Pico de Gallo
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.
- 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
Instructions
- Wash and dry the fresh produce. Dice the Roma tomatoes into small, even pieces and transfer them to a mixing bowl.
- Finely dice the white onion and add it to the tomatoes.
- 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.
- Finely chop the fresh cilantro and add it to the tomato mixture.
- Pour the fresh lime juice over the ingredients and season with salt.
- Gently stir until everything is evenly combined.
- Taste and adjust the salt, lime juice, cilantro, or chile as desired.
- 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
Find it online: https://thefamilycooking.com/pico-de-gallo/
