Pico de Gallo

Prep Time: 15 minutes

Resting/Marinating Time: 15 to 30 minutes

Total Time: 30 to 45 minutes

Skill Level: Easy

Yield: Approx. 2 cups (8 servings of ¼ cup each)

Recipe Overview

Pico de Gallo—also known as Salsa Fresca or Salsa Cruda—is a staple Mexican condiment celebrated for its bright, raw flavors and crisp texture. Unlike blended or cooked salsas, traditional Pico de Gallo uses hand-diced, uncooked vegetables tossed in fresh citrus juice and salt. The acid from the lime marinates the ingredients, drawing out their juices while softening the harsh edge of the raw onion.

It is naturally gluten-free, vegan, low-calorie, and keto-friendly, making it an excellent topping for tacos, grilled meats, eggs, or simply enjoyed with tortilla chips.

Ingredients

• 4 medium Roma tomatoes (about 1 lb / 450 g), seeded and finely diced

• ½ medium white onion, finely diced (approx. ½ cup)

• 1 to 2 jalapeño or serrano peppers, seeded and minced (adjust to desired heat intensity)

• ½ cup fresh cilantro, finely chopped (leaves and tender stems)

• 2 tablespoons fresh lime juice (about 1 large lime)

• ½ teaspoon fine sea salt (or to taste)

• Optional: 1 small clove garlic, finely minced

Equipment Needed

• Cutting board

• Sharp chef’s knife

• Medium mixing bowl (preferably glass or ceramic)

• Fine-mesh strainer (optional, for draining excess liquid)

Preparation Steps

Step 1: Prep the Aromatics

1. Dice the white onion finely. If you prefer a milder onion bite, soak the diced onions in cold water or in the fresh lime juice for 5 to 10 minutes before combining with the other ingredients, then drain.

2. Stem and halve the jalapeño (or serrano) peppers. Scrape out the seeds and white ribs using a spoon to control heat intensity. Slice into thin strips, then mince finely.

Step 2: Prep the Tomatoes and Herbs

1. Slice the Roma tomatoes in half lengthwise. Scoop out the seeds and excess watery pulp if you prefer a chunkier, less liquid Pico de Gallo.

2. Dice the tomato walls into small, uniform cubes.

3. Chop the fresh cilantro finely.

Step 3: Combine and Season

1. Place the diced tomatoes, white onion, jalapeño, and cilantro into a non-reactive mixing bowl.

2. Pour the fresh lime juice over the mixture and sprinkle with fine sea salt.

3. Gently toss all ingredients with a spoon until evenly coated.

Step 4: Rest and Marinate

1. Cover the bowl and let the Pico de Gallo rest at room temperature or in the refrigerator for 15 to 30 minutes before serving.

2. Why rest? The salt draws out excess moisture, while the lime juice lightly “cooks” the raw onion and pepper, harmonizing all the individual flavors.

3. Stir well and give it a final taste test. Add an additional pinch of salt or squeeze of lime juice if needed.

Heat & Intensity Variations

You can easily adjust the spicy intensity of this recipe by modifying the type and amount of peppers used:

• Mild Intensity: Use 1 jalapeño with all seeds and membrane removed, or swap for ¼ cup of finely diced green bell pepper.

• Medium Intensity (Classic): Use 1 whole jalapeño with seeds removed.

• Hot Intensity: Use 2 serrano peppers, keeping half of the seeds in the mix.

• Extra Hot Intensity: Use 1 finely minced habanero or bonnet pepper.

Shelf Life & Storage (Last of the Recipe)

Pico de Gallo is best enjoyed fresh on the day it is made. However, it can be stored for short periods:

• Refrigerator Storage: Store in an airtight glass container in the fridge for up to 3 days.

• Texture Changes: As it sits, salt continues to draw liquid out of the tomatoes. By day 2 or 3, the vegetables will lose some of their crisp crunch, and liquid will accumulate at the bottom of the container.

• Serving Leftovers: Drain off excess liquid using a slotted spoon before serving leftovers to avoid soggy dishes.

• Freezing Notice: Do not freeze. Freezing ruptures the cell walls of raw tomatoes and onions, turning the mixture into mush upon thawing.

Nutrition Facts

Estimates based on a standard ¼ cup (approx. 60g) serving size.

• Calories: 15 kcal

• Total Fat: 0 g

  • Saturated Fat: 0 g

  • Trans Fat: 0 g

• Cholesterol: 0 mg

• Sodium: 140 mg

• Total Carbohydrates: 3 g

  • Dietary Fiber: 1 g

  • Total Sugars: 1.5 g

• Protein: 0.5 g

• Vitamin C: ~12% Daily Value

• Vitamin A: ~6% Daily Value