If you’ve ever wondered how to make pico de gallo at home, this is the simple, old-school recipe you’re looking for. Made with fresh tomatoes, onion, jalapeño, cilantro, and lime, this straightforward pico de gallo comes together in only minutes and tastes way better than anything store-bought!

Looking for some flavor-packed recipes to serve this pico with? You need to try our Chipotle Sofritas copycat recipe as well as our Straightforward Mexican Street Corn AND our Loaded Vegetarian Nachos!

pico de gallo in a white bowl with 2 limes on top

One of the most unfussy recipes you’ll make!

My local grocery store sells a fresh-ish pico de gallo, aka salsa fresca or salsa cruda, that I bought for YEARS, always thinking it was WORTH THE POT. That is, until I started making it fresh at home. Truly, NOTHING compares to kitchen-made pico de gallo.

It’s so fresh, vibrant, and STRAIGHTFORWARD and I know that you are going to adore this dish!

Why You’ll Love This Pico de Gallo Recipe

Ready in under 10 minutes
Fresh, bright, and perfectly balanced
Straightforward to customize for spice level
Naturally vegan and gluten-free
Reliable for tacos, burrito bowls, chips, and more

ingredients needed to make pico de gallo including diced tomatoes, jalapeno, cilantro, onion and lime juice

Pico de Gallo Ingredients

The fresh ingredients for this fresh tomato salsa are listed fully down in the recipe card but let’s briefly go over the pantry staples needed including a few substitutions you can make as desired!

Roma tomatoes – Roma tomatoes are ideal because they’re less watery but I’ve also made this with leftover cherry tomatoes; see tips below for removing excess seeds. I also suggest finding nice and ripe tomatoes when possible!
White onion – Sharp and old-school, but red onion or any raw onions work in a pinch.
Jalapeño peppers – Adjust to taste; remove seeds from the jalapeño pepper for less heat. Serrano peppers or other spicy peppers can also work well!
Fresh cilantro – Adds that unmistakable fresh flavor!
Lime juice – For go-to flavor, fresh lime juice is key for brightness and balance.
Fine sea salt – Essential for pulling out moisture and enhancing flavor.

How to Make It

Simply a reminder that you can find the FULL written kitchen-made salsa recipe down in the recipe card, but I want to quickly go over how to make them with visuals for you:)

diced tomatoes in a colander draining the excess liquid

Start out by chopping all of your ingredients. Place the chopped Roma tomatoes into a colander or fine mesh sieve (and place it in the sink or in a bowl to catch the liquid). Sprinkle with salt and let sit to release some of the excess moisture from the tomatoes.

ingredients for pico de gallo sectioned out in a large bowl including tomatoes, jalapeno, cilantro, onion, and lime

Combine the tomatoes, jalapeno, chopped onion, chopped cilantro, lime juice, and salt in a large bowl and mix thoroughly. Season to taste and enjoy the GO-TO pico de gallo right at home!

Tips for the go-to Pico de Gallo

Drain the tomatoes: Removing seeds and salting the tomatoes prevents watery pico de gallo.
Finely dice everything: Smaller pieces = better texture and flavor in every bite.
Let it rest: Even 5–10 minutes helps the flavors meld together.
Adjust last-minute: Always taste and tweak salt and lime before serving.
Fresh tortilla chips: bonus points for making your own BAKED tortilla chips at home to enjoy this fresh salsa with:)
Do it in a food processor: while this isn’t my regular method, you can save some time by making this dish in a food processor. Pulse it quite gently or else you’ll end up with a different type of salsa.