Pico de gallo

Fresh, colorful, and full of flavor, this Pico de Gallo is one of those simple recipes that instantly makes any meal brighter. Every bite has that perfect mix of tomato, onion, cilantro, and lime — refreshing and tangy all at once.

I’ve always believed that Pico de Gallo is one of those recipes that truly belongs to everyone. Across Latin America, you’ll find it in different forms — sometimes spicier, sometimes milder, but always fresh, colorful, and full of life. In Costa Rica, this simple mix of chopped veggies has a special place on the table. It’s that easy side dish that makes everything taste a little better — from rice and beans to grilled meats or gallos wrapped in a warm tortilla.

Costa Rican Pico de Gallo

Now here’s something interesting — in Costa Rica, many people, especially older generations, call this dish “Chimichurri.” I know, it’s not the same green sauce from Argentina that’s poured over meat, but what can I say? In Costa Rica, that’s what we call it, and I kind of love that. So yes, this is my version of Costa Rican Chimichurri — Mara-style.

I also like to add jalapeños, sometimes fresh, sometimes from my own Pickled batch, because I enjoy a little heat in my food. And while not everyone in Costa Rica eats spicy, that’s okay — the beauty of cooking is that you make it your own.

Even the way we chop the vegetables changes from home to home. Some like them chunky, others prefer them finely chopped, like I do. It’s not about being fancy — it just helps the flavors mix better and makes the dish look cleaner and more vibrant.

And then there’s the lime juice, that’s where all the magic happens. In Costa Rica, we don’t usually use lemons; we use limón mandarina or limón criollo, which have a softer acidity and a slightly floral taste that’s hard to replicate abroad. Here in Missouri, I work with what I have — limes or lemons, whichever I can find — and while the flavor is a little different, the acidity still does its job beautifully. It balances the onion, brightens the tomatoes, and ties everything together in that perfect, tangy bite that makes Pico de Gallo so addictive.

If you’d like to see exactly how this recipe is made, click here to follow along with the video.

What Goes Into Pico de Gallo

🧅 Onion

I prefer using yellow or sweet onion for balance; soak it in lime juice to mellow that sharp-raw flavor.

🍅 Tomatoes

I like to use Roma tomatoes because they’re firm, full of flavor, and easy to work with. I remove the seeds and the juicy center, keeping only the meaty part — that’s what keeps the Pico de Gallo fresh and not watery..

🌶️Bell pepper

For this recipe I recommend green bell pepper for color and crunch, but any color works.

🌿 Cilantro

Just a little bit add lots of flavor.

🌶️ Jalapeños

I love adding a bit of heat with jalapeños. These can be fresh or pickled — use whichever you have on hand. Removing the seeds will make them milder, but if you like spicy food, keep them in. I often use Homemade Pickled Jalapeños made by myself.

🍋Lemon Juice

Adds acidity and freshness that bring the whole pico together. It balances the onion and keeps the flavor bright. If limes aren’t available, lemons work too, though the taste will be slightly sharper.

🧁 Sugar

Just a small teaspoon to balance the acidity. It won’t make your Pico de Gallo sweet, but it will enhance the flavor and make everything taste more rounded.

Salt and black pepper

I always add a pinch of salt and pepper at the end — just enough to balance things out. Salt brightens the tomatoes and lime, while pepper brings a cozy warmth that ties it all together.