Pico De Gallo

5 from 2 votes

Fresh, vibrant Pico de Gallo (aka Salsa Fresca) is a simple mix of diced tomatoes, onions, peppers, cilantro, lime juice, and salt—so delicious!

Prep Time25

Total Time25

Course: Appetizer, Condiment

Cuisine: Healthy, Mexican, Vegan, Vegetarian

Keyword: pico de gallo

Servings: servings, as a side/topping

Author: Chelsea Lords

Cost: $6.82

Equipment

Medium bowl

Ingredients

3/4 cup finely diced white onion
4-1/2 cups tomatoes diced, see note 1
3 tablespoons finely diced jalapeño see note 2
2 limes
1/2 cup finely chopped cilantro
Salt and pepper
1 tablespoon olive oil optional

US - Metric

Instructions

If sensitive to onion, soak diced onion in a bowl of cold water for 5 minutes. Drain well and add to a bowl. See note 1 for preparing tomatoes and note 2 for preparing jalapeños. Cut ingredients into similar sizes for uniformity and the best texture. The finer the chop, the more flavor in every bite!
Add the remaining ingredients, including 3 tablespoons lime juice. Season to taste with salt and pepper (I add 3/4 tsp salt and 1/4 tsp pepper). Toss gently and taste. Add any additional salt/pepper or lime juice to taste (flavors should sing!), then chill in the fridge for 10–15 minutes before serving.
Tip: If enjoying with chips, I recommend testing the pico with the chips to determine if it needs more salt. Since chips are typically salted, the salsa may need less salt.
Serve with a slotted spoon (it gets juicy), scooping onto any of your favorite Mexican dishes or enjoy with chips!

Video

Notes

Note 1: The key to the best Pico de Gallo is the ripest possible tomatoes! Look for the ripest, reddest tomatoes and in the winter, use cherry tomatoes (which have the most consistent good flavor year-round). If not using cherry tomatoes, cut the tomatoes in half and scoop out the seeds and watery center before dicing. If using cherry tomatoes, chop into small pieces.

Note 2: When preparing the jalapeño, you may want to wear gloves (or a plastic bag over your fingers) as it can burn your fingers/under fingernails. Wash your hands immediately after preparing/touching. Cut jalapeño in half and remove seeds. Coarsely chop to measure. Add more of the jalapeño for a spicier salsa, or add slowly if you prefer less heat. Wrinkly jalapeños are spicier than smooth ones.

Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. The longer it sits, the more the acidity will mellow, so you may want to add a fresh squeeze of lime juice and a touch more salt. It will also become more watery as it sits—drain off excess liquid.

Make Ahead: Leave out the lime juice, olive oil, and salt (otherwise the tomato juices leach out excessively). Cover in an airtight container in the fridge. When ready to serve, drain off excess liquid. Add lime juice, olive oil, and salt right before serving.

Nutrition