Classic Pico de Gallo Recipe (Fresh Mexican Salsa)
Fresh, bright, and full of crunch, pico de gallo is one of those simple recipes that never gets old. It’s made with raw ingredients, so every bite tastes clean and lively. This classic Mexican salsa works as a dip, topping, or side, and it comes together in minutes. When the tomatoes are juicy and the lime is fresh, the flavor is hard to beat. With just a little chopping and mixing, you get a sauce that lifts almost any meal.
Ingredients List
- 4 medium ripe Roma tomatoes, finely diced (about 2 cups)
- 1/2 medium white onion, very finely chopped (about 1/2 cup)
- 1–2 fresh jalapeño peppers, seeds removed and minced (adjust to taste)
- 1/3 cup fresh cilantro leaves, finely chopped
- 2 tablespoons fresh lime juice (about 1 large lime)
- 1/2 teaspoon fine sea salt, or to taste
- Optional: 1 small garlic clove, very finely minced
Step-by-Step Instructions
- Prep the tomatoes.
Wash and dry the tomatoes. Cut them in half, remove excess watery seeds if needed, and dice into small, even pieces. Place them in a mixing bowl. - Chop the onion very fine.
Finely chopping helps the onion blend into the salsa without overpowering it. Add the onion to the bowl with the tomatoes. - Prepare the jalapeño.
Slice the pepper in half, remove seeds and white ribs for mild heat, then mince very finely. Add to the bowl. For more heat, keep some seeds. - Add fresh cilantro.
Use mostly leaves with a little of the tender stems. Chop finely and stir into the mixture. - Season with lime and salt.
Pour in fresh lime juice and sprinkle with salt. If using garlic, add it now. - Mix gently and rest.
Stir everything gently until well combined. Let the pico de gallo rest for 10 minutes so the flavors blend. - Taste and adjust.
Add more salt, lime, or jalapeño if needed before serving.
How to Serve
Pico de gallo is best served fresh and slightly chilled or at cool room temperature. It works well as a dip with tortilla chips, but it also shines as a topping. Spoon it over tacos, grilled chicken, fish, or steak for instant freshness. It can also be added to burrito bowls, scrambled eggs, or even mixed into rice for extra flavor. Because it is not blended, it keeps its chunky texture, which adds contrast to soft or rich dishes.
Storage Instructions
Store pico de gallo in an airtight container in the refrigerator. It will stay fresh for up to 3 days, though the texture is best within the first 24 hours. As it sits, the tomatoes release more juice, which can make the salsa watery. Before serving leftovers, stir well and drain excess liquid if needed. Freezing is not recommended because the fresh vegetables lose their crisp texture once thawed.
Helpful Tips
Use firm, ripe tomatoes for the best texture and flavor. Soft tomatoes release too much liquid and can make the salsa soggy. Chop all ingredients to a similar size so each bite tastes balanced. If the onion flavor feels too sharp, rinse chopped onion under cold water and drain before adding. Always use fresh lime juice instead of bottled for clean, bright flavor. Letting the salsa rest for a few minutes before serving helps everything taste more blended and smooth.
Variations
- Milder Pico de Gallo: Use only half a jalapeño or replace it with mild green chili.
- Spicy Version: Add extra jalapeño or a pinch of finely minced serrano pepper.
- Fruit Twist: Mix in finely diced mango or pineapple for a sweet and fresh contrast.
- No Cilantro Option: Replace cilantro with finely chopped parsley for a different herbal note.
- Tomatillo Pico: Replace half the tomatoes with finely diced tomatillos for a tangy flavor.
Nutrition Facts (Per Serving — About 1/2 Cup)
| Nutrient | Amount |
|---|---|
| Calories | 35 kcal |
| Carbohydrates | 8 g |
| Fiber | 2 g |
| Sugars | 4 g |
| Protein | 1 g |
| Fat | 0 g |
| Sodium | 180 mg |
| Vitamin C | 35% DV |
| Vitamin A | 15% DV |
Values are approximate and may vary based on ingredient size and brand.
FAQs
Is pico de gallo the same as salsa?
Pico de gallo is a type of salsa, but it is not blended or cooked. It is made with fresh, chopped ingredients and has a chunky texture.
Can I make pico de gallo ahead of time?
Yes, it can be made a few hours ahead and stored in the fridge. The flavor improves slightly as it rests, but it is best eaten the same day.
Why is my pico de gallo watery?
Watery salsa usually comes from very juicy tomatoes or not removing extra seeds. Draining excess liquid before serving helps fix this.
Can I use lemon instead of lime?
Lime is traditional and gives the best flavor, but lemon can be used in a pinch. The taste will be slightly different but still fresh.
How do I reduce onion sharpness?
Rinsing chopped onion under cold water for 20–30 seconds can soften its bite without losing flavor.
Conclusion
Classic pico de gallo proves that simple ingredients can create big flavor when treated right. With fresh tomatoes, crisp onion, bright lime, and just enough heat, it brings life to almost any meal. It takes only minutes to prepare and adds freshness that store-bought sauces can’t match. Try it once with good ingredients, and it will quickly become a staple in your kitchen. Grab your tomatoes, do a little chopping, and enjoy this fresh, timeless salsa today.
