine together onion, garlic, jalapeno, salt, cumin, coriander, lime juice and chipotle.
- Mix in tomatoes and cilantro.
- Season with salt and lime juice to taste. (I like to taste with a tortilla chip!)
- Serve.
Notes
Best served within a few hours of making ( ok to leave at room tmep). Leftovers will keep up to 4 days in an airtight container in the fridge.
Nutrition
- Serving Size:
- Calories: 19
- Sugar: 2.1 g
- Sodium: 197.8 mg
- Fat: 0.2 g
- Saturated Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 0.7 g
- Cholesterol: 0 mg
Pico de Gallo FAQS
In pico de Gallo everything is fresh and is best eaten within a day. Salsa can be made with canned tomatoes and will last longer in the fridge.
It depends on how much pepper you put in. Some jalapeños have more heat then others.
Peek-oh day guy-oh. It translates to the “peck of the rooster” referring to the hot spice biting your tongue.
Loved this and it went perfect with your chicken fajitas and mole black beans! This is a keeper. Thanks so much for all your recipes, and of course for all your advise!!!
Happy you enjoyed Janet! Thanks for taking time to let us know.
Shared this with friends this afternoon and then had to share the recipe! Loved by all! Thanks for always providing the perfect recipes.
Really appreciate the review Theresa!
So simple and easy, and delicious! I live in a country where store bought salsa is just not available – I was so grateful to find this recipe!
So happy you enjoyed Amanda!
We loved it, thank you.
I make pico all the time. We Texans love it! This is almost the same recipe that I use, except I don’t add spices and I add one garlic clove minced and I think it really adds a umami flavor. I am going to try it with the spices. Sounds wonderful with a big bowl of tortilla chips!
Oh, and I add a splash of olive oil, too.