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Pico de Gallo

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Five minutes and 5 ingredients is all you need for this incredibly easy, light and delicious Pico de Gallo. Let it rest in the fridge for 30 minutes before serving for the flavors to develop. You can serve it along with your favorite chips and Mexican cuisine, or just dive right in with a spoon and enjoy it on its own! 

overhead shot of finished Pico de Gallo with side of chips

Practically as soon as you sit down at a Mexican restaurant, chips & salsa arrives at the table. And if you’re like me, you mindlessly eat them, accept the refill offer, and then struggle to even finish your meal. Every. Single. Time.

99% of the time, the complimentary salsa is more like a sauce or dip, with all the ingredients blended together. You’ll get no complaints from me, especially when it’s freshly made. But I also love the chunkier fresh salsa and will always request it when it’s on the menu.

Normally I only have grape or cherry tomatoes on hand, because I use them regularly in Chicken Chickpea Salad and Tuna Cakes with Fresh Tomato Salsa. Recently I’ve also been buying Roma tomatoes, and typically just slice and eat them. But that gets boring quickly, so I kicked it up with Pico de Gallo

WHY THIS RECIPE WORKS
  • All you need is 5 minutes and 5 ingredients
  • It’s vegan, gluten-free, light and delicious
  • Enjoy it with chips, as a side, or even on its own
off-center shot of finished Pico de Gallo, with chips in top right corner

What’s the difference between Pico de Gallo and Salsa? Traditional salsa ingredients are blended together for a thin consistency, and sometimes the ingredients are cooked. Pico de Gallo uses all raw, chunky ingredients so it has a salad-like texture and very little excess juice.

BEST TOMATOES FOR PICO DE GALLO

There are lots of tomato options out there, but the most important key: Use the freshest tomatoes you can find, with firm skin and bold red color.

My top preference is Roma tomatoes because they have fewer seeds and juice than others. Vine tomatoes are my second choice. Yes, you could use cherry or grape tomatoes, but you’re going to end up with more juice.

FIVE INGREDIENTS FOR PICO DE GALLO

Who can resist a recipe with 5 ingredients that comes together in under 5 minutes?!

  • Fresh tomatoes, seeded and diced small
  • Diced onion. I use white onion to keep with the colors of the Mexican flag, and because white onions have a little bit stronger bite. But yellow or even red onion would work
  • Fresh jalapeño, seeded and diced. The seeds and ribs contain ALL the heat, so if you leave them in, be forewarned.
  • Fresh cilantro
  • Fresh lime juice. This is not the time to use the stuff in the bottle, and fresh limes are plentiful and inexpensive all year long
top shot of all ingredients, whole (tomatoes, limes, jalapeno, cilantro, onion)

Combine all the ingredients and taste. You may need to add a little bit of Sea Salt, especially if the tomatoes aren’t super ripe.

Allow the Pico de Gallo to rest for 30 minutes in the fridge before serving, for the flavors to develop. It’s good immediately, but it gets so much better as it rests.

EASY PICO DE GALLO ADJUSTMENTS
  • Don’t like jalapeño? You can omit it, but you will lose that great punch of flavor. You could also substitute serrano peppers, but just remember that those are hotter than jalapenos!
  • People either love cilantro or hate it, and I don’t think there’s any in between. If you don’t like it, serve the cilantro on the side so your guests can add it if they want
  • Want more heat? Keep the jalapeño seeds and ribs
  • Add lime zest to punch up the lime flavor
overhead shot of Pico de Gallo, with a closeup of a little bit on a chip
SERVING, STORING AND LEFTOVER TIPS
  • Pico de Gallo is best within 24 hours after making
  • Store leftovers in an airtight container in the fridge
  • Pico de Gallo will last 3-5 days in the fridge, but the tomatoes will begin to lose their texture and release more juice after one day
WHAT TO SERVE WITH PICO DE GALLO
MORE DELICIOUS SALSAS, SAUCES & DIPS
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overhead shot of Pico de Gallo with chips on the right side and cilantro on left side

Pico de Gallo

Yield: 4 cups
Prep Time: 5 minutes
Total Time: 5 minutes

Five minutes and 5 ingredients is all you need for this incredibly easy, light and delicious Pico de Gallo. Let it rest in the fridge for 30 minutes before serving for the flavors to develop. Serve it along with your favorite chips and Mexican cuisine, or just dive right in with a spoon and enjoy it on its own

Ingredients

  • 3 cups Roma tomatoes, seeded and diced small
  • 3/4 cup white onion, diced
  • 2 jalapenos, seeds and ribs removed, diced small
  • 1/2 cup fresh cilantro, chopped
  • juice of 2 limes
  • sea salt (OPTIONAL, to taste)

Instructions

  1. In a large bowl, combine tomatoes, onion, jalapeno, cilantro, and lime juice. Stir together well. Taste and, if necessary, add just a pinch of salt. 
  2. Put Pico de Gallo in the fridge to rest for 30 minutes before serving

Notes

Pico de Gallo is best within 24 hours after making

Use the freshest tomatoes you can find, with firm skin and bold red color.  

The jalapeno seeds and ribs contain ALL the heat, so if you leave them in, be forewarned.

Store leftovers in an airtight container in the fridge

Will last 3-5 days in the fridge, but the tomatoes will begin to lose their texture and release more juice after one day

Nutrition Information:
Yield: 4
Amount Per Serving: Calories: 22Sodium: 4mgCarbohydrates: 5gFiber: 1gSugar: 2g
close up shot of 4 avocados filled with ceviche, plus a bowl of ceviche in the background
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