If you’re searching for that refreshing, vibrant burst of garden-fresh flavor to liven up any meal, look no further than Classic Pico de Gallo. This iconic Mexican salsa brings together juicy tomatoes, zingy onions, fresh cilantro, and fiery jalapeños in a snappy, no-cook medley that’s as beautiful as it is delicious. Whether you pile it on tacos, scoop it up with chips, or use it to spice up grilled favorites, this recipe is all about simplicity, seasonality, and that irresistible mingling of tang, crunch, and just the right amount of heat. Let’s dive right into the magic of Classic Pico de Gallo!
Ingredients You’ll Need
Classic Pico de Gallo is famous for relying on just a handful of pantry staples and fresh produce, but each ingredient pulls its weight in taste, texture, or color. Gather these essentials and you’ll see how every component contributes to salsa perfection.
- Tomatoes: Use four medium ripe tomatoes, diced. The juiciness and sweetness of ripe tomatoes form the heart of Classic Pico de Gallo. If you want less watery salsa, go for Roma tomatoes.
- White Onion: Add half a medium white onion, finely chopped. Crisp and sharp, white onion brings crunch and a signature savory bite to your salsa.
- Jalapeños: Include 1–2 fresh jalapeños, seeded and finely minced. Control the heat by choosing fewer peppers or removing the seeds and membranes for a milder kick.
- Cilantro: Toss in ¼ cup fresh cilantro, chopped. Cilantro adds that punchy green freshness and signature herbal aroma Classic Pico de Gallo is known for.
- Lime Juice: Squeeze in 2 tablespoons of fresh lime juice. It’s what brings the zing, lifts the bright flavors, and ties everything together beautifully.
- Salt: Sprinkle ½ teaspoon salt. It sharpens the flavors and brings out the natural juices of your ingredients.
- Black Pepper (Optional): Add a pinch for a little extra warmth and depth, if you like.
How to Make Classic Pico de Gallo
Step 1: Prep Your Veggies
Start by dicing your tomatoes, finely chopping the onion, and mincing the jalapeños. Chopping everything about the same size ensures each bite is perfectly balanced. Take a moment to remove the seeds from your jalapeños for a milder flavor, or leave them in if you like a fiery kick. Careful prep at this stage is honestly the gateway to truly great Classic Pico de Gallo.
Step 2: Mix Everything Together
In a medium bowl, combine your diced tomatoes, chopped onion, minced jalapeños, and fresh cilantro. Drizzle in that bright lime juice, sprinkle over the salt (and black pepper if using), and then, very gently, toss everything together. The key is to be gentle so you don’t crush the tomatoes—the goal is crisp, individual pieces, not mush!
Step 3: Taste and Adjust
Now for the fun part—taste! This Classic Pico de Gallo is all about personal preference, so feel free to add a little more salt or lime juice depending on your mood or your tomatoes’ ripeness. It should be zippy, salty, and a little tangy, with fresh crunch in every bite.
Step 4: Chill and Meld
Cover your bowl with plastic wrap and let it chill in the fridge for at least 30 minutes. This quick rest allows all those bright flavors to meld together, making each spoonful more harmonious and irresistible. If you’re really in a hurry you can serve it right away, but trust me—the rest is worth it!
Step 5: Serve and Enjoy
Once chilled, your Classic Pico de Gallo is ready to be enjoyed! Serve it on tacos, dollop it over grilled meats, scatter it atop nachos, or scoop it up with crisp tortilla chips. However you decide to enjoy it, you can’t go wrong with this colorful bowl of freshness.
How to Serve Classic Pico de Gallo
Garnishes
To really make your Classic Pico de Gallo pop, consider a scatter of extra chopped cilantro or a few thinly sliced jalapeño rings for a gorgeous, edible garnish. If you’re feeling fancy, a small wedge of lime on the side invites everyone to squeeze a bit more tang onto their salsa, tailoring each bite just the way they like it.
Side Dishes
Classic Pico de Gallo pairs beautifully with all sorts of Mexican favorites—think as a topping for fish tacos, or alongside a plate of sizzling fajitas. It’s also a bright companion to rich grilled meats and an ideal partner for guacamole and warm tortilla chips at any gathering.
Creative Ways to Present
Don’t limit yourself to bowls and chips! Spoon Classic Pico de Gallo over avocado toast, spoon it onto grilled veggies, or layer it into sandwiches and wraps for a punch of freshness. Try serving it in lettuce cups or even as a colorful topper on your breakfast eggs for a light, zesty start to the day.
Make Ahead and Storage
Storing Leftovers
Any leftover Classic Pico de Gallo should be transferred into an airtight container and chilled in the refrigerator. It will keep well for up to 2 days, though the tomatoes may soften and release more juice as they sit. Just give it a quick stir before serving again to redistribute all those lovely flavors.
Freezing
While Classic Pico de Gallo is at its best when fresh, freezing isn’t recommended. The raw tomatoes will turn mushy and the cilantro will lose its punch after thawing. If you need to prep in advance, it’s better to chop the ingredients and store them separately, then mix them just before serving.
Reheating
Since this is a fresh, uncooked salsa, reheating isn’t necessary—nor recommended! If your Classic Pico de Gallo has been in the fridge, simply serve it chilled or at cool room temperature for the brightest flavor and texture.
FAQs
Can I use red onion instead of white onion?
Absolutely! Red onion brings a touch of sweetness and added color, which can be a fun twist on Classic Pico de Gallo. Just be aware that it’s a bit milder and may slightly change the flavor profile, but in a delicious way.
How can I make my pico de gallo less watery?
Roma tomatoes are naturally less watery, but you can also scoop out some of the seeds and juicy pulp from your tomatoes before dicing. Be sure to gently stir the ingredients so the tomatoes stay intact and less juice is released.
What if I don’t like cilantro?
If cilantro isn’t your thing, try swapping it for finely chopped fresh parsley for some herbal brightness without the classic cilantro flavor. The salsa will lose a bit of its signature profile, but it’ll still taste wonderfully fresh.
Is Classic Pico de Gallo spicy?
The heat totally depends on your jalapeños—and your personal taste! Use just one pepper, remove the seeds and membranes for a gentler heat, or skip the jalapeño entirely for a mild, family-friendly version.
Can I make Classic Pico de Gallo in advance?
Definitely! In fact, making it an hour ahead gives the flavors time to meld. Just store it in the fridge and give it a stir before serving. For the freshest result, don’t make it more than a day in advance.
Final Thoughts
Classic Pico de Gallo brings sunny, vibrant flavors to any table and couldn’t be faster or easier to prepare. I hope you’re inspired to toss together a bowl—even if it’s just for yourself—and share a little Mexican-inspired joy with every crunchy, zesty bite. Get those tomatoes chopped and enjoy!
Print
Classic Pico de Gallo Recipe
- Total Time: 10 minutes
- Yield: 2 cups 1x
- Diet: Vegan, Gluten-Free
Description
Classic Pico de Gallo is a fresh and vibrant Mexican salsa made with diced tomatoes, onions, jalapeños, cilantro, lime juice, and seasonings. This simple recipe is perfect as a topping for tacos, nachos, grilled meats, or as a dip with tortilla chips.
Ingredients
Tomato Mixture:
- 4 medium ripe tomatoes, diced
- ½ medium white onion, finely chopped
- 1–2 fresh jalapeños, seeded and finely minced
- ¼ cup fresh cilantro, chopped
Seasonings:
- 2 tbsp fresh lime juice
- ½ tsp salt
- Optional pinch of black pepper
Instructions
- Combine Ingredients: In a medium bowl, mix diced tomatoes, onion, jalapeños, and cilantro.
- Add Seasonings: Pour lime juice and salt over the mixture, then gently toss to combine.
- Adjust Seasoning: Taste and adjust with more salt or lime juice if needed.
- Chill: Cover and refrigerate for at least 30 minutes to let flavors meld.
- Serve: Enjoy chilled as a topping or dip.
Notes
- For a milder salsa, use only one jalapeño and remove seeds and membranes.
- Roma tomatoes are recommended for their lower water content, but any ripe tomatoes can be used.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tbsp
- Calories: 8 kcal
- Sugar: 1 g
- Sodium: 75 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 0 g
- Cholesterol: 0 mg
