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Meet your new obsession: a Homemade Pico de Gallo recipe that tastes just like your favorite restaurant’s—only fresher and bolder. Featuring ruby‑red tomatoes, piquant onions, spicy jalapeño, and emerald cilantro dancing together in a Mexican-spiced and lime‑kissed melody, each scoop of this Salsa Fresca guarantees to bring the perfect balance of freshness, tang, and heat—with a touch of delicious from-scatch love, too!

“This came out soooo good Just made another batch. Thanks!”

– JENNY
Overhead photo of Pico de Gallo made from scratch with a tortilla chip.

Update: This recipe for pico salsa was originally published in September 2014. I made edits to the content below to include more information about making restaurant style pico de gallo at home. 

Hi, friends! Everyone should have at least one go-to recipe for homemade pico. It’s entirely too easy— and tastes WAY better than store purchased—to not make it yourself.

Table of Contents

About this homemade pico de gallo

There’s something magical about a big ‘ole bowl of super fresh pico de gallo—bursting with juicy tomatoes, crisp onions, spicy jalapeño, zesty lime, herbaceous cilantro, and bold Mexican spices. A smidge sweet, a tad spicy, a little salty, a touch zippy, slightly acidic, and definitely mouthwatering, I mean, it IS pretty darn delicious.

Beloved for its vibrant flavors and effortless preparation, my recipe for pico salsa is a true crowd-pleaser. Not to be dramatic, but I ALWAYS have a container of this stuff in my refrigerator. This pico recipe makes roughly 2 ½ cups and I KID YOU NOT when I say I will devour it ALL within 2 days. It’s seriously THAT good.

Whether you’re hosting a party or just craving a taste of your favorite Mexican place, this homemade pico salsa guarantee to impress. Made with simple, fresh ingredients you likely already have on hand, and it’s endlessly customizable to suit your taste, it’s the ideal chip dip and superstar meal topper.

Ready? Let’s bring that Mexican restaurant magic home to your table!

If you’re looking for more fresh toppings and garnish recipes, try these reader favorites next: Bruschetta Recipe, Pickled Onions, and Marinated Tomatoes.

Why you’ll love this recipe

Aside from being downright crave-worthy, this homemade pico de gallo recipe is:

  • Humbly, Better Than Store-Bought. Is it just me, or does refrigerated store-bought salsa always seem a little bland (and also, weirdly, somehow metallic tasting)? I gave up on trying to find a brand that I like years ago because I’m convinced there isn’t one on the market that can hold a candle to my recipe for restaurant style pico de gallo. 
  • Delightful Texture and Flavor. Looking for the best pico de gallo recipe with actual restaurant-style flavor? You’ve come to the right place. Juicy tomatoes collide with crisp onions, spicy chilis, herby cilantro, tangy lime, and bold spices.
  • Quick and Painless. Just 15 minutes to get this pico de gallo chopped and on the table. Or, 5 minutes if you use an alligator vegetable chopper.
  • 8 Basic Ingredients. And they’re easy to find at any grocery store.
  • All-Season and Super Versatile. Seriously, you’re gonna want to put this yumminess on literally all the things, all the time.
  • Easily Customizable. Make fresh pico de gallo YOUR way – mild, medium, spicy, or blow-your-lid-off hot. Toss, Toss in fruit, mix in diced cucumber, drizzle with extra virgin olive oil, swap cilantro for parsley, and so much more.  
Overhead photo of Roma tomatoes, a white onion, chili peppers, lime, garlic clove, cilantro, and spices neatly arranged on a kitchen counter.

what’s in pico de gallo

As promised, you only need 8 simple ingredients to make the best darn pico salsa around. Here’s your shopping list:

  • White Onion. White onions are traditional — with the red of the tomatoes and the green of the jalapeños, you get the colors of the Mexican flag! 
    • Substitution: Yellow or red onion.
  • Tomatoes. Opt for any firm variety of tomatoes, such as Roma or plum tomatoes, over “slicer” tomatoes that are filled with seeds. If you’re working out of season, greenhouse grown cherry tomatoes or grape tomatoes are your best bet in terms of flavor.
  • Jalapeño Peppers. The majority of the capsaicin (the compound that makes peppers taste “spicy”) lives in the seeds and membranes. So if you’re looking for a mild salsa be sure to remove them first.
  • Scallions. Green onions add piquancy, crunch, and color. Be sure to use both the greens and whites for the best of all worlds.
  • Garlic. You’ll definitely want to use fresh cloves for this salsa fresca recipe. Feel free to add more if you so desire!
  • Cilantro Leaves. Bright, fresh, and herby cilantro is a thing of beauty. You can also use the tender stems, but you’ll want to mince them quite finely.
    • Substitution: Feel free to swap in your favorite type of fresh herb, like parsley (either flat-leaf or curly) instead.
  • Fresh Lime Juice. Again, fresh is the only way to go when you’re making fresh salsa. To get the most juice from your fruit, give it a firm roll on the counter for 10-15 seconds before slicing it open.
    • Substitution: If you absolutely *must* use bottled, Nellie’s Famous Key West Lime Juice is the best there is.  
  • Sea Salt & Ground Black Pepper. For overall flavor.
  • Olive Oil. For a rich, luscious finish, lightly drizzle your pico de gallo with good-quality olive oil before serving. This is optional, but very tasty.
  • Spices. While entirely optional, ground cumin, smoked paprika and chili powder are the secrets to ultra-flavorful, restaurant-style tomato salsa.

Recipe variations

Taste is subjective and everyone has their own idea of how Pico de Gallo should taste, so I encourage you to tweak this recipe according to your taste buds. 

  • Spicy Pico: If you prefer a “hot” and spicy salsa (like me!), use Serrano peppers and leave all the seeds and white veins in there. I also will add Cholula hot sauce if I’m feeling fiery.
  • Fruit-Infused Pico: Add in diced mango, peaches, pineapple, or strawberries for a sweet and savory, tropical twist.
  • Pickled Jalapeño Pico: Stir in a few tablespoons of pickled jalapeño peppers for extra tangy heat.
  • Veggie Boost: Add in diced seedless cucumbers for cooling freshness.
  • Creamy Addition: Dice up an avocado and gently fold it into the tomato salsa for a creaminess.
  • Smoky Boost: Roast, grill, or char the jalapeno over an open flame before chopping for a smoky edge. Or stir roasted red bell peppers into the fresh pico de gallo for a smoky-sweet twist.
Overhead photo of chopped tomatoes, onions, jalapenos, and cilantro to make pico de gallo on a wood cutting board.

Chef expert tips for perfect results

  • Fresh Ingredients. When it comes to homemade pico, the fresher the ingredients, the better. Firm, ripe tomatoes and whole limes (not that lackluster stuff in a green bottle) will make a world of difference.
  • Chop Onion First. Letting the chopped onion soak in cold water removes the pungent, raw edge and results in a more subtle allium flavor.
  • De-Seed Tomatoes. Tomatoes are the star of the salsa show, so make sure you prep them right by removing the seeds and pulpy liquid. 
  • Dice Uniformly. Use a sharp knife and aim for small, consistent 1/4-inch dice for perfectly balanced flavor in every bite. Or use an alligator veggie chopper and keep things easy. 
  • Salt Smartly. Start with just ½ teaspoon of salt and build from there. If your tomatoes are super fresh you shouldn’t need more salt. However, if your tomatoes are a little lackluster, a touch more of salt will make them sing.
  • Mix Gently. Overmixing can break down the tomatoes and cause too much moisture to be released, leading to a soggy texture. Just fold gently to combine the ingredients. 
  • Balance Acidity and Heat. Fresh lime juice brightens up all the flavors, but too much acidity will overpower the salsa. Start with 3 tablespoons of lime juice and adjust to taste. If you overestimated your tastebuds and the pico is a little too spicy, simply add a little agave or a pinch of granulated sugar. 
  • Let It Hang Out. Let the salsa sit for 15 minutes at room temperature so the flavors have an opportunity to develop and deepen.
  • Slotted Spoon to Serve. Fresh pico de gallo is meant to be juicy, but you’ll want to use a slotted spoon when scooping it onto chips, tacos, burrito bowls, etcetera so everything stays crisp, and not soggy.

FAQs: frequently asked questions

You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can! 

What’s the difference between pico and salsa? 

Salsa is the Spanish word for “sauce,” and it encompasses a pretty broad spectrum of tasty condiments. The ones we are most familiar with here in the US are generally made with either tomatoes or tomatillos as the base. It’s also worth noting that salsas can either be fresh or cooked, and can be thin and drizzle-able or chunky. 

Pico de Gallo is a specific type of fresh salsa (a.k.a. salsa fresca or salsa cruda) that is never cooked and is always chunky. 

What does “pico de gallo” mean in Spanish? 

Literally translated, pico de gallo means “rooster’s beak.” The purported history of the name comes from the rough, chunky texture of the salsa, which was often eaten with the forefinger and thumb, resembling a chicken pecking at scratch.

What are the best kinds of tomatoes for authentic pico de gallo recipes? 

In order to get the proper consistency, I suggest reaching for meaty, firm tomatoes rather than juicy heirlooms. Roma tomatoes or plum tomatoes are ideal. If you’re making salsa outside of tomato season, greenhouse grown cherry tomatoes are preferable to the sad, pink, gas-ripened specimens that claim to be “tomatoes.”

Can I use red onion instead of white?

You sure can. While white is traditional, red onion will lend a beautiful color and mellow flavor. Just be sure to fine-dice and soak the onions according to the homemade pico de gallo recipe card below.

What if I don’t like cilantro?

You don’t have to use anything you don’t like! Simply replace it with parsley or leave it out entirely.

Can I make pico in the food processor?

If you’re looking for authentic pico de Gallo, you’ll want to dice all the vegetables perfectly small and uniform by hand. However, you can most definitely bust out your food processor to make this. Just note you’ll need to roughly chop the ingredients first and then follow the below instructions:

  • Add all ingredients to the processor, EXCEPT FOR the tomatoes, and pulse a few times.
  • THEN add the tomatoes and pulse everything together. You want to add the tomatoes last because they are the softest and you do not want to pulverize them.
  • If you like your fresh pico de gallo thinner rather than chunky, simply pulse more times until you reach your desired consistency. Then, drizzle in some good extra-virgin olive oil if you want to really wow.
Overhead photo of chopped tomatoes, white onions, chilis, garlic, cilantro, and seasonings in a large mixing bowl - before being tossed together.

Serving homemade pico

This homemade pico de gallo recipe is very versatile. I put this fresh tomato salsa on all the below—and more:

Common serving suggestions

Unique serving ideas

If I’m being honest, I use this homemade pico de gallo as a condiment for almost everything. I may need tomato counseling.

Close-up photo showcasing the fresh ingredients in pico salsa.

Storing leftovers

  • Refrigerator Storage. Store your homemade fresh pico de gallo in an airtight container in the fridge for up to 3 days.
  • Freezing Instructions. I do not recommend storing homemade pico salsa in the freezer, as the diced tomatoes get mushy under too-cold conditions.
Close-up photo of a tortilla chip scooping up homemade pico from a bowl.

Alright, my darlings! I hope you know how much I value your reader-chip. All your love and support makes me wanna dance the salsa! 💃If you have any questions or want to taco ‘bout this fresh pico de gallo recipe, hit me up in the comments below.

Until next time, I wish you happy eating!

Craving MORE? Follow all the deliciousness on Facebook, Pinterest and Instagram!

More fresh salsa recipes!

If you love this authentic restaurant pico recipe, try these fan favorite chip dip recipes next:

Overhead photo of a bowl of homemade pico de gallo with a tortilla chip inserted into the salsa.

Homemade Pico de Gallo

5 from 1 vote
Author: Cheyanne Holzworth
Total Time: 15 minutes
Prep Time: 15 minutes
Servings: 6 servings
Print Recipe Pin Recipe
Meet your new obsession: a Homemade Pico de Gallo recipe that tastes just like your favorite restaurant’s—only fresher and bolder. Featuring ruby‑red tomatoes, piquant onions, spicy jalapeño, and emerald cilantro dancing together in a Mexican-spiced and lime‑kissed melody, each scoop of this Salsa Fresca guarantees to bring the perfect balance of freshness, tang, and heat—with a touch of delicious from-scratch love, too!

Equipment

  • 1 Small mixing bowl
  • 1 Medium Mixing Bowl

Ingredients 

  • ½ medium White Onion – peeled & finely diced (scant ¾ cup)
  • 1 pound firm Roma Tomatoes – seeded & diced (about 5 tomatoes)
  • 2 medium Jalapeno Peppers – halved, seeded & finely chopped (SEE NOTES)
  • 1 large Scallion – finely chopped (white to dark green tip)
  • 1 clove Garlic – grated, or more to taste
  • 1/3 Cup Cilantro Leaves – packed; finely chopped (about 1 small bunch)
  • 3 TBS Fresh Lime Juice (about 1 medium lime)
  • to taste Sea Salt & Ground Black Pepper
  • Optional ¼ tsp EACH: Ground Cumin & Smoked Paprika
  • Optional Pinch Chili Powder

Instructions

  • Soak Onions: Place the chopped white onion into a small bowl.
    Pour in enough filtered COLD water to cover the onions.
    Then, set aside for 15 minutes while you chop the rest of the ingredients.
  • Start Pico de Gallo: To a medium bowl, add the tomatoes, jalapenos, scallions, garlic, cilantro, and lime juice.
    Season with ½ tsp sea salt and 1/8 tsp pepper; along with the cumin, paprika and chili powder, if using. Grab a spoon and stir the ingredients well to combine.
  • Drain and Add Onions: Drain the onion from the cool water and dump them into the bowl with the pico. Fold gently and thoroughly to combine.
  • Chill Pico Salsa: For the best flavor, cover the bowl of salsa with plastic wrap and transfer the pico de gallo to the refrigerator.
    Chill for at least 20 minutes, or up to several hours.
  • Adjust for Taste: Give the homemade pico a taste and adjust as needed; adding more salt for overall flavor, lime juice for acidity, and seasonings for specific flavors.
  • Serve Homemade Pico de Gallo: Use a slotted spoon to transfer the Pico to a serving bowl, garnish with lime wedges and enjoy as a dip with tortilla chips.
    Or cover and keep the pico salsa in the refrigerator for up to 4 days.
    Overhead photo of a bowl of homemade pico de gallo with a tortilla chip inserted into the salsa.

Notes

  • Peppers: Use jalapeno for a milder flavor and serrano for a spicier restaurant-style salsa.
  • Lime juice: I recommend fresh lime juice for the best flavor.
  • Oil: For a rich, luscious dip, lightly drizzle your pico de gallo with good-quality olive oil before serving. 
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
Nutritional information is an approximation based upon 6 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 23kcal    Carbohydrates: 5g    Protein: 1g    Fat: 0.2g    Saturated Fat: 0.03g    Polyunsaturated Fat: 0.1g    Monounsaturated Fat: 0.03g    Sodium: 6mg    Potassium: 234mg    Fiber: 1g    Sugar: 3g    Vitamin A: 780IU    Vitamin C: 21mg    Calcium: 16mg    Iron: 0.4mg
Course: Appetizer, Snack
Cuisine: American, Mexican

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