This easy pico de gallo recipe is a fresh, uncooked Mexican salsa made with ripe tomatoes, white onion, cilantro, jalapeño, lime juice, and salt. It is crisp, juicy, spicy to your taste, and ready in about 15 minutes.
Pico de Gallo is one of the easiest ways to add fresh color and flavor to tacos, quesadillas, burrito bowls, grilled chicken, or tortilla chips. Each bite has sweet tomato, sharp onion, bright lime, fresh cilantro, and a little heat from jalapeño.
This version keeps the ingredients simple and lets the tomatoes do most of the work. For another fresh, colorful dip with bright lime flavor, try this Cowboy Caviar. It is an easy party-ready recipe with beans, corn, avocado, and a zesty lime dressing.
Dice everything evenly, season it just before serving, and let the flavors sit together for a few minutes so the salsa becomes juicy without turning watery.
Table of contents
Why You’ll Love This Pico de Gallo
- Made with six fresh, simple ingredients.
- No cooking, blending, or food processor needed.
- Easy to adjust for more lime, salt, or jalapeño heat.
- Ready in about 15 minutes.
- Works as a taco topping, side salad, dip, or fresh condiment.
What Is Pico de Gallo?
Pico de gallo, also called salsa fresca, is a fresh Mexican salsa made with chopped tomatoes, onion, cilantro, chile pepper, lime juice, and salt. Unlike blended salsa, pico de gallo is chunky, crisp, and served fresh.
Ingredients for Pico de Gallo
Use ripe but firm tomatoes so they hold their shape after chopping. Soft, overripe tomatoes can release too much liquid and make the salsa watery.
Ingredients
- 3 large ripe tomatoes, diced (about 1 lb 4 oz / 570 g)
- ⅓ cup roughly chopped fresh cilantro leaves (about 8 g)
- ¼ cup finely chopped white onion (about 40 g)
- 1½ tablespoons finely chopped jalapeño or serrano pepper, adjusted to taste (about 15 g)
- 1 to 2 tablespoons fresh lime juice, adjusted to taste (15 to 30 ml)
- ½ teaspoon table salt (3 g)
Ingredient Notes and Substitutions
Tomatoes: Use ripe, firm tomatoes with good flavor. Roma tomatoes are a good choice because they are less watery, but regular vine tomatoes also work well.
White onion: White onion gives the clean, sharp flavor most often used in fresh Mexican salsa. Red onion can work, but it has a stronger flavor and will change the color slightly.
Cilantro: Fresh cilantro gives the salsa its classic taste. Flat-leaf parsley can be used if needed, though it will not taste the same.
Jalapeño:Remove the seeds and white membranes for milder heat. Leave some in for a spicier salsa, or use serrano pepper when you want more heat. For help choosing a milder or hotter pepper, see Simply Recipes’ guide to checking jalapeño heat.
Lime juice: Start with 1 tablespoon, taste, then add more if needed. Fresh lime juice is much better than bottled juice here.
How to Make Pico de Gallo
Chop the tomatoes and add the fresh ingredients
Dice the tomatoes into small, even pieces, about ¼ to ⅓ inch wide. Add them to a large bowl.
Add the chopped white onion, cilantro, and jalapeño. Pour over the lime juice, sprinkle in the salt, and keep everything in the bowl ready for mixing.
For a less watery salsa, remove the very seedy center of the tomatoes before dicing. This is especially useful when tomatoes are very ripe. See The Kitchn’s guide to seeding tomatoes for an easy, less-messy method.
Mix gently and let the flavors come together
Use a spoon to gently toss the tomatoes, onion, cilantro, jalapeño, lime juice, and salt until everything is evenly combined.
Taste and adjust with more lime juice, salt, or jalapeño if needed. Let the salsa rest for 5 to 10 minutes before serving so the flavors blend together.
Serve while fresh
Spoon it into a bowl, pile it over tacos, or serve it beside tortilla chips.It is also especially good tucked into a warm Chicken Quesadilla, where the fresh tomato, cilantro, and lime balance the cheesy filling. Fresh tomato salsa is commonly served with tacos, burritos, quesadillas, nachos, and other Mexican dishes.
Pico de Gallo (Authentic Mexican Salsa)
Ingredients
Equipment
Method
- Dice the tomatoes into small, even pieces. Add them to a large mixing bowl.
- Add the chopped white onion, cilantro, and jalapeño to the tomatoes.
- Pour in 1 tablespoon lime juice and sprinkle over the salt.
- Toss gently until the ingredients are evenly combined.
- Taste and add more lime juice, salt, or jalapeño if needed.
- Let rest for 5 to 10 minutes before serving.
Nutrition
Notes
- Remove tomato seeds and watery centers for a less watery salsa.
- Use serrano pepper instead of jalapeño for extra heat.
- Start with 1 tablespoon lime juice, then adjust after tasting.
- Store leftovers in an airtight container in the refrigerator.
- Best served fresh on the day it is made.
- Nutrition values are approximate and based on 4 servings.
Tried this recipe?
Let us know how it was!Expert Tips for the Best Pico de Gallo
- Choose tomatoes that feel ripe but still firm when gently pressed.
- For an easy party spread, serve this Pico de Gallo alongside these Crispy Baked Jalapeño Poppers with tortilla chips and extra lime wedges.
- Cut the tomatoes and onion into similar-sized pieces for a better texture.
- Use a sharp knife so the tomatoes stay neat instead of getting crushed.
- Start with less jalapeño, then add more after tasting.
- Add lime juice gradually because different limes vary in acidity.
- Use fresh cilantro leaves rather than dried cilantro.
- Do not overmix, or the tomatoes can become soft and watery.
- Serve with a slotted spoon if a lot of tomato juice gathers at the bottom.
Storage and Freezing
- This salsa is best eaten on the day it is made, while the tomatoes are crisp and fresh. Keep leftovers in an airtight container in the refrigerator and use within 1 to 2 days.
- If you have extra cilantro after making the salsa, trim the stems and store it upright in a small jar of water in the refrigerator, loosely covered. Serious Eats’ cilantro storage guide explains this simple method for keeping tender herbs fresh longer.
- Because it contains cut tomatoes, refrigerate it promptly after serving. The FDA recommends keeping cut tomatoes and foods made with them refrigerated at 41°F (5°C) or below.
- Do not freeze it. The tomatoes, onion, and cilantro will become soft and watery after thawing.
Variations
- Add diced avocado just before serving for a creamy avocado salsa.
- Use serrano pepper instead of jalapeño for more heat.
- Add finely diced cucumber for extra freshness and crunch.
- Stir in a small amount of diced mango for a sweet-spicy version.
- Add a little olive oil when serving it as a side salad rather than a taco topping.
Frequently Asked Questions
Yes, but it is best prepared close to serving time. For a next-day batch, chop the tomatoes, onion, cilantro, and jalapeño, then store them covered in the refrigerator. Add lime juice and salt shortly before serving.
It is at its best within a few hours. Leftovers can be stored for 1 to 2 days, but the tomatoes will release more juice and become softer over time.
No. Freezing changes the texture of fresh tomatoes, cilantro, and onion, so the salsa will not stay crisp after thawing.
Serve it with tortilla chips, grilled chicken, scrambled eggs, tacos, or quesadillas. It also makes a bright, fresh side for these Charcoal Chicken Shop Chicken Skewers served with pita and lemon.
Yes. Red onion, shallots, or scallions can work, but white onion gives the cleanest and most traditional flavor.
This usually happens when the tomatoes are too soft, the salsa sits too long, or the tomatoes were not drained of their watery seed centers. Use firm tomatoes, mix gently, and season shortly before serving.
Pico de gallo is fresh, chunky, and made with raw chopped ingredients. Salsa is usually smoother, saucier, and may be blended or cooked.
Yes. Pico de gallo is made with fresh vegetables, lime juice, and herbs, so it is naturally low in calories and full of fresh flavor.
Freezing is not recommended because the tomatoes and cilantro become soft and watery after thawing.
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Estimated reading time: 8 minutes
