18 Zesty Pico de Gallo Recipes for Fresh Flavors

Craving a burst of fresh, vibrant flavor? Pico de gallo is the ultimate way to brighten up any meal—whether you’re topping tacos, scooping with chips, or adding a zesty kick to grilled favorites. From classic tomato-lime combos to fruity twists and spicy surprises, we’ve rounded up 18 irresistible pico de gallo recipes that’ll make your taste buds dance. Ready to chop, mix, and dive in?

Classic Tomato Pico de Gallo

Bright, fresh, and packed with flavor, this pico de gallo is the ultimate topping for tacos, grilled meats, or simply scooping up with tortilla chips.

Ingredients:

• 3 medium ripe tomatoes, diced (about 2 cups)
• 1/2 medium white onion, finely diced (about 1/2 cup)
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, seeded and finely minced
• 2 tbsp fresh lime juice (about 1 lime)
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions:

1. In a medium bowl, combine the tomatoes, onion, cilantro, and jalapeño.
2. Drizzle with 2 tbsp fresh lime juice, then sprinkle with 1/2 tsp kosher salt and 1/4 tsp black pepper.
3. Gently stir to combine, being careful not to crush the tomatoes. Let sit at room temperature for 10 minutes to allow flavors to meld.

The magic of this pico is in its simplicity—just a handful of fresh ingredients create a salsa that’s juicy, tangy, and just spicy enough. The longer it sits, the better it gets!

Tip: For extra depth, char the jalapeño and tomatoes on a dry skillet for 2–3 minutes before chopping.

Mango Lime Pico de Gallo

Bright, juicy, and just the right amount of tang—this mango lime pico de gallo is summer in a bowl. Perfect for scooping with chips or topping grilled fish!

Ingredients:

• 2 ripe mangoes, diced (about 2 cups)
• 1/2 cup finely diced red onion
• 1 jalapeño, seeds removed and finely diced
• 1/3 cup chopped fresh cilantro
• Juice of 2 limes (about 1/4 cup)
• 1/2 tsp salt
• 1/4 tsp sugar (optional, to balance acidity)

Instructions:

1. In a medium bowl, gently toss together the mangoes, red onion, jalapeño, and cilantro.
2. Drizzle with lime juice, then sprinkle with 1/2 tsp salt and 1/4 tsp sugar (if using). Fold gently to combine.
3. Let sit at room temperature for 10 minutes to let the flavors meld, then taste and adjust salt or lime if needed.

The sweet mango and zesty lime play off each other beautifully, while the jalapeño adds just a whisper of heat—no one flavor overpowers the others.

Tip: For extra depth, char the jalapeño lightly over a gas flame or under the broiler before dicing!

Spicy Jalapeño Pico de Gallo

This zesty pico de gallo packs a punch with fresh jalapeños, balancing heat with bright lime and crisp veggies—perfect for scooping with chips or topping tacos.

Ingredients:

• 4 medium Roma tomatoes, diced
• 1/2 cup finely diced white onion
• 2 jalapeños, seeded and finely diced (leave seeds for extra heat)
• 1/4 cup chopped fresh cilantro
• 2 tbsp fresh lime juice (about 1 lime)
• 1/2 tsp kosher salt
• 1/4 tsp sugar

Instructions:

1. In a medium bowl, combine tomatoes, onion, jalapeños, and cilantro.
2. Drizzle with lime juice, then sprinkle with salt and sugar. Gently toss to coat.
3. Let sit at room temperature for 10 minutes to allow flavors to meld before serving.

The sugar tames the jalapeño’s bite just enough, while the lime keeps everything refreshing—no one will guess it only takes 15 minutes!

Tip: For a smokier twist, char the jalapeños in a dry skillet for 2–3 minutes before dicing.

Pineapple Cilantro Pico de Gallo

Bright, juicy, and just a little tropical, this pineapple pico de gallo is a fresh twist on the classic—perfect for scooping up with chips or topping grilled fish.

Ingredients:

• 2 cups finely diced fresh pineapple
• 1 cup diced Roma tomatoes (seeds removed)
• 1/2 cup finely diced red onion
• 1/3 cup chopped fresh cilantro
• 1 jalapeño, seeds removed and finely diced
• 2 tbsp fresh lime juice
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions:

1. In a large bowl, combine the pineapple, tomatoes, red onion, cilantro, and jalapeño.
2. Drizzle with lime juice, then sprinkle with salt and black pepper.
3. Gently toss everything together until evenly mixed. Let sit for 10 minutes to allow flavors to meld.

The sweet-tangy pineapple balances the heat from the jalapeño, while the cilantro adds a pop of freshness—no two bites taste exactly the same!

Tip: For extra depth, add a pinch of smoked paprika or a drizzle of honey if your pineapple isn’t super ripe.

Avocado Pico de Gallo

This fresh, chunky avocado pico de gallo is the ultimate upgrade for tacos, chips, or grilled meats—it’s bright, creamy, and packed with texture.

Ingredients:

• 2 medium ripe avocados, diced
• 1 cup diced Roma tomatoes (about 2 medium)
• 1/3 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, seeded and minced
• 2 tbsp fresh lime juice (about 1 lime)
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions:

1. In a medium bowl, gently combine the diced avocados, tomatoes, red onion, cilantro, and jalapeño.
2. Drizzle with lime juice, then sprinkle with salt and pepper. Toss lightly to coat, being careful not to mash the avocados.
3. Let sit for 10 minutes at room temperature to allow flavors to meld before serving.

The creamy avocado balances the tangy lime and spicy jalapeño, while the crisp veggies add a satisfying crunch—no mushy salsa here!

Tip: For extra depth, stir in 1/4 tsp ground cumin or a pinch of smoked paprika.

Roasted Corn Pico de Gallo

This smoky, sweet twist on classic pico de gallo is a summer game-changer—charred corn adds depth, while jalapeño keeps it bright and punchy.

Ingredients:

• 2 ears fresh corn, husks removed
• 1 1/2 cups diced ripe tomatoes (about 2 medium)
• 1/3 cup finely diced red onion
• 1 jalapeño, seeds removed and finely diced
• 1/4 cup chopped fresh cilantro
• 2 tbsp fresh lime juice (about 1 lime)
• 1/2 tsp kosher salt
• 1/4 tsp ground cumin

Instructions:

1. Char the corn: Heat a dry cast-iron skillet over medium-high. Roast corn, turning occasionally, until kernels are lightly blackened in spots, 8–10 minutes. Let cool, then slice kernels off cobs.
2. Mix: In a bowl, combine roasted corn, tomatoes, red onion, jalapeño, and cilantro. Gently stir in lime juice, salt, and cumin.
3. Rest: Let sit at room temperature for 15 minutes to allow flavors to meld before serving.

The charred corn kernels add a caramelized crunch that makes this pico irresistible scooped onto chips or grilled fish. Tip: For extra smokiness, grill the corn instead of using a skillet!

Cucumber Mint Pico de Gallo

This bright, crunchy pico de gallo swaps classic cilantro for fresh mint, giving it a cool, summery twist that pairs perfectly with grilled fish or crispy tortilla chips.

Ingredients:

• 2 cups diced English cucumber (about 1 medium)
• 1 cup diced ripe tomatoes
• 1/4 cup finely chopped red onion
• 1 jalapeño, seeds removed and finely diced
• 1/4 cup chopped fresh mint leaves
• 2 tbsp fresh lime juice
• 1/2 tsp kosher salt
• 1/4 tsp sugar

Instructions:

1. In a medium bowl, gently toss together the diced cucumber, tomatoes, red onion, jalapeño, and mint.
2. Drizzle with lime juice, then sprinkle with salt and sugar. Fold gently to combine.
3. Let sit at room temperature for 10 minutes to allow flavors to meld before serving.

The cucumber stays crisp while the mint adds a surprising herbal freshness—no one will guess the secret ingredient!

Tip: For extra brightness, add a pinch of lime zest with the juice.

Watermelon Basil Pico de Gallo

This bright, juicy twist on classic pico de gallo is summer in a bowl—sweet watermelon meets fresh basil for a salsa that’s as refreshing as it is unexpected.

Ingredients:

• 2 cups diced seedless watermelon (½-inch pieces)
• 1 cup finely diced red onion
• 1 jalapeño, seeds removed and finely diced
• ½ cup chopped fresh basil leaves
• 3 tbsp lime juice (about 2 limes)
• 1 tsp kosher salt
• ½ tsp honey

Instructions:

1. In a large bowl, gently toss watermelon, red onion, and jalapeño until evenly mixed.
2. Add basil, 3 tbsp lime juice, 1 tsp salt, and ½ tsp honey, folding gently to combine (avoid crushing the watermelon).
3. Let sit at room temperature for 10 minutes to allow flavors to meld, then serve immediately.

The magic here? The basil amplifies the watermelon’s sweetness while the jalapeño adds just enough heat—no one will guess how simple it is to make.

Tip: For a prettier presentation, reserve a few basil leaves, thinly slice them, and sprinkle on top just before serving.

Grilled Peach Pico de Gallo

Sweet, smoky, and just a little spicy—this vibrant twist on pico de gallo is summer in a bowl.

Ingredients:

• 2 ripe peaches, halved and pitted
• 1 tbsp olive oil
• 1 cup finely diced red onion
• 1 jalapeño, seeded and minced
• 1/3 cup chopped fresh cilantro
• 2 tbsp lime juice (about 1 lime)
• 1/2 tsp salt
• 1/4 tsp ground cumin

Instructions:

1. Preheat a grill or grill pan to medium-high heat. Brush peach halves with olive oil and grill cut-side down for 3–4 minutes until charred and slightly softened. Let cool, then dice.
2. In a bowl, combine diced peaches, red onion, jalapeño, cilantro, lime juice, salt, and cumin. Gently toss.
3. Let sit for 10 minutes to allow flavors to meld before serving.

The grill caramelizes the peaches’ sugars, balancing their sweetness with the pico’s bright acidity—perfect for scooping with chips or topping grilled fish.

Tip: For extra smokiness, grill the jalapeño (whole) alongside the peaches, then mince.

Black Bean and Corn Pico de Gallo

This vibrant, chunky salsa is a fiesta in a bowl—perfect for scooping with chips or topping tacos with a fresh, zesty crunch.

Ingredients:

• 1 (15 oz) can black beans, rinsed and drained
• 1 cup fresh or thawed frozen corn kernels
• 1 cup diced ripe tomatoes (about 2 medium)
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, seeded and minced
• 2 tbsp fresh lime juice (about 1 lime)
• 1/2 tsp salt
• 1/4 tsp ground cumin

Instructions:

1. In a large bowl, combine black beans, corn, tomatoes, red onion, cilantro, and jalapeño.
2. Drizzle with lime juice, then sprinkle with salt and cumin. Gently toss until evenly coated.
3. Let sit at room temperature for 10 minutes to allow flavors to meld before serving.

The sweet corn and creamy beans balance the bright lime and spicy jalapeño, making this pico de gallo a crowd-pleaser with layers of texture.

Tip: For extra smokiness, char the corn in a dry skillet over medium-high heat for 2–3 minutes before mixing.

Roasted Tomato and Garlic Pico de Gallo

This smoky, charred twist on classic pico de gallo brings deep flavor with minimal effort—perfect for topping tacos or scooping up with chips.

Ingredients:

• 1 lb Roma tomatoes, halved
• 4 cloves garlic, unpeeled
• 1/2 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, seeded and minced
• 2 tbsp fresh lime juice
• 1/2 tsp salt
• 1 tbsp olive oil

Instructions:

1. Roast the tomatoes and garlic: Preheat oven to 425°F. Toss tomatoes and garlic cloves with 1 tbsp olive oil on a baking sheet. Roast for 20 minutes until tomatoes are blistered and garlic is soft. Let cool slightly.
2. Prep the base: Squeeze roasted garlic from skins into a bowl and mash with a fork. Dice roasted tomatoes (juices included) and add to the bowl.
3. Combine: Stir in red onion, cilantro, jalapeño, 2 tbsp lime juice, and 1/2 tsp salt. Let sit 10 minutes for flavors to meld.

The roasted garlic adds a caramelized richness that balances the bright lime and spicy jalapeño—it’s a game-changer for salsa lovers!

Tip: For extra smokiness, char the tomatoes on a grill instead of roasting.

Pomegranate Jalapeño Pico de Gallo

This vibrant Pomegranate Jalapeño Pico de Gallo is a sweet-spicy twist on the classic, with juicy pomegranate arils adding a pop of color and crunch.

• 2 cups diced ripe tomatoes (about 3 medium)
• 1/2 cup finely diced red onion
• 1/3 cup fresh pomegranate arils
• 1 jalapeño, seeds removed and finely diced (about 2 tbsp)
• 1/4 cup chopped fresh cilantro
• 2 tbsp lime juice (about 1 lime)
• 1/2 tsp salt
• 1/4 tsp sugar

1. In a medium bowl, combine diced tomatoes, red onion, pomegranate arils, jalapeño, and cilantro.
2. Drizzle with lime juice, then sprinkle salt and sugar over the mixture.
3. Gently toss everything together until evenly coated. Let sit for 10 minutes to allow flavors to meld.

The tart-sweet pomegranate balances the jalapeño’s heat beautifully, while the arils add a festive crunch that’s perfect for scooping with chips or topping grilled fish.

Tip: For extra smokiness, char the jalapeño on a gas burner or under the broiler for 2 minutes before dicing.

Strawberry Lime Pico de Gallo

This vibrant twist on classic pico de gallo combines sweet strawberries and zesty lime for a refreshing salsa that’s perfect for summer snacking.

Ingredients:

• 1 cup diced strawberries (about 6 oz)
• 1/2 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, seeded and minced
• 2 tbsp fresh lime juice (about 1 lime)
• 1/2 tsp salt
• 1/2 tsp granulated sugar

Instructions:

1. In a medium bowl, gently toss together the strawberries, red onion, cilantro, and jalapeño.
2. Drizzle with lime juice, then sprinkle with salt and sugar. Stir lightly to combine.
3. Let sit at room temperature for 10 minutes to allow flavors to meld before serving.

The juicy strawberries balance the heat of the jalapeño beautifully, while the lime adds a bright pop—it’s like sunshine in a bowl!

Tip: For extra depth, add a pinch of chili powder or smoked paprika just before serving.

Tropical Coconut Pico de Gallo

This bright, juicy pico de gallo gets a tropical twist with creamy coconut and a hint of lime—perfect for scooping up with chips or topping grilled fish!

Ingredients:

• 2 cups diced fresh pineapple (¼-inch pieces)
• 1 cup diced mango (¼-inch pieces)
• ½ cup finely diced red onion
• ½ cup chopped cilantro
• 1 jalapeño, seeded and minced
• ⅓ cup toasted coconut flakes
• 3 tbsp fresh lime juice
• ½ tsp salt
• ¼ tsp chili powder

Instructions:

1. In a large bowl, combine pineapple, mango, red onion, cilantro, and jalapeño.
2. Gently fold in toasted coconut flakes.
3. Drizzle with lime juice, then sprinkle with salt and chili powder. Toss until evenly coated.
4. Let sit for 10 minutes before serving to let flavors meld.

The crunch of coconut against sweet fruit and spicy jalapeño makes this pico unforgettable—you’ll want to put it on everything from tacos to morning toast!

Tip: For extra coconut flavor, toast the flakes in a dry skillet over medium-low heat until golden, about 3 minutes.

Smoky Chipotle Pico de Gallo

This zesty, smoky twist on classic pico de gallo adds a touch of heat and depth, perfect for topping tacos or scooping up with crispy tortilla chips.

Ingredients:

• 4 medium ripe tomatoes, diced
• 1/2 cup finely diced red onion
• 1/3 cup chopped fresh cilantro
• 1 jalapeño, seeded and minced
• 2 tbsp freshly squeezed lime juice
• 1 tbsp minced canned chipotle peppers in adobo sauce
• 1 tsp kosher salt
• 1/2 tsp granulated sugar

Instructions:

1. In a large bowl, combine tomatoes, red onion, cilantro, and jalapeño.
2. Add lime juice, chipotle peppers, salt, and sugar. Gently toss until evenly coated.
3. Let sit at room temperature for 15 minutes to allow flavors to meld, stirring once halfway through.

The smoky chipotle and bright lime create a bold balance, while the sugar tames the heat just enough to keep it crowd-friendly. Try it on grilled fish or folded into scrambled eggs for an extra kick!

Tip: For a smoother texture, pulse half the mixture in a food processor before mixing it back in.

Zucchini and Corn Pico de Gallo

This fresh, crunchy twist on classic pico de gallo adds zucchini and sweet corn for a summery bite that’s perfect for scooping with chips or topping grilled fish.

Ingredients:

• 1 medium zucchini, finely diced (about 1 cup)
• 1 cup fresh corn kernels (from 1–2 ears)
• 1/2 cup finely diced red onion
• 1 jalapeño, seeded and minced
• 1/3 cup chopped cilantro
• 2 tbsp lime juice (about 1 lime)
• 1/2 tsp salt
• 1/4 tsp ground cumin

Instructions:

1. In a large bowl, combine zucchini, corn, red onion, jalapeño, and cilantro.
2. Drizzle with lime juice, then sprinkle with salt and cumin. Toss gently until evenly coated.
3. Let sit at room temperature for 10 minutes to allow flavors to meld before serving.

The zucchini stays crisp while soaking up the tangy lime and earthy cumin—no soggy salsa here!

Tip: For a smoky twist, grill the corn and zucchini (cool before dicing) before mixing.

Herbed Feta Pico de Gallo

Herbed Feta Pico de Gallo

This bright, tangy twist on classic pico de gallo gets a creamy kick from crumbled feta and a pop of fresh herbs—perfect for scooping up with chips or topping grilled fish!

Ingredients:

• 2 cups diced ripe tomatoes (about 3 medium)
• 1/2 cup finely diced red onion
• 1/3 cup chopped fresh cilantro
• 2 tbsp chopped fresh mint
• 1 jalapeño, seeded and minced
• 3 tbsp fresh lime juice (about 1 large lime)
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 3/4 cup crumbled feta cheese

Instructions:

1. In a medium bowl, combine tomatoes, red onion, cilantro, mint, and jalapeño.
2. Drizzle with lime juice, then sprinkle with salt and pepper. Gently toss to combine.
3. Fold in feta cheese just before serving (overmixing will turn the cheese pink).

The briny feta melts slightly into the juicy tomatoes, creating a crave-worthy contrast with the crunchy veggies and herbs. Tip: For best texture, let the mixture sit for 10 minutes after adding lime juice—this softens the onions without making the tomatoes mushy.

Citrus Shrimp Pico de Gallo

Bright, zesty, and packed with fresh flavors, this Citrus Shrimp Pico de Gallo is a vibrant twist on the classic salsa—perfect for scooping with chips or topping grilled fish!

Ingredients:

• 1 lb medium shrimp, peeled, deveined, and chopped
• 1 cup diced Roma tomatoes (about 2 medium)
• 1/2 cup finely diced red onion
• 1/3 cup chopped fresh cilantro
• 1 jalapeño, seeded and minced
• 1/4 cup fresh lime juice (about 2 limes)
• 2 tbsp fresh orange juice
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a medium bowl, toss the shrimp with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Heat a skillet over medium-high and cook the shrimp for 2–3 minutes, just until opaque. Let cool.
2. In a large bowl, combine the diced tomatoes, red onion, cilantro, and jalapeño. Add the cooled shrimp.
3. Drizzle with 1/4 cup lime juice and 2 tbsp orange juice, gently tossing to coat. Taste and adjust salt if needed.
4. Chill for 15 minutes to let the flavors meld before serving.

The juicy citrus marinade lightly “cooks” the veggies, giving them a bright, almost ceviche-like freshness—without overpowering the shrimp.

Tip: For extra kick, leave the jalapeño seeds in, or add a pinch of chili powder!

Conclusion

With 18 vibrant Pico de Gallo recipes, there’s a fresh flavor for every taste! Whether you’re spicing up tacos, topping grilled fish, or just scooping with chips, these zesty combos are sure to delight. Try one (or a few!) and let us know your favorite in the comments. Loved this roundup? Share the fresh inspiration on Pinterest—happy cooking!