Pico de Gallo Recipe

Call it Pico de Gallo, salsa fresca, salsa cruda or just plain salsa, but when seven simple, fresh ingredients come together and make a bold flavor statement like this, it’ll be one of your go-to recipes all tomato season long! All you really need is a bag of tortilla chips, but this pico de gallo elevates any taco, burrito, enchilada, or quesadilla.

Bonus: this is one of those side dishes that takes minimal effort but yields big impact. My top tip here though, is to manually dice the ingredients, as a food chopper or blender will tend to turn them into a mushy texture. (Not the end of the world; it’ll just become more of a traditional salsa than a pico de gallo. Definitely not as pretty or inviting, either.)

If you’re not a fan of tomatoes, just replace them with a fruit your tastebuds enjoy. Mango, papaya, pineapple – even watermelon are each an excellent substitute. They’ll obviously sweeten the flavor profile, but remain oh-soooo-delish!

Try a heaping dollop of Pico de Gallo on these Pork Carnitas or serve with chips alongside a bowl of Authentic Mexican Guacamole.

As always, please share comments here, and your pics and videos of this goodness with me on Instagram. Just tag @coachedbyjan — I’m always inspired by your interpretations on the recipes I share with you!

Pico de Gallo

Pico de Gallo Salsa

7 fresh ingredients make this bright, mildly spicy salsa fresca a simple yet boldly flavorful addition to any Mexican dish.
Prep Time 20 minutes
Resting Time 20 minutes
Course Appetizer, Condiment
Cuisine Mexican
Servings 3 Cups
Calories 56 kcal


  • 1 Molcajete Optional


  • 1/2 Red Onion
  • 1 bunch Cilantro Long stems removed
  • 2 Serrano Chiles Seeds and membranes removed
  • 2 Garlic Cloves Large
  • 1 Lime Juiced
  • 1/2 tsp Sea Salt
  • 1/4 tsp Black Pepper
  • 3-4 Large, ripe Tomatoes
  • 1 Avocado


  • In a large bowl, toss together the red onion, cilantro, serrano chiless, lime juice, garlic, salt and pepper. Slightly mash with the back of a fork to open up the flavors, then gently fold in the tomatoes and avocado.
  • Finely chop the onion, half of the cilantro, and serrano chiles, and add to a molcajete or medium-sized bowl with a round bottom.
  • Press or mince the garlic cloves and add to the molcajete. Stir in the lime juice, salt and pepper, and lightly smash with the pestle (or the back tines of a fork, if using a bowl.) Set aside for a few minutes, allowing the flavors to blend.
  • Core the tomatoes and slightly squeeze to extract most of the seeds and juice. Finely chop the tomatoes and add to the onion-cilantro mixture.
  • Finely chop the avocado and add to the bowl. Gently fold the tomatoes and avocado into the onion-cilantro mixture until just incorporated.
  •  Season again to taste with more cilantro or a dash of salt and pepper if desired, and enjoy!


Salsa tastes best when flavors are allowed to blend for at least 20 minutes. Just cover and rest on your counter, then move to refrigerator until ready to use. 
If you prefer more spice in your salsa, add more serrano or jalapeño chile to taste. 
Keyword Chips and Salsa, Mexican food, Mexican Recipe, Pico de Gallo, Salsa, Salsa Fresca

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