Pico de Gallo

Name: Fresh Pico de Gallo Recipe
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 3 Roma tomatoes, diced; 1/2 medium white onion, diced; 1 jalapeño, diced; 1/2 cup fresh cilantro, chopped; 2 limes, juiced; salt, to taste

Pico de gallo is a fresh, uncooked Mexican salsa made with diced tomatoes, onions, jalapeños, cilantro, and lime juice. This recipe comes together in minutes and delivers bright, authentic flavor with zero cooking required.

🌍Mexican 🏷️Pico de gallo 🏷️Salsa 🏷️Dip 🏷️Appetizer 🏷️Tomato

-0:00

miguel.bonebrightonTikTok

Total

15 min

Servings

4

Difficulty

Easy

Est. Cost

$14–$23

Recipe Source

View original recipe

From TikTok · by miguel.bonebright

-0:00

miguel.bonebrightonTikTok

Ingredients

3 Roma tomatoes, diced
1/2 medium white onion, diced
1 jalapeño, diced
1/2 cup fresh cilantro, chopped
2 limes, juiced
salt, to taste

6 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
In a medium bowl or molcajete, add the diced tomatoes.
2
Add the diced white onion to the bowl.
3
Add the diced jalapeño.
4
Add the chopped fresh cilantro.
5
Squeeze the juice of two limes over the ingredients.
6
Season generously with salt.
7
Stir everything together until well combined.
8
Taste and adjust seasoning with more salt if needed. Mix again and serve.

Was this recipe helpful?

Tips & Notes

Pro tips

Dice all ingredients uniformly (about ¼-inch pieces) for consistent texture and even flavor distribution.
Pat diced tomatoes dry with paper towels before mixing to remove excess moisture and prevent a watery salsa.
Add lime juice and salt just before serving to keep the cilantro bright and prevent the pico de gallo from releasing too much liquid.
Use fresh cilantro within a day of purchase for peak flavor; older cilantro loses its aromatic quality.

Substitutions

Roma tomatoes → Cherry tomatoes, halved (sweeter, fewer seeds)
White onion → Red onion (milder, slightly sweet)
Fresh cilantro → Flat-leaf parsley (more delicate, less pungent)
Lime → Lemon (slightly less acidic, more subtle citrus note)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days; best eaten fresh within 2 hours of assembly. Do not freeze.

Common Questions

Can I make pico de gallo ahead of time?

Yes, prepare ingredients up to 4 hours ahead and store separately. Combine just before serving to keep it fresh and prevent excess liquid from releasing.

How do I remove seeds from jalapeños?

Cut the jalapeño in half lengthwise and scrape out seeds and white membranes with a small spoon or knife. Wear gloves to protect your hands from the heat.

What type of tomatoes work best?

Roma tomatoes are ideal because they have fewer seeds and less water content than beefsteak tomatoes, keeping your pico de gallo from becoming watery.

Can I make this spicier?

Keep jalapeño seeds and membranes for extra heat, or add a second jalapeño. For even more spice, substitute with serrano peppers.

How long does pico de gallo last?

Best served fresh within 2 hours. Stored in an airtight container in the refrigerator, it keeps for up to 3 days but flavor and texture gradually decline.