Classic Pico de Gallo

Savory, Dips

Classic Pico de Gallo

This easy homemade Pico de Gallo is a healthy and refreshing condiment you can use with so many meals such as tacos, enchiladas, nachos, burritos and many more.

Mexican taste

Today I have a recipe for you that is not really demanding. But I want to present it to you because it’s part of my fajitas that I’ll make for you soon.

Do you know the difference between Pico de Gallo and tomato salsa?

It’s the way it’s made! Pico de Gallo is only made from raw ingredients, whereas a salsa can also contain cooked or shorn tomatoes.
The texture of the two is also different: Picco de Gallo is more liquid and crunchy, whereas a tomato salsa is usually more like a puree.

Expert Tip

The most important thing you need to know to make the best Pico de Gallo: use ripe tomatoes and let the finished Pico de Gallo marinate in the fridge – the longer the better!

Picco De Gallo - Jennifer Vahlbruch
Picco De Gallo - Jennifer Vahlbruch
Guacamole - Jennifer Vahlbruch
Picco De Gallo - Jennifer Vahlbruch

Ingredients you need

You need these ingredients to make your classic Pico de Gallo.

Picco De Gallo - Ingredients - Jennifer Vahlbruch
Picco De Gallo - Jennifer Vahlbruch

Classic Picco De Gallo

Yield: 4 Servings
Prep Time: 15 minutes
Additional Time: 15 minutes
Total Time: 30 minutes

Classic Pico de Gallo - just 6 ingredients, easy, healthy and fresh for your taste of Mexican cuisine!


  • 1/2 cup (about 1/2 small onion) white onion, finely diced
  • 1/2 serrano pepper, ribs and seeds removed, finely diced *
  • 1/8 cup (25 milliliters) lime juice
  • 1/2 teaspoon (3 grams) salt, more to taste
  • 2 large (300 grams) ripe red tomatoes, chopped
  • 1/4 cup (5 grams) fresh cilantro, finely chopped **


  1. Finely dice the onions and serrano peppers.
  2. In a medium bowl, mix the diced onions, finely diced serrano peppers, lime juice and salt together. Now let it marinate for about 5 minutes.
  3. In the meantime, dice the tomatoes and finely chop the coriander.
  4. After the 5 minutes have passed, add the tomatoes and the coriander into the bowl.
  5. Taste the mixture, and add more salt if necessary.
  6. If you want the best flavour, let the Pico de Gallo marinate for at least 15 minutes, better several hours in the refrigerator.


* Please taste your peppers before using! Some peppers are hotter than others. And you don't see it, I know what I'm talking about!

** You know I hate cilantro, I substitue it with parsely as I did in my guacamole recipe.

Nutrition Information:
Serving Size: 4
Amount Per Serving: Calories: 20Total Fat: 0,1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0,1gCholesterol: 0mgSodium: 269mgCarbohydrates: 4,7gFiber: 1,1gSugar: 2,5gProtein: 0,8g

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Make a perfect Classic Pico de Gallo

There is nothing in the recipe you have to pay attention to. It’s so easy!


Find answers to the most common questions

How long can I keep Pico de Gallo?

Pico de gallo keeps well in the refrigerator, for up to 4 days when it’s covered.

What should I do in the winter when there are no fully ripe tomatoes?

Then you can also use cocktail tomatoes, which usually have a great taste all year round.

Classic Pico de Gallo Recipe Reviews

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