Pico de Gallo, also known as salsa fresca, is a simple, vibrant, and zesty Mexican salsa made with fresh tomatoes, onion, cilantro, chili peppers, lime juice, and salt. It’s chunky, colorful, and packed with bold flavors that make it the perfect topping or side for almost any savory dish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 ripe Roma tomatoes, finely diced
½ medium white onion, finely diced
1–2 jalapeños (or serrano peppers), finely chopped (remove seeds for less heat)
¼ cup fresh cilantro, finely chopped
Juice of 1 lime (about 2 tbsp)
Salt, to taste (start with about ½ tsp)
Optional: 1 garlic clove, minced (not traditional, but adds depth)
Directions
I start by combining the diced tomatoes, onion, peppers, cilantro, and garlic (if I’m using it) in a medium bowl.
Then, I add fresh lime juice and salt, stirring everything together so the flavors blend evenly.
While it’s not required, I like letting the mixture sit for 15 to 30 minutes. This resting time helps all the ingredients meld into a perfectly balanced salsa.
I serve it either chilled or at room temperature with tortilla chips, tacos, grilled meats, or rice bowls.
Servings and timing
This recipe makes about 2 cups of Pico de Gallo, which serves 4–6 people as a topping or dip. It takes only 10 minutes to prepare and doesn’t require any cooking.
Variations
I often switch things up by adding diced avocado for a creamier texture or chunks of fresh mango for a hint of sweetness. Sometimes I use red onion instead of white for a milder bite, or I throw in a dash of cumin for extra warmth.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. Since it’s a raw salsa, it doesn’t need reheating, but I do give it a good stir before serving again. If it becomes watery, I just drain off the excess liquid.
FAQs
What’s the difference between Pico de Gallo and salsa?
Pico de Gallo is a type of salsa, but it’s chunkier and made with fresh, raw ingredients. Most other salsas are blended and sometimes cooked.
Can I make Pico de Gallo ahead of time?
Yes, I like making it a few hours ahead so the flavors meld. Just be sure to refrigerate it until ready to serve.
How do I reduce the heat?
I remove the seeds and membranes from the jalapeños or use just one pepper. For an even milder version, I substitute bell pepper.
What do I do if my Pico de Gallo gets too watery?
I simply drain off the excess liquid before serving, especially if it’s been sitting in the fridge for a day.
Can I freeze Pico de Gallo?
I don’t recommend freezing it. The fresh ingredients lose their texture and become mushy once thawed.
Conclusion
Pico de Gallo is one of those staples I come back to again and again because it’s fresh, flavorful, and endlessly versatile. Whether I’m topping tacos or just snacking with chips, it’s always a hit and couldn’t be easier to make.
📖 Recipe:
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Pico de Gallo (Fresh Tomato Salsa)
- Total Time: 10 minutes
- Yield: 2 cups (serves 4–6)
- Diet: Gluten Free
Description
Pico de Gallo, also known as salsa fresca, is a vibrant, chunky Mexican salsa made with fresh tomatoes, onions, cilantro, chili peppers, lime juice, and salt. It’s a quick, healthy, and customizable topping or dip that enhances any savory dish.
Ingredients
4 ripe Roma tomatoes, finely diced
½ medium white onion, finely diced
1–2 jalapeños (or serrano peppers), finely chopped (remove seeds for less heat)
¼ cup fresh cilantro, finely chopped
Juice of 1 lime (about 2 tbsp)
Salt, to taste (start with about ½ tsp)
Optional: 1 garlic clove, minced
Instructions
- Combine diced tomatoes, onion, peppers, cilantro, and optional garlic in a medium bowl.
- Add fresh lime juice and salt to the mixture.
- Stir well until all ingredients are evenly combined.
- Let the salsa sit for 15 to 30 minutes to allow flavors to meld, if desired.
- Serve chilled or at room temperature with chips, tacos, grilled meats, or rice bowls.
Notes
For a milder salsa, remove the seeds and membranes from the chili peppers or substitute with bell pepper.
Letting it rest before serving enhances flavor.
Optional additions include avocado, mango, red onion, or a dash of cumin.
Store in an airtight container in the refrigerator for up to 3 days.
Drain excess liquid before serving if it becomes watery.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salsa
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1/3 cup
- Calories: 20
- Sugar: 2g
- Sodium: 150mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
