Description
This easy pico de gallo recipe delivers ultra-fresh, vibrant flavor with just a handful of ingredients. Perfect as a topping for tacos, grilled meats, or as a dip for chips, it’s naturally gluten-free, vegan, and ready in minutes.
Ingredients
Scale
- 3 medium ripe tomatoes (about 1 1/2 cups, diced)
- 1/2 medium white onion (about 1/2 cup, finely chopped)
- 1/2 cup fresh cilantro, chopped
- 1 small jalapeño pepper (about 2 tablespoons, seeds removed and minced)
- Juice of 1 lime (about 2 tablespoons)
- 1/2 teaspoon kosher salt, or to taste
- Pinch of black pepper (optional)
- Optional: 1 small garlic clove, minced
- Optional: 1/2 cup diced cucumber or avocado
Instructions
- Wash and dice the tomatoes into small, even pieces. Remove cores and some seeds if tomatoes are watery.
- Peel and finely chop the onion. For a milder flavor, rinse the chopped onion under cold water and pat dry.
- Slice off the stem of the jalapeño, halve it, remove seeds and membranes for less heat, and mince finely.
- Rinse and pat dry the cilantro, then chop finely (including stems).
- In a medium mixing bowl, combine diced tomatoes, chopped onion, minced jalapeño, and cilantro.
- Squeeze in the lime juice and sprinkle with kosher salt. Add a pinch of black pepper if desired.
- Stir gently to combine, being careful not to mash the tomatoes.
- Taste and adjust salt, lime, or jalapeño as needed.
- Let the pico de gallo sit for 10–15 minutes to allow flavors to meld.
- Serve immediately or cover and refrigerate for up to 2 days. Stir before serving if liquid pools at the bottom.
Notes
For best results, use firm, ripe tomatoes and chop all ingredients evenly for ideal texture. Letting the salsa rest before serving enhances the flavor. Adjust jalapeño and salt to taste. If making ahead, chop tomatoes just before mixing to keep the salsa crisp. Store in an airtight container in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup (about 90g)
- Calories: 25
- Sugar: 3
- Sodium: 80
- Carbohydrates: 6
- Fiber: 2
- Protein: 1
Keywords: pico de gallo, fresh salsa, Mexican salsa, taco topping, vegan salsa, gluten-free salsa, healthy dip, tomato salsa, easy salsa, homemade salsa