Pico de Gallo

The Ultimate Fresh Mexican Salsa

Pico de Gallo (also called Salsa Fresca or Salsa Mexicana) is a chunky, uncooked salsa made from fresh tomatoes, onion, cilantro, jalapeño, and lime. It’s brighter, crisper, and less watery than blended salsa. Perfect as a topping, dip, or side salad.

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🍅 The Authentic Recipe

Prep Time: 15 mins (+ 15 mins resting) | Yield: About 3 cups

Ingredients

The Base:

• 4 ripe Roma tomatoes (about 1 lb), diced (seeds and pulp optional)
• ½ medium white onion, finely diced
• 1-2 jalapeño peppers, minced (seeds removed for less heat)
• ½ cup fresh cilantro, chopped

The Seasoning:

• 2-3 tbsp fresh lime juice (about 1-2 limes)
• ½ tsp fine sea salt (or to taste)
• ¼ tsp freshly ground black pepper (optional)
• Pinch of cumin (optional, not traditional but tasty)

Optional Add-Ins:

• 1 small garlic clove, minced
• ½ avocado, diced (add right before serving)
• ¼ cup diced cucumber (for extra crunch)

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👨‍🍳 Step-by-Step Instructions

1. Prep the Vegetables:

• Dice tomatoes into ¼-inch pieces. If you prefer less liquid, scoop out some seeds/pulp with a spoon.
• Finely dice onion. For a milder flavor, rinse diced onion in a strainer under cold water and pat dry.
• Mince jalapeño (remove seeds/ribs for less heat).
• Chop cilantro.

2. Combine & Season:

• In a medium bowl, gently combine tomatoes, onion, jalapeño, and cilantro.
• Add lime juice and salt. Toss gently.
• Let sit at room temperature for 15-30 minutes to allow flavors to meld.

3. Adjust & Serve:

• Taste and adjust salt, lime, or heat.
• Serve immediately, or refrigerate for up to 1 hour (best fresh).

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🌟 Pro-Tips for the Perfect Pico

1. Tomato Choice: Roma/plum tomatoes are less watery. In season, use any ripe, flavorful tomato.
2. Onion Mellowing: Rinsing diced onion removes harsh sulfuric compounds.
3. Consistent Dice: Aim for uniform pieces for the best texture and flavor distribution.
4. Salt Timing: Salt draws moisture from tomatoes. Letting it sit briefly creates a light “juice” perfect for dipping—but don’t let it sit too long or it gets watery.
5. Cilantro Stems: The tender stems have great flavor—chop and use them too