Classic Pico de Gallo
A vibrant, chunky Mexican salsa made with ripe tomatoes, crisp onion, fresh cilantro, and a kick of jalapeño, all brightened with a squeeze of lime. This no-cook classic comes together in 10 minutes and brings a burst of freshness to tacos, nachos, grilled meats, or simply scooped up with tortilla chips.
For 4 servings
- prep · ~2 min
Dice the tomatoes and onion.
1.Core the tomatoes, then cut into small, even dice (about ¼ inch). Transfer to a medium mixing bowl.2.Peel the onion and dice into the same small ¼-inch size. Add to the bowl with the tomatoes. - prep · ~2 min
Prepare the jalapeño and cilantro.
1.Stem the jalapeño. Cut in half lengthwise and scrape out the seeds and white membrane with a spoon if you prefer a milder salsa.2.Mince the jalapeño very finely. Add to the bowl.3.Roughly chop the cilantro leaves and tender stems, then add them to the bowl.TIPThe heat lives in the membrane and seeds. Leaving some in adds a pleasant kick without overwhelming the fresh flavors. - mix · ~1 min
Season and mix the pico de gallo.
1.Squeeze the fresh lime juice over the vegetables. Be careful to catch any seeds.2.Sprinkle in the salt.3.Gently fold everything together with a spoon until evenly combined. Taste and adjust salt if needed, or add more lime juice for extra brightness.TIPGentle mixing prevents the tomatoes from crushing and keeps the pico de gallo chunky and appealing. - rest · ~10 min
Let the flavors meld for 10 minutes before serving.
Cover the bowl and let the pico de gallo sit at room temperature for 10 minutes. This brief rest allows the salt to draw out the juices from the tomatoes and helps all the flavors marry together.
TIPFor even better flavor, let it rest for 30 minutes. The texture will be juicier and the flavor more cohesive. - serve
Give a final stir and serve with tortilla chips or your favorite dish.
Stir the pico de gallo one last time, drain off a little excess liquid if you prefer a chunkier salsa, and transfer to a serving bowl. Serve at room temperature.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Dice tomatoes and onions to a uniform ¼-inch size for even flavor in every bite.
- 2Use ripe but firm tomatoes to prevent the pico from turning mushy too quickly.
- 3For a milder salsa, remove all jalapeño seeds and white membrane before mincing.
- 4Let the pico de gallo rest for 10–30 minutes to allow the salt to draw out juices and meld flavors.
- 5Store leftovers in an airtight container in the fridge for up to 2 days; drain excess liquid before serving again.
- 6Fresh lime juice is crucial — bottled juice lacks the bright, floral acidity that defines this salsa.
Adapt it for your goals.
Fruit-forward
Add 1/2 cup diced mango or diced pineapple for a sweet-tangy twist that complements grilled fish or pork.
extra herbyExtra-herby
Mix in 1 tablespoon minced fresh mint or 1 teaspoon dried oregano for an aromatic variation that pairs well with lamb or roasted vegetables.
smoky roastedSmoky-roasted
Char the tomato halves, onion, and jalapeño under a broiler for 5–7 minutes before dicing, to add a smoky depth ideal for carne asada.
no cilantroNo-cilantro
Replace cilantro with equal parts finely chopped fresh flat-leaf parsley and mint for those who dislike cilantro’s flavor.
Why this is on our healthy list.
Low-Calorie Flavor Bomb
This salsa is naturally low in calories and fat, offering bold flavor without heavy oils or creams, perfect for weight-conscious eaters.
Rich in Vitamin C and Antioxidants
Tomatoes and lime juice are excellent sources of vitamin C and lycopene, a powerful antioxidant linked to reduced inflammation.
Hydrating and Digestive-Friendly
With high water content from tomatoes and onions, this dish aids hydration and provides dietary fiber for healthy digestion.
Frequently asked questions
The salt draws out natural juices from tomatoes and onions. This is normal; just drain off excess liquid before serving if you prefer a chunkier texture.
