What is pico de gallo made of?

Pico de gallo is made of fresh diced tomatoes, white onion, jalapeño, cilantro, lime juice and salt. No cooking required — that's what keeps it so bright and fresh.

What is the difference between pico de gallo and salsa?

Pico de gallo is always raw and chunky. Traditional salsa can be cooked, blended, or both — giving it a smoother texture and deeper, roasted flavor. They're not interchangeable, but both have their place.

Can I make pico de gallo the night before?

Yes — make it up to 24 hours ahead. It actually tastes better after the flavors have time to meld. Store covered in the fridge and drain any excess liquid before serving.

How long does pico de gallo last in the fridge?

Up to 3 days in an airtight container. After that, the tomatoes get too soft and it loses its fresh quality. It rarely lasts that long anyway.

Can I use canned tomatoes?

Technically yes, but the result is completely different — softer, less bright, and it loses the freshness that defines pico de gallo. For a cooked dip, that's fine. For authentic pico, use fresh ripe tomatoes only.

Pico de Gallo Recipe – Fresh 10-Minute Salsa

Description

Pico de gallo recipe starts here — six fresh ingredients, one bowl, and ten minutes. This bright, chunky Mexican salsa is packed with ripe tomatoes, onion, jalapeño, cilantro, and lime juice for the perfect fresh topping, dip, or side dish.

Ingredients

Scale

4 medium Roma tomatoes, seeded and diced
½ medium white onion, finely diced
1 jalapeño, seeded and finely minced
½ cup fresh cilantro, chopped
Juice of 2 limes
½ teaspoon kosher salt

Instructions

Core and dice the Roma tomatoes into small ¼-inch pieces. Remove seeds and gel to prevent excess liquid.
Finely dice the white onion. Rinse under cold water and pat dry if you prefer a milder flavor.
Seed and finely mince the jalapeño. Leave some seeds in for extra heat if desired.
Add tomatoes, onion, jalapeño, and cilantro to a large mixing bowl.
Squeeze fresh lime juice over the mixture.
Add kosher salt.
Stir gently until evenly combined without mashing the ingredients.
Taste and adjust lime juice or salt as needed.
Let the pico de gallo rest for 5–10 minutes before serving for the best flavor.
Serve with tortilla chips, tacos, nachos, grilled meats, eggs, or your favorite Mexican dishes.

Notes

Use ripe but firm Roma tomatoes for the best texture. Make ahead up to 24 hours in advance for improved flavor. Store refrigerated in an airtight container for up to 3 days and drain excess liquid before serving.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Appetizer
Method: No Cook
Cuisine: Mexican

Nutrition

Serving Size: 1/4 cup
Calories: 15
Sugar: 2g
Sodium: 100mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 1g
Protein: 1g
Cholesterol: 0mg

Keywords: pico de gallo recipe, salsa fresca, fresh salsa, mexican salsa, tomato salsa, homemade pico de gallo