The Best (and Easiest) Pico de Gallo

pico de gallo

This is the pico de gallo of our dreams. It has just four ingredients, each is an essential member of Mexican cuisine’s big four: tomato, onion, cilantro, lime. The salsa tastes bright and fresh, with lots of texture and flavor. It’s delicioso solo with salty tortilla chips and as a garnish on most Mexican dishes.

And mejor de todo: it comes together in less than 5 minutes. 🙌🏽

Thank you Anjie Villalobos, one of our favorite Mexican-food abuela cocineras. This recipe comes from her cocina. Her salsas are family-famous (deservedly so: we’ve tried them all) and this sabroso pico is no exception. To make a good thing even better, Anjie recommends upgrading your totopos or tortilla chips by taking the extra 15 minutes to make your own corn tortillas from scratch, heating them on a griddle, cast-iron pan or traditional comal, and then frying them. Hot, salty, homemade tortilla chips: add a side of Anjie’s guacamole and we’re sold.

Use this pico de gallo as a garnish on most of Anjie’s family-famous Mexican and southwestern U.S. family-famous recipes, like her: Mexican frijoles de olla or refried beansher family-famous carne asado tacos, garlicky shrimp tacos, spectacular tacos de papa and New Mexican sweet chile rellenos.

It’s no wonder Anjie always has this pico in her fridge, ready to go. ”It’s especially good layered with another salsa,” she says—like her salsa verde or creamy serrano avocado salsa. And then topped with finely shredded cabbage, cilantro, Oaxaca cheese and a big squeeze of lime on tacos and other Mexican dishes.

Ready to make the best (and easiest) pico de gallo—ever?

The Best (and Easiest) Pico de Gallo

Recipe by Anjie Villalobos
5.0 from 1 vote
Cuisine: Mexican

4 to 6

Prep time




  • 4 Roma tomatoes, diced

  • 1 white onion

  • 1 bunch cilantro

  • 1 lime, juiced


  • Mix the four ingredients together. Place in the fridge to chill and let the flavors marry for at least 1/2 hour. It’s ready!
  • Serve with tortilla chips and/or as a garnish with your favorite Mexican dishes.


  • If you want to add a little kick to your pico, mix in 1 minced serrano chile. Keep the seeds or de-seed according to your heat tolerance, says Anjie, who personally keeps them in.

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