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The Best Pico de Gallo Recipe

5 from 5 votes
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posted: 04/25/19

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This post may contain affiliate links. Please read my disclosure policy

Whether it’s Taco Tuesday or Taco Any day, you need The Best Pico de Gallo recipe!

This recipe comes together with just a few fresh ingredients and is perfect for eating with chips or on top of chicken tacos! This recipe is a keeper!

A small bowl of Pico de Gallo garnished with cilantro

With Cinco de Mayo right around the corner, I wanted to make sure you had The BEST Pico de Gallo recipe. I make this recipe all the time. It is easy to throw together and so delicious. Perfect on my tacos or just with chips.

What Makes this the Best Pico de Gallo

This Pico de Gallo recipe really is the best.

  • It has the perfect balance of flavors with the jalapeños, onions, garlic, and just the right amount of lime juice and salt.
  • It comes with tons of great tips! How to store cilantro, how to cut jalapeños, and what tomatoes to buy.
over head shot of bowl of pico de gallo recipe

How to Make Pico de Gallo

This is the simplest of simple recipes, which makes it perfect for weeknight tacos! There are only a few things that you need to make it. All diced together and delicious:

  • Plum Tomatoes
  • Jalapeno
  • Small White Onion
  • Garlic
  • Lime Juice
  • Cilantro

See! So simple and easy.

a tortilla chip dipping into pico de gallo recipe

What Type of Tomatoes to Use

I love using plum tomatoes in this recipe. They have a lot of tomato meat without a lot of juice which makes them perfect for this recipe. It leads to pico that is hearty but not too liquidy.

I like to pull out the seeds and pulp of the the tomatoes before I start dicing them and throwing them in.

How to Cut Jalapeños

The downside to using jalapeños in a recipe is how much it can burn your fingers and anything you touch afterwards. I suggest you either use cloves or cut the jalapeño in a way that avoids the ribs and seeds.

  1. Don’t cut the jalapeño down the middle.
  2. Think of the jalapeño as four sided and cut off one side at a time.
  3. Discard the middle with the seeds and ribs.
  4. Slice each “side” into small strips and then dice them.

You can see this in action in the video in the recipe card.

a tortilla chip with pico de gallo recipe

Bottled or Fresh Lime Juice?

I always have a bottle of lime juice in my refrigerator. It is so easy to keep on hand when I’m throwing together recipes like Carne Asada or Watermelon Salad.

That being said, fresh lime juice is always better than bottled. While bottled is good in a pinch, I suggest that you try to keep fresh limes on hand also. You can count on 2 to 3 tablespoons of lime juice per lime.

Given the few ingredients in this recipe I recommend using fresh.

Pro Tip

Get a little more lime juice out of your limes by microwaving it for 10 to 30 seconds depending on its size.

How to Keep Your Cilantro Fresh

Just like with the lime juice, you want your cilantro to be at the top of its game for this recipe. Here are some tips to keep your cilantro fresh until you make this recipe:

  1. When you get home from the store, dry off the cilantro.
  2. Cut off the bottom inch of the stems.
  3. Remove any leaves that are down at the bottom of the stems and will get in the water.
  4. Place them in a drinking glass with about two inches of water.
  5. Cover the cilantro and the entire glass cup with the plastic bag the cilantro came in from the store.
  6. Put it in the refrigerator.

It will last more than two weeks this way, though you may need to change the water after a week.

close up picture of instant pot taco chicken with pico de gallo recipe

What to Serve with Pico de Gallo

If you are having a full on taco night, I have so many great recipes to go with this!

If you make this Pico de Gallo recipe or any of my other recipes, please leave me a comment and let me know what you think!

bowl of the best pico de gallo
over head shot of bowl of pico de gallo recipe
5 from 5 votes

The Best Pico de Gallo Recipe

Serves: 4 servings
(tap # to scale)
Prep: 10 minutes
Total: 10 minutes
The BEST Pico de Gallo Recipe with just a few ingredients! Perfect to eat with chips or put on tacos!

Ingredients

  • 2 plum tomatoes seeded and diced
  • 1 jalapeno diced small
  • 1/2 small white onion diced small
  • 1 clove garlic minced
  • 1 tablespoon lime juice
  • 2 tablespoons cilantro diced
  • 1/2 teaspoon kosher salt plus more to taste

Instructions

  • Combine all of the ingredients and serve with tortilla chips or on top of tacos.

Notes

This recipe makes one cup, and nutritional information is based on 2 tablespoons.
Serving: 0.25cup Calories: 20kcal (1%) Carbohydrates: 4g (1%) Protein: 1g (2%) Sodium: 142mg (6%) Potassium: 92mg (3%) Fiber: 1g (4%) Sugar: 2g (2%) Vitamin A: 450IU (9%) Vitamin C: 23.1mg (28%) Calcium: 10mg (1%) Iron: 0.4mg (2%)
Author: Lisa Longley
Course: Appetizer
Cuisine: Mexican

Video

over head shot of bowl of pico de gallo recipe

did you make this

The Best Pico de Gallo Recipe

I’d love to see what you made! Tag me @lisasimplejoy and hashtag it #simplejoyrecipes!

Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

Reader Interactions

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  1. Sandy @ RE says

    5 stars
    How easy is this? Perfect for Cinco de Mayo coming up, too!

  2. averie @ averie cooks says

    I can eat pico by the spoonful, so good. And on top of tacos, even better.

    Although lately on my tacos I eat this *flaming* hot habanero salsa that I can only get in Vallarta. I am addicted to the fire :) lol

  3. Isabel says

    5 stars
    This recipe really is THE BEST! OMG, so good! I’m addicted!

  4. Nicole says

    I love me some pico!!!! Thanks for showing me how to make it!

    • Lisa Longley says

      Me too!

  5. Sheila says

    I am so happy to read this post. It is very timely as we’re having Taco Night tomorrow. I am sure my friends will love this. Thank you for sharing.

  6. Russell says

    Lisa, I love the recipe, but I think you have an error – I think your carbs should be 4.0 g,, no 40. Thanks for sharing!

    • Lisa Longley says

      You are absolutely right, Russell! Thank you for catching that!

  7. Elizabeth Johnson says

    5 stars
    Super awesome!!!! Love it! Have made it three times this week and that was tripling the recipe everytime.

    • Lisa Longley says

      I’m so happy to hear this Elizabeth!

  8. Richard Rowe says

    I never found the video. This looks a lot like my sister used to make, when I visited in Puerto Vallarta. I copied the recipe to my online bank, giving you provenance, as I always do, but would like to add the online address for the Pico video.

    Thank you

    • Lisa Longley says

      Hi Richard, the video is located in the video card. You can get to it easily by clicking the button at the top of the post that says “jump to video.”

  9. Sapalo says

    5 stars
    I just found this recipe a few days ago and decided tonight I’m finally gonna make some salsa instead of buying it in a jar.
    Quick, easy and very satisfying to scoop onto some chips! I especially found your tips on jalapenos and cilantro very helpful.

    Thank you!

    • Lisa Longley says

      I’m so happy you enjoyed this recipe! One of my favorites!

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