There’s nothing like the bright, fresh flavors of a good pico de gallo to wake up your taste buds. My love for this simple pico de gallo started during a summer trip to Mexico, where I devoured it by the spoonful alongside crispy tortilla chips and smoky grilled tacos. What I adore most? It’s ridiculously easy to make—just a handful of fresh ingredients, zero cooking, and 15 minutes of chopping. No fancy techniques, no complicated steps. Just pure, zesty goodness that elevates everything from eggs to grilled fish. Trust me, once you try this, you’ll want to keep a batch in your fridge all summer long.
Why You’ll Love This Simple Pico de Gallo
This isn’t just another salsa—it’s your new kitchen staple, and here’s why:
- Fast & fresh: Done in 15 minutes flat—no cooking, no fuss.
- Bursting with flavor: Bright lime, crisp veggies, and just the right kick from jalapeño (adjustable for wimps like me).
- Crazy versatile: Dollop it on tacos, scramble it into eggs, or eat it straight with chips (I won’t judge).
- Pantry-friendly: Uses ingredients you probably already have—no special trips needed.
- Always a crowd-pleaser: My friends hover near the bowl like seagulls at the beach.
Ingredients for Simple Pico de Gallo
Here’s the beautiful part—you only need 7 basic ingredients to make magic happen. I’ve learned the hard way that precision matters here (no eyeballing the lime juice unless you want a mouth-puckering surprise!). Here’s exactly what you’ll need:
- 4 medium tomatoes – diced (go for Roma if you can—they’re less watery but any ripe, firm tomato works)
- 1 small onion – finely chopped (white onion for traditional flavor, but red works too for extra color)
- 1/4 cup fresh cilantro – chopped (stems and all—that’s where the flavor hides!)
- 1 jalapeño – seeded and minced (unless you’re brave—then leave some seeds in)
- 2 tablespoons lime juice – fresh squeezed, please! (about 1 juicy lime)
- 1/2 teaspoon salt – I use kosher for even distribution
- 1/4 teaspoon black pepper – freshly cracked if you’re feeling fancy
See? Nothing weird or hard-to-find. Just fresh, honest ingredients that’ll make your taste buds dance. Pro tip: set everything out before you start chopping—it makes the process fly by!
How to Make Simple Pico de Gallo
Now for the fun part—let’s turn those gorgeous ingredients into the freshest salsa you’ve ever tasted! I promise, it’s so easy you’ll wonder why you ever bought the jarred stuff. Follow these steps, and in 15 minutes flat, you’ll have a bowl of pico de gallo that’ll make your kitchen smell like a Mexican cantina (in the best way possible).
Step 1: Prep the Vegetables
First things first—let’s tackle the chopping. This is where the texture magic happens!
- Tomatoes: Dice them into small, even pieces (about 1/4-inch). I like to cut them in half, scoop out the watery seeds with a spoon (less mess later!), then slice into strips before dicing. Pro tip: use a serrated knife—tomatoes won’t squish as much!
- Onion: Finely chop it—we’re talking tiny bits here so no one gets an overwhelming mouthful. If raw onion punches you in the face (I get it), rinse the chopped pieces in cold water and pat dry to mellow the bite.
- Jalapeño: Slice it in half lengthwise, then use a spoon to scrape out the seeds and white membranes (that’s where most of the heat lives). Mince what’s left into teeny pieces unless you want your pico to have serious kick—then leave some seeds in!
- Cilantro: Give it a rough chop, stems and all. Don’t overthink this—we want little flecks of green throughout, not a paste.
Step 2: Combine and Season
Here’s where flavors come alive—but be gentle! We’re making salsa, not tomato sauce.
- The big mix: Dump all your prepped veggies into a medium bowl. Grab a rubber spatula or large spoon and fold everything together—no vigorous stirring unless you want mushy pico!
- Lime juice: Squeeze it fresh right over the bowl (none of that bottled stuff—it tastes metallic!). Start with 1 tbsp, mix, then add more to taste. The acid brightens everything up beautifully.
- Salt & pepper: Sprinkle evenly, then mix again. Wait 2 minutes—the salt will draw out the tomatoes’ juices—then taste. Need more zing? Add another pinch of salt or squeeze of lime.
Critical step: Walk away! Let the bowl sit for at least 10 minutes (20 is even better). This lets the flavors marry and the salt work its magic. You’ll notice the colors become more vibrant too—that’s when you know it’s ready to devour.
Tips for the Best Simple Pico de Gallo
After making this recipe more times than I can count (and eating my fair share of test batches), I’ve picked up some game-changing tricks that’ll take your pico from good to “Oh my gosh, can I have the recipe?” Here’s what I’ve learned:
- Tomato wisdom: Always use ripe but firm tomatoes—soft ones turn your pico into soup. Roma tomatoes are my go-to because they’re meaty with fewer seeds, but vine-ripened work great too if you drain the extra juice.
- Spice control: The jalapeño seeds hold all the heat! For mild pico, remove every last seed and membrane. Want fiery? Leave half the seeds in. Still too hot? Swap for a milder pepper like poblano.
- Patience pays: That 10-minute resting time isn’t optional—it’s when the magic happens! The flavors deepen, the salt works its way through, and the textures soften just enough. I’ve been known to hide the bowl so no one digs in too early.
- Cilantro haters? If you’re serving someone who thinks cilantro tastes like soap (weirdos), swap in fresh parsley or just leave it out—it’ll still be delicious.
- Salt smart: Always taste before adding more salt—tomatoes vary in sweetness, and you might not need extra. I keep kosher salt handy for final adjustments right before serving.
- Drain before storing: If keeping leftovers (ha!), pour off excess liquid that accumulates—it prevents sogginess. A slotted spoon is your best friend here.
Bonus tip from my abuela: For extra freshness, stir in the cilantro just before serving if you’re making it ahead. That vibrant green color stays brighter longer!
Serving Suggestions for Simple Pico de Gallo
Here’s the beautiful thing about pico de gallo – it’s like the Swiss Army knife of condiments! I literally can’t think of anything it doesn’t make better. Over the years, I’ve discovered some seriously delicious ways to use it beyond the standard chip dip (though that’s always a winner). Let me share my favorites:
The Classics That Never Fail:
- Taco Tuesday MVP: Spoon it generously over chicken, fish, or carne asada tacos. The fresh crunch cuts through rich meats perfectly.
- Chips’ Best Friend: Obviously. But try scooping it with plantain chips or jicama slices for fun twists!
- Grilled Meat Companion: Piled on top of smoky carne asada or grilled chicken? Absolute perfection. The acidity balances all that charred goodness.
Unexpected Stars (Trust Me on These!):
- Breakfast Game-Changer: Stirred into scrambled eggs or folded into omelets with cheese. My weekend brunch secret weapon!
- Salad Supercharger: Toss it with greens instead of dressing for a light, crunchy salad. Especially good with avocado.
- Seafood Savior: Dolloped on grilled fish or shrimp tacos – the lime makes everything taste ocean-fresh.
- Bowl Builder: The perfect fresh element in burrito bowls, nachos, or even grain bowls. Adds that needed texture contrast.
Pro tip from my kitchen experiments: If you’ve got leftovers getting soft (rare in my house), blend it briefly with some avocado for instant guacamole salsa. Waste not, want not!
Storage & Reheating
Here’s the deal with pico de gallo – it’s at its absolute best the day you make it, all bright and crisp. But if you’ve got leftovers (I rarely do!), here’s how to keep them tasting fresh:
Fridge storage: Transfer any leftovers into an airtight container and stash it in the fridge. It’ll keep for about 2 days, though the texture starts changing after 24 hours. The tomatoes soften a bit and release more juice – still delicious, just different.
Pro tip: Before serving leftovers, pour off any excess liquid that’s accumulated (I use a slotted spoon). You can also stir in a fresh squeeze of lime to perk up the flavors if needed.
Important note: Never, ever try to reheat pico de gallo! We’re working with fresh ingredients here, and heating them would just make everything sad and mushy. If your pico has been in the fridge, let it come to room temperature for about 15 minutes before serving – the flavors wake up beautifully.
Honestly though? The best storage method is eating it all right away. I’ve seen this disappear at parties faster than you can say “pass the chips!”
Simple Pico de Gallo Variations
One of my favorite things about pico de gallo is how easily you can tweak it to match your mood or what’s in season. Over the years, I’ve played with dozens of variations – some were hits (hello, mango!), some were… learning experiences (looking at you, watermelon). Here are my favorite simple twists that always impress:
- Fruity Twist: Swap half the tomatoes for diced mango or pineapple. The sweet-tangy combo with the jalapeño is unreal. Perfect for fish tacos!
- Crunch Boost: Add 1/2 cup diced cucumber or jicama for extra crispness. My go-to when I want more texture.
- Corn Lover’s: Stir in 1/2 cup grilled corn kernels (fresh or frozen works!). The smoky sweetness takes it next level.
- Avocado Addition: Fold in 1 diced avocado just before serving – instant guacamole-pico hybrid. (Warning: disappears fast!)
- Extra Zing: Add 1 minced garlic clove or a splash of orange juice instead of lime for a different citrus note.
- Herb Swap: Use mint instead of cilantro for a refreshing change – especially good with the fruity versions.
Here’s my golden rule: Always keep the basic tomato-onion-lime foundation, then add just one extra ingredient at a time. Too many additions and you lose that beautiful simplicity that makes pico de gallo so special. Now go play with your food – that’s half the fun of cooking!
Nutritional Information
Let’s talk numbers—because I know some of you are curious (or just like to feel virtuous while eating chips and salsa!). Here’s the nutritional breakdown for my simple pico de gallo. Just remember, these are estimates—your exact counts might vary slightly depending on your tomato size or how generously you squeeze that lime!
- Serving size: 1/4 cup (about 4 tablespoons)
- Calories: 20
- Fat: 0g
- Carbohydrates: 4g (Fiber: 1g, Sugar: 2g)
- Protein: 1g
- Sodium: 150mg (mostly from that flavor-boosting salt!)
The best part? It’s packed with vitamin C from the tomatoes and lime, plus antioxidants from all those fresh veggies. So go ahead—have that second scoop! Unlike most party foods, this one’s actually good for you. Just maybe go easy on the chip-to-salsa ratio if you’re watching carbs (but honestly, life’s too short to count tortilla chips).
Common Questions About Simple Pico de Gallo
I’ve gotten so many great questions about this recipe over the years – here are the ones that pop up most often (along with my slightly opinionated answers!):
Can I make pico de gallo ahead of time?
Absolutely, but with one big “but.” It’s best within 2 hours of making when the textures are perfect. If you need to prep early, mix everything except the salt and lime juice, then refrigerate. Add those right before serving so the tomatoes don’t get watery. Leftovers keep 2 days max in the fridge, though the onions get stronger over time.
How do I make it less spicy?
First, remove ALL the jalapeño seeds and white membranes – that’s where the heat lives. Still too much? Swap half the jalapeño for diced bell pepper. As a last resort, a pinch of sugar can balance heat, but go light – we’re not making candy!
What’s the best tomato to use?
Romas are my ride-or-die – firm flesh, fewer seeds, perfect texture. But any ripe, firm tomato works! Just avoid mealy grocery store tomatoes in winter (cherry tomatoes actually make great off-season pico if you halve them). Pro tip: if your tomatoes are extra juicy, scoop out some seeds before dicing.
Why does my pico get watery?
Salt draws out tomato juices over time – it’s science! To prevent soupiness: 1) use less watery tomatoes (Romas!), 2) drain excess liquid before serving, 3) don’t oversalt, and 4) eat it fast (not usually a problem in my house).
Can I freeze pico de gallo?
Please don’t! Freezing turns the veggies into sad, mushy ghosts of their former selves. If you’ve got leftovers you can’t finish, blend it into a quick salsa or cook it down into a sauce – at least that way the flavors live on!
Alright, my fellow flavor adventurers – it’s your turn! Whip up this simple pico de gallo and make it your own. Did you add mango like I suggested? Maybe you threw in some black beans for heartiness? I want to hear about your kitchen experiments!
Leave a comment below telling me:
- What you paired it with (I’m always looking for new ideas!)
- Any clever twists you invented
- How long it lasted before disappearing (my current record is 7 minutes at a family BBQ)
This recipe thrives on creativity, so don’t be shy – your brilliant idea might just become someone else’s new favorite version. Now grab those tomatoes and get chopping!
Print15-Minute Simple Pico de Gallo Recipe – Fresh & Zesty Perfection
A fresh and easy-to-make salsa with tomatoes, onions, cilantro, and lime juice.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Total Time: 15 mins
- Yield: 2 cups 1x
- Category: Appetizer
- Method: No-cook
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
- 4 medium tomatoes, diced
- 1 small onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, seeded and minced
- 2 tbsp lime juice
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Dice the tomatoes and place them in a bowl.
- Finely chop the onion and add to the bowl.
- Mince the jalapeño and stir it in.
- Add chopped cilantro, lime juice, salt, and black pepper.
- Mix well and let it sit for 10 minutes before serving.
Notes
- Adjust jalapeño amount for desired spiciness.
- Use ripe tomatoes for better flavor.
- Store in the fridge for up to 2 days.
Nutrition
- Serving Size: 1/4 cup
- Calories: 20
- Sugar: 2g
- Sodium: 150mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
