Pico de gallo is a fresh, healthy, and flavorful salsa that’s perfect with tortilla chips or as a topping for many dishes. It uses simple, natural ingredients and comes together in about 10 minutes.
I make pico de gallo all the time—it’s bright, refreshing, and so easy to prepare. I love it with baked tortilla chips or as an accompaniment to Mexican-inspired meals.
Because Mexican cuisine relies on vegetables, legumes, and wholesome carbs, it’s easy to adapt to a plant-based diet. Pico de gallo works great as an appetizer, a salad topper, or a flavorful addition to bowls, tacos, burritos, or grilled vegetables.
This version uses fresh ingredients only, so it’s full of vitamins and antioxidants. You can easily adjust the heat, herbs, or citrus to suit your preferences.
Quick, healthy, and versatile—this pico de gallo needs just a handful of ingredients and about 10 minutes to prepare. Enjoy!
How to make pico de gallo – Step by step
- Place all the chopped ingredients in a bowl.
- Add the lime juice and salt, then stir to combine.
- Serve immediately for the best texture and fresh flavor.
Pro tips
- Use any ripe tomatoes and mild or sweet onions you prefer.
- If jalapeños aren’t available, substitute with another fresh chili or a pinch of chili flakes.
- Omit the jalapeño if you want a mild salsa.
- Swap cilantro for parsley if you dislike cilantro’s flavor.
- If you prefer, use lemon juice instead of lime for a slightly different citrus note.
What is pico de gallo?
Pico de gallo is a simple Mexican salsa made from fresh tomato, onion, jalapeño, cilantro, lime juice, and salt. It’s a chunky, uncooked salsa that highlights fresh produce.
It’s nutritious and versatile—serve it with vegan tacos, burritos, arepas, grilled vegetables, or as a topping for roasted or grilled dishes. Pico de gallo adds brightness and texture to many meals.
How long will pico de gallo keep?
Because it’s made with fresh ingredients, pico de gallo is best when made and served the same day. Stored in an airtight container in the refrigerator, it will keep for 2–3 days, though the texture softens over time.
Can I freeze pico de gallo?
You can freeze pico de gallo, but the vegetables will lose their crispness and become a bit softer after thawing. If texture isn’t critical, freeze in an airtight container for up to 3 months. Thaw in the refrigerator before serving.
Looking for more appetizer recipes?
- Pineapple Salsa
- Vegetable Tempura
- Bruschetta
- Roasted Chickpeas
Did you make this pico de gallo recipe?
Please leave a comment, share your experience, or rate the recipe. I’d love to see how you serve it and what variations you try!
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Pico de Gallo
Ingredients
- 1 chopped tomato
- ½ chopped red onion
- 1 chopped jalapeño, fresh or canned
- A handful of fresh cilantro, 0.4 oz / 10 g, chopped
- Juice of half a lime
- ½ teaspoon salt
- Tortilla chips, optional
Instructions
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Place all the chopped ingredients in a bowl.
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Add the lime juice and salt, then stir to combine.
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Serve with tortilla chips, tacos, burritos, arepas, or grilled vegetables.
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Store leftovers in an airtight container in the fridge for 2–3 days, or freeze for up to 3 months.
Notes
- Any ripe tomato or onion variety works well.
- Substitute another fresh or dried chili if needed, or skip it for a milder salsa.
- Parsley can replace cilantro if preferred.
- Use lemon juice instead of lime if you like a different citrus flavor.
Nutrition
Update Notes: This post was originally published in March 2017 and was updated with new photos, step-by-step instructions, and tips in September 2020.