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Pico de gallo is one of those things that is so much better when you make it fresh. It’s crisp, juicy, a little spicy, and has plenty of lime to keep everything bright. And since it only takes about 15 minutes to throw together, there’s really no reason to settle for the store-bought stuff.
Give it a few minutes to sit before you dig in. That short rest makes a difference, giving the flavors time to come together while everything still tastes fresh and crisp.
Spoon pico de gallo over sheet pan beef nachos, grilled fish, scrambled eggs, beef tacos, or anything that needs a fresh tomato bite. It also works as a simple chip dip next to homemade guacamole.
Here’s Why This Pico de Gallo Recipe Works
Roma tomatoes keep it chunky: They have plenty of flesh without a lot of watery seed gel, so the pico stays chunky instead of turning soupy.
A short rest makes it better: Give it 10 to 15 minutes before serving. The salt and lime draw out just enough tomato juice to bring everything together and take some of the sharp bite out of the onion.
Make it as spicy as you like: A jalapeño gives it a little heat, or toss in the serrano when you want more of a kick.
Ingredient Notes
Roma tomatoes: Use ripe but firm Roma tomatoes. If they release a lot of juice when diced, drain them briefly before mixing.
White onion: White onion gives pico de gallo its clean, sharp bite. Dice it finely so it blends into the tomatoes instead of taking over.
Jalapeño and serrano: Jalapeños vary a lot in heat. Remove the seeds and membranes for milder pico, and add the serrano when you want more heat.
Cilantro: Use the leaves and tender stems. The stems near the top of the bunch have plenty of flavor.
Garlic: One finely grated or minced clove adds a little depth without making the pico taste like garlic salsa.
Fresh lime juice: Start with 2 tablespoons, then add more after the pico rests if the tomatoes need a little more brightness.
Salt: This recipe was developed with Diamond Crystal kosher salt. If you use Morton kosher salt or fine table salt, start with less and adjust to taste.
Recipe Tips
Dice everything small: Smaller pieces make the pico easier to scoop and help every bite taste balanced. That’s especially helpful when you’re spooning it over blackened shrimp tacos or serving it with tortilla chips.
Drain watery tomatoes: If the tomatoes release a lot of juice while you dice them, let them sit in a colander for 5 to 10 minutes. This keeps the pico chunky instead of leaving a puddle of juice behind.
Taste after resting: The salt and lime need a few minutes to work. Stir, rest, then adjust the seasoning before serving.
Control the chile heat: Remove the seeds and membranes for milder pico. Leave them in or add the serrano for more heat. If you’re serving it with seafood, like Baja fish taco bowls, you may want to keep the pico on the milder side.
Serve it fresh: Pico de gallo has the best texture the day it is made. If you’re making chicken burritos, you can prep the pico earlier in the day and refrigerate it until dinner.
Pico de Gallo vs Salsa
Pico de gallo is a type of fresh salsa, also called salsa fresca. Unlike many salsas that are blended or cooked, pico is raw and chunky, with just enough lime juice and tomato juices to bring everything together.
If you have extra garden produce to use up, my zucchini salsa is another fresh option with plenty of tomatoes, peppers, and zucchini.
Frequently Asked Questions
Use Roma tomatoes and drain them briefly if they release a lot of liquid after dicing. Stir the pico before serving so the seasoned juices are distributed.
Yes. You can make pico de gallo a few hours ahead and keep it covered in the refrigerator. For the best texture, I prefer making it the same day rather than the day before.
Store pico de gallo in an airtight container in the refrigerator for 2 to 3 days. It’s still good after the first day, but the tomatoes soften and release more liquid the longer it sits.
Fresh Salsa Fresca
Fresh pico de gallo takes just a few minutes of chopping and a short rest before it’s ready to serve. Make a bowl for taco night, or grab the tortilla chips and dig in.
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Pico de Gallo
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Ingredients
- 1 ½ pounds Roma tomatoes, diced
- 1 cup finely diced white onion
- 1 jalapeño, finely chopped
- 1 serrano pepper, finely chopped, optional
- ½ cup chopped fresh cilantro, leaves and tender stems
- 1 garlic clove, finely grated or minced
- 2 tablespoons fresh lime juice, plus more to taste
- ½ teaspoon salt, plus more to taste
Instructions
- Add the diced tomatoes, onion, jalapeño, serrano, cilantro, garlic, lime juice, and salt to a medium bowl. Gently toss to combine.
- Let the pico de gallo sit for 10 to 15 minutes to give the salt and lime juice time to draw out the juices and bring the flavors together.
- Stir again, then taste and add more salt or lime juice as needed. Serve right away or cover and refrigerate until ready to use.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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