Does Pico de Gallo Have Capsaicin? Unpacking the Spice in Your Salsa

December 3, 2025 •

3 min read

Capsaicin is the chemical compound that gives chili peppers their spicy kick. Since authentic pico de gallo recipes typically include fresh chili peppers, the popular fresh salsa does, in fact, contain capsaicin. The level of heat, however, is entirely dependent on the type of pepper and how it is prepared.

Quick Summary

Pico de gallo contains capsaicin due to the inclusion of fresh chili peppers like jalapeños or serranos. The spiciness can be customized by controlling the type and amount of pepper used, as well as whether the seeds and membranes are removed.

Key Points

Source of Heat: The capsaicin in pico de gallo comes from the fresh chili peppers, typically jalapeños or serranos.
Control the Spice: The heat level is easily controlled by adjusting the type and amount of pepper used, as well as whether the seeds and internal ribs are included.
Location of Capsaicin: The highest concentration of capsaicin is found in the white pith and internal membranes of the pepper, not the seeds.
Pepper Choice: Jalapeños are generally milder (4,000–8,500 SHU) than serrano peppers (8,000–22,000 SHU), which are often used in traditional recipes for more kick.
Resting is Key: Allowing pico de gallo to rest for a period helps the flavors meld and the heat to mellow slightly.
No Pepper, No Capsaicin: A version of pico de gallo without any chili peppers would contain no capsaicin and therefore have no heat.

The Science of Spiciness: Capsaicin in Peppers

Capsaicin is a naturally occurring compound found exclusively in plants belonging to the genus Capsicum. It is responsible for the characteristic burning sensation associated with hot peppers. When mammals, including humans, consume capsaicin, it binds to specific pain receptors in the mouth and throat, called TRPV1 receptors. This sends a signal to the brain that is interpreted as heat or pain. This evolutionary trait developed to deter mammals from eating the peppers, while allowing birds, which are unaffected by capsaicin, to eat and disperse the seeds.

Where Capsaicin Lives in a Chili Pepper

Contrary to popular belief, the seeds of a chili pepper contain very little capsaicin. The highest concentration of capsaicin is actually found in the white pith or ribs, the internal membranes to which the seeds are attached. For cooks who want to reduce the heat in a dish, removing these membranes is much more effective than just removing the seeds.

Pico de Gallo Ingredients and Spiciness

Pico de gallo is a simple, fresh salsa (also called salsa fresca or salsa cruda) that typically consists of chopped tomato, onion, cilantro, lime juice, and chili peppers. The peppers are the sole source of capsaicin in the mixture. Traditional recipes most often use jalapeño or serrano peppers.

Factors Affecting Pico de Gallo's Heat

The overall spiciness of pico de gallo can vary dramatically based on several factors:

Type of Pepper: Jalapeños generally offer a milder heat compared to serrano peppers. Some people may use even hotter peppers like habaneros for a fiery kick, or milder options like bell peppers for no heat at all.
Quantity of Pepper: The more chili pepper added to the mix, the spicier the pico de gallo will be.
Seeds and Ribs: For those who prefer a mild flavor, removing the seeds and the white internal ribs of the pepper is the best way to significantly reduce the capsaicin content. Leaving them in will result in a much spicier salsa.
Aging: The longer pico de gallo rests, the more the flavors (including the heat) meld together.

Comparison of Jalapeño vs. Serrano Peppers

This table highlights the differences between the two most common peppers used in pico de gallo.


Feature	Jalapeño Pepper	Serrano Pepper
Scoville Heat Units (SHU)	4,000–8,500 SHU	8,000–22,000 SHU
Relative Spiciness	Mild to medium	Medium to hot
Appearance	Medium-sized, dark green, wide pod	Small, slender, bright green
Flavor Profile	Grassy, vegetal	Brighter, sharper, hotter
Traditional Usage	More common in tourist-focused recipes for milder heat	More traditional for authentic, spicier pico de gallo

How to Control the Heat Level in Your Pico

If you are making pico de gallo at home, you have complete control over the amount of capsaicin and, therefore, the final spiciness. Here’s how you can customize your creation:

For a Mild Pico: Use just a small amount of jalapeño pepper. Be sure to remove all the seeds and the internal white pith before dicing. You could also substitute the hot pepper with a green bell pepper.
For a Medium Pico: Use the standard amount of jalapeño, but still remove the seeds and ribs. This will give you the flavor of the pepper without an overwhelming amount of heat.
For a Hot Pico: Use a serrano pepper instead of a jalapeño for more intense heat. For maximum spice, include the seeds and ribs. Taste as you go, and remember you can always add more chili but can't easily take it away.

Conclusion: The Final Word on Capsaicin in Pico de Gallo

So, does pico de gallo have capsaicin? The answer is a definitive yes, due to the presence of chili peppers like jalapeños or serranos. The variability in the dish's heat comes from the specific pepper used and how it's prepared. The real beauty of making pico de gallo at home is the ability to adjust the spice level to your personal preference, from a refreshing, mild accompaniment to a fiery, palate-tingling experience. Whether you choose to remove the seeds or opt for a hotter pepper, controlling the capsaicin content is key to perfecting this fresh and flavorful Mexican staple.

Additional Resources

For more information on capsaicin and its effects, you can visit the National Institutes of Health (NIH).

Frequently Asked Questions

No, pico de gallo is not always spicy. Its spiciness depends on the chili peppers used and can be controlled by removing the seeds and membranes from the peppers, or by substituting with a milder option like a bell pepper.

To make pico de gallo less spicy, remove the seeds and the white internal ribs from the chili peppers. This is where most of the capsaicin is concentrated. You can also use a milder pepper or reduce the total amount of chili pepper in the recipe.

No, while jalapeños are common, many traditional pico de gallo recipes use serrano peppers for more heat. Some variations might use other peppers like habaneros, or omit peppers entirely.

Pico de gallo is a type of fresh, chunky salsa (salsa fresca) made from raw, diced ingredients. Traditional salsa is often thinner, has more liquid, and can be cooked or blended.

No, the spiciness of jalapeños can vary greatly depending on growing conditions and how ripe they are. Some jalapeños can be quite mild, while others deliver a notable kick.

If you don't want any heat, you can simply omit the chili pepper from the recipe entirely. You could also replace it with a finely diced green bell pepper to maintain some of the traditional vegetable flavor without the spice.

Removing the seeds and the white pith significantly reduces the heat, but some capsaicin can still be present in the flesh of the pepper. For a truly mild pico, you may need to use a non-spicy pepper.