Pico de Gallo Recipe
Fresh, chunky pico de gallo made with ripe tomatoes, white onion, jalapeño, cilantro and lime. This easy homemade salsa is ready in about 30 minutes, including a brief rest.
WHY IT WORKS
Why This Recipe Works
01
Keep It Fresh
Firm, ripe Roma tomatoes give the salsa a juicy texture without flooding the bowl with excess liquid.
02
Balance the Flavors
White onion, jalapeño, cilantro and fresh lime add bite, heat, freshness and acidity without overwhelming the tomatoes.
03
Rest Before Serving
A short rest gives the salt and lime time to season the vegetables evenly, while a final stir keeps the pico bright and chunky.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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Ingredients
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Method
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Core the tomatoes and cut them into a fine, even dice. If they are especially juicy, let the diced tomatoes drain for a few minutes before mixing.
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Add the tomatoes, white onion, jalapeño and cilantro to a medium mixing bowl.
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Pour over the lime juice and sprinkle with the salt. Fold everything together gently until evenly combined.
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Let the pico de gallo stand for 15 minutes so the flavors can meld. Stir again, taste and adjust the salt if needed. Spoon off excess liquid before serving if the tomatoes have released a lot of juice.
COOKING GUIDANCE
Practical Cooking Notes
Make Ahead
For the best texture, make the pico de gallo up to 4 hours ahead, cover and refrigerate it. Stir before serving and spoon off any excess liquid that has collected in the bowl.
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Recipe Notes
Ingredient Notes
Roma or other plum tomatoes work especially well because they are meaty and relatively low in excess juice. Choose tomatoes that are ripe and flavorful but still firm enough to hold a neat dice.
Useful Substitutions
A serrano pepper can replace the jalapeño for a sharper, hotter salsa. Red or yellow onion can replace the white onion, although the flavor will be slightly sweeter.
INGREDIENT QUALITY
Quality Note
Choose ripe but firm Roma or plum tomatoes. Their meaty texture helps the pico stay chunky, while very soft or overripe tomatoes can make the finished salsa watery.
SPEND LESS
Cost-Saving Tip
Use whichever ripe plum or Roma-style tomatoes are best value rather than paying extra for a premium label. Good flavor and firm texture matter more than the exact variety.
COOKING TIPS
Tips
Choose Firm, Ripe Tomatoes
Use tomatoes that smell fresh and feel ripe but not soft or collapsing. Overripe tomatoes can make pico de gallo watery and mushy.
Dice Everything Evenly
Keep the tomato, onion and jalapeño pieces fairly small and similar in size so every spoonful has a balanced mix of flavors.
Control the Heat
Remove the jalapeño seeds and pale inner membranes for milder pico de gallo. Leave some in if you prefer more heat.
Drain Before Serving
Tomatoes release juice as they sit. Stir before serving, then spoon off excess liquid if the pico has become wetter than you want.
MAKE IT LAST
Storing & Serving
Storing
Cover and refrigerate pico de gallo promptly. For the best texture, use it within 2 days and keep it chilled until serving.
Best Texture
Pico de gallo is at its crispest and brightest on the day it is made. The tomatoes will soften and release more liquid as it sits.
Drain Excess Liquid
Stir chilled pico de gallo before serving and spoon off any liquid that has collected at the bottom of the container.
Do Not Freeze
Freezing is not recommended because the tomatoes lose their fresh, firm texture and become watery after thawing.
ESTIMATED PER SERVING
Nutrition
1 of 6 servings
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Pico de Gallo FAQs
What tomatoes are best for pico de gallo?
Roma or plum tomatoes are a reliable choice because they have firm flesh and relatively little excess juice. Any ripe, flavorful tomato can work if it is firm enough to dice cleanly.
Is pico de gallo the same as salsa?
Pico de gallo is a type of fresh, uncooked salsa with clearly diced ingredients. Other salsas may be blended, cooked, roasted or much thinner in texture.
How can I make pico de gallo less spicy?
Remove the jalapeño seeds and pale inner membranes, then use only part of the pepper at first. You can always stir in more after tasting.
Why is my pico de gallo watery?
Salt naturally draws moisture from chopped tomatoes, and very ripe tomatoes release even more. Stir before serving and drain off excess liquid if needed.
Can I make pico de gallo ahead of time?
Yes. For the freshest texture, make it up to 4 hours ahead, cover and refrigerate it, then stir and drain off excess liquid just before serving.
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