Simple Pico de Gallo: Authentic 5-Minute Recipe

Make authentic Simple Pico de Gallo in minutes with this foolproof recipe using fresh tomatoes, onions, jalapeños, and cilantro. Spoon it over tacos, grilled meats, scrambled eggs, baked potatoes, or mix into salads for an instant flavor boost. Its bright profile works with practically everything!

A white bowl filled with fresh simple pico de gallo surrounded by tortilla chips on a wooden board. There are lime wedges and cilantro in the background.

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🍅 This recipe comes together in just minutes with basic chopping and mixing. No cooking required! It’s the perfect recipe when you need a fresh, vibrant addition to meal.

My 2 Best Tips For Making Simple Pico de Gallo

Choose the Right Tomatoes: Roma tomatoes are ideal for pico de gallo because they’re less watery than other varieties and have a firm flesh that holds up well when chopped. Make sure they’re ripe but still firm. If Romas aren’t available, plum tomatoes or even cherry tomatoes (halved) make good substitutes.

Let It Rest Before Serving: While you can enjoy this dish immediately after preparation, allowing it to rest for at least 30 minutes (or up to a few hours) in the refrigerator lets the flavors develop beautifully. This short marinating time allows the salt to draw out subtle flavors and creates a more cohesive taste.

melissa leaning over counter looking up from a cook book.

This simple pico de gallo comes together in just minutes with basic chopping and mixing. No cooking required! It’s the perfect recipe when you need a fresh, vibrant addition to meals.

Beyond being the perfect chip dip, this fresh salsa elevates countless dishes. Spoon it over tacos, grilled meats, scrambled eggs, baked potatoes, or mix into salads for an instant flavor boost. Its bright profile works with practically everything!

One of the best things about pico de gallo is how easily you can adjust it to suit your preferences. Want it spicier? Leave some jalapeño seeds in. Love cilantro? Add an extra handful. The recipe serves as a perfect base that you can personalize.

🩷 Melissa

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Simple Pico de Gallo

Prep Time20

Total Time20

Servings:

Calories: 25kcal

Author: Melissa Griffiths

Equipment

Simple Food Chopper

Ingredients

1.5 pounds Roma tomatoes about 7-8 medium Romas
1 small white onion
2 jalapenos seeds and stems removed
2 cloves garlic finely minced
juice from 3 limes
⅓ cup finely chopped fresh cilantro
1 teaspoon salt
½ teaspoon black pepper
more salt and pepper to taste

Instructions

Prep the Roma tomatoes by cutting them in half long ways (stem end to blossom end). Use your fingers to gently press out any pulpy flesh and seeds from the inside of the tomatoes.
After you have removed the seeds, you can chop them, the more uniform the better.
Place the chopped tomatoes in a large mixing bowl.
Chop the onion and the jalapenos and add them to the bowl.
Mince the garlic very finely and add it along with the lime juice, cilantro, salt, and pepper to the bowl.
Stir well to combine. Give it a taste and adjust the lime juice, salt, and pepper to taste.
Serve with your favorite tacos, salads, or with chips.
Store leftovers covered in the fridge for up to 5 days.

Notes

Use Your Favorite Flavors: This recipe is a great recipe to make “to taste.” Love cilantro? Add more if you’d like. Want it to be spicier? Add more jalapenos or don’t remove the seeds. Play with it to suite your preferences.

Best Tomatoes: Roma tomatoes are ideal because they’re less watery than other varieties and have a firm flesh that holds up well when chopped. Plum tomatoes or even cherry tomatoes (halved) make good substitutes. This is a popular dish at our house when the cherry tomatoes are producing buckets of little tomatoes!

Seed Removal Technique: After halving the tomatoes lengthwise, gently squeeze each half over a bowl or sink, using your finger to scoop out remaining seeds and gel-like pulp. This will help it not become too watery.

Uniform Chopping: For the best texture and eating experience, aim for consistently sized pieces across all ingredients. Aim for pieces about ¼-inch in size—small enough to get multiple flavors in each bite but large enough to maintain texture. I use my favorite food chopper to make cutting all the vegetables easier and I love how even it makes everything.

Rest Before Serving: While you can enjoy pico de gallo immediately after preparation, allowing it to rest for at least 30 minutes (or up to a few hours) in the refrigerator lets the flavors meld together beautifully. This short marinating time allows the salt to draw out subtle flavors and creates a more cohesive taste.

Taste and Adjust Before Serving: If I’m serving this with tortilla chips, I’ll adjust the salt and pepper after I have tasted it on a chip. If I’m serving this with taco salad, I’ll taste it on piece of lettuce. I generally add a little more salt when I’m serving it on a salad or tacos compared to when I’m serving it with chips as the chips already have some salt to them.

Nutrition

Recipe FAQs

How long does homemade pico de gallo last in the refrigerator?

When stored properly in an airtight container in the refrigerator, pico de gallo will last up to 5 days. The flavors actually improve after the first day as they meld together, though the vegetables will gradually release more liquid. Simply drain off any excess liquid before serving leftovers.

Can I make this appetizer ahead of time for a party?

You can prepare it up to 24 hours in advance. In fact, making it a few hours ahead allows the flavors to develop more fully. Just keep it refrigerated until about 30 minutes before serving, then drain any accumulated liquid and give it a quick stir.

What’s the difference between pico de gallo and salsa?

While both are tomato-based Mexican condiments, the main difference is texture and preparation. Simple pico de gallo (also called salsa fresca) is always made with raw, chopped ingredients for a chunky texture. Traditional salsa is often cooked and frequently blended or puréed to a smoother consistency. Pico de gallo also tends to be less watery than many salsas.