A bright, fresh Mexican-style salsa made with ripe tomatoes, jalapeños, onion, cilantro, and garlic. The recipe in your image lists 6 tomatoes, 3 jalapeños, 1 medium white onion, ½ medium red onion, 1 cup cilantro, and 5 garlic cloves.
Ingredients
For the Pico de Gallo
- 6 medium ripe tomatoes, finely diced
- 3 jalapeños, finely diced
- 1 medium white onion, finely diced
- 1/2 medium red onion, finely diced
- 1 cup fresh cilantro, finely chopped
- 5 cloves garlic, finely minced
- 1–2 limes, juiced
- 1 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, optional
Heat note: Three jalapeños can make this salsa quite spicy. Remove the seeds and inner membranes for a milder version.
Detailed Instructions
1. Prepare the tomatoes
Wash the tomatoes and remove the stems.
Dice them into small, even pieces. If your tomatoes are especially juicy, you can remove some of the seeds and excess liquid to prevent the finished salsa from becoming watery.
Place the diced tomatoes in a large mixing bowl.
2. Prepare the jalapeños
Wash the jalapeños and remove the stems.
For a hot salsa, finely chop them with the seeds and membranes.
For a milder salsa, remove the seeds and white inner membranes before finely chopping.
Add the jalapeños to the tomatoes.
3. Chop the onions
Finely dice the white onion and red onion.
Small pieces work best because you want every bite to contain a little of the onion without having large chunks.
Add both onions to the bowl.
4. Add cilantro
Finely chop the fresh cilantro, including the tender stems if desired.
Add approximately 1 cup to the bowl.
If you prefer a milder cilantro flavor, simply use less.
5. Add garlic
Finely mince the 5 garlic cloves.
For a smoother salsa, you can mash the minced garlic with a small pinch of salt before adding it.
6. Season
Add:
- Lime juice
- Salt
- Black pepper, if using
Start with less salt and add more after tasting.
7. Mix
Gently stir everything together with a large spoon.
Don’t mash the tomatoes. The goal is to keep the salsa fresh and chunky.
8. Let it rest
Cover the bowl and refrigerate for 20–30 minutes.
This gives the lime, garlic, onion, jalapeño, and cilantro time to blend with the tomatoes.
9. Taste and adjust
Before serving, taste the Pico de Gallo.
Add more:
- Lime juice for brightness
- Salt for flavor
- Jalapeño for heat
- Cilantro for freshness
10. Serve
Transfer to a serving bowl and serve chilled or slightly cool.
It’s delicious with tortilla chips, tacos, burritos, grilled chicken, eggs, rice, or as a topping for many Mexican-inspired dishes.
How to Control the Spice
Mild: Use 1 jalapeño and remove all seeds and membranes.
Medium: Use 2 jalapeños and remove most of the seeds and membranes.
Hot: Use all 3 jalapeños and keep some of the seeds and membranes.
Very hot: Use 3 jalapeños with the seeds and membranes intact. Handle hot peppers carefully and avoid touching your eyes.
Nut Information
This Pico de Gallo recipe is naturally nut-free.
Nuts included:
None.
It does not require:
- Peanuts
- Almonds
- Walnuts
- Cashews
- Pecans
- Pistachios
- Hazelnuts
If serving someone with a serious food allergy, check packaged ingredients such as tortilla chips or other prepared foods served alongside the salsa for allergen information and possible cross-contact.
Recipe Details
- Prep time: 20 minutes
- Resting time: 20–30 minutes
- Total time: About 40–50 minutes
- Servings: Approximately 6–8
- Difficulty: Easy
- Cooking required: No
Pico de Gallo Q&A
Can I make Pico de Gallo ahead of time?
Yes. It can be prepared a few hours ahead and refrigerated. For the freshest texture, it is best enjoyed within about a day.
How long does it last?
Store it covered in the refrigerator and use within 2–3 days for the best quality. The tomatoes will gradually release more liquid and the vegetables will soften.
Why is my Pico de Gallo watery?
Tomatoes naturally release juice after being cut and salted. Removing some seeds and excess tomato liquid before mixing can help.
Can I use canned tomatoes?
Fresh tomatoes are strongly preferred for Pico de Gallo because they provide the best fresh texture and flavor. Canned tomatoes will produce a softer salsa.
Can I use only white onion?
Yes. You can omit the red onion and use additional white onion.
Can I use red onion instead?
Yes. Red onion provides a stronger, slightly sweeter flavor.
Can I leave out cilantro?
Absolutely. If you don’t enjoy cilantro, simply omit it or use a smaller amount.
Can I leave out garlic?
Yes. Garlic isn’t essential, although it adds extra flavor.
What can I use instead of lime?
Fresh lime gives the best flavor. In a pinch, a small amount of lemon juice can be used, although the flavor will be slightly different.
Should Pico de Gallo be cooked?
No. Traditional Pico de Gallo is a fresh, uncooked salsa.
Why should I let it rest?
Resting allows the salt and lime juice to draw out flavor and lets the onion, garlic, jalapeño, cilantro, and tomato flavors blend together.
Can I make it less spicy?
Yes. Use fewer jalapeños and remove the seeds and inner membranes.
What if it’s too spicy?
Add more diced tomatoes and onion to dilute the heat. A little extra lime juice can also help balance the flavor.
What should I serve with it?
Try it with tortilla chips, tacos, quesadillas, burritos, grilled chicken, eggs, rice, beans, or roasted vegetables.
Can I freeze Pico de Gallo?
Freezing isn’t recommended if you want the traditional fresh, crunchy texture. Tomatoes and onions become soft after freezing and thawing.
Serving Tip
For the best flavor, use ripe, firm tomatoes, fresh cilantro, freshly squeezed lime juice, and freshly chopped jalapeños. Serve with crispy tortilla chips or spoon it over your favorite tacos.