Pico De Gallo
A vibrant, chunky fresh salsa made with ripe tomatoes, crisp onion, and zesty lime. This Mexican staple comes together in minutes with zero cooking—just chop, mix, and let the flavors meld. Perfect as a dip with tortilla chips or spooned over tacos and grilled meats.
For 4 servings
- prep · ~5 min
Prep the tomatoes.
Halve the tomatoes and scoop out the seeds and watery core. Dice the firm flesh into small, even cubes about ½-inch in size.
TIPRemoving the seeds keeps the salsa from becoming watery—worth the extra minute. - prep · ~3 min
Dice the onion and jalapeño.
Finely dice the white onion. Cut the jalapeño in half, remove seeds and white membranes, then mince finely.
TIPLeave a few seeds in if you want more heat—jalapeño spice varies widely. - mix · ~2 min
Combine all ingredients.
1.Add diced tomatoes, onion, jalapeño, and cilantro to a mixing bowl.2.Squeeze fresh lime juice over the top.3.Sprinkle salt and gently toss everything together until well distributed. - rest · ~10 min
Let flavors meld.
Cover the bowl and let the pico de gallo sit at room temperature for 10 minutes. This allows the lime juice to draw out the tomato's natural juices and the flavors to come together.
TIPEven 5 minutes makes a difference—the salt and lime need time to work. - serve
Toss again and serve.
Give the salsa a final gentle stir, taste for salt, and serve with tortilla chips or alongside your favorite Mexican dishes.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use ripe but firm tomatoes so the dice holds its shape; Roma or vine tomatoes work best.
- 2Seed the tomatoes thoroughly to prevent the salsa from turning watery after sitting.
- 3Let the pico rest for at least 10 minutes — the salt and lime need time to meld the flavors.
- 4For a milder salsa, remove all jalapeño seeds and membranes; for heat, leave a few seeds in.
- 5Make ahead: pico de gallo keeps well in the fridge for up to 2 days, but drain excess liquid before serving.
- 6Use a non-reactive bowl (glass, ceramic, or stainless steel) to avoid any metallic taste from the lime.
Adapt it for your goals.
Fruitier
Replace one tomato with diced ripe mango or peach for a sweet-tangy twist that pairs beautifully with grilled fish or pork tacos.
extra herbaceousExtra-herbaceous
Add 1/4 cup chopped fresh mint or cilantro-mint combo — the cool herb brightens the salsa and complements lamb or spicy dishes.
smokySmoky
Swap the fresh jalapeño for 1-2 chipotle peppers in adobo (minced) for a smoky, deeper heat — perfect with carne asada.
low oil/whole30Low-oil/whole30
This recipe is already oil-free, making it naturally compliant for Whole30 or low-fat diets — just skip any optional oil in serving.
jainJain
Omit the onion and garlic-family ingredients, and add extra cilantro and a pinch of asafoetida (hing) for a Jain-friendly version that still bursts with flavor.
Why this is on our healthy list.
Rich in Lycopene
Tomatoes are packed with lycopene, a powerful antioxidant linked to heart and skin health, especially when eaten fresh.
Low Calorie & Fat-Free
Pico de gallo is naturally very low in calories and contains no added fats, making it a guilt-free topping or dip.
Good Source of Vitamin C
Lime juice and fresh jalapeño provide a significant dose of immune-supporting vitamin C in every serving.
Hydrating & High in Fiber
Fresh tomatoes and onions contribute water and dietary fiber, aiding digestion and helping you feel full.
Frequently asked questions
The most common cause is not seeding the tomatoes fully. Always scoop out the seeds and soft core before dicing to keep the salsa firm.
