Pico de Gallo (Salsa Fresca)

By Becky Hardin

Updated Jun 17, 2025

ShareJump to Recipe

Pico de Gallo is one of my go-to dips. It’s fresh, easy, and loaded with flavor! Also called Salsa Fresca, this recipe is packed with fresh tomatoes, onion, fresh lime juice, cilantro, and chili peppers. I love serving it with chips, but it’s also great over grilled chicken or any of my favorite Mexican dishes.

Easy Pico de Gallo Recipe

This homemade pico de gallo recipe (aka salsa fresca) is one of our go-to healthy dips. It’s great for appetizers, afternoon snacks, or to serve alongside your favorite Mexican dishes at dinner.

Though it’s also called salsa, pico de gallo is a little different from most of the salsa you might think of. The main difference is the consistency. Salsas (aka sauces) are usually more liquid, with varying degrees of chunkiness. While pico de gallo is mainly chunks of ingredients, mostly dry, like a garnish or salad. We removed as much of the liquid as possible.

Tips for Success

• Use fresh, ripe tomatoes for the best Pico de Gallo. In the off-season, use Roma or cherry tomatoes.
• Feel free to leave out or substitute any ingredients you don’t like or don’t have—omit the cilantro, use a different type of chili pepper, or make a fruitier version instead (add mango or pineapple!).
• If your raw onions are a bit strong, soak them in ice water for about 10 minutes before adding them.

Recipe Card

Pico de Gallo (Salsa Fresca)

4.70 from 26 votes

Prep: 10 minutes mins

Cook: 0 minutes mins

Total: 10 minutes mins

Servings: 2

Author: Becky Hardin

Print Rate Pin

Pico de Gallo is an easy, fresh, and flavorful little dip you can make any time! Also known as Salsa Fresca, this recipe is loaded with fresh tomatoes, onion, lime juice, cilantro, and chili peppers.

Step-by-step photos can be seen below the recipe card.

Save this recipe!

Enter your email and we’ll send the recipe directly to you, plus new recipes weekly!

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Go

Equipment

• Fine Mesh Sieve

Ingredients 

1x2x3x

• ▢ ¾ pound ripe tomatoes diced (about 1½ cups)
• ▢ ½ teaspoon kosher salt
• ▢ ¼ cup white onion diced
• ▢ 1 serrano pepper or jalapeño pepper, minced (for less heat, remove the seeds and membranes)
• ▢ ⅓ cup finely chopped fresh cilantro leaves
• ▢ 1 tablespoon freshly squeezed lime juice from 1 lime

Instructions 

• Sprinkle salt over the diced tomatoes and gently toss. Transfer the tomato/salt mixture to a medium-sized fine-mesh strainer set over a slightly larger bowl. Allow tomato juice to drain for 30 minutes. Discard liquid.
  ¾ pound ripe tomatoes, ½ teaspoon kosher salt
• In a medium bowl, combine the drained tomatoes, onion, pepper, cilantro, and lime juice. Mix gently and season to taste with salt and lime juice.
  ¼ cup white onion, 1 serrano pepper, ⅓ cup finely chopped fresh cilantro leaves, 1 tablespoon freshly squeezed lime juice

Calories: 42kcalCarbohydrates: 9gProtein: 2gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 592mgPotassium: 464mgFiber: 3gSugar: 6gVitamin A: 1629IUVitamin C: 29mgCalcium: 25mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Pico De Gallo Step by Step

Prepare the tomatoes: Sprinkle 1/2 tsp salt over 3/4 pound diced tomatoes and gently toss. Transfer the tomato/salt mixture to a medium-sized fine-mesh strainer set over a slightly larger bowl. Allow tomato juice to drain for 30 minutes. Discard liquid.

Combine tomatoes with the remaining ingredients: In a medium bowl, combine the drained tomatoes, 1/4 cup onion, 1 serrano pepper, 1/3 cup cilantro, and 1 tbsp lime juice. Mix gently and season to taste with salt ore more lime juice.

Serve and enjoy: Serve the pico de gallo with chips or your favorite Mexican recipes and enjoy.

Variations on Salsa Fresca

There are so many ways to change up this pico de gallo once you get a hang of the basics. Try one of these fan favorites:

• Mango Pico de Gallo: Add diced fresh mango.
• Pineapple Pico de Gallo: Add diced fresh pineapple (canned also works!)
• Corn Pico de Gallo: Add fresh or canned corn kernels (drain if canned).
• Pico de Gallo with Avocado: Add diced fresh avocado.
• Cabbage Pico de Gallo: Add chopped green cabbage.

How to Store

This salsa fresca recipe is best eaten fresh, but it can be kept in the fridge to chill before serving. Store leftover pico de gallo in an airtight container in the refrigerator for up to 3 days. Toss gently before serving cold. I do not recommend freezing.

Serving Suggestions

This is one of my favorite appetizers to make on a summer night, margarita in hand, sitting in a deck chair under the sunshine. Just add some salty, crispy tortilla chips and you’re ready to chow down! If you want something non-alcoholic instead, this pineapple agua fresca is delicious!

More Salsa Recipes We Love

Mango Salsa

Homemade Salsa Verde Recipe

Italian Salsa (Only 5 Ingredients)

Avocado Corn Salsa