Pico De Gallo

Pico De Gallo is a fresh, zesty salsa made with simple ingredients like tomatoes, onions, jalapeños, lime juice, and cilantro. It’s the kind of vibrant, crunchy condiment I love to serve with tacos, chips, grilled meats, or just about anything that needs a bright flavor boost.

Why You’ll Love This Recipe

I love how quick and easy it is to make, with no cooking involved—just chop, mix, and serve. The flavors are clean and bold, with the perfect balance of tangy lime, heat from the jalapeño, and the natural sweetness of ripe tomatoes. It’s endlessly versatile and always tastes better than anything store-bought. Plus, it’s healthy, colorful, and made with ingredients I usually already have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ripe tomatoes (roma or plum work best)

• White or red onion (finely diced)

• Fresh jalapeño (seeded and finely chopped)

• Fresh cilantro (chopped)

• Lime juice (freshly squeezed)

• Salt

• Optional: garlic (minced), diced serrano for more heat

Directions

1. I start by dicing the tomatoes and placing them in a mixing bowl. I like to remove some of the seeds to keep the mixture from getting too watery.

2. I add finely chopped onion, jalapeño, and cilantro to the bowl.

3. I squeeze in fresh lime juice and season with salt. I sometimes add a little minced garlic if I want a deeper kick.

4. I stir everything together and let it sit for about 10–15 minutes so the flavors can meld.

5. I serve it chilled or at room temperature, depending on the dish I’m pairing it with.

Servings and timing

This recipe makes about 2 cups of salsa, which serves 4 to 6 people as a topping or dip.

Prep time: 10 minutes
Resting time (optional): 10–15 minutes
Total time: 10–25 minutes

Variations

• I sometimes add diced avocado for a chunky guacamole-style twist.

• For a fruitier version, I’ve added mango or pineapple for a sweet-spicy balance.

• I’ve made it spicier with serrano peppers or milder by removing all seeds and membranes from the jalapeños.

• Chopped cucumber gives it a refreshing crunch when I want something a little different.

storage/reheating

I store leftover pico de gallo in an airtight container in the fridge for up to 3 days. The tomatoes may release more juice as it sits, so I usually give it a quick stir before serving. I don’t reheat it—it’s meant to be served fresh and cold. If it gets too watery, I spoon out a bit of the liquid before serving again.

FAQs

Can I make it ahead of time?

Yes. I often make it a few hours in advance. The flavors deepen as it sits, but I avoid making it more than a day ahead so it stays fresh and crisp.

What kind of tomatoes are best?

I like using roma or plum tomatoes because they’re less watery and hold their shape well, but any ripe tomato works.

Is pico de gallo the same as salsa?

Not exactly. Pico de gallo is chunkier and always made fresh with raw ingredients, while salsa can be cooked and blended.

How do I reduce the heat?

I remove the seeds and membranes from the jalapeño, or I use less pepper altogether. I’ve even made it without any pepper for a very mild version.

Can I freeze it?

I don’t recommend it. The texture of the tomatoes and onions becomes mushy after thawing. This recipe is best made fresh.

Conclusion

Pico De Gallo is one of my go-to recipes when I want something fresh, flavorful, and fast. It brightens up tacos, balances out rich dishes, and makes a great snack with tortilla chips. I love how simple the ingredients are, yet the flavor is anything but basic. It’s a staple I keep in rotation all year long.