Fresh, bright, a little cheeky and absolutely not an afterthought. Pico de Gallo is one of those recipes that looks simple but falls flat when the balance is off, and we are not here for sad, watery salsa. This version leans hard into freshness, proper chopping, and letting the ingredients do their thing without drowning them in lime juice.
Think juicy tomatoes, sharp onion, just enough heat, and a citrusy kick that lifts everything instead of overpowering it. Spoon it onto tacos, scoop it up with chips, or eat it straight from the bowl while pretending you are just “tasting.”
- What Makes Pico De Gallo Work
- What Goes Into Pico De Gallo
- Feeling Adventurous? Add Ins And Smart Swaps
- How To Make Pico De Gallo
- Pro Tips For Pico De Gallo Success
- Recipe FAQ’s
- Pico De Gallo Recipe
What Makes Pico De Gallo Work
- Balanced, not soggy: The tomatoes are chopped, not crushed, and lightly rested so excess liquid does not turn your bowl into soup.
- Clean, punchy flavours: Fresh lime and coriander bring brightness without masking the natural sweetness of the tomatoes.
- Perfect texture every time: Everything is finely diced so you get a bit of everything in each bite, which is exactly how Pico de Gallo should be eaten.
- Fast but intentional: This pico de gallo recipe comes together in minutes, but one small resting step makes all the difference between good and great.
What Goes Into Pico De Gallo
You only need a few fresh basics to make the best pico de gallo right at home. This vibrant salsa is all about balance; right tomatoes, zesty lime, and just the right amount of heat.
- Ripe Tomatoes: The heart of any good pico de gallo recipe, fresh ripe tomatoes bring juicy sweetness and a beautiful red color.
- Spring Onions: Milder than regular onions, spring onions add crunch and a sharp bite without overpowering the mix.
- Jalapeños: These add the perfect amount of heat. Remove the seeds for a milder easy pico de gallo, or leave a few in if you like a kick.
- Lime Juice: Freshly squeezed lime balances the flavors with a bright, tangy finish that ties it all together.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
Feeling Adventurous? Add Ins And Smart Swaps
Want to tweak things without ruining the vibe? Try one of these.
- Avocado: Dice it gently and fold it in just before serving for a creamy twist that still feels fresh.
- Mango or Pineapple: Adds a sweet contrast that works beautifully with grilled meats or fish.
- Shallots Instead of Red Onion: Slightly milder and sweeter if raw onion is not your thing.
- Extra Heat: Add serrano or a pinch of chilli flakes if you like your easy pico de gallo with attitude.
How To Make Pico De Gallo
- Mix Everything: In a bowl, combine the tomatoes, spring onions, jalapeño, coriander, garlic, salt, pepper, and lime juice. Stir all the ingredients are well combined and evenly coated in lime juice.
- Chill and Serve: Cover and refrigerate the pico de gallo for about 30 minutes to let the flavors meld. Serve chilled with chips, tacos, grilled meats, or your favorite Mexican dishes
Pico de gallo is the ultimate sidekick to just about any Mexican-inspired dish. Spoon it over Carne Asada Guacamole Burgers , tuck it into tacos, or use it to freshen up a serving of Chicken and Corn Enchilada Bake . That burst of acidity and crunch adds the perfect contrast to rich, savory meals.
It also shines as a dip; serve this easy pico de gallo with crispy tortilla chips or homemade nachos for an irresistible snack. Or try it alongside grilled chicken or a Steak Fajita Grilled Cheese for a bright, zesty finish. However you enjoy it, this simple pico de gallo recipe brings bold flavor to any spread. And if you’re in the mood for something fun and unexpected, my Smash Burger Tacos , Crispy Fish Tacos , or Ground Beef Tacos are the ultimate way to shake up taco night.
Pro Tips For Pico De Gallo Success
- Drain your tomatoes: After chopping, let them sit for a few minutes, then spoon off excess liquid before mixing. This keeps your salsa fresh and chunky.
- Dice, do not mince: You want clean cuts so the ingredients stay distinct instead of turning mushy.
- Taste after resting: Letting the Pico de Gallo sit for 5 to 10 minutes allows the flavours to settle before you adjust salt or lime.
- Use fresh lime only: Bottled juice will flatten the flavour and make the whole thing taste dull.
Pico de gallo is a type of salsa, but unlike blended salsas, it’s made with fresh, chopped ingredients and no cooking involved. It’s chunkier, crisper, and usually less saucy. Sometimes it’s also called salsa fresca or salsa cruda
Yes, but with a small adjustment. If you’re refrigerating for later, scoop out the tomato seeds and juice before chopping to prevent it from turning watery. This helps your pico de gallo stay fresh and vibrant longer.
The secret lies in the tomatoes! Use ripe, firm tomatoes for the best texture and flavor. Roma tomatoes are a popular choice because they’re meaty and less watery.
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IngredientsUSMetric1x2x3x
- ▢ 2 cups chopped tomatoes from about 3-4 ripe tomatoes
- ▢ 1/3 cup spring onions green onions, finely chopped
- ▢ 2 tablespoons chopped jalapeño seeds removed
- ▢ 2 fresh coriander finely chopped
- ▢ 1 clove garlic small, crushed
- ▢ 1/4 teaspoon salt
- ▢ 1 pinch pepper
- ▢ 2 tablespoons lime juice freshly squeezed
Instructions
- In a medium bowl, combine all ingredients and well combined. Refrigerate for 30 minutes before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Pico De Gallo
Ingredients
- 2 cups chopped tomatoes from about 3-4 ripe tomatoes
- 1/3 cup spring onions green onions, finely chopped
- 2 tablespoons chopped jalapeño seeds removed
- 2 fresh coriander finely chopped
- 1 clove garlic small, crushed
- 1/4 teaspoon salt
- 1 pinch pepper
- 2 tablespoons lime juice freshly squeezed
Instructions
- In a medium bowl, combine all ingredients and well combined. Refrigerate for 30 minutes before serving.
Notes
Nutrition
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