The Best Pico de Gallo Recipe Ever comes together as a party dip made with crisp tomatoes, onions, and jalapenos. It’s fresh, tangy, salty, a bit spicy, and totally satisfying. I can’t help but smile every time I have some.
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Fresh salsas like Pico are perfect for warm weather holidays, especially Cinco de Mayo. Make a big batch of it for graduation parties, Fathers Day, or the 4th of July. It’s a guaranteed winner.
Are you craving more party dips? Don’t miss our dreamy, creamy avocado dip (which I like more than guacamole), or our deliciously indulgent dulce de leche dip (my favorite dessert dip).
Pin it to your favorite party snacks board! ⤵️
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Why You’ll Love our fresh Pico de Gallo
- I love dips like Pico de Gallo because all you need to do is chop the vegetables, juice some limes and mix. Just simple steps that work every time.
- We tested this recipe to come up with just the right ratios so every bite is perfectly tangy, fresh, juicy, and salty, leaving you wanting one chip after another.
- If you’re searching for something dependable for Cinco de Mayo or other potlucks, you can’t go wrong. Serve it with tortilla chips and you have a guaranteed crowd-pleaser.
Ingredients
- Tomatoes – we prefer roma tomatoes for this recipe.
- Onion – we prefer white onion but red or yellow (a bit stronger flavor) are fine too
- Jalapeno
- Cilantro
- Lime juice
- Salt – kosher or sea salt
See the recipe card for quantities.
How to Make the Best Pico de Gallo Ever
Add the diced tomatoes, finely diced onion, chopped jalapeño, and cilantro to a medium bowl.
Pour in the fresh lime juice and sprinkle with salt.
Stir gently until everything is evenly combined.
Taste and adjust salt or lime juice as needed.
Let it sit for 10–15 minutes to allow the flavors to come together.
Serve with tortilla chips.
Top Tip
Allow the dip to sit in the fridge for about 15 minutes before serving. That short rest allows the salt, lime, and tomatoes to marry so it tastes more flavorful.
Storage
I would make the dip no more than 2-3 days in advance as the tomatoes tend to get soggy after a while.
Other Savory Dips for a Crowd
FAQs
You can. But I prefer to make it in same day. You don’t want it getting soggy.
Easy. You can make it less spicy by removing the ribs and seeds.
Pico de Gallo Recipe
Save This Recipe for Later
I’ll email this recipe to you before you lose it forever. We’ve all done it.
Ingredients
- 4 Roma Tomatoes Diced Small
- ¼ Cup Onion Finely Small
- 1 Jalapeno (seeds removed for less heat) Finely Chopped
- 2 Tbsp Cilantro Chopped
- 2 Tbsp Fresh Lime Juice
- ½ Tsp Kosher Salt
Instructions
- Add the diced tomatoes, finely diced onion, chopped jalapeño, and cilantro to a medium bowl.
- Pour in the fresh lime juice and sprinkle with salt.
- Stir gently until everything is evenly combined.
- Taste and adjust salt or lime juice as needed.
- Let it sit for 10–15 minutes to allow the flavors to come together.
- Serve with tortilla chips.
Notes
- Refrigerate in an airtight container for up to 4 days.
- This recipe can easily be doubled.
- For more heat, leave the seeds in the jalapeno.
Nutrition
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