Mexican

Serving

Mexican Quick & easy

Pico de Gallo

Name: Pico de Gallo
Total time: 15 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 ripe Roma tomatoes, finely diced; 1/2 medium white onion, finely diced; 1-2 jalapeño peppers, seeded and finely minced; 1/2 cup fresh cilantro leaves, finely chopped; 2 tbsp fresh lime juice; 1/2 tsp kosher salt

Brighten up any meal with this incredibly vibrant, chunky salsa! Bursting with fresh tomatoes, crisp onions, spicy jalapeños, and zesty lime, it's the perfect topping or irresistible chip dip.

15 minutes

Serves 4

7 min prep

11 min cook

No common allergens detected

Based on this recipe's ingredient list. Always verify with your own brands and labels.

Good to know

Ready in under 30 minutes

Matched from this dish's own ingredients and timing. Browse more: 30-minute meals

Instructions

6 steps

1
Dice Tomatoes: Core and finely dice the Roma tomatoes. To prevent a watery salsa, gently squeeze out and discard the excess seeds and juice before dicing. Place in a mixing bowl.
2
Chop Aromatics: Finely dice the white onion and mince the jalapeño peppers. For less heat, ensure all white membranes inside the jalapeños are removed.
3
Add Cilantro: Finely chop the fresh cilantro, including the tender upper stems which hold excellent flavor. Add to the bowl.
4
Season: Squeeze the fresh lime juice over the chopped ingredients and sprinkle evenly with kosher salt.
5
Toss to Combine: Gently toss all the ingredients together with a spoon until evenly mixed.
6
Rest and Serve: For the best flavor, let the Pico de Gallo rest at room temperature for 15-20 minutes before serving. This allows the salt to draw out the tomato juices and the flavors to meld.

Pico de Gallo — plated and served — Serving moment. How Pico de Gallo looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

71/100

Good fit for most families

Allergen-friendly 100

Kid-friendly 35

Weeknight-easy 86

Budget-friendly 72

Great leftovers 50

Pantry-friendly 58

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

Calories

1 g

Protein

7 g

Carbs

0 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Pico de gallo, also called salsa fresca, is a raw chopped salsa of tomato, onion, chile, and cilantro bound by lime. Its curious name translates as rooster's beak, with several competing theories about how it stuck. Unlike cooked salsas, it relies entirely on the freshness and balance of its few raw ingredients.

Listahan note

This version is about ratio and drainage, since a watery pico is the most common mistake. It salts the tomatoes first so the salsa stays crisp and bright rather than soupy.

Technique cues

Salt the diced tomatoes and let them drain in a sieve for a few minutes so the finished salsa is not watery.
Dice everything to a similar small size so each chip-load carries a bit of every ingredient.
Add the lime and a final pinch of salt right before serving so the flavors stay sharp instead of dulling as it sits.

Kitchen flow

Parallel prep: Dice the onion, chile, and cilantro while the salted tomatoes drain, so everything combines at once.
Make-ahead: Prep the components a few hours ahead but dress with lime and salt only when ready to serve for the best texture.
Leftover move: Spoon leftover pico over eggs, fold into a quesadilla, or simmer it down into a quick cooked salsa for tacos.
Cleanup rhythm: Mix directly in the serving bowl, and rinse the cutting board immediately so onion and chile oils do not linger.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

ripe tomatoes

main body

Purpose: Firm, flavorful tomatoes give the salsa its substance and sweetness.

Handling: Core, seed if very juicy, and dice small; salt and drain.

Adaptation: Roma tomatoes hold up best; cherry tomatoes work and are sweeter.

white onion

sharp aromatic

Purpose: It gives the salsa its crunch and pungent backbone.

Handling: Dice finely; rinse briefly if the bite is too strong.

Adaptation: Red onion adds color; green onion is milder.

serrano or jalapeno chile

heat

Purpose: Fresh chile gives the salsa its lively kick.

Handling: Mince finely; keep or discard seeds to control heat.

Adaptation: Omit for a mild version, or use a milder chile for kids.

cilantro

fresh herb

Purpose: It brings the unmistakable bright, citrusy note of fresh salsa.

Handling: Chop leaves and tender stems just before mixing.

Adaptation: For cilantro-averse eaters, use a little chopped chives or extra lime.

lime juice

acid

Purpose: It ties the salsa together and keeps it tasting fresh.

Handling: Squeeze fresh and add to taste at the end.

Adaptation: Lemon works but is less aromatic.

Technique notes

Reserve a little of the drained tomato liquid to add back only if the salsa seems dry, keeping you in control of moisture.
Let the finished pico rest five minutes so the lime and salt draw the flavors together before serving.
Taste and adjust salt last, since tomatoes vary and under-salted pico tastes flat no matter how fresh.

Ingredient swaps

Lower-sodium direction: Skip the draining salt and lean on extra lime and chile to keep the salsa lively.
Kid-friendly version: Leave out the chile entirely and add a touch more lime for brightness.
Mango variation: Fold in diced mango for a sweet-savory salsa that suits fish and grilled chicken.

Serve alongside

Tortilla chips
Carne asada tacos
Grilled fish
Refried beans on tostadas
Margarita
Michelada
Lime agua fresca

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Refrigerate in a sealed container for up to 3 days, though it releases liquid and dulls over time. Drain off excess liquid and refresh with a squeeze of lime before serving leftovers. Pico does not freeze, as the raw vegetables turn mushy on thaw.

Equipment

Sharp chef's knife for even dicing
Fine-mesh sieve for draining tomatoes
Citrus juicer for the lime
Mixing and serving bowl

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