Learn to make the ultimate fresh salsa, also known as Pico de Gallo.
Pico de Gallo, or Salsa Fresca, is the essence of fresh Mexican flavor. Unlike blended salsas, this condiment celebrates texture: a bright, chunky mixture of ripe tomatoes, crisp white onion, spicy jalapeño, and fragrant cilantro, all brought to life with a generous squeeze of lime juice.
It’s incredibly simple to make but requires a few key techniques to balance flavors and achieve the perfect consistency. This versatile salsa is more than a dip; it’s a fresh topping for tacos, grilled fish, scrambled eggs, and a vibrant side for any meal.
The Art of Freshness & Balance
The success of Pico de Gallo hinges on the quality of ingredients and textural contrast. Using ripe, in-season tomatoes is non-negotiable for sweet, deep flavor. The key to taming the raw bite of onion is a brief soak in cold water or a rinse under running water, which washes away the harsh sulfur compounds.
For consistent heat, remove the jalapeño seeds and ribs for mild salsa, or include them for more spice. The final, critical step is salting and resting. Salt draws moisture from the tomatoes and onions, creating a light, flavorful brine that coats every piece. Allowing the salsa to sit for 15-30 minutes before serving lets the flavors marry and mellow, transforming it from chopped ingredients into a cohesive, vibrant condiment.
Ingredients
For the Salsa (makes about 3 cups):
- 1 ½ lbs (about 4-5 medium) ripe Roma or vine-ripened tomatoes
- ½ medium white onion
- 1-2 jalapeño peppers
- ½ cup packed fresh cilantro leaves and tender stems, chopped
- 2-3 tablespoons fresh lime juice (from 1-2 limes)
- ¾ teaspoon fine sea salt, plus more to taste
- Optional: 1 small clove garlic, minced
For Serving: Tortilla chips, on tacos, with grilled meats or fish.
Instructions
1. The Prepared & Rinsed Diced Onion: Finely dice the white onion. Place the diced onion in a fine-mesh strainer and rinse thoroughly under cold running water for about 30 seconds. Shake off excess water and pat lightly with a paper towel. This step removes the pungent, sulfuric bite, leaving a crisp, clean onion flavor.
2. The Diced & Seeded Ingredients: Core the tomatoes and cut them into a uniform ¼-inch dice. If desired, scoop out and discard some of the watery seed pulp for a less watery salsa. Finely dice the jalapeño(s), removing seeds and ribs for less heat. Roughly chop the cilantro.
3. The Combined, Unseasoned Mixture: In a medium glass or ceramic bowl (not metal, which can react with the acid), gently combine the diced tomatoes, rinsed diced onion, diced jalapeño, and chopped cilantro. The mixture will look bright and colorful but dry and distinct.
4. The Seasoned & Juicy Salsa: Drizzle the fresh lime juice over the vegetable mixture. Sprinkle the salt evenly over the top. Using a large spoon, gently fold everything together until just combined.
5. The Rested & Marinated Final Salsa: Let the salsa sit at room temperature for at least 15 minutes, or up to 1 hour, stirring once or twice. During this time, the salt will draw out the tomatoes’ juices, creating a light, flavorful liquid in the bottom of the bowl. The flavors will meld and mellow. Taste and adjust with more salt or lime juice as needed. Serve immediately, or refrigerate for up to 3 days (flavor is best within 24 hours).
Pro-Tips for Perfect Pico
- Choose the Right Tomatoes: Firm Roma (plum) tomatoes are ideal as they have less watery pulp than beefsteaks.
- Rinse the Onion: Don’t skip this step—it’s the secret to eliminating harsh onion breath and sharpness.
- Control the Heat: For mild salsa, use only one jalapeño and remove all seeds and white ribs. For more heat, include the seeds or use serrano peppers.
- Chop Consistently: Aim for a uniform dice so every scoop has a bit of everything.
- Use Fresh Lime Juice: Bottled juice lacks the bright, floral notes of fresh lime.
- Salt Liberally: Salt is what makes the flavors pop and draws out the juices. Don’t be shy.
- Let it Rest: The resting period is when the magic happens, transforming chopped veggies into salsa.
- Drain if Needed: If your tomatoes are very juicy, you can drain some of the excess liquid after resting before serving.
- Make it Ahead: You can chop all ingredients (except salt and lime) a few hours ahead and store them separately in the fridge. Combine, season, and rest 30 minutes before serving.
