Pico de Gallo is a fresh, zesty salsa that adds a vibrant burst of flavor to any dish. Made with ripe tomatoes, crisp onions, spicy jalapeño, and aromatic cilantro, it’s a staple in Mexican cuisine. This simple mixture is seasoned with lime juice and salt, enhancing the natural brightness of the ingredients. Whether you’re topping tacos, scooping it with tortilla chips, or spooning it over grilled meats, pico de gallo brings a clean and refreshing taste to the table.
What makes pico de gallo so special is its balance of acidity, spice, and crunch. The raw ingredients create a contrast that’s both bold and clean, with each component retaining its own identity. It’s incredibly easy to make, requires no cooking, and tastes even better after sitting for a few minutes, letting the flavors blend naturally.
Why You’ll Love This Recipe
• Fresh and crisp with bold flavors
• Quick to prepare with basic ingredients
• Versatile enough for tacos, grilled meats, or as a dip
Ingredients
4 ripe Roma tomatoes, diced
1/2 medium red onion, finely chopped
1 small jalapeño pepper, seeded and minced
1/4 cup fresh cilantro, chopped
Juice of 1 lime
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
1 clove garlic, minced (optional)
1/2 teaspoon cumin (optional, for subtle depth)
Instructions
Step 1: Dice the Tomatoes
Chop the Roma tomatoes into small, even pieces. The finer the dice, the better the texture and flavor distribution.
Step 2: Finely Chop the Onion
Finely chop the red onion. For a milder taste, soak the chopped onion in cold water for 10 minutes, then drain before using.
Step 3: Mince the Jalapeño
Mince the jalapeño finely. Remove the seeds and white membrane for less heat, or keep them in if you prefer it spicy.
Step 4: Chop the Cilantro
Roughly chop the fresh cilantro, including both leaves and tender stems for maximum flavor.
Step 5: Combine Ingredients
In a mixing bowl, combine the diced tomatoes, red onion, jalapeño, and cilantro. Add lime juice, salt, pepper, and, if using, the garlic and cumin. Stir well to blend.
Step 6: Let It Rest
Let the mixture sit for at least 15 minutes before serving. This helps the flavors meld and intensify.
Tips for Success
• Use ripe, firm tomatoes for the best balance of juice and structure
• Taste and adjust lime juice or salt before serving based on your preference
• For more flavor, refrigerate the pico for 1–2 hours before serving
Storage Options
Store in an airtight container in the refrigerator for up to 3 days
Stir before serving—liquid will naturally settle at the bottom
Best served fresh, as tomatoes will soften over time
