10+ Pico de Galo Recipes to Spice Up Your Snacks

Pico de gallo is a fresh, simple Mexican salsa that adds bright flavor to all kinds of dishes. The best part? You probably already have the ingredients sitting in your kitchen.

Here’s a guide to making tasty pico de gallo recipes that are easy to throw together, no matter what you’re cooking. Use it as a dip, a topping, or even a side to make your meals pop.

Ingredients

• Ripe tomatoes
• White or red onion
• Jalapeño peppers
• Fresh cilantro
• Lime juice
• Salt

Cooking Instructions

1. Dice up the tomatoes and onions.
2. Chop the jalapeño, taking out the seeds if you want less heat.
3. Roughly chop the cilantro leaves.
4. Toss everything in a bowl.
5. Squeeze lime juice over the top.
6. Sprinkle with salt and stir it all together.
7. Let it rest for about 10-15 minutes so the flavors can hang out.

1) Classic Pico de Gallo with tomatoes, white onion, jalapeño, cilantro, lime, and salt

Making classic pico de gallo is honestly as easy as it gets. Start with ripe, juicy tomatoes and add chopped white onion for a bit of bite.

Toss in some jalapeño for a little heat—take out the seeds if you want it mild. Fresh cilantro brings a herby lift that just works.

Squeeze lime juice all over and sprinkle in some salt. Gently mix everything so it stays chunky and fresh.

This one’s perfect for tacos, chips, or honestly, anything you want.

Ingredients

• 4 ripe red tomatoes
• 1/2 cup white onion, finely chopped
• 1 jalapeño, seeded and minced
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• 1/2 teaspoon salt

Cooking Instructions

1. Chop tomatoes, onion, jalapeño, and cilantro.
2. Combine everything in a bowl.
3. Add lime juice and salt.
4. Stir gently so the tomatoes don’t get mushy.
5. Let it sit for 10 minutes before serving.

Check out Classic Pico de Gallo Recipe – Cookie and Kate if you want a little more detail.

2) Spicy Pico de Gallo with extra jalapeños and serrano peppers

Love a little fire in your salsa? This one’s for you. It uses both jalapeños and serrano peppers for a real punch.

Start by chopping fresh tomatoes and tossing in minced onion. Add a load of chopped cilantro for brightness.

Dice up the jalapeños and one serrano pepper—add more or less depending on how brave you’re feeling. Finish with lime juice and a good pinch of salt.

This spicy version rocks with grilled meats, tacos, or just a pile of chips.

Ingredients

• 4-6 Roma tomatoes, diced
• 1 small white onion, finely chopped
• 3 tablespoons fresh cilantro, chopped
• 2 jalapeño peppers, seeded and minced
• 1 serrano pepper, minced
• 1 lime, juiced
• 1/2 teaspoon salt

Cooking Instructions

1. Dice the tomatoes.
2. Chop onion and cilantro.
3. Seed and mince the peppers.
4. Toss everything in a bowl.
5. Squeeze lime juice on top.
6. Add salt and stir.
7. Chill for 15-20 minutes before serving.

Get more spicy ideas from this recipe.

3) Garlic-Infused Pico de Gallo adding minced garlic cloves

Want to shake things up? Add some minced garlic. It gives your pico de gallo a bold, aromatic kick.

Start with two garlic cloves, or more if you’re feeling adventurous. Mince them up really fine so they blend right in.

Mix garlic with tomatoes, onions, jalapeños, cilantro, lime juice, and salt. Let it sit for about 10 minutes so everything mingles.

Ingredients

• 4 roma tomatoes, diced
• 1/2 white onion, finely chopped
• 2 garlic cloves, minced
• 1 jalapeño, seeded and chopped
• 1/4 cup cilantro, chopped
• Juice of 1 lime
• Salt to taste

Cooking Instructions

1. Mix tomatoes, onion, garlic, jalapeño, and cilantro in a bowl.
2. Add lime juice and salt. Stir it up.
3. Let it rest at room temp for 10 minutes.

4) Pico de Gallo with diced roma tomatoes and red onion

This take uses diced Roma tomatoes—they’re nice and firm, so your salsa won’t get watery. Red onion brings a mild, sweet crunch.

Jalapeño adds a little kick, cilantro keeps it fresh, and lime juice ties it all together. Salt, as always, is a must.

You’ll have this ready in minutes, and it’s perfect with chips, tacos, or grilled meats.

Ingredients

• 6 Roma tomatoes, diced
• ½ red onion, minced
• 1 jalapeño, seeded and minced
• 3 tablespoons fresh cilantro, chopped
• Juice of ½ lime
• Salt to taste

Cooking Instructions

1. Dice Roma tomatoes and toss in a bowl.
2. Mince onion and jalapeño, add them in.
3. Chop cilantro and mix it through.
4. Squeeze lime juice and salt on top.
5. Stir gently.
6. Let it sit for 10 minutes before serving.

5) Cilantro-Lime Pico de Gallo with extra fresh lime juice and chopped cilantro

If you’re all about that zesty, herby flavor, this one’s loaded with lime and cilantro. The extra lime makes it super bright, and a big handful of cilantro keeps it fresh.

It goes with everything—chips, tacos, grilled chicken, you name it. Adjust the lime and cilantro to your taste.

Use the ripest tomatoes you can find and don’t overmix, so it stays chunky.

Ingredients

• 3 medium ripe tomatoes, diced
• 1/2 cup white onion, finely chopped
• 1 jalapeño, seeded and diced
• 1/2 cup fresh cilantro, chopped
• 1/3 cup fresh lime juice (about 2 limes)
• Salt to taste

Cooking Instructions

1. Toss tomatoes, onion, jalapeño, and cilantro in a bowl.
2. Pour in lime juice, add salt.
3. Stir gently.
4. Let it rest for 10 minutes.

6) Mild Pico de Gallo using fewer jalapeños and sweet onions

Not a fan of heat? No problem. Just use fewer jalapeños for a gentler flavor.

Swap in sweet onion or red onion for a smooth, mellow taste. It’s way easier on your stomach and perfect for folks who like things mild.

Stick to the usual tomatoes, lime juice, and cilantro. This twist lets you enjoy pico de gallo without worrying about too much spice.

Ingredients

• 2 medium tomatoes, diced
• 1/3 cup sweet onion, diced
• 1/3 jalapeño, seeded and finely chopped
• 1 1/2 tablespoons fresh cilantro, chopped
• Juice of 1 lime
• Salt to taste

Cooking Instructions

1. Mix tomatoes, sweet onion, jalapeño, and cilantro in a bowl.
2. Squeeze lime juice over everything.
3. Sprinkle with salt.
4. Stir and let it rest for 15 minutes.

7) Chunky Pico de Gallo with large tomato and onion chunks

If you like big bites, go chunky. Large tomato and onion pieces give this salsa a juicy, satisfying texture.

Use firm tomatoes so your chunks don’t fall apart. Onion adds a nice crunch, and cilantro and lime juice keep it lively.

Add jalapeño if you want, or leave it out. This version is all about keeping it simple and hearty.

Ingredients

• 5 medium firm tomatoes
• 1/2 large red onion
• 1 small bunch cilantro (about 15 sprigs)
• 1 jalapeño (optional)
• Juice of 1 lime
• Salt to taste

Cooking Instructions

1. Cut tomatoes into big chunks.
2. Slice onion into large pieces.
3. Roughly chop cilantro.
4. Dice jalapeño if using.
5. Toss everything in a bowl.
6. Add lime juice and salt.
7. Stir and chill for 15 minutes.

8) Pico de Gallo with black beans and corn for a heartier salsa

Want something more filling? Add black beans and corn to your pico de gallo. The beans give it creaminess, while corn brings a touch of sweetness.

Fresh or oven-roasted corn works—roasting adds a caramelized flavor that’s kind of addictive. You still get that classic tomato, onion, and lime combo, but this version is just… more.

Use it as a dip, stuff it in tacos, or pile it on salads. It’s simple, hearty, and honestly, a little hard to stop eating.

Ingredients

• 1 cup black beans (cooked or canned, drained)
• 1 cup corn kernels (fresh, roasted, or canned)
• 2 medium tomatoes, diced
• ¼ cup red onion, finely chopped
• ¼ cup fresh cilantro, chopped
• 1 jalapeño, seeded and minced
• Juice of 1 lime
• Salt to taste

Cooking Instructions

1. If you’re using fresh corn, roast it on a baking sheet at 400°F (200°C) for about 15 minutes. The kernels should get a bit browned.

2. Let the corn cool off.

3. In a bowl, toss together black beans, corn, tomatoes, red onion, cilantro, and jalapeño.

4. Squeeze in the lime juice and sprinkle with salt.

5. Mix everything well.

6. Chill for 30 minutes so the flavors have time to come together.

9) Pineapple Pico de Gallo adding diced pineapple for sweetness

Pineapple Pico de Gallo brings a sweet, juicy twist to classic salsa. The pineapple’s brightness plays off the tangy tomatoes and a little heat from jalapeños.

It’s honestly a great topping for tacos, or just scoop it up with chips if you’re feeling snacky.

The pineapple’s sweetness, mixed with fresh lime juice and cilantro, really pops. I think this version feels especially lively—maybe it’s the color or just the flavor.

Try spooning it over grilled fish or pork. The diced pineapple keeps everything juicy and refreshing.

Ingredients

• 1 ½ cups diced pineapple
• 1 cup diced Roma tomatoes
• ½ cup diced white onion
• 1 jalapeño, seeded and finely chopped
• ½ cup chopped cilantro
• Juice of 1 lime
• Salt to taste

Cooking Instructions

1. Add pineapple, tomatoes, onion, jalapeño, and cilantro to a bowl.

2. Squeeze the lime juice over everything.

3. Sprinkle with salt and give it a good stir.

4. Let the mixture sit for about 10 minutes before serving.

10) Avocado Pico de Gallo blending creamy avocado with classic ingredients

Want to shake up classic pico de gallo? Just add creamy avocado. It gives the salsa a softer texture next to the crunch of tomatoes and onion.

Lime juice keeps things bright, and jalapeño adds a gentle kick. The avocado blends right in with cilantro and salt—honestly, it’s a match that never disappoints.

No cooking here, just chop, mix, and chill if you like it cold.

Scoop it up with chips, pile it onto tacos, or spoon it over grilled meat. This version turns pico de gallo into something creamy but still totally fresh.

Ingredients

• 2 ripe avocados, diced
• 3 Roma tomatoes, chopped
• 1 small onion, finely chopped
• 1 jalapeño, deseeded and minced
• ¼ cup fresh cilantro, chopped
• Juice of 1 lime
• Salt to taste

Cooking Instructions

1. Dice the avocados. Chop the tomatoes and onion.

2. Mince the jalapeño. Chop up the cilantro too.

3. Toss everything into a bowl.

4. Squeeze in the lime juice and sprinkle on some salt. Mix it all together, but don’t smash it.

5. If you’re feeling patient, cover the bowl and pop it in the fridge for 15-30 minutes before serving.