Quick Description
This Pico de Gallo is a fresh, vibrant Mexican salsa made with ripe tomatoes, onion, cilantro, lime juice, and just the right amount of heat. It’s crisp, bright, and bursting with flavor—perfect as a dip, topping, or side that instantly elevates tacos, grilled meats, eggs, and more.
Servings & Timing
- Servings: 4–6
- Prep Time: 10–15 minutes
- Rest Time: 5–10 minutes (optional, for flavors to meld)
- Total Time: ~15–20 minutes
Ingredients List
-
4 ripe tomatoes, finely diced
(Roma or vine-ripened work best; remove excess seeds for less liquid) - ½ medium white onion, finely diced
- 1–2 jalapeños, finely minced (seeds removed for less heat)
- ¼ cup fresh cilantro, finely chopped
- 2 tbsp fresh lime juice (about 1 lime)
- ½ tsp salt, or to taste
Optional Add-Ins:
- 1 small garlic clove, minced
- Pinch of cumin
- Extra lime juice for brightness
Instructions
Step 1: Prep the Tomatoes
Wash tomatoes well.
Dice them finely and place in a bowl.
If tomatoes are very juicy, scoop out excess seeds to avoid watery salsa.
Step 2: Add the Veggies
Add diced onion, minced jalapeño, and chopped cilantro to the bowl with the tomatoes.
Step 3: Season
Pour in fresh lime juice and sprinkle with salt.
Add optional garlic or cumin if using.
Step 4: Mix & Rest
Gently stir until everything is evenly combined.
Let rest for 5–10 minutes to allow flavors to meld.
Step 5: Taste & Adjust
Taste and adjust salt, lime, or heat as needed.
Serve fresh.
Additional Notes
- Firm tomatoes are key—overripe tomatoes make Pico watery.
- Finely diced ingredients give the best texture and balanced flavor in every bite.
- Fresh lime juice only—bottled lime juice won’t give the same brightness.
Dietary Info
- Vegan
- Gluten-Free
- Low-Calorie & Low-Carb
- Fresh, Whole-Food Recipe
Recipe Variations & Serving Suggestions
- Mango Pico: Add finely diced mango for sweetness
- Spicy Version: Use serrano peppers instead of jalapeño
- No-Cilantro: Omit or substitute with parsley
- Serve with: tortilla chips, tacos, burritos, grilled chicken, fish, eggs, or rice bowls
Storage & Make-Ahead
- Best served fresh
- Fridge: Store in airtight container up to 24 hours
- Tip: Drain excess liquid before serving leftovers
FAQs
Q: Can I use canned tomatoes?
Not recommended—fresh tomatoes are essential for authentic Pico de Gallo.
Q: Why is my Pico watery?
Tomatoes were too juicy or not deseeded.
Q: Can I make it ahead?
Yes, but it’s best within the first day.
