Name: Classic Pico de Gallo Recipe
Prep time: 10 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 ½ pounds ripe tomatoes, diced into ¼–½ inch pieces (about 3 cups); 1 teaspoon kosher salt (plus more to taste); ½ large white onion, finely diced (about ¾ cup); 1–2 serrano or jalapeño chiles, finely diced (seeds and membranes removed for less heat); ½ cup fresh cilantro leaves, finely chopped; 1 tablespoon lime juice (from 1 lime)

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Pico de gallo is a fresh and vibrant Mexican salsa that I love making when I want something quick, healthy, and full of flavor. With ripe tomatoes, spicy chiles, sharp onion, fragrant cilantro, and tangy lime, this salsa adds brightness to just about any dish. Whether I’m topping tacos, spooning it over grilled meats, or just scooping it up with chips, it always delivers a crisp, refreshing bite.

Classic Pico de Gallo Recipe

Why You’ll Love This Recipe

I like how incredibly simple this recipe is, using only a handful of fresh ingredients that come together in minutes. It’s light, low in calories, and naturally vegan and gluten-free, making it perfect for all kinds of diets. The best part? It takes less than 40 minutes from start to finish, and it keeps well in the fridge. I often make it ahead for parties or weekly meal prep because it just makes everything taste better.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 ½ pounds ripe tomatoes, diced into ¼- to ½-inch pieces (about 3 cups)
Kosher salt
½ large white onion, finely diced (about ¾ cup)
1 to 2 serrano or jalapeño chiles, finely diced (remove seeds and membranes for less heat)
½ cup finely chopped fresh cilantro leaves
1 tablespoon lime juice (from 1 lime)

Directions

I start by seasoning the diced tomatoes with about 1 teaspoon of kosher salt and tossing them gently. Then I let them sit in a colander or mesh strainer for 20 to 30 minutes to drain out extra liquid.
After draining, I transfer the tomatoes to a large bowl and mix in the finely diced onion, chopped chiles, cilantro, and lime juice.
I give everything a good stir and taste to see if it needs a little more salt.
Then I let the mixture sit for another 30 minutes to let the flavors develop fully.
After that, it’s ready to serve—or store it in the fridge until I need it.

Servings and Timing

Servings: 16 (about 1 tablespoon each)
Prep Time: 10 minutes
Active Time: 10 minutes
Resting Time: 30 minutes
Total Time: 40 minutes

Variations

Fruit twist: I sometimes add diced peaches, mango, or pineapple for a sweet touch—especially in summer.
Milder version: Using poblano peppers instead of serrano or jalapeño gives it flavor without much heat.
Cilantro-free: If I’m cooking for someone who doesn’t like cilantro, I swap it for parsley or even fresh mint for a unique twist.
More zest: A little orange or grapefruit zest adds another citrusy layer that works surprisingly well.

Storage/Reheating

I store leftover pico de gallo in an airtight container in the fridge, and it stays fresh for up to three days. I never reheat it—this salsa is meant to be served cold or at room temperature. If I notice any extra liquid forming in the container, I just give it a quick stir or drain it before serving again.

FAQs

Can I make pico de gallo ahead of time?

Yes, I often prepare it up to three days in advance. It actually tastes better after sitting for a few hours, giving the flavors time to meld.

Can I use other types of tomatoes?

Absolutely. I’ve used Roma, heirloom, and even cherry tomatoes. As long as they’re ripe and flavorful, they work perfectly.

How can I make pico de gallo less spicy?

I remove the seeds and membranes from the chiles before dicing. For an even milder option, I use fewer chiles or switch to a milder variety like poblano.

Can I use a food processor to make this?

I could, but I prefer chopping everything by hand. It gives the salsa a better texture and helps avoid it becoming watery or mushy.

How long should it sit before serving?

I let it sit for at least 30 minutes after mixing. This allows all the ingredients to come together for maximum flavor.

Conclusion

This classic pico de gallo is one of those recipes I always come back to. It’s simple, healthy, and full of zesty flavor that brightens up anything I pair it with. Whether I’m making tacos, grilled chicken, or just need a quick party dip, this salsa is always a hit. I hope you enjoy it as much as I do—it’s fresh, easy, and bursting with vibrant ingredients that speak for themselves.