Mexican Chunky Salsa Recipe (Pico de Gallo)

Loida Tamayo
Dec 14, 2025
2 min read

Pico de Gallo Recipe | Fresh Mexican Chunky Salsa

If you love fresh Tex-Mex flavors, this pico de gallo recipe (or chunky Mexican salsa) is a must. It’s the chunky salsa I grew up eating on the Texas–Mexico border — simple ingredients, bold flavor, and ready in just a few minutes.

Jump to Recipe

Where I’m from, pico de gallo was always on the table. It didn’t matter if we were making tacos, carne asada, or just grabbing chips — this fresh salsa showed up every time.

And fun fact: pico de gallo literally means “rooster’s beak.” The name comes from the way everything is chopped into tiny pieces, kind of like how a rooster pecks at its food, plus that spicy little bite that wakes everything up.

WHY YOU’LL LOVE THIS RECIPE

• Fresh and bright

• Ready in minutes

• Beginner-friendly

• No blender needed

Person in a purple sweater and "TEX-MEX AT HOME" apron stands behind fresh jalapenos, serrano peppers, onion, and tomatoes on a kitchen counter. A cilantro jar is in the background.

Ingredients

• 1 tomato

• ¼ cup finely diced onion

• 1 serrano pepper, chopped

• A handful of chopped cilantro

• Juice of ½ a lime

• ½ teaspoon kosher salt

How to Make Pico de Gallo

Prepare the tomatoes. Dice the tomatoes into small, even pieces. If the tomatoes are especially juicy, remove the core or seeds to keep the pico from becoming watery. Transfer to a large bowl.
Add the onion. Stir in the finely diced onion, keeping the pieces about the same size as the tomatoes for balanced flavor in every bite.
Prep the pepper. Finely chop the serrano pepper and add it to the bowl. For less heat, remove the seeds or substitute a jalapeño.

Person in a purple sweater holding one jalapeno and one serrano pepper. The black apron has a colorful Tex-Mex at Home design—kitchen background with various boxes. — **Left: Serrano Pepper Right: Jalapeno Pepper**

Add the aromatics. Sprinkle in the cilantro. Cilantro is traditionally used in my family recipe, but feel free to adjust it to your taste.
Season and finish. Squeeze in the fresh lime juice, add the salt, and gently mix until everything is well combined. Be careful not to overmix — pico de gallo should stay fresh and chunky.

Storage Instructions

I doubt you’ll have any leftovers, but if you do, store the pico de gallo in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed fresh. Freezing is not recommended.

Hands holding a glass bowl of colorful pico de gallo, with a vibrant Tex-Mex at Home themed apron in the background. Text: Tex-MexatHome.com.

Frequently Asked Questions

What’s the difference between pico de gallo and salsa?

Pico de gallo is fresh and chunky, made with chopped ingredients. Salsa is usually cooked or blended, giving it a smoother texture.

Is pico de gallo spicy?

It can be, depending on the pepper you use. Serrano peppers are hotter than jalapeños, but you can remove the seeds and veins to keep the heat mild.

Can I make pico de gallo ahead of time?

Yes, but it’s best enjoyed fresh. If you need to make it ahead, you can prep the ingredients a few hours in advance and mix everything together just before serving for the brightest flavor and texture.

Can I make substitutions in pico de gallo?

Absolutely. You can use jalapeño instead of serrano for less heat, skip the cilantro if you don’t enjoy it, or adjust the lime and salt to taste. Pico de gallo is flexible and meant to be customized.