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Fresh Pico de Gallo in a bowl with tomatoes, onions, cilantro, lime, and jalapeño on a rustic wooden table.
Sonia Khan

Best Pico de Gallo Recipe (Fresh, Easy, and Authentic Mexican Salsa)

This fresh Pico de Gallo Mexican Salsa is made with juicy tomatoes, onion, jalapeño, cilantro, and lime juice for a bright, zesty flavor. It’s quick to make, naturally fresh, and perfect for serving with tortilla chips, tacos, burrito bowls, grilled meats, and more.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Appetizer, Salad, Side Dish, Snack
Cuisine: Mexican
Calories: 25
Ingredients Equipment Method Notes

Ingredients
  

  • 5 ripe Roma tomatoes finely diced
  • 1 small white onion finely diced
  • 1 jalapeño finely diced
  • ½ cup fresh cilantro chopped
  • 2 tablespoons fresh lime juice
  • ½ teaspoon salt
  • ¼ teaspoon black pepper optional

Equipment

  • Cutting board and knife
  • mixing bowls
  • Wooden spoon or spatula
  • Citrus juicer, optional

Method
 

  1. Wash and dry all the fresh ingredients well.
  2. Finely dice the Roma tomatoes and add them to a mixing bowl.
  3. Finely dice the white onion and jalapeño, then add them to the bowl.
  4. Chop the fresh cilantro and stir it in.
  5. Pour in the fresh lime juice.
  6. Add salt and black pepper, if using.
  7. Gently mix everything until well combined.
  8. Taste and adjust the salt or lime juice as needed.
  9. Serve immediately, or let it rest for 10 to 15 minutes so the flavors blend together.

Notes

  • Use Roma tomatoes because they are less watery and give the best texture.
  • Remove the jalapeño seeds for a milder salsa.
  • For extra heat, leave some seeds in or add a second jalapeño.
  • Pico de Gallo tastes best fresh, but you can store it in an airtight container in the fridge for up to 2 days.
  • Drain excess liquid before serving if needed.