Description
This Fresh Pico de Gallo is a classic Mexican chunky salsa that’s bursting with bright flavors. Perfect for Cinco de Mayo, taco night, or a quick appetizer, it combines fresh Roma tomatoes, red onion, jalapeño, cilantro, and lime for a raw, zesty topping or dip. It’s quick to make, naturally gluten-free, vegan, and incredibly versatile.
Ingredients
3 Roma tomatoes, diced
1/2 red onion, finely chopped
1 jalapeño pepper, minced (remove seeds for less heat)
1/2 cup fresh cilantro, chopped
2 tablespoons fresh lime juice
1/2 teaspoon kosher salt
1 small garlic clove, minced (optional)
Instructions
1. Dice the Roma tomatoes and place them in a mixing bowl.
2. Finely chop the red onion and add it to the bowl.
3. Mince the jalapeño (remove seeds for a milder flavor) and add it in.
4. Add chopped cilantro and the optional minced garlic.
5. Squeeze in fresh lime juice and sprinkle in kosher salt.
6. Gently mix all the ingredients together using a spoon or silicone spatula.
7. Let the Pico de Gallo sit at room temperature for 10–15 minutes to allow the flavors to blend.
8. Taste and adjust salt or lime juice as needed. Add more jalapeño if you prefer more heat.
9. Serve immediately or refrigerate in an airtight container for up to 3 days.
Notes
For best flavor, let the mixture rest for at least 15 minutes before serving so the flavors fully develop.
Always use fresh lime juice, not bottled—its brightness makes a noticeable difference.
If making ahead, stir again before serving as juices tend to settle at the bottom.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer, Dip, Condiment
- Method: No-cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 cup
- Calories: 20
- Sugar: 2g
- Sodium: 125mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
Keywords: fresh salsa, pico de gallo, Cinco de Mayo, healthy dip, taco topping