Fresh pico de gallo with tortilla chips
Mexico

Pico de Gallo

Dice tomato, onion, chile, and cilantro, then toss with lime for a fresh Mexican salsa with sharp, clean heat.

Servings 6
Prep Time 15 mins
Cook Time 0 mins
Difficulty Easy
Print Recipe

Ingredients

1 lb ripe tomatoes, diced
1/2 cup white onion, finely diced
1 serrano chile, finely chopped
1/2 cup fresh cilantro, chopped
2 tbsp fresh lime juice
1 small garlic clove, finely minced
3/4 tsp fine salt
500 g ripe tomatoes, diced
80 g white onion, finely diced
1 serrano chile, finely chopped
25 g fresh cilantro, chopped
30 ml fresh lime juice
1 small garlic clove, finely minced
4 g fine salt

Instructions

  1. Dice the tomatoes into small, even pieces. Remove excess seeds and watery pulp if the salsa looks very juicy, so it stays spoonable, not soupy.
  2. Chop the onion, serrano, cilantro, and garlic finely so they distribute evenly through the tomatoes.
  3. Combine the tomatoes, onion, serrano, cilantro, garlic, lime juice, and salt in a bowl.
  4. Toss gently for 30 seconds until everything is evenly mixed and lightly glossy.
  5. Rest the salsa for 5 to 10 minutes so the lime, chile, and onion soften slightly and the juices begin to blend.
  6. Taste and adjust with a little more salt or lime juice only if needed. Serve fresh the same day for the cleanest texture.

Cultural Context

Pico de gallo belongs to the family of fresh Mexican table salsas known for raw ingredients and quick prep. In many kitchens, it overlaps with Salsa Mexicana because the core ingredients mirror the colors associated with the Mexican flag: red tomato, white onion, green chile and cilantro.

Fun Fact

In parts of Mexico, pico de gallo doesn’t always mean the tomato salsa most English speakers expect. In Jalisco, the same name can also refer to a chopped fruit mixture, which says a lot about how flexible regional food names can be.

Cook’s Tip

Here’s the key Mexican salsa fresca pattern: tomato, white onion, fresh chile, cilantro, lime, and salt. Serrano is more traditional than jalapeño in many Mexican versions, though works. Garlic appears in some recipes, and a small amount supports the salsa without overpowering the fresh tomato profile. One inconsistency worth flagging: some cooks call pico de gallo and salsa mexicana the same thing, while others use pico de gallo more loosely for chopped fresh mixtures that may vary by region.

Trivia

While all pico de gallo is a form of salsa (specifically salsa fresca), not all salsa is pico de gallo. Oddly, in English, its name literally means “rooster’s beak.”

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