Fresh tomato, onion, and cilantro salsa
Pico de Gallo
Prep Time
15 min
Cook Time
0 min
Total Time
15 min
Servings
6
2 cups
Difficulty
Easy
Cost
Budget
$
Pico de Gallo
Fresh tomato, onion, and cilantro salsa
★4.6(15)
A bright, chunky fresh salsa of diced tomatoes, white onion, jalapeño, cilantro, and lime. The simplest and most essential Mexican condiment that elevates everything it touches.
15m
Prep Time
0m
Cook Time
15m
Total Time
6
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Pico de gallo, also called salsa fresca, is the uncooked salsa found on every Mexican table. Its success depends entirely on using ripe, in-season tomatoes and balancing the acid, salt, and heat.
Mexican cuisine is one of the most vibrant and flavor-forward traditions in the world. This recipe captures that spirit with accessible ingredients and techniques.
Mexican cuisine is one of the world's great culinary traditions, built on generations of knowledge about how to coax maximum flavor from simple ingredients. Pico de Gallo captures that spirit with a combination of bold spices, fresh elements, and time-tested techniques that work beautifully in any home kitchen.
Smart snacking is about balance — enough substance to satisfy, enough flavor to feel like a treat, and enough nutrition to actually fuel your body. This recipe hits all three marks and comes together quickly enough to make from scratch whenever the craving strikes.
Ingredients
Instructions
- 1
Dice tomatoes, removing excess seeds and gel if very juicy. Place in a bowl and season with salt.
- 2
Add finely diced white onion and minced jalapeño.
- 3
Toss with lime juice and chopped cilantro.
- 4
Let sit for 15 minutes to allow flavors to meld.
- 5
Taste, adjust salt and lime, and serve with chips, tacos, or grilled meats.
Serving Suggestions
Ways to Serve This Dish
Serve with warm corn tortillas and fresh lime wedges
Top with crumbled queso fresco and sliced avocado
Pair with a side of Mexican rice and refried beans
Arrange on a platter for easy sharing at your next gathering
Substitutions
JalapeñoSerrano for more heat or none for mild
Adjust spice to your preference
White onionRed onion
Slightly sweeter and adds color
Tips & Storage
Pro Tips
Use Roma tomatoes for a meatier, less watery pico.
Soak diced onion in cold water for 5 minutes to mellow its sharpness.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Pico de gallo is served cold or at room temperature. Do not heat.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Make a double batch — these disappear faster than you expect. Having extras on hand means you always have a wholesome option ready when hunger strikes.
Nutrition Facts
Per serving (0mg) · 6 servings
Calories25
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein1g
Carbohydrates0g
Fat5g
Fiber100mg
Sugar1g
Sodium3g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use a food processor?
- You can, but pulse very briefly—over-processing makes it watery.
- How do I reduce the heat?
- Remove all jalapeño seeds and membranes, or use less jalapeño.
- How long does this keep?
- Stored in an airtight container at room temperature, most homemade snacks stay fresh for 5 to 7 days. Refrigerated versions keep for up to 10 days.
- Can I adjust the seasoning?
- Absolutely. The seasoning amounts are starting points — taste and adjust to your preference. Start with less if you are sensitive to salt or spice, and add more gradually.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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