Introduction
Pico de Gallo, also known as salsa fresca, is a classic Mexican salsa that bursts with bright, fresh flavors. It features ripe tomatoes, crisp onion, fragrant cilantro, and spicy jalapeño—all tossed with lime juice and salt. This simple, uncooked salsa takes just 10 minutes to make and adds zesty freshness to chips, tacos, grilled meats, and more.
I first tasted homemade Pico de Gallo during a summer cookout. The tomatoes were sun-warmed and juicy, the onion crunchy, and the cilantro fragrant. A squeeze of lime brought it all together. It was a revelation compared to store-bought salsa. Since then, whenever I want a quick, flavorful topping, I whip up Pico de Gallo.
Whether you’re hosting a party or just snacking at home, this Pico de Gallo Recipe delivers vibrant color and authentic taste with minimal effort. Let’s dive into why it’s so beloved and exactly how to make it from scratch.
Why You’ll Love This Recipe
- Fresh & Bright
- Ripe tomatoes, crisp onion, and fresh cilantro create a burst of summertime flavor.
- Ready in 10 Minutes
- No cooking required—simply chop, toss, and serve.
- Versatile Condiment
- Pairs perfectly with tortilla chips, tacos, burritos, grilled fish, or chicken.
- Customizable Heat
- Adjust jalapeño to control spice level; omit seeds for milder salsa.
- Healthy & Low-Calorie
- All-natural ingredients, zero added sugars, and light on calories.
Ingredients
- 4 ripe Roma tomatoes, seeded and diced (about 2 cups)
- ½ medium white or red onion, finely chopped (about ½ cup)
- 1 jalapeño pepper, seeded and finely chopped (adjust for desired spice)
- ½ cup fresh cilantro leaves, chopped (stems removed)
- Juice of 1 lime (about 2 Tbsp)
- Salt, to taste (start with ½ tsp)
- Optional: pinch of ground cumin or a dash of black pepper
Step-by-Step Instructions
- Prep Vegetables (3 minutes)
- Wash and pat dry all produce.
- Core 4 Roma tomatoes, remove seeds, and dice into small, even pieces.
- Peel and finely chop ½ medium onion.
- Slice 1 jalapeño in half, remove seeds and ribs for milder salsa, then finely chop the flesh.
- Rinse cilantro and pat dry. Chop leaves into small pieces.
- Combine Ingredients (2 minutes)
- In a medium bowl, combine diced tomatoes, chopped onion, chopped jalapeño, and chopped cilantro.
- Season & Toss (2 minutes)
- Squeeze the juice of 1 lime over the mixture.
- Sprinkle with ½ tsp salt. Add a pinch of ground cumin or black pepper if desired.
- Toss gently until everything is evenly coated. Taste and add more salt or lime juice as needed.
- Rest & Meld Flavors (3 minutes)
- Let the salsa rest at room temperature for 5–10 minutes. This allows flavors to combine and tomatoes to release some juices.
- Serve immediately or refrigerate for up to 2 hours before serving.
Serving Suggestions
- With Tortilla Chips: Scoop generous portions of Pico de Gallo onto chips for a classic snack.
- Taco Topping: Spoon over carne asada, chicken, or fish tacos for extra freshness.
- Grilled Meats & Seafood: Serve alongside grilled steak, chicken, or shrimp as a bright garnish.
- Avocado Toast: Top mashed avocado on toast with a spoonful of Pico de Gallo for a quick, flavorful upgrade.
- Breakfast Eggs: Add a spoonful to scrambled eggs, omelets, or huevos rancheros.
FAQs
- Can I use other tomato varieties?
- Yes. Roma tomatoes are firm and have fewer seeds, but you can use vine-ripened, heirloom, or cherry tomatoes. Just remove excess juices and seeds.
- How do I control the heat level?
- For mild salsa, remove seeds and ribs from the jalapeño. For extra heat, leave seeds in or add a pinch of cayenne pepper.
- Can I make Pico de Gallo ahead of time?
- Yes, but best served within 2–4 hours. Tomatoes release water over time, so salsa may become slightly watery. Drain excess liquid before serving.
- How should I store leftovers?
- Transfer salsa to an airtight container and refrigerate for up to 3 days. Drain excess liquid before serving.
- Can I freeze Pico de Gallo?
- Not recommended. Freezing breaks down tomato texture, resulting in a mushy salsa.
Nutrition Facts (per serving, about ½ cup; serves 6)
- Calories: 25 kcal
- Protein: 1 g
- Carbohydrates: 5 g
- Fat: 0.2 g
- Fiber: 1 g
- Sugar: 3 g
- Sodium: 180 mg (varies with added salt)
Recipe Tips
- Seed Tomatoes for Less Liquid
- Cut tomatoes in half and gently squeeze out seeds over a bowl. Use a spoon to scoop out additional gel to keep salsa from becoming watery.
- Pat Ingredients Dry
- After washing cilantro and tomatoes, pat them dry with paper towels. This prevents excess water from diluting the salsa.
- Uniform Chopping
- Aim for small, even dice on all vegetables so each bite is balanced and flavorful.
- Adjust Seasonings Gradually
- Start with ½ tsp salt and juice of one lime. Taste before adding more. Lime juice brightens flavors, so increase juice gradually to avoid over-acidity.
- Use Fresh Lime Juice
- Bottled lime juice lacks brightness. Fresh juice enhances the salsa’s vibrant taste.
- Enhance with Optional Seasonings
- Add a pinch of ground cumin for a hint of earthiness or a dash of black pepper for subtle heat.
- Customize with Add-Ins
- Mix in diced avocado, chopped mango, or pomegranate seeds for a creative twist.
- Serve Chilled or Room Temp
- Flavor peaks at room temperature but also tastes great chilled. Remove from fridge 10 minutes before serving for best texture.
Conclusion
This Pico de Gallo Recipe is the ultimate fresh salsa—bright, zesty, and ready in just 10 minutes. With simple ingredients and straightforward steps, you’ll elevate chips, tacos, and any grilled dish in no time. Perfect for game day, casual gatherings, or a quick snack at home.
For more fresh salsa ideas, explore Serious Eats’ guide to salsas and Bon Appétit’s collection of summer salsa recipes. Enjoy this vibrant, flavorful Pico de Gallo fresh from your kitchen!