Home » Recipes » Side Dish » Homemade Pico De Gallo

Homemade Pico De Gallo

Made with fresh tomatoes, red onion and flavorful jalapeños, this Homemade Pico De Gallo is a mildly spicy salsa that is perfect on top of just about everything! When it comes to store bought versus homemade, this homemade version explodes with flavor and can’t be beat!

What is Pico De Gallo?

If you are a fan of Mexican cuisine, you are going to love this homemade Pico De Gallo recipe! Pico De Gallo, also called salsa fresca, is a type of fresh salsa. Instead of it being cooked like traditional salsa, pico de gallo is a fresh, uncooked mixture of chopped onions, tomatoes, cilantro, jalapeño, lime juice and seasonings.

While traditional salsa is more of a watery consistency, pico de gallo is a chunky salsa that can be served with or on top of just about anything you want. I love adding it to tacos, eggs, and using it as an appetizer with tortilla chips. 

Homemade Pico De Gallo is so much better than the store bought version, you can instantly taste the difference! Store bought pico usually has sat for a while before you buy it and is usually underwhelming in flavors, but with homemade, you can use all the best ingredients and load it up with flavor.

If you are looking for a quick and easy Mexican salsa to add to your lunch or dinner cuisine, this is just the recipe you need. Everyone loves some good salsa with chips!

A chopping board filled with vegetables: tomatoes, jalapeño, lime, onion, and cilantro.


Not all salsa recipes are the same, and I truly believe this recipe is absolute perfection! Here’s what you need for a quick and easy homemade salsa everyone will love:

  • Roma tomatoes: Roma tomatoes have a thicker fruit wall, less seeds, and a denser flesh for the perfect chunky salsa. They are my go-to tomato for a salsa recipe like this!
  • Jalapeño: You’ll only need 1 jalapeño for a mild pico de Gallo, but you could add more if you want a spicier salsa. Also, if you really love it spicy, leave those seeds in and it will bump the heat up a ton!
  • Onion: You will want to use a red onion for a milder flavor, however you can use a yellow or white onion if you prefer their bolder flavor instead. Make sure to dice it up. 
  • Cilantro: Cilantro is the traditional herb used in Pico and it gives your salsa a powerful, complex flavor. 
  • Lime juice: I prefer to use the juice of a fresh lime as I feel it gives a better flavor overall.
  • Seasoning: You will also need salt and pepper, to taste. 

How to Make Homemade Pico De Gallo

With no cooking required, you are going to love how easy this salsa is to make! The only real work is chopping up all your ingredients, the rest is a breeze.

Prep your veggies: First, you will need to dice up your veggies. Remember to remove your seeds from the tomatoes and jalapeno. Next, chop your cilantro. 

Toss ingredients: After you’ve diced and chopped everything, toss all of your ingredients in a large bowl to combine them. 

Serve and enjoy: After you’ve tossed everything together, you can serve immediately or store it for up to 5 days in an airtight container in the fridge.

A bowl full of pico de Gallo with a spoon scooping up a spoonful.

Tips to Make The Best Pico De Gallo

  • Roma Tomatoes. Be sure to use a tomato that is not watery. That is why I recommend Roma tomatoes. If you use a tomato with a lot of water inside, your pico will wind up extra watery as well.
  • Remove your seeds. Unless you want a hot salsa, make sure you remove your jalapeño seeds. Seeds will triple the heat. 
  • Spice it up. On the other hand, if you like a little more heat, you can dice the seeds up with your jalapeño. And you can even add a second jalapeño if you really love the heat!
  • Make it milder. If you aren’t a fan of spicy salsa, you can always use a poblano pepper instead. It’s a mild pepper and not quite as spicy as the jalapeño. 
  • Store it properly. To store your homemade pico de gallo, place it in an airtight container and put it in the fridge. You can store it in the refrigerator for up to 5 days, but it is usually best within the first 2 days after making it.  
Fresh homemade pico de Gallo in a white bowl with cilantro on top.

How Long Before Pico De Gallo Goes Bad?

This depends on the freshness of ingredients that are used. If stored properly, it can last a week in the fridge. However, it is best when eaten within the first 48 hours. 

How Do I Fix Spicy Pico De Gallo?

If you make this salsa and find it to be a little too spicy for your liking, you can always tame it down. Acid and sweetness are one of the main ways to tame a spicy dish.

You can squeeze in about a quarter of the juice from a lime and add half a teaspoon of sugar or honey to tame it down. Just do a taste test to figure out what works for you. 

Can I Freeze Pico De Gallo? 

Absolutely! You can fill a freezer bag, leaving ½ inch of headspace. Then, place it in the freezer for up to 6 months. The consistency will not be the same, but the flavors will meld together for a delicious flavor. 

To thaw your pico de gallo, allow it to defrost in the refrigerator for 24 hours before serving. Never allow it to thaw at room temperature. 

Fresh pico de Gallo on a tortilla chip.

How To Serve

This homemade pico de gallo goes great with a variety of Mexican dishes. You can use it as an appetizer with chips, or you can add it to some of your favorite main dishes. Here are a few we love to pair with this fresh salsa:

A tortilla chip with pico de Gallo on it over a bowl filled with homemade pico de Gallo.
5 from 4 votes
Print Pin Recipe
Yield: 4 cups Pico De Gallo

Homemade Pico De Gallo

Made with fresh tomatoes, red onion and flavorful jalapeños, this Homemade Pico De Gallo is a mildly spicy salsa that is perfect on top of just about everything! When it comes to store bought versus homemade, this homemade version explodes with flavor and can't be beat!
Prep Time10 minutes
Total Time10 minutes


  • 6 Roma tomatoes, seeds removed and diced
  • 1 jalapeño, seeds removed and diced
  • 1 medium red onion, diced
  • ½ cup chopped cilantro
  • Juice of 1 lime
  • ½ teaspoon salt
  • ½ teaspoon pepper


  • In a large bowl, toss all ingredients to combine.
  • Serve immediately.
  • Store any leftovers in an airtight container and refrigerate for up to 5 days, however your Pico De Gallo will be best served in the first 48 hours from making it.


Serving: 1, Calories: 21kcal, Carbohydrates: 5g, Protein: 1g, Sodium: 181mg, Fiber: 1g, Sugar: 3g

Other Mexican Condiments to Try

Looking for other recipes to pair with your Mexican cuisine. Here are a few of our favorites:

Let Us Know What You Think!

Your email address will not be published. Required fields are marked *

Recipe Rating

Scroll to Top