Pico de gallo is a fresh, chunky salsa made with ripe tomatoes, onion, jalapeños, cilantro, and lime juice. This classic recipe keeps the ingredients simple so each flavor stands out.
A Quick Look at the Recipe
✅ Recipe Name: Pico de Gallo
🕒 Ready In: ~10 minutes (plus resting time)
👪 Serves: 4 servings
🍽 Calories: ~35 per serving (estimated)
🥣 Main Ingredients: Roma tomatoes, white onion, jalapeños, cilantro, lime juice
📖 Dietary Info: Gluten-free; vegan
👌 Difficulty: Easy - chop and mix
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The vegetables are finely diced and gently mixed with lime juice and salt, creating a bright, balanced salsa that's crisp and refreshing. Letting it rest briefly allows the flavors to come together without losing texture.
If you enjoy fresh toppings and simple sauces like this, you might also like our White Queso Dip, Mexican Coleslaw, or Refried Kidney Beans. These recipes pair well with tacos, grilled meats, or casual meals.
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Why You'll Love this Pico de Gallo:
Fresh and vibrant: Made with simple, raw ingredients for bright flavor and crunch in every bite.
Perfectly balanced: Juicy tomatoes, zesty lime, and a hint of heat from jalapeños make the classic combo.
Quick and easy: Comes together in 10 minutes with no cooking required.
Versatile topping or dip: Serve with chips, tacos, grilled meats, or over eggs.
Naturally healthy: Low in calories, gluten-free, and made with whole ingredients.
Key Ingredients:
- roma tomatoes. Firm and less watery than other varieties, perfect for fresh salsa. Dice small and remove seeds if you prefer a chunkier texture.
- jalapeno peppers. Dice finely for even heat. Remove seeds and membranes for a milder version, or keep them in for extra spice.
- fresh cilantro. Adds bright, citrusy flavor. Use the leaves and tender stems, and chop just before mixing.
- lime. Fresh-squeezed lime ties it all together with tangy brightness.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Milder Heat: Use one jalapeño or remove all seeds and ribs for a less spicy pico de gallo.
- Extra Heat: Add an extra jalapeño or a pinch of crushed red pepper flakes.
- Swap the Onion: Use red onion instead of white onion for a slightly sweeter flavor.
- Add Garlic: Stir in a small clove of finely minced garlic for extra depth.
- Tomato Swap: Use vine-ripened tomatoes if Roma tomatoes aren't available, draining excess juice before mixing.
How to Make Pico de Gallo:
- Dice the roma tomatoes, white onion, and jalapeños. Chop the cilantro and juice the lime.
- In a medium bowl, add the tomatoes, onion, jalapeños, cilantro, lime juice, and salt.
- Gently stir until everything is evenly combined.
- Add more salt or lime juice if needed to balance the flavors.
- Let sit for 15-30 minutes to let the flavors meld or serve immediately.
Recipe Notes & Tips:
- Use Firm, Ripe Tomatoes: Roma tomatoes work best because they're less watery and hold their shape well.
- Drain Excess Juice if Needed: If your tomatoes are very juicy, drain off some liquid to keep the pico de gallo from becoming watery.
- Dice Evenly: Cutting the ingredients into similar-sized pieces ensures balanced flavor in every bite.
- Adjust to Taste: Lime juice and salt levels can vary based on tomato ripeness, so taste and adjust before serving.
- Let It Rest Briefly: Allowing the pico de gallo to sit for 15-30 minutes helps the flavors meld without softening the vegetables too much.
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How to Store:
Refrigerator: Store pico de gallo in an airtight container for up to 3 days. Stir before serving, as juices may settle at the bottom.
Freezer: Not recommended, freezing alters the texture of fresh ingredients like tomatoes and cilantro.
Make-ahead tip: Chop and store tomatoes, onion, and jalapeños separately, then combine with lime juice and cilantro just before serving for peak freshness.
Pico de Gallo FAQs:
The difference between pico de gallo and salsa is texture and preparation. Pico de gallo is chopped and uncooked, while most salsas are blended and may be cooked or roasted.
To keep pico de gallo from getting watery, use firm Roma tomatoes and drain excess tomato juice before mixing. Avoid over-salting early, as salt draws moisture out of the vegetables.
Pico de gallo is mildly spicy depending on the amount of jalapeño used. Removing the seeds and ribs reduces heat, while adding extra jalapeño increases spice.
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Pico de Gallo
Ingredients
- 4 ripe roma tomatoes, diced
- ½ medium white onion, diced
- 2 jalapeno peppers, diced
- ¼ cup fresh cilantro, chopped
- 1 lime, juiced
- ½ teaspoon salt
Instructions
- Dice the roma tomatoes, white onion, and jalapeños. Chop the cilantro and juice the lime.
- In a medium bowl, add the tomatoes, onion, jalapeños, cilantro, lime juice, and salt.
- Gently stir until everything is evenly combined.
- Add more salt or lime juice if needed to balance the flavors.
- Let sit for 15-30 minutes to let the flavors meld or serve immediately.
Nutrition
Notes
- Use Firm, Ripe Tomatoes: Roma tomatoes work best because they're less watery and hold their shape well.
- Drain Excess Juice if Needed: If your tomatoes are very juicy, drain off some liquid to keep the pico de gallo from becoming watery.
- Dice Evenly: Cutting the ingredients into similar-sized pieces ensures balanced flavor in every bite.
- Adjust to Taste: Lime juice and salt levels can vary based on tomato ripeness, so taste and adjust before serving.
- Let It Rest Briefly: Allowing the pico de gallo to sit for 15-30 minutes helps the flavors meld without softening the vegetables too much.
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