If there’s one recipe that proves fresh ingredients are always best, it’s Pico de Gallo. This isn’t just salsa; it’s a vibrant, crisp topping that makes any taco or nacho instantly better. My recipe comes together in about 10 minutes, is full of bright flavor, and is perfectly mild—but easily spiced up if you like a little kick!
The biggest struggle with fresh salsa is getting that perfect crisp texture without it turning into a watery mess. I’m giving you all my secrets here, especially on how to choose and prep your tomatoes to ensure your fresh pico de gallo stays perfect and chunky.
The Magic 5 Ingredients & Why They Matter
You only need five key ingredients for authentic Pico de Gallo (which literally means “rooster’s beak” in Spanish, referring to the chunky way it’s pinched or eaten!).
Roma Tomatoes (The Secret to Texture): This is the most crucial choice! Roma tomatoes (or paste tomatoes) are perfect because of their firm flesh and low moisture content.
Beginner Tip: If you absolutely must use juicy tomatoes (like Beefsteak or slicing tomatoes), you must remove the seeds and the watery center pulp before chopping. Skipping this step is the number one reason homemade salsa turns into soup!
White Sweet Onion: White onions offer a milder, slightly sweeter bite than yellow or red onions. They provide that essential savory crunch without overpowering the delicate flavors of the tomato and cilantro.
Cilantro: Use the leaves and the tender stems—the stems hold just as much flavor! If you’re one of the folks who finds cilantro tastes like soap, no problem; just leave it out entirely.
Fresh Lime Juice: Freshly squeezed lime juice adds the necessary acidity to balance the sweetness of the onion and tomato. Start with one tablespoon, and then taste as you go. Fresh makes a huge difference here—don’t use bottled!
Salt: Salt doesn’t just make the flavor pop; it also helps draw out a tiny bit of moisture, which is why we add it right before letting the pico rest.
Pro-Tips for Your Best Pico Yet (How to Prevent Watery Salsa!)
Making fresh pico is simple, but these three tips will guarantee great results every time, even if you’re a beginner:
- Chop Uniformly & Chop Small – For a balanced bite, you want a piece of tomato, onion, and cilantro in every scoop. Large chunks of raw onion or pepper can totally dominate the flavor. Aim to chop everything into roughly the same small, dime-sized pieces.
If you’re short on time, you can use a food processor, but you must pulse lightly! Over-processing will turn your fresh ingredients into a purée, resulting in wet salsa.
- The Power of the Rest – Immediately after mixing, your pico will taste good, but a short rest makes it taste great. Letting the salsa sit at room temperature for 20-30 minutes allows the salt and lime juice to fully marry all the flavors.
After the Rest: Once the flavors have melded, you’ll see a small amount of liquid collect at the bottom. You can gently drain this excess juice before serving—this is especially important if you plan to use the pico as a taco topping to avoid soggy shells!
- Adjusting the Heat (Mild vs. Spicy) – For Mild Pico (My Recipe): We rely on the natural tang of the onion and lime. No jalapeño is needed!
To Spice It Up: If you want some heat, finely dice one jalapeño. Wear gloves, and carefully slice the pepper in half lengthwise, then use a spoon to scoop out all the seeds and the white membrane. This membrane holds most of the heat. If you like it really spicy, you can leave some of the membrane intact!
Storage, Serving, & FAQs
How Long Does Fresh Pico de Gallo Last? Fridge: Fresh pico is always best the day it’s made, but you can safely store it in an airtight container in the fridge for up to 4 days. The tomatoes will soften slightly, and the flavor will mellow over time.
Serving Temperature: Always let refrigerated pico sit out for 15-20 minutes before serving to bring it closer to room temperature. This wakes up the fresh lime and herb flavors beautifully.
What Do You Serve with Pico de Gallo? The possibilities are endless! It’s the perfect fresh element for almost any Mexican-inspired meal.
- As a topping for Tacos (fish tacos especially!)
- Piled high on Grilled Chicken or Grilled Fish
- Mixed into Taco Salad or Burrito Bowls
- Served simply with warm Tortilla Chips or, sprinkled over Nachos or Enchiladas!
I want to know what YOU think, Please review the recipe card!
Mild Pico de Gallo
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Ingredients
- 10 Roma Tomatoes
- 2 white sweet onions
- 1 bunch of cilantro
- 1-3 tablespoons of lime juice or lemon
- Salt to taste
- *Optional: Add one seeded and demembrained Jalapeno for a LITTLE heat.
Instructions
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Wash all your tomatoes, onions and cilantro.
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Dry washed ingredients as good as you can.
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Using a food processor, or a knife, CHOP onions into very small pieces and put into large bowl.
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Chop tomatoes into small pieces and add to bowl with onions.
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Chop cilantro into small pieces and add to bowl also.
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Drizzle LIME juice over top of chopped ingredients.
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Sprinkle with 1 tsp salt.
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Stir well.
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Taste! IF you want more lime or salt add accordingly and mix, then taste again.
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Enjoy!
Notes
- Cut your ingredients SMALL… So you get a little bit of all the ingredients in each bite! (No one likes a big chunk on raw onion.)
- Make to taste – Salt your Pico, add a tablespoon of lime juice, then TASTE it! You may want to add more salt and lime, like me!
- If you want a spicier Pico, add a jalapeno or two, but remove membrane inside and seed them, with gloves on, first!