Make this fresh and easy pico de gallo recipe with ripe tomatoes, onion, jalapeño, cilantro, and lime for an authentic Mexican salsa.
Fresh, colorful, and bursting with flavor, this Fresh and Easy Pico de Gallo Recipe (Authentic Mexican Salsa) is a versatile condiment made with ripe tomatoes, crisp onion, spicy jalapeño, cilantro, and tangy lime juice. Every bite offers a refreshing balance of acidity, heat, and savory flavor.
Also known as salsa fresca or fresh tomato salsa, pico de gallo is different from blended salsa because the ingredients remain chopped and chunky. This simple preparation preserves their individual flavors and gives the salsa its crisp, satisfying texture.
Homemade pico de gallo is a delicious topping for tacos, burritos, fajitas, nachos, grilled chicken, steak, seafood, eggs, salads, and rice bowls. It also makes a naturally wholesome appetizer when served with tortilla chips and guacamole.
This easy Mexican salsa comes together in just 15 minutes. It can be served immediately, but a short resting period gives the lime juice and salt time to enhance the vegetables and allows the flavors to mingle.
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 4 to 6 servings
Ingredients
1 cup onion, finely chopped
1 medium jalapeño, ribs and seeds removed, finely chopped
1/4 cup fresh lime juice
3/4 teaspoon fine sea salt, plus more to taste
4 large ripe tomatoes, chopped
1/2 cup fresh cilantro, finely chopped
Directions
Step 1: Marinate the Onion and Jalapeño
In a medium serving bowl, combine the onion, jalapeño, lime juice, and sea salt. Stir well and let the mixture rest for about 5 minutes. This brief marinating time helps soften the onion and begins developing the salsa’s flavor.
Step 2: Add the Tomatoes and Cilantro
Add the chopped tomatoes and cilantro to the onion mixture. Stir gently until all the ingredients are evenly combined. Avoid crushing the tomatoes as you stir.
Step 3: Taste and Adjust
Taste the pico de gallo and add more sea salt if needed. The finished salsa should have a bright, fresh flavor with a balanced combination of acidity, heat, and savory notes.
Step 4: Let the Flavors Develop
Serve the pico de gallo immediately or let it rest for an additional 15 minutes for a more developed flavor. It may also be covered and refrigerated for several hours before serving.
Step 5: Serve
Serve the pico de gallo with tortilla chips or use it as a fresh topping for tacos, burritos, fajitas, nachos, grilled chicken, steak, fish, eggs, rice bowls, or salads.
Notes
Roma tomatoes are an excellent choice because their firm flesh and lower moisture content help prevent the salsa from becoming excessively watery.
For a milder pico de gallo, remove all the ribs and seeds from the jalapeño before chopping it.
For more heat, leave some of the jalapeño ribs and seeds intact. You may also substitute a serrano pepper for the jalapeño to make a spicier salsa.
Use freshly squeezed lime juice for the brightest flavor.
Allowing the onion and jalapeño to marinate briefly in the lime juice and salt softens their sharp flavors.
Letting the completed salsa rest before serving gives the ingredients time to mingle and creates a more balanced flavor.
If the tomatoes release too much liquid, serve the pico de gallo with a slotted spoon.
Store leftover pico de gallo in an airtight container in the refrigerator for up to 4 days. Stir it well before serving because the tomatoes will release liquid as they sit. For the freshest flavor and texture, enjoy it within the first 2 days.
This recipe is naturally gluten-free, dairy-free, and vegan. When serving someone with specific dietary requirements, check the labels on packaged accompaniments such as tortilla chips and prevent cross-contact during preparation.
