Pico de Gallo
Updated: 4 days ago
A bowl of Pico de Gallo is summer, chopped and gently stirred, bright with lime, softened by time, and gone before you quite meant it to be.
TIME 30 minutes | SERVES 6 | LEVEL Easy |
BEFORE YOU START This recipe is all about careful chopping, one of the skills in my Kitchen School. The lesson takes about five minutes to read. |
Why You'll Love It
BRIGHT AND FRESH Ripe tomatoes, lime, cilantro, and chile come together with no cooking at all. | NEVER WATERY Salting and draining the tomatoes keeps the pico chunky rather than puddled. |
HEAT YOUR WAY Keep or scrape out the chile seeds to make it mild or medium. | GOES WITH EVERYTHING Spoon it over tacos, grilled meats, eggs, or a bowl of tortilla chips. |
Tested in my kitchen · As seen on TODAY and The Tonight Show · Parade magazine's chef for 10 years · About Chef Jon → |
Pico de Gallo
Servings: 6 (about 3 cups)
Ingredients
6 ripe Roma tomatoes, diced
1 medium white onion, finely diced
1 jalapeño pepper, seeded and minced
1 serrano pepper, minced (optional)
½ cup fresh cilantro, chopped
Juice of 2 limes
1 small garlic clove, minced
Kosher salt to taste
Method
STEP 1 OF 4
Salt and drain the tomatoes
Core and dice the Roma tomatoes. Sprinkle with salt and drain in a colander for 10 minutes.
You'll know it's right when a little pool of juice has gathered under the colander and the tomatoes look firmer and brighter. |
STEP 2 OF 4
Rinse the onion
Finely dice the white onion. Rinse under cold water and pat dry.
STEP 3 OF 4
Prep the chiles and herbs
Seed and mince the jalapeño and serrano. Chop cilantro and mince garlic.
Chef Jon's tip: the seeds and white membranes carry most of the heat. Scrape them out for a mild pico, or leave a few in for medium. |
STEP 4 OF 4
Combine and rest
Combine everything. Squeeze lime juice over top. Season with salt. Rest 15 minutes.
You'll know it's right when a spoonful tastes bright and balanced, with each piece still distinct and no puddle in the bottom of the bowl. |
If something's off: if it tastes flat after resting, add a pinch more salt and a little more lime, then taste again. Add lime gently, because too much softens the tomatoes. |
Tips & Chef's Notes
Salt and drain the tomatoes: Removes excess water and concentrates flavour.
Rinse the onion: Softens the raw bite without losing crunch.
Use two types of chile: Jalapeño for brightness, serrano for depth.
Chop by hand: A food processor turns pico into salsa.
Nutrition per serving (½ cup): 25 cal, 1g protein, 6g carbs, 0g fat, 1g fibre, 150mg sodium.
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Key Ingredients
Roma Tomatoes: Meaty with fewer seeds and less juice, they keep the pico chunky, especially once salted and drained.
White Onion: Finely diced and rinsed under cold water, it keeps its crunch while losing its harsh raw bite.
Jalapeño: Seeded and minced, it brings a bright, fresh heat.
Serrano Pepper: Optional, but it adds a deeper layer of heat alongside the jalapeño.
Fresh Cilantro: Chopped and stirred through, it gives the pico its fresh, green, herbal lift.
Lime Juice: Squeezed over at the end, it brightens everything, but add it gently as too much softens the tomatoes.
Garlic: Just one small clove, minced, adds a quiet savoury depth without taking over.
Kosher Salt: It draws excess water from the tomatoes and brings all the fresh flavours into balance.
What Is Pico de Gallo?
A fresh salsa. There is no cooking here. No blending. Just chopping and mixing, then a little patience.
Tomatoes are the base. Onion, cilantro, chile, and lime follow. Each one visible, each one distinct. More than anything, it is about balance.
The Story Behind This Pico de Gallo
I remember the first time I really noticed it. A small bowl placed between plates, the tomatoes glistening, the scent of lime rising.
It was the freshness that stayed with me. Not complicated, but immediate. Clean. Generous.
Back home, I slowed down. Salt the tomatoes. Let them rest. Rinse the onion. That was the difference.
Why This Pico de Gallo Works Every Time
The tomatoes are given time to deepen. The onion is softened. The heat is layered gently. Lime and salt are added with care.
Then it rests. That short pause allows everything to come together.
The Secret to Good Pico de Gallo
It begins with the tomatoes. A little salt, a little time. They release their excess liquid and become more themselves.
The onion benefits from a quick rinse. A mix of chiles brings interesting heat. And always, taste again.
Fresh pico de gallo with ripe tomatoes, white onion, jalapeño, serrano pepper, cilantro, and lime, ready in 15 minutes.
At a Glance
Prep Time: 15 minutes | Rest Time: 15 minutes | Total Time: 30 minutes | Servings: 6 (about 3 cups)
Common Mistakes to Avoid
Skipping the tomato drain: This is the number one reason pico turns into a puddle. Salt and drain for 10 minutes. It makes all the difference.
Using unripe tomatoes: Pale, firm tomatoes with no fragrance will give you flat, flavourless pico. Choose Romas that yield gently and smell like a tomato at the stem.
Using a food processor: Even a few pulses turns everything to mush. Pico de gallo should be chunky and hand-chopped. That texture is the whole point.
Too much lime too early: Lime juice breaks down the tomatoes over time. Add it last, squeeze gently, and taste. You can always add more.
Not rinsing the onion: Raw white onion can overpower everything. A quick rinse under cold water takes the harshness away and lets the other flavours through.
Serving it immediately: Pico needs 15 minutes to rest. The salt draws out juices, the lime melds with the tomato, and the flavours settle into each other.
What to Serve with Pico de Gallo
Tortilla Chips: The classic. Scoop generously.
Tacos & Burritos: Try it on Crispy Fish Tacos.
Grilled Meats: Spoon over Grilled Lamb Chops or chicken.
Eggs: Fold into scrambled eggs, or alongside Shakshuka.
Rice & Beans: Fold into One Pot Chicken and Rice.
How to Store Pico de Gallo
Refrigerator: Keeps 3–4 days in an airtight container. Drain liquid before serving.
Best fresh: Serve within a few hours for brightest flavour.
Not ideal for freezing: Tomatoes lose their crunch when thawed.
Frequently Asked Questions About Pico de Gallo
What is pico de gallo?
A fresh, uncooked Mexican salsa made with diced tomatoes, white onion, jalapeño, cilantro, and lime juice. Chunky and always served raw.
What is the difference between pico de gallo and salsa?
Pico de gallo is always fresh, chunky, and uncooked. Regular salsa is often blended or cooked.
What are the best tomatoes for pico de gallo?
Roma tomatoes: meaty with fewer seeds and less juice, so your pico stays chunky.
How long does pico de gallo last?
3–4 days refrigerated in an airtight container. Best within a few hours.
Can I make pico de gallo without cilantro?
Yes. Substitute flat-leaf parsley or leave it out entirely.
Can I make pico de gallo without jalapeño?
Yes. Leave it out for a mild version, or use a pinch of red pepper flakes for gentle warmth.
Why is my pico de gallo watery?
The most common cause is skipping the salting and draining step. Salt the diced tomatoes and let them sit in a colander for 10 minutes. Also scoop out seeds and gel.
Can I use canned tomatoes for pico de gallo?
Not recommended. Pico depends on fresh, firm tomatoes for its chunky texture. Canned are too soft and wet.
What makes pico de gallo spicy?
The jalapeño and serrano peppers. Seeds and white membranes carry the most heat. Remove them for mild, leave some for medium.
Recommended Equipment
Make this recipe easier with the right tools: Chef's Knife and Wooden Cutting Board.
You Might Also Like
If you enjoyed this recipe, try Crispy Fish Tacos, A Simple Gazpacho, Classic Margarita, Ropa Vieja, and Eggplant Parmesan.
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