Authentic Pico de Gallo

Featured in Elegant Small Bites.

This vibrant pico de gallo features ripe Roma tomatoes, crisp onion, jalapeno for subtle heat, and plenty of chopped cilantro. A splash of lime juice brings all the flavors together, creating a refreshing, chunky salsa. It's perfect as a topping for tacos, burritos, or nachos, and doubles as a vibrant dip for tortilla chips. Simply stir together the diced vegetables and herbs, season to your liking, and serve fresh or chilled. Leftovers keep well in the refrigerator for up to three days, and any excess liquid can be drained before enjoying again.

Barbara Chef
Updated on Tue, 17 Jun 2025 14:03:51 GMT
A bowl of salsa with tomatoes, onions, and cilantro. Pin it
A bowl of salsa with tomatoes, onions, and cilantro. | gracefulflavors.com

This vibrant Pico de Gallo recipe captures the crisp essence of fresh Mexican flavors and is a foolproof addition to any feast. With simple chopping and mixing you are just minutes away from a salsa that perks up any taco or platter of chips with its juicy brightness.

I started making this on taco night years ago and could barely get it to the table before everyone started eating it straight from the bowl

Ingredients

  • Roma tomatoes: Diced for juicy texture and a fresh base Choose ripe tomatoes with firm flesh for the best flavor
  • White onion: Milder and slightly sweet for sharpness Yellow or red onion also work look for a heavy firm onion
  • Jalapeno pepper: Brings a gentle kick without overpowering the salsa Remove seeds for milder spice or use the whole pepper if you like heat
  • Cilantro: Chopped for herbal brightness Always select cilantro that is vibrant green with no wilted leaves
  • Lime juice: Adds tang and helps all the flavors pop Use freshly squeezed for true zip
  • Salt: Enhances all the flavors and ties the salsa together Use a fine sea salt and taste as you go
  • Black pepper: Just a pinch for an extra layer of warmth Freshly ground pepper makes a difference

Step-by-Step Instructions

Prep the Vegetables:
Dice tomatoes into small neat pieces for a pleasant bite Be sure to remove extra seeds and liquid so your salsa stays fresh and not watery
Chop the Onion:
Peel and finely chop half a medium onion A sharp knife helps ensure even pieces and no tears
Prepare the Jalapeno:
Slice open remove the seeds and finely mince If you like things hot keep a few seeds in for added heat
Chop the Cilantro:
Wash and dry the cilantro then chop with both stems and leaves for full flavor
Mix it Together:
In a medium bowl combine the diced tomatoes onion jalapeno and cilantro Use a gentle hand for even mixing without crushing the tomatoes
Add Lime Juice and Season:
Pour in lime juice sprinkle salt and a pinch of black pepper Stir well and taste Adjust salt or pepper as needed
Chill or Serve:
Serve immediately for maximum crunch and brightness Or cover and refrigerate to let the flavors meld even more
A bowl of salsa with tomatoes, onions, and peppers. Pin it
A bowl of salsa with tomatoes, onions, and peppers. | gracefulflavors.com

My favorite part is adding extra cilantro because it instantly reminds me of backyard gatherings and that unbeatable garden smell when chopping it fresh. Once my husband accidentally used lemon instead of lime and the entire table noticed something was missing—the right citrus really matters with this one.

Storage Tips

For best flavor and crunch keep pico de gallo in an airtight container in the refrigerator for up to three days. Give it a quick stir and drain any collected juices before serving to refresh its texture.

Ingredient Substitutions

Red onion adds extra color and a milder flavor if you are out of white onion. Serrano peppers can substitute for jalapeno if you prefer more heat. Lemon juice works in a pinch but always reach for limes if you can.

Serving Suggestions

Spoon pico de gallo over grilled fish or chicken for a zippy topping. Add it to eggs or avocado toast for a bright start to your day. I love piling it high onto nachos or just scooping it up with tortilla chips as a snack.

A bowl of salsa with tomatoes, onions, and cilantro. Pin it
A bowl of salsa with tomatoes, onions, and cilantro. | gracefulflavors.com

Cultural Context

Pico de Gallo means rooster’s beak in Spanish possibly named because it was first eaten by pinching the salad between fingers. It is a staple at Mexican tables not just as salsa but as a topping for just about everything.

Frequently Asked Questions

→ How can I adjust the heat in pico de gallo?

Control spice by removing seeds from the jalapeno or using less pepper. Add more jalapeno for extra kick.

→ How long does pico de gallo stay fresh?

Keep refrigerated in an airtight container for up to three days. Drain extra liquid for best texture.

→ Can I use other types of tomatoes?

Roma tomatoes work well, but garden or other firm, ripe tomatoes are also excellent for texture and flavor.

→ Which dishes pair well with pico de gallo?

Enjoy with tacos, burritos, nachos, grilled meats, or as a dip with tortilla chips.

→ Is it possible to make ahead of time?

Yes, preparing it a few hours early helps blend flavors. Store it chilled until ready to serve.

→ What can I substitute for cilantro?

If you don't like cilantro, try parsley for a milder, fresh herbal note.

Authentic Pico de Gallo

A zesty blend of fresh tomatoes, onion, jalapeno, cilantro, and lime, ideal with chips or Mexican favorites.

Prep Time
15 Minutes
Cook Time
~
Total Time
15 Minutes
By: Barbara

Category: Tasty Snacks

Difficulty: Easy

Cuisine: Mexican

Yield: 6 Servings (Serves 6 as an appetizer)

Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

→ Vegetables

01 1 lb Roma tomatoes, diced (3 to 4 medium)
02 1/2 medium white onion, finely chopped (about 1 cup); may substitute yellow or red onion
03 1 jalapeño pepper, seeded and finely minced (optional)

→ Herbs and Seasonings

04 1/2 cup cilantro, finely chopped
05 2 tablespoons lime juice, freshly squeezed (from 1 lime)
06 1/2 teaspoon salt, or to taste
07 1/8 teaspoon black pepper

Instructions

Step 01

Place diced Roma tomatoes, chopped onion, minced jalapeño, and cilantro in a medium mixing bowl.

Step 02

Add lime juice, salt, and black pepper. Gently stir until evenly mixed. Taste and adjust seasoning if needed.

Step 03

Serve immediately, or cover and refrigerate to allow flavors to meld. Stir before serving and drain excess liquid if desired.

Notes

  1. Pico de Gallo is best enjoyed fresh, but it can be refrigerated in an airtight container for up to 3 days. For optimal texture, drain any accumulated liquid before serving.

Tools You'll Need

  • Medium mixing bowl
  • Cutting board
  • Chef’s knife
  • Measuring spoons
  • Spoon or spatula

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 20
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~