Classic Fresh Pico de Gallo (Easy Mexican Salsa)
A quick, no-cook Mexican salsa made with ripe tomatoes, onion, cilantro, and lime. Perfect as a dip or topping for tacos and fajitas.
- Prep15 min
- Total15 min
- DifficultyEasy
- Servings6
Pico de gallo is a fresh, uncooked salsa that brings bright flavors to any dish. It comes together in minutes with just a handful of ingredients.
This version uses deseeded Roma tomatoes for a cleaner texture, with white onion, cilantro, and a spicy kick from serrano or jalapeño. A squeeze of lime and a pinch of salt tie everything together.
Ingredients
Servings
Converted amounts are rounded.
Method
- Prepare the tomatoes: Cut each Roma tomato in half lengthwise, scoop out the seeds with a spoon, and dice the flesh into small cubes.
- Finely dice the white onion and finely chop the cilantro. Remove the stem from the serrano or jalapeño, then finely chop the pepper (remove seeds for less heat, if desired).
- In a medium bowl, combine the diced tomatoes, onion, cilantro, and chopped pepper.
- Squeeze the lime juice over the mixture and add the salt. Stir everything gently until well combined.
- Let the pico de gallo rest for about 15 minutes at room temperature to allow the flavors to meld. Taste and adjust salt or lime if needed.
- Serve with tortilla chips or as a topping for tacos, fajitas, grilled meats, or eggs. Enjoy immediately or refrigerate for up to 2 days.
💡 Tips
- For a milder salsa, use only half the pepper or remove all seeds and membranes.
- Pico de gallo is best served the same day; leftover can be used in cooked dishes like huevos rancheros.
- If you don't have Roma tomatoes, any firm, ripe tomato works—just remove the seeds to avoid a watery salsa.
Inspired by a recipe from Downshiftology