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Pico de gallo on a table with tortilla chips.

Authentic Pico de Gallo

Pico de gallo is a classic Mexican accompaniment. Take this basic recipe and mix it up any way you like.

  • Total Time: 15 minutes
  • Yield: 1 Bowl of Pico de Gallo 1x


  • 6 Roma or plum tomatoes, seeds removed, diced small
  • ½ of a small onion, peeled and diced small
  • 2 to 4 garlic cloves, minced
  • 2 to 4 tablespoons of fresh cilantro, chopped
  • 1 serrano chili pepper, seeds and white membranes removed, minced 
  • kosher salt, to taste


  1. Chop. Prepare all of the ingredients as described above. 
  2. Mix and taste. Combine all of the ingredients, mix well, and season to taste with salt. Let the salsa sit for at least an hour. Homemade salsa takes on more flavor the day after it's made. Just be mindful of those chilis, they get hotter the longer it sits.


Save the seeds and inner jelly from the tomatoes for marinara or pizza sauce. 

  • Author: Christina
  • Prep Time: 10 minutes
  • Cook Time: None
  • Category: Sauces
  • Method: Raw
  • Cuisine: Spanish
  • Diet: Gluten Free

Keywords: pico de gallo, fresh salsa