Pico de Gallo: The Ultimate Fresh Salsa

Pico de Gallo (also called Salsa Fresca or Salsa Mexicana) is a vibrant, uncooked salsa made from chopped fresh ingredients. It’s the perfect balance of bright, fresh, and spicy, and is infinitely versatile.

Classic Pico de Gallo Recipe

Ingredients

4-5 medium Roma tomatoes (about 1 lb / 450g), seeds removed, finely diced
1 medium white onion (or ½ large), finely diced
1-2 fresh jalapeños (or serranos for more heat), seeds and ribs removed, minced
½ cup fresh cilantro (packed), roughly chopped
Juice of 1-2 fresh limes (about 3-4 tbsp)
1 teaspoon kosher salt (or to taste)
Optional: 1 small clove garlic, minced

Instructions

Prep: Dice the tomatoes, onion, and jalapeño into a uniform, small dice (about ¼-inch). This ensures every bite has all the flavors. For less watery salsa, core the tomatoes and scoop out the seeds and gel with a spoon before dicing.
Combine: In a medium bowl, gently mix the tomatoes, onion, jalapeño, and cilantro.
Season: Add the fresh lime juice and salt. Fold gently to combine.
Rest: Let the salsa sit at room temperature for 15-30 minutes before serving. This allows the salt and lime to draw out the juices and lets the flavors meld.

Pro Tips for the Best Pico de Gallo

Texture is Key: Aim for even, small pieces. A large, chunky chop makes it harder to eat with chips.
Control the Juice: Removing tomato seeds and pulp prevents a watery salsa. If it’s still juicy after resting, use a slotted spoon to serve.
Adjust Heat Carefully: Always taste your chili pepper before adding. Start with one, then add more to your preference. Remember, the seeds and white ribs hold most of the heat.
Freshness is Non-Negotiable: Use the freshest ingredients you can find. The flavor comes entirely from the raw produce.

Variations & Add-Ins

Fruit Pico: Add 1 cup of diced mango, pineapple, or peach for a sweet and spicy twist.
Cucumber Pico: Add ½ cup of diced English cucumber for extra crunch and freshness.
Avocado Pico (Pico de Gallo con Aguacate): Gently fold in 1 diced ripe avocado just before serving.

How to Serve & Use Pico de Gallo

Pico de Gallo is far more than just a chip dip:

The Classic: With tortilla chips as a starter.
Taco & Fajita Topping: The ultimate fresh garnish for tacos, fajitas, burrito bowls, and quesadillas.
With Grilled Proteins: Spoon over grilled fish (especially mahi-mahi or shrimp), chicken, or steak.
Breakfast Boost: A spoonful on huevos rancheros, scrambled eggs, or breakfast burritos.
Salad in a Salsa: Use it as a chunky, fresh salad dressing for greens or as a side salad itself.

Storage

Store in an airtight container in the refrigerator for up to 3 days. The onions and tomatoes will soften and release more liquid over time, so it’s best enjoyed fresh.
Do not freeze, as the texture of the fresh vegetables will be destroyed.

Enjoy the taste of true Mexican freshness!