Pico de Gallo is one of the simplest ways I know to make a plate of tacos, grilled chicken, nachos, or eggs taste fresher. It is made with chopped tomato, white onion, jalapeño or serrano, lime juice, cilantro, and salt—no cooking and no bottled salsa required.
The ingredient list is short, which means the tomatoes do most of the work. I would rather use ripe, flavorful tomatoes and keep the recipe simple than try to rescue bland tomatoes with extra seasoning.
The Best Pico Starts with the Tomatoes
Roma tomatoes are useful because they usually contain less loose juice and more firm flesh, but they are not the only option. Use whatever ripe red tomatoes taste best where you are.
If the tomatoes are especially watery, I scoop out some of the loose seed pockets before chopping. That keeps the finished pico from turning into a bowl of tomato liquid after it sits.
Ingredients
- 1 cup finely chopped white onion, about 1 small onion
- 1 medium jalapeño or serrano pepper, finely chopped; remove ribs and seeds for less heat
- 1/4 cup fresh lime juice
- 3/4 teaspoon fine sea salt, plus more to taste
- 1 1/2 pounds ripe red tomatoes, chopped
- 1/2 cup finely chopped fresh cilantro
How I Control the Heat
The pepper is where I make this salsa mild or spicy. For a gentler pico, remove the ribs and seeds and start with less pepper. If you like real heat, keep more of the inner membrane or use serrano instead of jalapeño.
I always taste after the tomato and lime are mixed in. A pepper that tastes mild on its own can feel hotter once it is distributed through the whole bowl.
How to Make Pico de Gallo
- Add the finely chopped onion and jalapeño or serrano to a medium bowl.
- Pour in the lime juice and add the salt.
- Let that mixture stand for about 5 minutes while you finish chopping the tomatoes and cilantro. This takes some of the raw edge off the onion.
- Add the chopped tomatoes and cilantro.
- Fold everything together gently so the tomatoes do not get crushed.
- Taste and adjust the salt, lime, or pepper if needed.
- Let the pico rest for about 15 minutes before serving so the salt and lime have time to season the tomatoes.
- If a lot of liquid collects in the bottom of the bowl, serve with a slotted spoon.
Why I Let It Rest Before Serving
Fresh pico tastes good immediately, but a short rest helps the onion, lime, salt, and tomato taste more connected. It also gives you a chance to see how much liquid the tomatoes are going to release.
I do not leave it sitting at room temperature for hours. If I make it ahead, I cover it and keep it refrigerated until close to serving time.
How to Keep Pico from Getting Watery
Tomatoes naturally release juice once salt is added, so some liquid is normal. Finely chop the ingredients, but do not mash them. Use firm-ripe tomatoes, remove especially watery seed pockets, and serve with a slotted spoon if needed.
If I am using pico on nachos or tacos, I drain each spoonful slightly before adding it so the tortillas or chips stay crisp longer.
Ways to Use Pico de Gallo
Serve it with tortilla chips, tacos, quesadillas, enchiladas, grilled steak, chicken, fish, scrambled eggs, breakfast potatoes, or burrito bowls.
It also works as a fresh topping for my Cream Cheese Chicken Enchiladas when you want something bright against the creamy sauce.
Storage
Store pico de gallo covered in the refrigerator. It is at its best while the tomatoes are still firm and the cilantro tastes fresh.
The mixture becomes juicier as it sits. Stir gently before serving again and drain off excess liquid if needed.
Common Pico de Gallo Questions
Can I use red onion?
Yes. White onion is traditional in this version, but red onion works if that is what you have. Chop it finely so it does not dominate each bite.
Can I make it without cilantro?
Yes. The flavor will be different, but the tomato, onion, pepper, lime, and salt still make a useful fresh salsa.
Is pico de gallo the same as salsa?
Pico de gallo is a type of fresh salsa made from chopped raw ingredients. It is usually chunkier and less saucy than blended or cooked salsa.
