Name: Fresh Pico de Gallo for Cinco de Mayo Tacos & Dips
Prep time: 15 min
Total time: 15 min
Cuisine: Mexican
Ingredients: 3 Roma tomatoes, diced; 1/2 red onion, finely chopped; 1 jalapeño pepper, minced (remove seeds for less heat); 1/2 cup fresh cilantro, chopped; 2 tablespoons fresh lime juice; 1/2 teaspoon kosher salt; 1 small garlic clove, minced (optional)

Craving something fresh, vibrant, and irresistibly tangy to brighten your taco night or appetizer platter? Pico de Gallo is your go-to solution. Whether you’re hosting a Cinco de Mayo fiesta or simply need a punchy dip for chips, this chunky salsa delivers big flavor with just a handful of ingredients.

Made with crisp vegetables and a zesty twist of lime, Pico de Gallo stands out for its simplicity and freshness. Each bite brings the perfect balance of sweet tomatoes, sharp onion, and the subtle heat of jalapeño. It’s not just a topping—it’s a celebration of bold, raw ingredients that makes every dish pop with personality.

Preparation Phase & Tools to Use

Before diving into chopping and mixing, make sure your kitchen is set up with the right tools:

Sharp Chef’s Knife: Precision is key in this recipe. A sharp knife helps achieve uniform, small dice for better texture and presentation.
Cutting Board: Use a large, sturdy board to comfortably chop all your fresh ingredients.
Mixing Bowl: A medium glass or ceramic bowl is ideal for combining ingredients and letting flavors meld.
Citrus Juicer (optional): For extracting every last drop of fresh lime juice without the seeds.
Spoon or Silicone Spatula: To gently toss the ingredients without bruising the tomatoes.

Having these essentials makes the prep swift and smooth, ensuring the vegetables stay crisp and the lime juice evenly coats everything.

Ingredients for the Fresh Pico de Gallo for Cinco de Mayo Tacos & Dips

Each ingredient in Pico de Gallo is chosen for maximum freshness and vibrant flavor. Here’s what you’ll need and why:

Roma Tomatoes: Firm and less watery, these tomatoes bring a sweet acidity and meaty texture that won’t turn your salsa soggy.
Red Onion: Adds sharpness and color contrast; its crisp bite is essential.
Fresh Cilantro: Offers herbaceous brightness and a classic Mexican flair.
Jalapeño Pepper: For a controlled kick of heat. Adjust quantity for mild or fiery results.
Fresh Lime Juice: Provides tang and keeps everything lively and bright.
Kosher Salt: Enhances the natural flavors and helps draw out the juices from the tomatoes.
Garlic (Optional): Adds a punch of savory depth if you’re after a stronger flavor profile.

How To Make the Fresh Pico de Gallo for Cinco de Mayo Tacos & Dips

Step 1: Prep the Ingredients

Dice the Roma tomatoes, finely chop the red onion, and mince the jalapeño (removing seeds if desired). Chop the cilantro and mince the optional garlic.

Step 2: Mix it All Together

Add all the prepped ingredients into your mixing bowl. Squeeze in fresh lime juice and sprinkle in the kosher salt.

Step 3: Let it Marinate

Allow the Pico de Gallo to rest at room temperature for 10-15 minutes before serving. This helps the flavors mingle and intensify.

Step 4: Taste and Adjust

Give it a taste! Add more lime or salt as needed. Want more heat? Stir in a bit more jalapeño.

Serving and Storing Fresh Pico de Gallo for Cinco de Mayo Tacos & Dips

Serve your Pico de Gallo chilled or at room temperature. It’s the ultimate topping for carne asada tacos, nachos, grilled fish, or as a scoopable dip with tortilla chips. For a light lunch, pile it on toast with avocado.

To store, place leftovers in an airtight container and refrigerate for up to 3 days. Stir before serving, as juices may settle. Avoid freezing—the texture will suffer.

Frequently Asked Questions

What’s the difference between Pico de Gallo and salsa?

Pico de Gallo is a chunky, fresh salsa made with raw vegetables. Salsa can be blended and cooked, with a more saucy consistency.

Can I make it ahead of time?

Yes! You can prep Pico de Gallo up to a day in advance. In fact, a short rest in the fridge helps deepen the flavor.

How do I make it less spicy?

Remove the seeds and membranes from the jalapeño, or reduce the quantity. You can also substitute a milder chili like poblano.

Can I use white onion instead of red?

Absolutely. White onion has a slightly milder bite and is just as traditional.

What if I don’t like cilantro?

You can leave it out or swap with fresh parsley. The taste will change but still stay bright and delicious.

What dishes pair best with Pico de Gallo?

It’s fantastic with grilled meats, rice bowls, tacos, eggs, or even on top of baked potatoes for a zingy twist.

Want More Dip and Salsa Ideas?

If you love the zesty tang of this Fresh Pico de Gallo, there’s a whole world of dips and salsas waiting to spice up your spread.

Try the Creamy Boat Dip Rotel Ranch Dip for a creamy, savory blend that pairs beautifully with crackers or veggies. Or, for something hearty, the Meaty Texas Trash Dip layers cheesy beans and spice in one irresistible skillet.

Craving something sweeter? The Apple Enchiladas deliver warm cinnamon comfort with a soft, gooey finish.

Don’t skip the Buffalo Chicken Lasagna either—it doubles as a meal and a shareable appetizer for game day crowds. Finally, if you’re after a playful twist, the Cheesecake Deviled Strawberries offer a fruity, creamy combo that disappears fast.

Pin and Tell Me How Yours Turned Out

You can save this to your party or snack boards for easy access. Just click the Pin button.

If you make it, let me know how yours turned out. Did you go heavy on lime? Did you pair it with grilled shrimp tacos? Drop a comment below. I love hearing how you bring these dishes to life!

For more recipes like this, check out my daily updates and inspiration on Pinterest at LadyPlate.

Fresh Pico de Gallo for Cinco de Mayo Tacos & Dips

Author: Julia Koch
Total Time: 15 minutes
Yield: 2 cups

Print Recipe

Description

This Fresh Pico de Gallo is a classic Mexican chunky salsa that’s bursting with bright flavors. Perfect for Cinco de Mayo, taco night, or a quick appetizer, it combines fresh Roma tomatoes, red onion, jalapeño, cilantro, and lime for a raw, zesty topping or dip. It’s quick to make, naturally gluten-free, vegan, and incredibly versatile.