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Classic Homemade Pico de Gallo

from 3 reader reviews

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This classic homemade Pico de Gallo recipe is quick and easy to make and has all the flavors of party time! Made with Roma tomatoes, onion, jalapeno, lime, and cilantro, it’s perfect served with chips, or as a topping for your favorite taco recipes.

Pico de Gallo with One Chip

Pico de gallo is a type of salsa that is served fresh and chunky and has a funny name. Pico de gallo literally translates to “beak of rooster” and was probably called that because people would pinch it up in their fingers – beak-like – to eat it. You couldn’t do that with most salsa because that would be a runny mess! That’s what makes pico de gallo different – it’s chunky rather than runny.

At veggie fun kitchen we are all about taking shortcuts. Fresh pico de gallo from the deli is one I don't mind taking...if I can find it. One day when I went to buy my pico de gallo, the offerings were old and wilted...yuck. Luckily this is one easy-to-make "salsa"!

I love having a variety of toppings and dips on my buffet table whether I’m serving a small intimate gathering or a crowd. Serve this classic Pico de Gallo recipe alongside mango Pico de Gallo or for a fruitier flavor, try Watermelon Pico de Gallo! I also like to have some yummy tableside guacamole on-hand along with bean salad with cilantro. Now it’s a party!

I use pico de gallo on my Loaded Nachos and my Nacho Potatoes. Again, if you can find it super fresh at the deli, just buy it and save yourself time – though this actually pulls together in less than 15 minutes!

Ingredients needed to make this classic Pico de Gallo recipe

  • 4 Roma tomatoes de-seeded and diced
  • 1 cup white onion diced (about 1/3 large onion)
  • 1/4 cup jalapeno deveined, de-seeded, diced (I often sub in milder tamed pickled jalapenos.)
  • 3/4 cup cilantro chopped
  • 1/4 cup lime juice (about 2)
  • 1/2 teaspoon salt

How to make Pico de Gallo at home

Start with four Roma Tomatoes. You must de-seed before you dice, otherwise, your pico de gallo will be watery, thin, and seedy. My trick to easily de-seed is to cut the tomato into fourths and then I can just reach in and scoop out the seeds with my fingers.

Tomatoes Quartered and De-Seeded

After de-seeding, further cut the fourths into strips and then you can easily dice to the perfect size.

Tomatoes Ready to Slice

The other ingredients are chopped onion, cilantro, jalapeño, lime juice and salt. It’s that easy!

Pico de Gallo Ingredients in the Bowl

I have an ingredient confession to make that makes my life even easier. Would you believe I don’t juice my limes? I just use bottled lime juice. This way, I always have it handy in the fridge. No running out to get limes. If you want to juice your limes then go ahead. I think that by the time the flavors are all together, one can’t really tell the difference.

Another little note about how we like it in my family…my family does not like the heat of jalapeño peppers. I like the taste though, so I work around that by using the “tamed” jalapeños in the jar. Feel free to use full-strength and fresh though if you’d like.

Tamed Jalapeños in a jar

Toss it all together and what do you get? Delicious! Go ahead and pinch it in your beak now lol!

Bowl of classic Pico de Gallo with chips and pinterest text overlay

The printable recipe card for classic homemade Pico de Gallo

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Pico de Gallo with Chips

Pico de Gallo

Pico de Gallo is fresh and chunky.  It’s made from fresh tomatoes, onions, jalapeños, lime, cilantro, and a little salt. It goes great with chips or other Mexican dishes.  Pico de Gallo is naturally vegan, gluten-free, and plant-based. 
from 3 reader reviews
Print Pin Rate
Course: Topping
Cuisine: Mexican
Keyword: Plant-based, vegan
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 8 people
Calories: 16kcal
Author: Cindy Rainey


  • 4 roma tomatoes de-seeded and diced
  • 1 cup white onion diced (about 1/3 large onion)
  • 1/4 cup jalapeno deveined, de-seeded, diced
  • 3/4 cup cilantro chopped
  • 1/4 cup lime juice (about 2)
  • 1/2 teaspoon salt


  • Take the seeds out of the tomatoes and jalapeños and dice all vegetables.
  • Mix together with salt and lime juice.
  • Use as topping for Mexican dishes or scoop onto tortilla chips.  Cover and refrigerate leftovers for up to one week.


Calories: 16kcal | Carbohydrates: 3g | Sodium: 148mg | Potassium: 126mg | Sugar: 1g | Vitamin A: 390IU | Vitamin C: 11.7mg | Calcium: 8mg | Iron: 0.1mg

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By on July 18th, 2018

About Cindy Rainey

Veggie Fun Kitchen by Cindy Rainey
Welcome to Veggie Fun Kitchen where you will learn to recreate family favorites the plant-based/vegan way! Let me know if I can help. I'm here for you.

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