Pico de Gallo

Fresh, chunky salsa of chopped tomatoes, white onion, jalapeño and cilantro with lime and salt. The bright topping for tacos, fajitas and carne asada. Makes about 3 cups.

Bowl of fresh pico de gallo with tomatoes, onion, jalapeño and cilantro with lime and chips
  • Prep 15 min
  • Rest 15 min
  • Total 30 min
  • Yield About 3 cups

Jump to: Ingredients | Instructions | Tips | Questions | Print recipe

Pico de gallo, also called salsa fresca, is a fresh, uncooked salsa of tomatoes, onion, chile and cilantro. It adds crunch and brightness to anything off the grill.

Let it rest for 15 minutes before serving so the salt draws out the tomato juices and the flavors come together.

Ingredients

  • 1 1/2 pounds Roma tomatoes, seeded and diced
  • 1/2 white onion, finely chopped
  • 1 to 2 jalapeños or serranos, minced
  • 1/2 cup chopped fresh cilantro
  • 1 lime, juiced
  • 3/4 teaspoon salt

Instructions

  1. Chop. Combine the tomatoes, onion, chiles and cilantro in a bowl.
  2. Season. Add the lime juice and salt and stir.
  3. Rest and serve. Let stand 15 minutes, then stir and serve with chips, tacos or fajitas.

Tips

  • Rinse the chopped onion in cold water to soften its bite.
  • Pico is best the day it is made.

Questions about this recipe

What is the difference between pico de gallo and salsa?
Pico de gallo is chunky and uncooked; many salsas are blended or cooked.
How long does pico de gallo keep?
Up to 2 days in the refrigerator, though it gets juicier as it sits.

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