Bright, crisp, and bursting with summer flavor, Pico de Gallo is the ultimate fresh salsa—a celebration of ripe tomatoes, zesty lime, and just the right kick of jalapeño. Unlike cooked salsas, this uncooked salsa fresca relies on the quality of its ingredients and the harmony of its simplicity. Ready in under 10 minutes, it’s the perfect companion to tacos, grilled meats, chips, or even a spoonful over scrambled eggs. No cooking required—just chop, mix, and let the flavors shine.
Why You’ll Love This Recipe
It’s the definition of fresh, fast, and flavorful. With no added sugar, no preservatives, and no cooking, Pico de Gallo delivers clean, vibrant taste that highlights the natural sweetness of tomatoes and the herbal brightness of cilantro. It’s naturally gluten-free, vegan, and endlessly adaptable—make it mild or fiery, chunky or fine, depending on your mood. Plus, it gets better as it sits, making it ideal for meal prep or last-minute entertaining.
Perfect for:
- Taco night or fajita spreads
- Dipping with tortilla chips
- Topping grilled fish, chicken, or avocado toast
- Brightening up grain bowls or scrambled eggs
- Anyone who believes fresh is always best
Ingredients
- 3 medium ripe tomatoes, finely diced (about 2 cups; Roma or vine-ripened work best)
- ½ small white onion, finely chopped (about ½ cup)
- 1 fresh jalapeño, seeds and ribs removed, finely minced
- ¼ cup fresh cilantro leaves and tender stems, finely chopped
- 2 tablespoons fresh lime juice (about 1 lime)
- ½ teaspoon kosher salt, or to taste
- ¼ teaspoon freshly ground black pepper (optional)
Tip: For less heat, remove all seeds and membranes from the jalapeño. For more fire, leave a few seeds in.
Instructions
- Combine the Base
In a medium bowl, add the diced tomatoes. If they’re very juicy, you can gently drain excess liquid to prevent a watery salsa. - Add Aromatics & Heat
Stir in the chopped onion, minced jalapeño, and cilantro until evenly distributed. - Finish with Brightness
Pour in the fresh lime juice and sprinkle with salt (and pepper, if using). Gently toss everything together—avoid overmixing to keep the texture crisp and fresh. - Taste & Adjust
Sample a bite! Add more salt for depth, lime for tang, or jalapeño for heat, as needed. - Let It Rest
Allow the Pico de Gallo to sit for 5–10 minutes at room temperature. This brief rest lets the flavors meld and the onion mellow slightly, creating a balanced, harmonious bite.
Serving Suggestions
- Serve with sturdy tortilla chips for scooping
- Spoon over carnitas, grilled shrimp, or black bean tacos
- Mix into guacamole for extra freshness
- Top baked potatoes, nachos, or huevos rancheros
- Store in an airtight container for up to 3 days (flavor deepens over time!)
Frequently Asked Questions
Can I make it ahead?
Yes! It keeps well for 2–3 days in the fridge. The flavors actually improve on day two—but the tomatoes may soften slightly.
Can I use canned tomatoes?
Not recommended. Fresh, ripe tomatoes are essential for authentic texture and flavor.
What if I don’t like cilantro?
Substitute with fresh parsley or omit entirely—but note that traditional Pico de Gallo includes cilantro.
How spicy is it?
Mild to medium, depending on the jalapeño. Always taste a tiny piece before adding!
Allergy Information
- Free from: Dairy, gluten, nuts, soy, eggs
- Vegan & vegetarian: Yes
- Paleo & Whole30-friendly: Yes
Always verify ingredient freshness—especially jalapeños—for heat sensitivity.
Nutrition Facts
(Per ¼-cup serving)
- Calories: 15
- Protein: 0g
- Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Sugar: 2g
- Sodium: 150mg
Values are estimates and may vary based on produce size and salt amount.
Pico de Gallo isn’t just a salsa—it’s a burst of sunshine in a bowl. With its bold colors, bright flavors, and effortless preparation, it proves that the best food often comes from the simplest ingredients. So grab your knife, squeeze that lime, and chop your way to a fresh, vibrant staple that turns any meal into a fiesta. And remember: the secret isn’t in the recipe—it’s in the ripeness of the tomato.
