Easy Pico de Gallo Recipe

Have you ever made salsa at home? If you haven’t, but have always wanted to, you should try this easy Pico de Gallo recipe.

If you’re anything like me, I bet you love pico de gallo, and the best part about it is that you can use it as a low-calorie, low-carb topping for almost any dish. I like to add it to eggs, and tacos, or you can even eat it plain as a snack.

The secret to a good Pico de Gallo is chopping up the ingredients finer than you would think. The main ingredients are just tomatoes and onions. Really any onion or tomato will work for this recipe, but I used heirloom tomatoes and jumbo sweet yellow onions. It’s easy to eyeball how much to add to this dish, so if you prefer more or less onion or tomato (or none of one particular ingredient) feel free to add or omit an ingredient altogether.

Can I Make this Ahead of Time?

You can absolutely make this dish ahead of time. In fact, I actually encourage it. After the salsa sits in the fridge overnight or even for a day or two, it will become more “sauce-y” and definitely is better the next day.

The lime juice really melds nicely with the other acids in the dish.

What Do I Need To Make This Easy Pico de Gallo Recipe?

  • Onion: Any type of onion will work. Yellow sweet onion had a milder, sweeter flavor that is great for eating raw. Red onion also works well but has a sharper, zestier flavor. White onion will work in a pinch, but I would leave it as a third option since white onion has such a strong overpowering flavor.
  • Tomato: Almost any kind of tomato will work. The best type of tomato to use is an Heirloom Tomato because of it’s thick flesh and low seed count. If you prefer a low-moisture salsa, use a Roma tomato. Avoid the grape and cherry tomato varieties since they are almost 50 percent seed and water.
  • Cilantro: Use a much or as little as you like, or omit completely. Finely chop (finer than you think). This herb will infuse the entire salsa. It’s more important than you think!
  • Lime juice: This pulls the entire dish together.
  • Garlic salt: This is my secret ingredient. Instead of adding raw garlic I use garlic salt. Eating raw garlic is not pleasant, but garlic salt is something you have to try.

What Else Does Pico Go On?

Pico de Gallo goes well on many other dishes. Try it on the recipes below:

Did you make this easy pico de gallo recipe? How did it turn out? Let me know below in the comments.

Easy Pico de Gallo Recipe

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Recipe by Sarah Course: Easy Recipes, Quick & Easy, Side DishesCuisine: Mexican, AmericanDifficulty: Easy


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Have you ever made salsa at home? If you haven’t, but have always wanted to, you should try this easy Pico de Gallo recipe.


  • 5 large ripe tomatoes

  • 3 sweet yellow onion

  • 1 jalapeno

  • 1 bunch cilantro

  • juice of 1 lime

  • 1 tsp garlic salt


  • Prep your ingredients. Finely chop your pepper, tomatoes, onion, cilantro and cut your lime in half.
  • Add your onion and tomato. Add main ingredients to a large Tupperware.
  • Add in your other ingredients. Add your chopped cilantro, juice of one lime and chopped jalapeno and garlic salt.
  • Mix. Mix your salsa together. There will be some liquid from the tomato that will fall to the bottom of the bowl. This is okay and will just add to the salsa.


  • Roma tomatoes will give you less “juice” in the salsa because they are they least watery tomato.


  1. Yum! Can’t wait to try making this!

  2. Pingback: How to Make the Best Steak Fajitas at Home - Fluent Foodie

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