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Pico de Gallo Salsa

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This is the best Pico de Gallo recipe, a fresh and healthy salsa made with fresh tomatoes, onions, cilantro and lots of lime juice. Spice it up with some jalapeno if you like it hot!

Pico de Gallo with a chip.
Pico de Gallo Salsa

I make pico de gallo so often, I don’t use measurements! We serve it over grilled fish, over fish tacos, with burritos or burrito bowls, or even with chips. This fresh, uncooked salsa has the perfect blend of acidity that adds heat and flavor to anything you’re making. You can adjust the heat and any ingredients to suit your taste. When I make tacos, nachos, enchiladas or any Mexican dish, I always make a batch along with guacamole and some rice on the side to make it a meal.

Pico de Gallo and chips

How To Make

Making this traditional pico de gallo from scratch is easy and SO much better than buying it pre-made. Trust me, if you read the comments you’ll see everyone agrees once you make it from scratch you’ll never buy jarred again!

Pico de gallo, also called salsa fresca or salsa cruda, is a type of raw salsa commonly used in Mexican cuisine. It is traditionally made from chopped tomato, onion, and jalapeno or serrano peppers, with salt, lime juice, and cilantro.

I love the fresh and bright flavors of Pico de gallo and it can be used in so many ways. Try it on grilled fish or steaks, serve it on tacos, great with eggs or simply serve it with chips.

I usually whip this up when I need a quick appetizer. I like it extra lime-y but you can adjust the flavors to your taste! Use jalapeno peppers to keep it mild, or for extra spicy salsa use serrano peppers instead. I love adding fresh garlic and a little bell pepper which are optional, but great if you want to add more flavor and zing.

How Long To Store

This will last refrigerated up to 5 days.

fresh salsa ingredientsPico de Gallo IngredientsSalsa Cruda

More Salsa Recipes:

Pico de Gallo Salsa

5 from 7 votes
Pico de gallo is a type of raw salsa traditionally made from chopped tomato, onion, and jalapeno or serrano peppers, with salt, lime juice, and cilantro.
Course: Appetizer, condiment, Snack
Cuisine: Mexican
Pico de Gallo and chips
Prep: 5 mins
Cook: 0 mins
Total: 5 mins
Yield: 4 servings
Serving Size: 1 /4 of recipe


  • 4 medium ripe tomatoes, chopped
  • 1/2 cup finely chopped white onion
  • 1-2 jalapeño or serrano pepper, seeded and finely chopped
  • 1/4 cup finely chopped fresh cilantro leaves, no stems
  • 2 tbsp fresh lime juice
  • kosher salt and pepper, to taste
  • 2 tbsp chopped red bell pepper, (optional)
  • 1 clove garlic, minced (optional)


  • In a bowl combine all ingredients.
  • Let it marinate in the refrigerator at least an hour for best results.

Last Step:

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Serving: 1 /4 of recipe, Calories: 36.5 kcal, Carbohydrates: 8 g, Protein: 1 g, Fat: 0.5 g, Sodium: 13 mg, Fiber: 1.5 g, Sugar: 0.3 g


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35 comments on “Pico de Gallo Salsa”

  1. I did comment on this before . “I said not only is this healthy but also delicious” I forgot to say “I cannot have salt on my food” this did not affect the taste at all . It was truly delicious. Thank you for sharing this recipe.

  2. Ahhhhh!! I loved this recipe so much. I literally could not stop eating them! It still tasted great even when i substituted the paprika and the jalapeños with some sriracha sauce (since sriracha is basically made with paprikas and peppers)! Thanks for this recipe 🙂

  3. I like to zest the line before juicing.  As always I truly enjoy your recipes. They have made such a difference in my health journey. 

    1. This is the same recipe that I have been using for years. It is great when it’s fresh, but I actually prefer it after a couple of days for the flavors to blend. Due to the acidity, it keeps pretty well, but I wouldn’t keep it for more than a week (assuming that it lasts that long!!!)

  4. Made this tonight with fresh garden tomatoes. I used one jalapeno, to keep it kid friendly, but I don’t think two would be to much. Husband said, “This tastes just like the stuff at Chipotle!” Thanks for a simple, fresh, delicious recipe. We’ll be making it again!

  5. This is so good. I used my ninja to chop everything and it whipped up in no time. Because the blades are at different heights, you don't get mush. This will now be a staple in our house.
    Thank you so much for your site.

  6. Avatar photo
    C.L. Stephenson

    I make this all the time – it is ALWAYS a big winner!! I can't share this recipe enough with friends and family. UTZ also makes baked corn chips making it the perfect all around guiltless appetizer or hot summer day snack! I use it on tacos a lot as well – thank you 🙂

  7. My girlfriend sent me to this site to check a recipe she was going to try and I noticed this in the sidebar, so I thought I'd take a look. This looked good until I hit the bell pepper and garlic. Forget these and the pepper…

    This is all you need:
    – Tomatoes, cored/seeded, chopped.
    – Onion. Chopped more finely than the tomatoes.
    – Jalapeno or serrano peppers. Jalapeno is chopped finer than the onion. Serrano about twice as fine.
    – Cilantro/Coriander greens. Chop finely.
    – Lemon or lime juice.
    – Salt to taste.

    It's pretty easy stuff, once you get the hang of it.

  8. This is sooo delicious! Very harmonious and not to mention, yummy! It can be a little tedious, but it didn't take longer than 10 minutes for me to wash and chop all my veggies (and I doubled it!) Worth every minute!

  9. Made this tonight and it is so fresh and yummy! This might be a weekly dish since it is so free of points! Used my food chopper and made it in no time. Worth the effort for sure!

  10. Here is my Pico Gallo recipe. It practically melts in your mouth.

    6 Roma Tomatos, ea, Seeded and finely chopped
    1 small jalapeno pepper(s), finely chopped
    2 serving(s) White Onion, ea, finely chopped
    1 average serrano chile(s), finely chopped
    2 clove(s) garlic clove(s), finely chopped
    2 medium lime(s), juice
    1 Tbsp olive oil
    2 cup(s) cilantro, finely chopped
    1 small sea salt
    1/2 tsp black pepper
    1/2 cup(s) scallion(s), finely chopped

    This takes a lot more than 10 minutes to make with all the fine chopping, and totals 10 points for the whole recipe (you'll get anywhere from 10 to 20 servings, so you're looking at a maximum of 1 point per serving). Seeding the tomatoes makes it less acidic. The olive oil is just enough to blend the flavors, and is worth the little bit of fat.

  11. I made this last night….it is AWESOME. I put it on everything. Yes, it does take a little bit of time to make it, but it is well worth it.