Meet your new go-to pico de gallo recipe—bright, zesty, refreshing, and unbelievably easy to make. This classic Mexican salsa comes together in minutes and delivers BIG flavor with just a handful of simple ingredients.
Serve it with tortilla chips for the perfect snack, or spoon it over tacos, burritos, enchiladas, quesadillas, grilled meats, and more. Once you taste it fresh, you’ll never want the store-bought version again!
🌶 Ingredients
- 1 cup finely chopped white onion (about 1 small onion)
- 1 medium jalapeño or serrano pepper, ribs and seeds removed, finely chopped
- Use less for mild, more for spicy!
- ¼ cup fresh lime juice
- ¾ teaspoon fine sea salt, plus more to taste
- 1½ pounds ripe red tomatoes (about 8 small or 4 large), chopped
- ½ cup finely chopped fresh cilantro (about 1 small bunch)
👩🍳 Instructions
1. Start with the Base
In a medium bowl, combine:
- Chopped onion
- Jalapeño
- Lime juice
- Salt
Let this mixture sit for 5 minutes.
💡 This quick marinade softens the onions and builds incredible flavor.
2. Add Tomatoes & Cilantro
Stir in the chopped tomatoes and cilantro until everything is evenly mixed.
3. Taste & Adjust
Add more salt (or lime!) until the flavors pop.
4. Let It Marinate
For the BEST flavor, let your pico rest:
- 15 minutes at room temperature, or
- Up to several hours in the fridge
This allows everything to meld beautifully.
🥙 Serving Tips
- Use a slotted spoon to avoid too much tomato juice when serving.
- Spoon over tacos, enchiladas, nachos, grilled meats, rice bowls, or eggs.
- Makes a perfect topping for avocado toast or salads.
🧊 Storage
Store covered in the refrigerator for up to 4 days.
(It tastes even better on Day 2!)
🌟 Pro Tips for Truly Great Pico de Gallo
- Use ripe tomatoes—they make all the difference.
- Chop everything finely for the best texture.
- Don’t skip the resting time—it transforms the flavor.
- Want it spicy? Leave in some seeds or use a serrano pepper.
- Too watery? Remove tomato seeds before chopping.
