If there’s one condiment I never tire of making – and eating – it’s pico de gallo. This classic Mexican salsa, also known as salsa fresca, is a staple at my house whether I’m cooking tacos, grilling steak, or just snacking with tortilla chips. It’s fresh, punchy, and incredibly easy to throw together. Like many great things in cooking, the magic is in the simplicity.
Today I’m going to walk you through how to make proper pico de gallo, how to tweak it to your taste, and where it shines best. Whether you’re new to this salsa or a longtime fan, I think you’ll love my take.
What Is Pico de Gallo?
Let’s start with the basics. Pico de gallo translates to “rooster’s beak” – nobody knows exactly why, though one theory is that it was traditionally eaten by pinching bits with the thumb and forefinger, like a beak.
Unlike smooth, blended salsas, pico de gallo is all about the chop. It’s a raw, chunky mix of tomatoes, onions, chillies, coriander (cilantro), lime juice, and salt. That’s it. No cooking. No fuss. It’s the kind of thing that comes together in minutes but can totally transform a dish.
The Ingredients Matter – Keep Them Fresh!
With such a short ingredient list, every element needs to pull its weight. Here’s what I use:
- Tomatoes – Ripe, juicy tomatoes are key. I prefer vine-ripened or plum tomatoes with lots of flavour. If they’re too watery, just scoop out the seeds.
- Onion – I use white onion for that crisp, clean bite, but red onion works if you want a slightly sweeter touch.
- Fresh chillies – Serranos or jalapeños are ideal. Want it spicier? Leave in the seeds. Want it milder? Scrape them out.
- Coriander (cilantro) – A handful of chopped fresh cilantro (coriander) brings everything to life.
- Lime juice – Always fresh. Bottled lime juice won’t cut it.
- Salt – Just enough to balance and lift the flavours.
Optional but recommended: a little minced garlic and a splash of Mexican beer. One or two tablespoons takes it all up another level. At least in my opinion.
Ingredients
There aren't a lot of ingredients so be sure to get the freshest you can find. There are many different versions of pico de gallo but these are the ingredients that go into mine.
- Tomatoes
- Onion
- Jalapeños
- Cilantro (coriander)
- Garlic
- Salt
- Lime juice
- Beer
See recipe card for quantities.
Step by step photographs
Making pico de gallo is super easy. Check out my step by step instructions below.
- Step 1: Slice through the tomatoes and remove most if not all of the seeds. You don't want a lot of that excess liquid, especially if you are adding a drop or two of beer at the end.
- Step 2: Dice the tomatoes, chilies and onion. How small you dice is up to you and your personal preference.
- Step 3: Add all of the ingredients except the beer and salt to a mixing bowl.
- Step 4: Stir it all up to combine. At this stage you can season the salsa with salt to taste and add a drop of beer if you like. Look at it and taste it. Decide if you need to adjust it in any way. More chilies, onion, tomato, salt...
- Step 3: That's it! Enjoy.
Why You'll Love Pico de Gallo
Pico de gallo isn’t just a recipe – it’s a technique. A way to take simple ingredients and create something vibrant, healthy, and incredibly satisfying. It doesn’t need cooking, doesn’t need gadgets, and yet it packs more flavour than most sauces simmered for hours.
It’s a reminder of how great ingredients, treated with care, can make magic on a plate.
Variations
Pico de gallo is endlessly adaptable. Once you’ve got the basic version down, try some of these:
- Pineapple pico – Add diced fresh pineapple for a sweet contrast (great with grilled pork).
- Avocado pico – Stir in diced avocado just before serving.
- Mango pico – Swap in ripe mango for a tropical twist.
- Roasted corn pico – Mix in some charred corn kernels for smoky-sweet goodness.
Equipment
All you need is a good mixing bowl, a sharp knife and a spoon. This recipe is simple!
Storage
It's best to let pico de gallo chill in the fridge for about 30 minutes before serving.
If you have any leftover, it will keep in an airtight container in the fridge for 2 to 3 days. It's best to serve it on the day you make it though.
Final Thoughts
If you’re into Mexican food – or even if you’re just looking for a way to bring some zing and freshness to your meals – this is a recipe worth learning by heart. Keep some in the fridge, and you’ll always have a bright, delicious sidekick ready to go.
And if you make it your own, let me know! I always like to hear about creative spins on the classics.
Top Tip
Double this recipe – Trust me, it disappears quickly. I always regret not making more.
FAQ
It can be as spicy or mild as you want to make it. There are no rules. If you like it spicier, use more chilies. If you like it mild, used fewer.
Jalapeño or serrano chilies are the most common. You could use other chilies if you like.
Related
Once you've mastered pico de gallo, you might like to try some of these too.
Recipe
Pico De Gallo - Delicious Salsa
Pico de gallo is not only one of the easiest Mexican salsas to make, it's also one of the most delicious. This recipe will get you restaurant quality results. No need to go out and purchase pico de gallo when it's so easy to make at home!
Ingredients
- 3 fresh medium sized tomatoes - cut into small cubes
- 1 small onion - finely chopped
- 1 - 3 green jalapeños, finely chopped
- 1 small bunch fresh cilantro (coriander), finely chopped
- 2 cloves garlic, finely chopped
- Juice of one lime
- A splash of Mexican beer (optional)
- Salt to taste
Instructions
- Place all of the ingredients except for the beer, if using and salt in a mixing bowl and stir together.
- Add a drop of beer, if using and season with salt to taste.
- For best results, place in the fridge for about half an hour before serving.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 21Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 101mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 1g