Do you love pico de gallo like I do? It’s a classic Mexican tomato dip (or sauce) that adds a fresh, healthy, low-calorie boost of flavor to just about any Mexican meal.
When I was little, I piled pico de gallo on my tortilla chips at our nearby Mexican restaurant and called it dinner (refill, please). I didn’t fully appreciate pico de gallo’s wonder, though, until my family traveled to Mexico one summer when I was in college.
We stayed at an all-you-can-eat resort, which meant all-you-can-eat pico de gallo. Their pico de gallo was super fresh and utterly irresistible, and I piled it onto every single meal. Eggs! Tortillas! Beans! Spaghetti, even! Why not?
It’s funny that I’ve shared so many variations on pico de gallo over the years, but never my classic pico de gallo recipe. Today is the day. Let’s make pico de gallo while the tomatoes are still good.
Pico de gallo is so easy to make. You will need only five ingredients (six if you count the salt): ripe red tomatoes, white onion, jalapeño, cilantro, lime and salt. That’s it!
What’s the difference between pico de gallo and salsa?
Pico de gallo shares the same basic ingredients as traditional red salsa, but the preparation methods are different.
Pico de gallo always uses raw, diced ingredients. It’s less wet, and it adds a wonderful chunky texture and substance to tacos and more. Salsa can call for roasted or stewed tomatoes, and is generally closer to a purée in texture.
Both are delicious, both go great with guacamole, and I often layer pico de gallo over salsa for double the flavor (if only you could see my regular burrito bowl order at Chipotle).
Pico de Gallo Translation & Pronunciation
I bet Chipotle calls their pico de gallo “tomato salsa” since it’s easier to say! You might also see it called salsa fresca (fresh sauce). Pico de gallo literally translates to “rooster’s beak,” but no one’s exactly sure why.
Here’s how to pronounce pico de gallo in unofficial Kate-style mark-up: PEE-koh day GUY-yoh.
Watch How to Make Pico de Gallo
How to Make the Best Pico de Gallo
Here are my top tips to ensure that you make the best pico de gallo you’ve ever had.
1) Use ripe red tomatoes.
Ripe tomatoes are absolutely key to making great pico de gallo. Sad pink tomatoes do not make good pico de gallo. Roma tomatoes are a good choice since they are less watery, but use the most beautiful red, ripe tomato variety available. Core your tomatoes and remove the seeds before chopping. Use every last bit of the red tomato flesh inside!
In the winter, you can use cherry tomatoes, which tend to have good flavor year-round. Be prepared to chop them into small pieces, and perhaps give the finished product some extra time to marinate since cherry tomatoes tend to be more firm than most.
2) Chop your ingredients very finely.
Chop your tomato, onion, jalapeño and cilantro finely and you will be rewarded with more flavor in every bite. This is worth the extra effort!
3) Let the onion, jalapeno, lime and salt marinate while you chop the tomatoes and cilantro.
I learned this trick from this recipe. I’ve tested pico de gallo both ways (marinated onion/jalapeño vs. tossing all the ingredients together at once). The marinated onion/jalapeño batches were indeed my most flavorful batches.
Full disclosure: It’s possible that my tomatoes for those batches were better, so I’m not entirely convinced that the method made the difference. This “step” doesn’t take any extra time, though, so I recommend it.
4) Let your pico rest for 15 minutes before serving.
This step gives the flavors time to mingle and brings out their best. As the tomatoes and remaining ingredients rest, the salt draws the moisture out of the ingredients and condenses their flavor.
Try your pico de gallo before and after marinating, and you’ll see what I mean! If you won’t be serving the pico de gallo immediately, you can refrigerate it for several hours or even overnight.
5) Serve with a slotted spoon.
Tomatoes release a good amount of moisture, so you will see some tomato juice pool at the bottom of your bowl. The easiest solution here is to serve your pico de gallo with a slotted spoon or large serving fork.
This way, you don’t transfer a ton of moisture with your pico. Say no to soggy nachos!
Uses for Pico de Gallo
You can basically treat pico de gallo like salsa. It’s a healthy and refreshing condiment welcome on any of the following:
- Tacos
- Nachos
- Quesadillas
- Burritos and burrito bowls
- Tostadas
- Huevos rancheros
- Enchiladas
- Or serve it as a dip with tortilla chips, of course!
Pico de Gallo Variations
Remember, tomatoes are a fruit! You can simply replace the tomato with other tender fruits like mango, peaches, pineapple strawberries, or even sweet corn, and adjust to taste.
Sometimes, I’ll use red onion instead of white, or add a red bell pepper for crunch, or throw in an avocado. Here are some variations on pico de gallo that I’ve made and loved:
- Chunky avocado salsa
- Corn salsa
- Mango salsa
- Peach salsa
- Pineapple salsa (or see my cookbook, page 106)
- Strawberry salsa
Looking for more classic Mexican dips and sauces to pair with your pico de gallo? Don’t miss my favorite red salsa and guacamole recipe (seriously, they’re the best). More Mexican recipes here!
As always, please let me know how you like this recipe in the comments! I’m excited to hear how you serve your pico de gallo, and please share any tips you might have.
PrintClassic Pico de Gallo
- Author: Cookie and Kate
- Prep Time: 15 mins
- Total Time: 15 minutes
- Yield: 4 cups 1x
- Category: Dip
- Method: Chopped
- Cuisine: Mexican
This pico de gallo recipe is fresh, delicious and easy to make! You’ll need only 5 ingredients to make this classic Mexican dip—tomato, onion, cilantro, jalapeño and lime. Recipe yields about 4 cups (about 8 servings).
Ingredients
- 1 cup finely chopped white onion (about 1 small onion)
- 1 medium jalapeño or serrano pepper, ribs and seeds removed, finely chopped (decrease or omit if sensitive to spice, or add another if you love heat)
- ¼ cup lime juice
- ¾ teaspoon fine sea salt, more to taste
- 1 ½ pounds ripe red tomatoes (about 8 small or 4 large), chopped
- ½ cup finely chopped fresh cilantro (about 1 bunch)
Instructions
- In a medium serving bowl, combine the chopped onion, jalapeño, lime juice and salt. Let it marinate for about 5 minutes while you chop the tomatoes and cilantro.
- Add the chopped tomatoes and cilantro to the bowl and stir to combine. Taste, and add more salt if the flavors don’t quite sing.
- For the best flavor, let the mixture marinate for 15 minutes or several hours in the refrigerator. Serve as a dip, or with a slotted spoon or large serving fork to avoid transferring too much watery tomato juice with your pico. Pico de gallo keeps well in the refrigerator, covered, for up to 4 days.
Notes
Change it up: Add a diced avocado to the mixture, or see my list provided above the recipe for alternatives to tomatoes.
Cilantro haters: You can significantly decrease the amount of cilantro used, or omit it completely if you insist! I don’t recommend substituting parsley here.
Kaitlin
The suggestion to marinate lime, onions, salt, and jalapeño was awesome. I added half of diced red and orange bell peppers to it.
It turned out great once the tomatoes and cilantro were added.
I left the other bell pepper halves whole. I cut them into strips and grilled them with summer squash and some asparagus.
If anyone needs leftover ideas. I drained and seasoned a can of black beans and a can of corn. Add it to the pico and mix it makes a nice lunch salad.
Thanks for the idea to marinate before adding the tomatoes. Changed the whole dish!
Cindi
What did you season your black beams with?
Heidi
I made this and I’m not fond of cilantro. I saw your comment after I made this NOT to use parsley. I grow parsley so I had to substitute and I also threw in one fresh basil leaf too and it tasted great! Love this Pico recipe!!
Elizabeth
I love this recipe. I lived in Mexico for three year as and I love Mexican food. I really don’t this recommend to marinate the Pico overnight because the tomatoes gets very soggy. One or two hours will be enough for the flavors to develop. I also add a couple of extra virgen olive oil… it gives it a delicious kick.
Thank for your recipes. I am not vegetarian but I like your site.
Southern Fresh
We use pico on everything including nachos. In the winter we layer rice, beans, pico and grated cheese in a bowl and pop in the microwave long enough to melt the cheese. Try crackers instead of tortilla chips when using pico as a dip. Can’t eat just one……
Steven Ireland
“Pico de Gallo” means “peck of the rooster” which relates to the somewhat spicy bite of the salsa when you eat it
Michele
Thanks. Easy and quick recipe.
Eva
Simple and Delicious! My family loves it.
Have enjoyed many of your recipes.
Thank you.
Kathryn B Moody
Made this tonight with Carne Asada tacos. I used red onion and doubled the jalapeño (I like it hot). Maybe the best I’ve ever had. In any event, I’ll never use any other recipe. Perfect.
Sandy
I use basically the same recipe but always add some garlic, &. lots of garlic salt.
Melanie VanDemark
Yes lots of fresh garlic really make this hit home if you don’t like the jalapeño Bite
Elizabeth
I love this recipe. I lived in Mexico for three year as and I love Mexican food. I really don’t this recommend to marinate the Pico overnight because the tomatoes gets very soggy. One or two hours will be enough for the flavors to develop. I also add a couple of extra virgen olive oil… it gives it a delicious kick.
Thank for your recipes. I am not vegetarian but I like your site.
Kate
Thank you for sharing, Elizabeth! I’m happy you are enjoying my blog.
Wo Fat
I understood PICO DE GALLO was to be finely chopped size to pass through roosters beak, may or may not be correct, but first heard it 50 plus years ago in Sinaloa
Ariana
So good and easy to make! Made this to go along with some tamales that I was making for dinner and it was a hit, we ate the whole bowl full! I will definitely be making this again often.
Kate
Wonderful, Ariana! Thank you for your review.
Courtney
I followed the recipe exactly as shown and it was amazing. It was a huge hit with my friends and was recently asked to make it for my friends birthday party. So good!
Kate
Hi Courtney! I’m happy it was a hit. Thanks for taking the time to review. I appreciate your feedback!
Magee
We love pico de Gallo.
Thank you for the recipe it’s delicious
We absolutely love Spanish meals!!!
Daniel Roller
Hello there, Cookie & Kate;
I’m dedicating today to my first attempt at Pico de Gallo. Thanks for the recipe.
PS: Named my cat “Kooky”–a small play from/with Ed Burns in “77 Sunset Strip”. Then a mere kitten, I spotted Kooky (in my truck’s mirror) crossing seven lanes of traffic at night, following his tiny nose upwind to a restaurant. Found him up under a car and hiding near the fuel tank. Crawled underneath, put a flashlight on my handsome face, and offered him full medical, retirement, warm baths, and all the food he could eat…if he would just come down and be my kitten. He placed a tiny paw on my nose and has been my dearest companion, now 16.5 years!
Kate
Thank you for sharing! Having a companion is so much fun.
Elizabeth.okawachi@aol.com
This is a great tasting and easy recipe. I loved it, and it was a great use for the overabundance of tomatos I had that ripened all at the same time this summer. Thanks!
Kate
You’re welcome, Elizabeth! Thank you for your review.
Simon
WOW, you really wanted that kitty cat.
I used fresh tomatoes from our garden. They are “sauce tomatoes,” not ideal but still very good. These are the most prolific tomatoes plants I’ve ever seen. We picked 12 lbs of them a month ago and still are picking them.
I bought two bundles of cilantro, washed one-off but still very gritty, so I floated it in water, and used about half a bunch for this recipe.
CulinaryKitten
Hey – thank you for the great recipe! This was just what I needed to use up the last of my San Marzanos. Love the tip on letting the onions marinate with the lime and salt – and I threw the cilantro in there, as well. I also added a second jalapeño to the mix for the perfect amount of spice. Somebody send chips!
Kate
I’m glad you enjoyed them! Thank you for your review.
Carolyn
This has pushed my husband into the kitchen…and he loves chopping. (Who knew?) We’ve probably made this 5 times and love it. Though it’s best fresh, it refrigerates well and has become a staple around here…good with eggs, on grilled chicken breasts…you name it. The only change we make is to add a minced garlic clove or two. Thanks for a great recipe!
Eddie
Pretty good.
Mike R
Is a great topping on omelettes.
E J Brown
We go u-pickin tomatoes twice a summer. So I have to do something with all the maters. I use red onion, zest & juice of 2 limes and 2-3 jalapenos, seeds & all. Tomatoes need plenty of kosher salt and fresh pepper. And, in my opinion, cilantro makes the dish. I use Tostitos scoops as I love the juice. I’ve been known to drink the juice at the bottom. This stuff will last in the fridge 2-3 days if it last that long.
Kate
Thank you for sharing! I’m happy you enjoyed it.
Rina
My partner and I love this recipe so much!
I usually make quesadillas to go with it, but that’s just because it’d be weird just to eat a gigantic bowl of pico de gallo for dinner :D
Kate
That sounds delicious! Thank you for sharing, Rina.
Silvia
This is utterly delicious. It’s the recipe that keeps on giving! I love the salty/sour/sweet juice left after scooping out the solids onto your tacos. It makes an awesome cocktail base…
Colleen Kinney
Made it, LOVED it! Had a hard time leaving enough for everyone else! ;)
krusatyr
I gave you five stars because you noted the importance of the tomatoes’ ripeness and flavor, but I added chopped tomatillo and chopped poblano.
Kat
So good and perfect. I make it at the start of every week. Thank you.
hethir
Perfect I didn’t change a thing
Cindy wild
I have used this recipe a few times and everyone loves it. I make it and let it sit over night delicious And it lasts use a few days if it’s just the 2 of us❤️
Kate
I love it! Thank you for sharing, Cindy.
Heather Trickel
1st time making homemade pico de gallo and it’s the best I’ve ever had!! Letting the onion and peppers soak in lime juice is a game changer! I also did 1 Jalapeño and 1 Serrano because I love peppers and spice. Also salting the tomatoes to help them dry out was a great idea and worked pretty well.
Kate
Hooray! I love hearing that. Thank you for sharing, Heather.
Phil
I’ve made your recipe a number of times and I love it. The best part is drinking the juice after straining out the last of chopped bits. It’s so delicious.
Not a fan of cilantro so I sub parsley and use red onion plus a green pepper. For heat I use pickled hot jalapenos.
I poached eggs in Pico de Gallo and it was fantastic.
Kate
Thank you for sharing, Phil!
Gil
Pico de gallo can also be translated as “rooster’s chop”, possibly referring to the way ingredients are chopped, sort of rushed and uneven cuts.
Sharon
Great recipe and so easy to make! I cannot eat raw onions so I substituted with about 1/8 cup of dried chives and it turned out just as good!
Jackie
I love pico de gallo! This recipe is awesome!!! I toast half a bagel, spread it with butter and cream cheese and load on the pico de gallo! It’s so good!!!
Natalia
Marinating the jalapeño & onion is a game changer.
Kate
That’s great, Natalia!
KM
Amazing! This is my go to recipe and it’s always a hit. It’s definitely best with produce fresh from the garden but, as we’re a few months away from that, market veg will also do the trick.
Thanks for a lovely recipe!
Kate
Thank you for commenting, KM! I’m happy to hear it’s a go-to recipe for you.
KM
This recipe is AWESOME! This is my go to recipe for fresh salsa at home and it is always a huge hit at parties. We took it to a gathering on the weekend and guests demolished it, delighted by such fresh flavours this season.
Thanks for a super recipe!
Kate
I’m happy you think so, KM! Thank you for your review.
Christie
delish! super addicting.
MamaVamp
Soooo good, so fresh, and super easy!!! I always add tomatillos to my pico recipe… added level of color & flavor!
mike Waterman
Been making pico de gallo nearly the same way but all 1/2 clove of garlic as well. Yes, a bit of mango can really make it sparkle.
Kate
Thank you for sharing, Mike!
Sam Sanchez
Loved your recipe, thanks! The only no-no I keep seeing in Mexican recipes, is the mis-pronunciation of the letter “e”. This letter is always pronounced as the “e” in effort. La mesa, Rio Grande and Senor are all sounded with the same “e” you hear in Mexico{effort}, which takes us back to “Pico de Gallo”!
Alma Johnson
Agree. I am from Mexico and it is hard for me to hear how people pronounce ‘guacamole.’ The ‘e’ must sound like ‘e’ in ‘effort.’ Pico de Gallo means Rooster’s Beak. Great recipe!
Kate
Thank you for sharing, Alma!
E ll E n
You’re recipes really are amazing. Thanks for helping me look like I know what I’m doing, and helping us stay healthy.
Sabrina
I think this is a wonderful recipe.
I had never made pico de gallo before but I’ve had it at Mexican places before and LOVED it!
This is a wonderful recipe, however I had to make some substitutions.
I’m very sensitive to spicy foods so I put in very “little” jalepeno and I don’t like sea salt so I just added regular salt.
I may have added a little more lime than suggested.
Everything else I kept the same.
This recipe truly is great
(I just wish there was a way to keep it from getting soggy all the time)
Kate
Thank you for sharing how you were able to make this recipe work for you, Sabrina! I appreciate it.
Bruce H. Holmes
Just printed your recipe for Pico. I will try it tonight on chicken fajitas as well as tortilla chips. I can’t wait. The fact that you know the difference between Pico and Salsa and state it means a great deal to me. It says that you know what you are talking about. Thank you. I have also subscribed to your blog and am now following you and Cookie on Facebook.
Thanks again, Kate.
Kate
I’m glad you found my post helpful! Thank you for your comment, Bruce.
Dori Derr
Just make it and love it. Marinating the onions in the salt, jalapeño and lime is a wonderful bit of advice. Also getting the liquid out of the tomatoes. Just toss it in with your taco mixture for an extra flavor boost. Thanks Kate (and Cookie)
Kate
That’s great to hear, Dori! I appreciate your review.
Joan
I made this last night to have with fish tacos. So good! I only had a couple of Romas so augmented with another tomato which did make it quite juicy (the juice is quite tasty). Added a pinch of garlic powder as I saw suggested by another review.
Thanks Kate for another great recipe!
Kate
You’re welcome, Joan! I’m happy you found the other reviews helpful.
Pamela H
This was just wonderful. I used my homegrown graped tomatoes which were very ripe as well as some homegrown poblano peppers that are a small variety. I let one of those turn red on the plant and used both a red and green one. Cilantro is long gone here in the desert, so I used a small leaf tower Basil, which has a taste between cilantro and basil. OMG, this was so delicious! Absolutely the best Pico De Gallo I’ve ever had, which is saying a lot, since I live in Tucson, UNESCO’s City of Gastronomy!
henry
Your recipes are really a step above others on the web! And this pico de gallo is the way it tastes on the border. thank you.
mitch asher
made pico 30 min ago. it will be unbeatable on tacos tonight. soaking onions in lime makes them sweet. colombians soak red onions in lime and just set them on the table with dinner, so i’m sure your recommendation is spot on. will make again as long as my tomatoes are growing! nothing beats fresh “toms”.
David
I like pico better than salsa with chips, I use all your ingredients, a little less cilantro and add a spice mixture of dried shallots, cumin, garlic, pepper, Mexican oregano and paprika.
Brenda Bremer
Followed the recipe exactly. Easy and wonderful. Thank you!
Kate
You’re welcome! I’m happy you enjoyed it.
Mary
Great recipe for classic pico de gallo. Next time will use one serrano and one jalapeño for a little more heat. Don’t skip the salt. Love this stuff and can eat it by the spoonful on its own. I like to use it with scrambled eggs as well as Mexican style food. Agree time in the frig gives flavors a chance to develop.
Margot D
I’m usually not much of a fan of people who insist on sharing modifications. However, that being said… I added one pressed garlic clove and OMG… HEAVEN!
Pamela
Can one freeze this to preserve it? I have a massive glut of tomatoes and have already made tomato sauce.
Kate
I haven’t tried freezing it and I’m not sure how the fresh ingredients will hold up once thawed. It may become more like salsa texture. Let me know!
Kathryn
I’ve made your Pico de Gallo recipe several times now and it’s a big hit with everyone! DELICIOUS, easy and to make, and I get to use the fresh tomatoes from my garden! Serving it again tomorrow night. Thank you!
Kate
That’s great to hear, Kathryn. I appreciate your review!
Jaime
Have you ever tried canning it? Wondering if it needs vinegar to can
Kate
Hi Jamie! This recipe isn’t meant to be canned.
Mary britton
I love this recipe. Am going to add avocado next time…
Marji
Perfection!
Elizabeth.okawachi@aol.com
This is a great tasting and easy recipe. I loved it, and it was a great use for the overabundance of tomatos I had that ripened all at the same time this summer. Thanks!
Kate
You’re welcome! Thank you for your review.
Sarah Reynolds
Made it today with neighbors fresh tomatoes….. so so good.
One family member felt I had too much jalapeno as it was too hot. How do I fix that after it’s made?
Kate
I’m sorry to hear it’s too hot. You could try serving it with something creamy. Unfortunately, for this recipe, there isn’t away to take away the spice once it’s made.
Michael English
Cilantro tastes like Ajax to me, so I DID use fresh parsley. The tomato and onions and peppers are delicious, and since I don’t know what I’m missing without the cilantro (I’m sure it tastes amazing to you non-mutants), it’s the pico for me! Note: I did try less cilantro but I must be super sensitive. If there’s anything better than parsley I’d love to try it.
A
Perfect!!!
Kate
Thank you for your review, A!
Wendy
I have plenty of fresh tomatoes from the garden and this recipe inspired me to make Pico de Gallo with them. I added a minced garlic clove and freshly ground black pepper. It was delish!
Kate
Thank you for sharing, Wendy!
Kim
I LOVE this recipe. I make it all the time to top my tofu scramble, tacos, burritos, and enchiladas.
Kate
Thank you, Kim! I’m glad you make this for so many different recipes. All sounds delicious!
RT Casalenda
I did make this, and I cheated, and added some crushed pineapple. I did it only because I overdid the jalapeños and made it too hot It turned out wonderful
Linda Angell
I personally cannot eat Pico because I have Crohn’s Disease, but I have made your recipe for family and friends many times! It is a HIT and they love it. It is so easy and everyone says it’s the best they have ever had! Thank you for sharing the recipe! I will continue to make it for everyone else!
Kate
I’m glad you have made it for others and it has been a hit, Linda! I appreciate your review.
Jackie
This is a great basic recipe! When I lived in El Paso, TX for several years I learned how this is made. Except to your mix we add 1 tbsp cumin, a tsp of fresh ground Lemon pepper and about 1/4 tsp of Lawrys Season All (red cap) and give it a good hour chilling in the fridge stirring once or twice to give the flavors a good chance to blend. Cilantro makes Pico de Gallo IMO and it isn’t the same without it.
Helene
Can this be made without jalepeño?
Thank you!
Kate
Hi Helene, you can omit if you like.
Hélène
Thank you! I have come across your recipes and truly enjoy making new dishes even if it is sometimes difficult finding ingredients here in France!
Corinne Schelle
Can you can this recipe?
Kate
This recipes isn’t meant for canning.
Lewis S Pasco
Very good basic Pico. I like to add 2 med cloves of garlic and fresh ground black pepper. Its helpful to remove the watery juice and most seeds from the tomatoes before chopping.
I do it all in my magimix, in stages, onions and cilantro (and garlic) first, then lime or lemon juice, lastly the tomatoes. Comes out minced, but not slushy.
Jack Antolic
Very good Pico. but I added 2 cloves of minced garlic to the onions and .
Nicole
Thank you for the tips to let it marinate before serving! My fiancé and all his friends loved it!
Kate
That’s great, Nicole!
Devastatia
Pico de gallo is great on hot dogs too!
You can also try adding chopped black olives to it.
John Walker
This is an awesome recipe.
I added kernel corn to the mix. Added colour and a little sweetness.
Of course, being a man, I tripled the recipe. Now I have a lot.
Does anyone know how long this will keep in refrigerator? Haha
John W
Michel
Could you make a big batch and can it to preserve it so you have some Al year round?
Kate
This recipe isn’t meant for canning. Sorry!
Stacey Leahy
Delicious is all that is needed to say if you read whole article and recipes.
Varissee
I love pico and wanted to make my own. This recipe is great and the details are explained well, thank you!
Kate
You’re welcome, Varisse!
Di McKee
did this recipe – husband hates tomato – didnt even know it was there LOL . Was a very yummy dinner that I needed to do in a hurry with people hdg uot to meetings – bit labour intensive in prepping the poico de gallo but well worth it – Had to compromise on the cheese as onoy had camembert but it worked !!
Jean
WOW!!! Loved this will probably use as a salad dressing this is so delicious!
Kate
I’m glad you loved it, Jean! Thank you for your review.
Sally
Delicious! Love it!!
Thank you
Kate
I’m glad you loved it, Sally! I appreciate your review.
Chrystina Bush
We love you pico recipe. My husband and my grand daughter get excited when they know I’m making it. Thank you for sharing it with us all
Kate
You’re welcome, Chrystina!
Janet
Really good flavours, although I used mint instead of coriander
Lovely, easy to put together and will be added to my collection!
somedude
Instead of letting the other ingredients sit while you go to work on the tomatoes, perhaps try letting the salted tomatoes strain while you work on your other ingredients? You shed a lot of water and it makes a substantial difference in flavor and longevity.
Ron
Just made this…perfection
Thank you for posting.
Kate
You’re welcome, Ron! Thank you for your review.
Kris
I have used your recipe for a while now. It is always requested for our family get togethers and potlucks at work. Best recipe I have found. Made some today to go on my tacos and burritos. Thanks for sharing!
Kate
I love to hear that, Kris! Thank you for your review.
Joe
It’s because the chopped up pieces are supposed to resemble a birds beak.
Suzie
Made this with our Florida tomatoes, served with salmon, as a dip with chips and with eggs at breakfast! I used quick pickled jalapeños but would have liked more heat, Today making some more with fresh jalapeño!, This recipe was Great, so fresh tasting!! Thanks!! Suzie
Kate
Sounds delicious, Suzie! I appreciate your review.
Misty
Love this recipe! I added some garlic salt for a little extra flavor. YUMMY!!
Joe
This is my go-to recipe for pico de gallo. No need to change a thing as the recipe is perfect as is. I have made this innumerable times and I’m as pleased with it as I was the first time I made it.
Kate
Great to hear, Joe! Thank you for sharing.
Chris M
How long will it last in the refrigerator?
Kate
Pico de gallo keeps well in the refrigerator, covered, for up to 4 days.
Sue
Fresh tasting and Delicious! Great advice to finely chop the onions.
Kate
Great to hear, Sue! Thank you for sharing.
Sue
I loved the flavor so much I even drank the liquid like juice. So good.
Stuart Turnbull
I just saw pice de gallo on Pioneer Woman and jumped on for a recipe. I’ll be trying your recipe this week!
Just a thought on the marinated onion & jalapeño having a better flavour: the lime juice & salt will start pickling the onion & jalapeño and also drawing the flavour of both together which will intensify them before being added to the full mix.
Lisa
This was so easy and so delicious! Followed the recipe exactly .. will have fun changing it up the next time – what a great start for some amazing salsa’s and dips
Kate
I’m happy to hear you enjoyed it, Lisa! I appreciate your review.
Colin
Can I can this recipe?
Kate
Hi Colin! Sorry, this recipe isn’t meant to be canned.
Michele
Absolutely fabulous, made it for the 2nd time today. Love it!
Kate
That’s great to hear, Michele! Thank you for your review.
Tara
Thank you, Kate – this was a huge hit at a summer picnic today. So fresh. Can’t wait to make it again. Appreciate you sharing your expertise!
Kate
Love to hear that, Tara! Thank you for your review.
CP
This is definitely a keeper!! I made 2 minor changes (only because of what I had on hand.) I used red onion instead of white, and dried cilantro. So SO good!
Kate
Thank you for sharing, CP! I’m glad you loved it.
Thomas Dobbs
I’ve looked everywhere for this recipe and finally found it. I opened a “Americanized Mexican” restaurant in a small Southern Illinois town in 1990. I hated the tomatoes, if you could call them that, that our company owned supplier send us so I went to see a local produce supplier named Cusumano & sons. The owner took me on a tour and said grab a tomato. He carried a little bottle of salt, like my dad carried in his pocket in the garden.
I took a bite, I almost drowned in the flavor of my dads prize tomatoes. We are still friends today. My company sent this lifeless freezer burnt Cilantro, while my friend had this fresh crispy cilantro with most of the stems removed. Same goes for all of the pics de gallo ingredients and just happened to have an old world recipe.
Long story short.
Thank you for finding or giving a match for that old world recipe for the most delicious pico sauce that even the big wigs from PepsiCo wanted to know why so many people ordered it in place of the smashed crap they called salsa and why mine was so much better than all of the other stores in the country.
The funny part is, 3 of them doing the inspection were master degree holders and they believed me that it was because I stored my tomatoes at room temperature under 60 degrees. It was a violation of company policy to use a supplier other than PepsiCo even though I got all of my produce delivered fresh everyday.
Thanks again.
Kate
You’re welcome! I’m glad this met your expectation.
KB
I never leave reviews for recipes, but I just had to comment about this pico — it’s amazing!! My only regret is not leaving the seeds in one of the jalapeños because we would have appreciated a little more kick. Otherwise, it’s absolutely perfect!
I marinated the onions and jalapeños in the lime juice and salt, as suggested.
Give yourself time to let this sit in the refrigerator for a bit before eating – it’s worth the wait!
Kate
Thank you, KB! I’m glad you loved it.
Erica
I found your recipe when I unexpectedly received cilantro. I first discovered Pico de Gallo on a trip to Mexico; loved it. I sampled this as soon as I made it and decided I didn’t make it so impressively. Then after it sat a bit in the fridge, it became FAB-U-LOUS! Thank you so much!
Lisa T.
Just made a batch of this for my daughter and I. I think we are going to eat the entire thing in one sitting! It is sooooo good! I also passed the recipe on to my sister. Thanks for sharing!
Billie warnock
Turned out great. I love cilantro but would reduce a little because I used one bunch. But it is delicious!!
Kate
Great to hear, Billie!
Stargazer
“Pico de gallo literally translates to “rooster’s beak,” but no one’s exactly sure why.”
Born and raised in the country my suggestion is that the name Pico de gallo might be a selfinstructive reference: the ingredients are chopped up in fine little pieces and blended with little or no other preparation, more or less in the same size and manner as leftovers suitable to serve to your hens, chickens and – of course – the rooster.
That is what we used to do with the fruits and leftovers we fed to my sisters chickens, so it is not that far fetched. The meaning might be transfigured to “Made suitable to a roosters beak, i. e. suitable for a roster/chicken/hen to eat” or something like that.
KINDLY NOTE! This is just a theory or a semieducated guess, so I have no idea if it fits or not. However; most names of dishes not named after a place or a person, how colourful and cryptic they might seem, usually have a very direct and logical connection to the dish.
Oh, I almost forgot:
GREAT recipe side by the way! I really like the variations, the ad libs and the additional recipe on the more original/traditional Pico de gallo for reference. It seems you really did a thorough job, so keep up the good work!
Best wishes & good luck,
Stargazer
Kate
Thank you for sharing! It’s interesting.
Dave
I tried your recipe, my wife couldnt stop eating it, I grow my own veggies and herbs so the flavor is powerful.