Pico de Gallo, also known as salsa fresca, is a homemade salsa made with fresh ingredients such as chopped tomatoes, onion, jalapenos, cilantro, green onions, garlic, and lime juice. With its chunky consistency, Pico de Gallo is a delicious alternative to traditional salsa with less liquid. Looking for a fruitier salsa option? Try our recipe for Pineapple Salsa for a unique twist on the classic dip.

Pico de Gallo in Bowl
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Ingredients & Substitutions

This recipe can be made to order, for sure. I stuck with commonly used vegetables in this recipe with added jalapeno peppers for a kick. You can actually add more jalapenos if you want yours even hotter. Or, you could definitely leave them out for a milder condiment. 

Tomatoes: Make sure they are ripe, but not ‘mushy’ ripe. Use a sharp knife to cut them up so you don’t have to press hard through the skin. If you don’t want the tomato juice thinning out the pico de gallo, put the cut tomatoes in a strainer and add a little salt to them. Let them sit for about 15 minutes before adding them to the rest of the ingredients. You could also use canned tomatoes, drained.

Cilantro: If you are not a fan of cilantro, start with half the amount and give it a taste. It is an integral part of the recipe, so I encourage you to try not to leave it out entirely.

Raw Ingredients for Pico de Gallo

Can I Make Pico de Gallo Spicier?

Sure! To make homemade pico de gallo spicier, try adding more jalapeno peppers or using a hotter variety of chili pepper such as serrano or habanero. You can also add hot sauce or dried chili powder to taste. Start with a small amount and gradually add more until you reach your desired level of spiciness.

How to Serve Homemade Pico de Gallo

This versatile dip is perfect to add to a variety of dishes. After you have assembled your tortilla with your favorite fixings, don’t forget the refried beans and pico. But, besides tacos and burritos, try a little bit with a few more of my favorites:

OVerhead of Bowl of Pico de Gallo

How to Store Pico de Gallo

After all the ingredients have been combined, let the pico sit, covered, for at least 15 minutes in the refrigerator before serving if planning to use it right away. This resting time will allow all the flavors to blend. If you are not serving it right away, cover it and store it in the refrigerator. It will last 4-5 days. If the pico de gallo is too runny, simply serve it with a slotted spoon to get rid of some of the moisture.

Hand Holding Chip with Pico de Gallo

More Chipotle Inspired Recipes

5 from 1 vote

Pico de Gallo

Prep Time 15 minutes
Resting time 15 minutes
Total Time 30 minutes
Pico de Gallo, also known as salsa fresca, is a homemade salsa made with fresh ingredients such as chopped tomatoes, onion, jalapenos, cilantro, green onions, garlic, and lime juice.


  • 3-4 medium tomatoes, diced (approximately 3 cups)
  • 1 medium white onion, diced (approximately 1 cup)
  • 2 large jalapeno peppers, seeded and diced (approximately ½ cup)
  • ½ cup chopped cilantro
  • 3-4 green onions, diced (approximately ¼ cup)
  • 1 medium lime, juiced
  • 1 teaspoon garlic, minced
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper


  • In a large bowl, mix together all ingredients. Cover and let rest in the refrigerator for at least 15 minutes before serving.
  • Store in the refrigerator, covered, for up to a week.


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Reader Comments

  1. What would you recommend for substitution for the cilantro. I can’t have cilantro because I have a bad gastrointestinal reaction to it.

  2. Very good however add a tablespoon of sugar to cut the sharpness of the jalapeño. Just the right taste.
    Thank you.

5 from 1 vote

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