Fresh Pico de Gallo
Chop tomatoes, onion, jalapeño, and cilantro into a fresh pico de gallo with lime juice for spooning over tacos or serving with chips.
- Prep time
- 15 min
- Cook time
- 0 min
- Total time
- 25 min
- Servings
- 6
Pico de gallo is a chopped salsa, so small, even pieces give each spoonful a balanced mix. Firm ripe tomatoes hold their shape better than very soft ones. Remove the wettest seed pockets if your tomatoes are especially juicy. A brief rest draws out enough liquid to blend the lime and salt without making the vegetables limp.
Fresh Pico de Gallo
Serves 6 · Prep 15 min · Cook 0 min · Rest 10 min · Total 25 min
Ingredients
Step-by-step instructions
- Core tomatoes and cut them into small, even dice, about 1/4 inch (6 mm) across. Discard only the loosest watery seed pockets, keeping the firm flesh.
- Put tomatoes in a bowl with onion, jalapeño, and cilantro. Fold gently with a spoon so the tomato pieces keep their shape.
- Add lime juice and salt. Stir from the bottom to distribute the seasoning, then let stand for 10 minutes while preparing the rest of the meal.
- Stir once more before serving. Use a slotted spoon for tacos if the salsa has released extra liquid; for chips, serve it directly from the bowl.
A few kitchen notes
- A sharp knife makes cleaner tomato pieces and less crushed juice.
Ingredient substitutions
- Use a serrano pepper instead of jalapeño for a hotter salsa.
Storage & reheating
Refrigerate promptly in a covered container for 2 days. Drain excess liquid before using leftovers.
What to serve with it
Serve with tortilla chips, grilled fish, or bean tacos.
Comments & kitchen questions
Have a question, a useful substitution, or a result to share? Your feedback helps us make this recipe clearer and more useful.
Questions from the kitchen
Can I make Fresh Pico de Gallo ahead?
Refrigerate promptly in a covered container for 2 days. Drain excess liquid before using leftovers.
What if I can’t find an ingredient?
Use a serrano pepper instead of jalapeño for a hotter salsa.
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