This homemade pico de gallo is mild, fresh, and easy to make. It's perfect if you want flavor without too much heat.
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Chop tomatoes, onion, jalapeño, and cilantro. Toss with lime juice and salt. Let it sit 10-15 minutes so the juices come together, then serve.
What Does Pico de Gallo Mean?
"Pico de gallo" translates to "rooster's beak."
No one knows exactly where the name came from. Some say it refers to the way people used to pinch the salsa between their fingers to eat it, like a beak. Others think it comes from the small, pointed shape of the chopped ingredients.
Either way, it stuck.
What Are the Best Tomatoes for Pico de Gallo?
The best tomatoes for pico de gallo are firm and fresh. Roma or plum tomatoes work best since they have fewer seeds and less water, so the salsa doesn't get watery.
Vine-ripened tomatoes are also a good choice if they're firm.
Skip anything soft or overripe. That's where pico falls apart.
If you have a farmers market nearby, grab local tomatoes when they're in season. That's when this really tastes right.
Ingredients
- Tomatoes: Use fresh, firm red tomatoes. Roma works best for less water.
- White Onion: White onion is traditional and a little milder. Red onion works if you want a slightly sweeter bite.
- Jalapeño: Adds a mild heat. Remove the seeds for less spice, or leave some in if you want more. Use serrano for extra heat.
- Cilantro: Gives pico that classic flavor. Don't skip it.
- Lime Juice: Fresh lime juice brings it together and keeps it bright.
- Salt: Brings out all the flavor. Taste and adjust.
How To Make Mild Pico de Gallo
- Add the diced tomatoes, onion, and garlic to a large bowl.
- Slice the jalapeño in half and remove the seeds and membranes. Finely chop and add to the bowl. (Leave a few seeds if you want more heat.)
- Rinse the cilantro, pat it dry, then roughly chop and add it in.
- Squeeze fresh lime juice over everything. Add about ½ teaspoon salt, then toss to combine.
- Taste and adjust with more salt or lime juice as needed.
- Let it sit for 10-15 minutes before serving so the juices come together. If you have more time, refrigerate for a few hours for deeper flavor.
- Taste one more time before serving and adjust if needed.
Serving Suggestions
- Spoon over beef tacos, burritos, or chicken tortilla wraps.
- Mix into guacamole
- Add to omelets or eggs
- Serve with pan seared snapper, shrimp, or steak
- Pair with cottage cheese for a high-protein snack
- Spoon over baked potatoes
- Add to wraps or pita instead of sliced tomatoes
- Use as a dip with pita chips, tortilla chips, or fresh veggies
Tortilla Chips for Scooping
Use thick, sturdy tortilla chips. Pico is chunky, and thin chips will break.
Salted corn chips work best. They bring out the flavor without getting in the way.
If you want a lighter option, use cut bell peppers. Slice them into small scoops and use them like chips. I call them pepper cups. They hold up well and keep things grain-free.
If you're buying chips, Siete makes a good grain-free option. No corn, no seed oils, and they taste good.
Add-Ins for Pico de Gallo
Once you have the base down, you can mix in a few extras depending on what you're serving.
- Vinegar: A small splash of red wine vinegar adds a little bite. Start with a teaspoon
- Tropical fruit: Mango, pineapple, or papaya for a sweeter version
- Black beans: Makes it more filling
- Avocado: Adds richness
- Cucumber: Keeps it cool and crisp
- Radishes: Give it a little crunch
- Queso fresco: Mild and salty
- Chili peppers: Swap jalapeño for serrano or habanero if you want more heat
This is one of those mixes you can adjust based on what you have on hand.
Works well with grilled meats, fish, shrimp tacos, or just eaten straight with chips.
Naturally gluten-free, vegan, and dairy-free.
Storage
Place the your pico de gallo in an airtight container and refrigerate it. It will stay fresh for up to three days.
Before serving, give it a stir. If it's very wet, lift the dip from the container with a slotted spoon.
More Mexican Inspired Recipes You'll Love
- Mango Pico de Gallo
- Cajun Chicken Tacos
- Peach Mango Salsa
- Shrimp Tacos with Pico de Gallo
- Blackened Snapper Tacos
- Swordfish Tacos
- Mango Slaw with Cilantro
For more recipes for your next fiesta, visit Taco Tuesday Recipes.
FAQ
Freezing pico de gallo is not recommended because the fresh ingredients, especially tomatoes, become watery and lose their texture when thawed. For the best flavor and consistency, enjoy pico de gallo fresh.
Stored in an airtight container, pico de gallo lasts about 3 days in the fridge. Stir it before serving to redistribute the flavors, as it can release juices over time.
Yes! You can make pico de gallo a few hours before serving. This gives the ingredients time to blend their flavors, making it taste even better. Just cover it and store it in the fridge, then stir it before serving.
Mild Homemade Pico de Gallo
Ingredients
- 2 cups diced fresh tomatoes
- ½ cup diced white or red onion
- 2 cloves garlic minced
- 1 jalapeño, diced (seeds removed for mild)
- ½ bunch fresh cilantro chopped
- ½ teaspoon kosher salt or to taste
- juice of 1-2 limes
- For serving: tortilla chips or fresh vegetables lime wedges
Instructions
- Add the diced tomatoes, onion, and garlic to a large bowl.
- Slice the jalapeño in half and remove the seeds and membranes. Finely chop and add to the bowl. Leave a few seeds if you want more heat.
- Rinse the cilantro, pat dry, then roughly chop and add.
- Squeeze fresh lime juice over everything. Add about ½ teaspoon salt, then toss to combine.
- Taste and adjust with more salt or lime juice as needed.
- Let sit for 10-15 minutes before serving so the juices come together. For deeper flavor, refrigerate for a few hours.
- Taste again before serving and adjust if needed.
