Pico de Gallo
This pico de gallo is bright, juicy, and packed with fresh flavor. The lime and cilantro bring a clean, zesty finish while the tomatoes add natural sweetness and texture.
Servings 4
Calories 58
Ingredients
- 6 ripe Roma tomatoes deseeded and finely diced
- ½ medium white onion minced
- 1 small jalapeño ribs and seeds removed, finely chopped
- ½ cup fresh cilantro chopped
- 2 cloves garlic minced
- 2 tablespoons lime juice fresh is best!
- ½ teaspoon ground cumin optional, for earthy depth
- ½ teaspoon sea salt adjust to taste
- ¼ teaspoon freshly ground black pepper
- ½ cup diced mango or pineapple optional but highly recommended
Instructions
- Start by mixing the onion, jalapeño, lime juice, cumin, salt, and pepper in a bowl. Let this sit while you prep the tomatoes. This step softens the bite of the onion and boosts the whole flavor party.
- Fold in the tomatoes, garlic, cilantro, and fruit (if using). Stir gently to keep everything intact and beautiful.
- Let the salsa sit for at least 15 to 30 minutes at room temperature (or in the fridge) before serving. This lets the flavors really come together in the best way.
- Use a slotted spoon if you're scooping it onto tacos or burritos—this salsa gets juicy! It also pairs perfectly with chips, grilled chicken, eggs, or honestly just by itself with a spoon. No judgment here.
Notes
Erren’s Top Tips
Letting the onion sit in lime juice first is the secret to removing that raw, harsh bite while building flavor from the start. Always use ripe but firm tomatoes. If they’re too soft, the salsa turns mushy instead of fresh and crisp. Don’t skip the resting time. Even 15 minutes transforms the flavor from chopped vegetables into a cohesive salsa. If your pico feels too watery, drain a little liquid or add a bit more diced tomato to balance it out. Season to taste right before serving. A final squeeze of lime or pinch of salt can wake everything up.Variations & Add-Ins
Add diced avocado for a creamy twist that turns it into a chunkier guacamole-style salsa. Swap the jalapeño for serrano peppers if you want a sharper, more intense heat. Stir in diced cucumber for extra freshness and crunch. Add a pinch of smoked paprika or chipotle powder for a subtle smoky depth.Storage & Freezing
Store in an airtight container in the fridge for up to 2 days. It’s best eaten fresh, as the tomatoes continue to release liquid over time. Stir before serving to redistribute the juices. Freezing is not recommended, as the tomatoes will lose their texture and become mushy when thawed.Nutrition
Calories: 58 | Carbohydrates: 13g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 365mg | Potassium: 531mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1967IU | Vitamin C: 37mg | Calcium: 33mg | Iron: 1mg