There’s something timeless about a fresh pico de gallo—it’s vibrant, zesty, and brings life to any dish.
This Pico de Gallo Mexicano is made with ripe tomatoes, onion, jalapeño, cilantro, and lime, giving you that authentic Mexican flavor in every bite.
It’s simple, refreshing, and perfect as a dip, topping, or side.
Why You’ll Love This Recipe
It’s a classic Mexican staple made with fresh ingredients.
Quick to prepare and requires no cooking at all.
Versatile enough to use as a dip, salad topping, or taco garnish.
Naturally vegan, gluten-free, and healthy.
What You’ll Need (Ingredient Highlights)
Tomatoes form the juicy, flavorful base.
White or red onion adds sharpness and crunch.
Jalapeño brings a kick of heat that can be adjusted.
Cilantro provides herbal freshness.
Lime juice ties everything together with tangy brightness.
Optional avocado or cucumber adds extra creaminess or crunch.
Pro Tips Before You Start
Choose firm, ripe tomatoes for the best flavor.
Chop ingredients evenly for a balanced bite.
Remove jalapeño seeds for mild heat, or keep them for extra spice.
If adding avocado, fold it in gently at the end.
Let the salsa rest for 15 minutes before serving for deeper flavor.
How to Make Pico de Gallo Mexicano
Step 1 – Chop the ingredients
Dice tomatoes, finely chop onion, jalapeño, and cilantro.
Step 2 – Mix the base
In a medium bowl, combine tomatoes, onion, jalapeño, and cilantro.
Step 3 – Add seasoning
Pour in lime juice and salt, stirring gently to combine.
Step 4 – Adjust and taste
Taste the mixture, adjusting lime or salt as needed.
Step 5 – Add optional ingredients
If using, gently fold in avocado or cucumber.
Step 6 – Rest and serve
Serve immediately, or let it sit at room temperature for 15–30 minutes to enhance flavors.
What to Serve Them With
Scoop with tortilla chips as a snack.
Use as a topping for tacos, burritos, or nachos.
Serve alongside grilled meats or seafood.
Add to salads or grain bowls for freshness.
Variations / Substitutions
Replace jalapeño with serrano pepper for more heat.
Swap white onion for red onion for a milder bite.
Add mango or pineapple for a fruity twist.
Leave out cilantro if you prefer, or substitute with parsley.
Storage & Leftovers
Store in an airtight container in the fridge for up to 2 days.
Best served fresh—tomatoes release liquid as it sits.
Avoid freezing as the texture won’t hold up.
FAQs
Can I make pico de gallo ahead of time?
Yes, but it’s best enjoyed within a few hours for maximum freshness.
Can I make it spicier?
Keep the jalapeño seeds or add serrano peppers for extra heat.
Can I add garlic?
Yes, minced garlic adds depth, though it’s optional.
How do I keep it from becoming watery?
Use firm tomatoes and gently drain excess liquid before serving.
Can I use bottled lime juice?
Fresh lime juice is best, but bottled can work in a pinch.
What’s the difference between pico de gallo and salsa?
Pico de gallo is chunkier and fresher, while salsa is often blended and smoother.
Can I add fruit to this recipe?
Yes, mango or pineapple pairs beautifully with the savory ingredients.
Is this recipe vegan?
Yes, it’s completely vegan and gluten-free.
How long can I store leftovers?
Up to 2 days in the fridge, though it’s best on the first day.
Can I make it without cilantro?
Yes, simply omit it or replace with parsley for a different flavor.
Final Thoughts
This Pico de Gallo Mexicano is a fresh, colorful dish that instantly brightens any meal.
It’s easy to make, naturally healthy, and endlessly versatile.
Once you try it, you’ll want to keep it on hand for tacos, chips, and more.
