- Prep
- 20 min
- Cook
- 0 min
- Total
- 20 min
- Serves
- 6
Ingredients
What you’ll need — tap to tick off as you go
- 600 g
- 150 g
- 20 g
- 1 tsp
- 1 clove
Process
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Cut the roma tomatoes in half through the equator, scoop out the seeds and watery gel with a spoon, then dice the firm flesh into 5 mm pieces. Discard the seeds and liquid so the pico stays chunky instead of soupy.
Finely dice the white onion into 3 to 4 mm pieces. If the onion tastes harsh, rinse the diced onion in a sieve under cold water for 10 seconds and drain well.
Stem the jalapeño, slice it lengthwise, scrape out the seeds and white ribs, and mince the flesh finely. Wash your hands after handling it.
Chop the cilantro leaves and tender stems. If you optionally use garlic, grate the single clove over the bowl so it distributes evenly.
Combine the diced tomatoes, onion, jalapeño, cilantro and optional garlic in a non-reactive bowl. Add the juice of 2 limes and 1 tsp fine salt.
Fold gently with a spoon, then let the pico de gallo sit at room temperature for 10 minutes so the salt draws out a little juice and the flavors meld. Taste and add more salt or lime if needed, then serve.
Kitchen notes
Kitchen notes
- The most common mistake is using overripe or watery tomatoes; seed them and drain the gel, otherwise the pico turns into a puddle within an hour.
- Salt is what makes pico taste finished, but add it in two stages: 1 tsp now, then taste after 10 minutes. Under-salted pico tastes flat and raw.
- Dice everything to a similar 3 to 5 mm size so each spoonful has tomato, onion, chile and cilantro in the same bite.
- If you make it more than 30 minutes ahead, hold back the cilantro and lime and fold them in just before serving so the herbs stay green and bright.
Substitutions
- roma tomatoes→firm cherry tomatoes, quartered and seeded
- jalapeño→serrano chile for more heat, or 2 tbsp finely diced green bell pepper for none
- white onion→red onion, rinsed the same way
- lime→lemon juice in the same quantity
Storage & reheating
Store pico de gallo in a airtight container in the fridge for up to 2 days; it is best within 4 hours of making. Drain off any pooled liquid before serving again. Do not freeze it, as the tomatoes collapse and turn mushy. There is no reheating; bring it back to room temperature for 10 minutes and refresh with a squeeze of lime and a pinch of salt before serving.
FAQ
The questions we get asked most
Why did my pico de gallo get watery?
The water comes from tomato seeds and gel, plus salt pulling moisture out over time. Seed and core the tomatoes before dicing, and if you salt it more than 30 minutes ahead, drain the pooled liquid with a spoon before serving. A slotted spoon for serving also keeps the bowl from getting soupy.
Can I make pico de gallo ahead of time?
You can dice the tomatoes, onion and jalapeño up to 8 hours ahead and keep them covered in the fridge. Add the cilantro, lime and salt no more than 30 minutes before serving, because the lime dulls the cilantro and the salt starts drawing water immediately.
How spicy is pico de gallo with one jalapeño?
One jalapeño with the seeds and white ribs removed gives a mild, fresh warmth across 6 servings. For medium heat leave some ribs in, and for a truly mild version use half a jalapeño or a few tablespoons of diced green bell pepper instead.
Can I use canned tomatoes for pico de gallo?
No, canned tomatoes are too soft and wet for pico de gallo, which depends on crisp, firm dice. If fresh tomatoes are out of season, use firm cherry tomatoes, quarter them, squeeze out the seeds and dice the firm outer flesh.
How do I keep the cilantro from turning dark?
Chop the cilantro just before adding it and fold it in at the end rather than at the start. Acid and salt break down the leaves over time, so if the pico sits for hours, stir in a fresh handful of chopped cilantro right before serving.
What do I serve pico de gallo with?
Serve it with tortilla chips, tacos, grilled chicken or fish, quesadillas, eggs or beans. It is also good spooned over avocado toast or mixed into rice. Drain it slightly first if you are putting it on something crisp like a tostada.
Is pico de gallo the same as salsa?
Pico de gallo is a fresh, chunky, uncooked salsa, while the smooth red salsa you buy is usually cooked or blended. Pico keeps its texture and bright raw flavor, so it is used as a topping and garnish rather than a dipping sauce for everything.
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