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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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