Easy Pico De Gallo Recipe

Here’s an easy pico de gallo recipe that takes no time at all to make –  from prep to table in under 20 minutes.  That’s a lot of flavor in a little time. We love this salsa fresca as a spicy side (a great alternative to a plain Jane salad), and it’s also super tasty on top of tacos, burritos, and other Mexican dishes.

If you want the full spicy flavor to set in, let it refrigerate for a few hours prior to serving. And don’t be afraid to bump up from a jalapeño to a serrano pepper if you want a pico de gallo with a bigger heat.

Easy Pico de Gallo

Easy Pico De Gallo Recipe

5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins



  • In a mixing bowl, toss the diced tomatoes, onions, and jalapeños together.
  • Mix in the cilantro, lime juice and salt and toss thoroughly.
  • Cover the bowl and refrigerate for 10 minutes.
  • After 10 minutes, drain the excess liquid from the bowl.
  • Serve.


If you prefer a tangier pico de gallo, add in an additional teaspoon of lime juice.
To make the pico de gallo milder, deseed the jalapeño and remove the membrane prior to dicing. That’s where the majority of heat comes from in a jalapeño.
For a hotter pico de gallo, try using serrano peppers instead of jalapeños. Serrano peppers can be up to 9 times hotter than the mildest jalapeño.


Did you make this?Mention @PepperScale or tag #PepperScale so we can see what you made!

UPDATE NOTICE: This post was updated on October 6, 2021 to include new content. It was originally published on May 28, 2014.