Bright, crisp, and bursting with fresh flavor, Pico de Gallo is a classic uncooked salsa that celebrates simple, high-quality ingredients. Juicy tomatoes, zesty lime juice, fragrant cilantro, and a gentle kick of jalapeño come together in minutes to create a vibrant topping or dip that instantly lifts any meal. No cooking, no fuss—just clean, bold taste.
Why You’ll Love This Recipe
This recipe is quick, refreshing, and incredibly versatile. It’s made entirely from fresh ingredients, with no added sugar or preservatives, letting the natural flavors shine. You can customize the heat level easily, adjust the texture to your liking, and use it in countless ways—from a snack with chips to a bright finishing touch on main dishes. It’s naturally vegan and gluten-free, making it a crowd-pleaser for many diets.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 medium ripe tomatoes, finely diced (about 2 cups)
½ small white onion, finely chopped (about ½ cup)
1 fresh jalapeño, seeds and membranes removed, finely minced
¼ cup fresh cilantro leaves and tender stems, finely chopped
2 tablespoons freshly squeezed lime juice (about 1 medium lime)
½ teaspoon kosher salt, or to taste
¼ teaspoon freshly ground black pepper (optional)
Directions
Place the diced tomatoes in a medium mixing bowl. If the tomatoes are very juicy, gently drain off excess liquid to prevent the salsa from becoming watery.
Add the chopped onion, minced jalapeño, and cilantro to the bowl. Stir gently until evenly combined.
Pour in the fresh lime juice and sprinkle with the salt and black pepper, if using.
Gently toss everything together until well mixed, taking care not to crush the tomatoes.
Taste and adjust seasoning as needed, adding more salt or lime juice to balance the flavors.
Let the Pico de Gallo rest at room temperature for 5–10 minutes before serving to allow the flavors to meld.
For a milder version, use only half of the jalapeño or substitute with a mild green chili.
For extra heat, leave some of the jalapeño seeds intact or add a pinch of chili flakes.
Add finely diced avocado for a creamy twist.
Mix in a tablespoon of finely chopped red onion instead of white onion for a slightly sharper bite.
Include a small clove of minced garlic for added depth of flavor.
Storage/Reheating
Store Pico de Gallo in an airtight container in the refrigerator for up to 3 days. Stir gently before serving, as juices may settle at the bottom. This recipe is not suitable for reheating, as it is meant to be enjoyed fresh and chilled or at room temperature.
FAQs
Can I make Pico de Gallo ahead of time?
Yes, it can be made up to a day in advance. The flavors improve as it sits, though the tomatoes may soften slightly.
What type of tomatoes work best?
Roma or vine-ripened tomatoes are ideal because they are firm and less watery.
How do I reduce the spiciness?
Remove all seeds and membranes from the jalapeño, or use only a portion of it.
Can I omit the cilantro?
Yes, you can leave it out or substitute with fresh parsley if preferred.
Is Pico de Gallo the same as salsa?
It’s a type of salsa, but unlike blended or cooked salsas, Pico de Gallo is chunky and always fresh.
Can I freeze Pico de Gallo?
Freezing is not recommended, as the tomatoes will lose their texture when thawed.
How do I keep it from becoming watery?
Use firm tomatoes and drain excess juice before mixing the ingredients.
Can I use lemon juice instead of lime?
Yes, lemon juice works, but lime juice provides the most traditional flavor.
Is this recipe suitable for meal prep?
Yes, it keeps well for a couple of days and can be used in multiple meals.
What dishes pair well with Pico de Gallo?
It’s excellent with tortilla chips, grilled chicken or fish, grain bowls, eggs, and roasted vegetables.
Conclusion
Pico de Gallo proves that simple ingredients can create extraordinary flavor. With its fresh crunch, bright acidity, and customizable heat, this salsa is a staple you’ll return to again and again. Whether you’re serving it at a gathering or enjoying it as a quick everyday addition, it brings a fresh, lively touch to any dish.
Pico de Gallo is a fresh, chunky salsa made with tomatoes, onion, jalapeño, lime juice, and cilantro. It’s quick to make, full of vibrant flavor, and perfect as a dip or topping for a variety of dishes.
Ingredients
3 medium ripe tomatoes, finely diced (about 2 cups)
1/2 small white onion, finely chopped (about 1/2 cup)
1 fresh jalapeño, seeds and membranes removed, finely minced
1/4 cup fresh cilantro leaves and tender stems, finely chopped
2 tablespoons freshly squeezed lime juice (about 1 medium lime)
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon freshly ground black pepper (optional)
Instructions
Place the diced tomatoes in a medium mixing bowl. Drain off excess liquid if the tomatoes are very juicy.
Add the chopped onion, minced jalapeño, and cilantro to the bowl. Stir gently to combine.
Pour in the lime juice and sprinkle with salt and black pepper, if using.
Gently toss all ingredients together until evenly mixed.
Taste and adjust seasoning with more salt or lime juice, as needed.
Let the mixture rest at room temperature for 5–10 minutes before serving to allow flavors to meld.
Notes
Use Roma or vine-ripened tomatoes for best texture and flavor.
Adjust the jalapeño amount to control the heat level.
Add avocado for a creamy twist or garlic for added depth.
