Easy Pico de Gallo Recipe – Fresh, Spicy & Perfect with Chips
Zesty Mexican Salsa Made in Minutes
Craving a refreshing salsa that bursts with flavor? This homemade Pico de Gallo is the perfect sidekick for tortilla chips, tacos, or grilled dishes. Made with just a handful of fresh ingredients, it’s quick, vibrant, and packed with the punch of lime and jalapeño. No cooking needed — just chop, mix, and serve!
Ingredients (Yields 2 Cups)
- 4 medium ripe tomatoes (approx. 1½ lbs), quartered and seeded
- 1 tsp kosher salt (plus more to taste)
- ½ medium white onion (approx. 5 oz), peeled and quartered
- 1 large jalapeño (1 oz), quartered (remove seeds for milder flavor)
- ½ cup fresh cilantro leaves, packed
- 2 tbsp fresh lime juice
- Tortilla chips, for serving
How to Make Pico de Gallo
Step 1: Prep the Tomatoes
Roughly chop 2 tomatoes using a food chopper or knife. Place in a fine mesh strainer set over a bowl. Repeat with the remaining tomatoes. Sprinkle with 1 tsp salt and let them drain for 15 minutes to reduce moisture and boost flavor.
Step 2: Chop the Aromatics
In a food processor or chopper, combine onion, jalapeño, and cilantro. Pulse until finely chopped.
Step 3: Mix It All Up
Transfer the onion mixture to a bowl. Add lime juice and the drained tomatoes. Stir well. Taste and add more salt if needed.
Step 4: Chill & Serve
Refrigerate for at least 15 minutes before serving for best flavor. Enjoy with tortilla chips or as a topping for tacos, burritos, or grilled veggies.
Quick Tips
- Yield: 2 cups
- Prep Time: 10 minutes
- Rest Time: 15 minutes
- Total Time: 20–25 minutes
- Storage: Keeps well in the fridge for up to 3 days
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