Pico de Gallo

Why You’ll Love This Recipe

I love Pico de Gallo because the ingredient list is short and every ingredient contributes something important. Tomatoes give me sweetness and juiciness, onion provides crunch, jalapeño adds heat, cilantro adds freshness, and lime juice brings everything together.

I can also control the flavor very easily. I use less jalapeño for a mild salsa or keep more of the seeds and membranes when I want additional heat. I can increase the lime for more acidity or add extra cilantro when I want a stronger herbal flavor.

Another reason I make this recipe often is its versatility. I can serve it as an appetizer with chips or use it as a fresh topping for breakfast, lunch, and dinner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ripe Roma tomatoes
• White onion
• Fresh jalapeño or serrano pepper
• Fresh cilantro
• Fresh lime juice
• Salt

I prefer Roma tomatoes because their firm flesh and relatively low moisture content help me make a chunky salsa rather than an excessively watery one. I always use fresh lime juice because its bright acidity is an important part of the finished flavor.

Directions

I start by washing and drying all my fresh produce. I dice the tomatoes into small, even pieces and transfer them to a mixing bowl.

I finely dice the white onion so it distributes evenly throughout the salsa without overpowering the tomatoes.

Next, I finely chop the jalapeño or serrano. When I want mild Pico de Gallo, I remove the seeds and membranes before chopping. When I want more heat, I leave some of them intact.

I finely chop the fresh cilantro and add it to the bowl with the tomatoes, onion, and chile.

I squeeze fresh lime juice over everything and season the mixture with salt. I gently stir until all the ingredients are evenly combined.

I taste the salsa and adjust the salt, lime, cilantro, or chile as needed.

For the best flavor, I like letting my Pico de Gallo rest for about 15–20 minutes before serving. This gives the salt and lime juice time to mingle with the tomatoes and other ingredients.

If the salsa releases a lot of liquid while resting, I drain some of the excess before serving.

Servings and Timing

This Pico de Gallo recipe makes approximately 3 cups, or about 6 servings as a dip or topping.

I allow around 15 minutes for chopping and mixing the ingredients. Since no cooking is required, my active preparation time and total preparation time are both about 15 minutes.

I sometimes add another 15–20 minutes of optional resting time when I want the flavors to develop before serving.

Variations

For a spicier Pico de Gallo, I use serrano pepper instead of jalapeño or simply increase the amount of fresh chile.

When I want a sweeter variation, I add diced mango or pineapple. I especially enjoy these versions with grilled fish, shrimp, or chicken.

For extra creaminess, I gently fold diced avocado into the salsa immediately before serving.

I sometimes add diced cucumber when I want extra crunch and a particularly refreshing salsa.

When I want more citrus flavor, I increase the fresh lime juice or add a small amount of lime zest.

I can also change the onion depending on what I have available. White onion gives me a classic sharp flavor, while red onion provides a slightly different taste and additional color.

Storage/Reheating

I store leftover Pico de Gallo in an airtight container in the refrigerator. I find that it has its best texture within about 1–2 days.

The tomatoes naturally release liquid as they sit with the salt and lime juice. Before serving leftovers, I stir the salsa and drain excess liquid if necessary.

I don’t recommend freezing Pico de Gallo because freezing changes the texture of the raw tomatoes, onion, and cilantro. I prefer making a fresh batch when possible.

I also don’t reheat Pico de Gallo. I serve it cold or let it sit at room temperature briefly before adding it to my meal.

FAQs

What is Pico de Gallo?

Pico de Gallo is a fresh Mexican salsa traditionally made with chopped tomatoes, onion, fresh chile, cilantro, lime juice, and salt. I serve it uncooked, which gives it a chunky texture and particularly fresh flavor.

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

I think of Pico de Gallo as a type of salsa with distinct pieces of fresh ingredients and relatively little liquid. Other salsas can be blended, cooked, roasted, or considerably more liquid in consistency.

How do I keep Pico de Gallo from getting watery?

I use firm Roma tomatoes and avoid excessively ripe, watery tomatoes. I can also remove some of the tomato seeds and watery centers before chopping. If liquid collects after the salsa rests, I simply drain off the excess.

Can I make Pico de Gallo ahead of time?

Yes. I can prepare it several hours before serving and refrigerate it in a covered container. I find that a short resting period improves the flavor, although I prefer eating it while the vegetables are still fresh and crisp.

What can I serve with Pico de Gallo?

I serve Pico de Gallo with tortilla chips, tacos, quesadillas, nachos, burritos, burrito bowls, grilled chicken, fish, shrimp, eggs, or beans. I also use it as a fresh topping whenever I want acidity, color, and a little heat.

Conclusion

Pico de Gallo is a simple fresh salsa I can prepare in about 15 minutes with tomatoes, onion, chile, cilantro, lime juice, and salt. I love how these basic ingredients create a bright combination of juicy, crisp, tangy, and spicy flavors without requiring any cooking.

Pico de Gallo

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Pico de Gallo is a bright, chunky Mexican salsa made with ripe tomatoes, crisp onion, fresh chile, cilantro, and lime juice. This easy no-cook salsa is perfect with tortilla chips or as a fresh topping for tacos, burrito bowls, eggs, and grilled dishes.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes, plus optional 15–20 minutes resting
• Yield: 3 cups, about 6 servings
• Category: Appetizer
• Method: No Cook
• Cuisine: Mexican
• Diet: Vegan

Ingredients

• 6 ripe Roma tomatoes, diced
• 1/2 medium white onion, finely diced
• 1 jalapeño or serrano pepper, finely chopped
• 1/2 cup fresh cilantro, finely chopped
• 3 tablespoons fresh lime juice
• 1/2 teaspoon salt, or to taste

Cook Mode Prevent your screen from going dark

Instructions

1. Wash and dry the fresh produce. Dice the Roma tomatoes into small, even pieces and transfer them to a mixing bowl.
2. Finely dice the white onion and add it to the tomatoes.
3. Finely chop the jalapeño or serrano pepper. Remove the seeds and membranes for a milder salsa or leave some intact for additional heat, then add the chile to the bowl.
4. Finely chop the fresh cilantro and add it to the tomato mixture.
5. Pour the fresh lime juice over the ingredients and season with salt.
6. Gently stir until everything is evenly combined.
7. Taste and adjust the salt, lime juice, cilantro, or chile as desired.
8. Serve immediately or let the Pico de Gallo rest for 15–20 minutes to allow the flavors to develop. Drain excess liquid before serving if necessary.

Notes

• Firm Roma tomatoes work especially well because their lower moisture content helps prevent excessively watery salsa.
• For an even less watery Pico de Gallo, remove some of the tomato seeds and watery centers before dicing.
• For a milder salsa, remove the seeds and membranes from the jalapeño and use a smaller amount.
• For additional heat, use serrano pepper or increase the amount of fresh chile.
• Diced mango or pineapple can be added for a sweeter variation.
• For extra creaminess, gently fold in diced avocado immediately before serving.
• Diced cucumber can be added for extra crunch and freshness.
• White onion can be replaced with red onion for a slightly different flavor and additional color.
• Store leftovers in an airtight container in the refrigerator and enjoy within 1–2 days for the best texture.
• Pico de Gallo is best served fresh and should not be frozen because freezing significantly changes the texture of the raw vegetables.

Nutrition

• Serving Size: 1/2 cup
• Calories: 35 kcal
• Sugar: 4 g
• Sodium: 200 mg
• Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Trans Fat: 0 g
• Carbohydrates: 8 g
• Fiber: 2 g
• Protein: 1 g
• Cholesterol: 0 mg