Authentic Pico de Gallo Recipe
A fresh and classic Mexican pico de gallo made with ripe tomatoes, onion, cilantro, and chile. Perfect as a topping for tacos, molletes, or as a salsa for dipping. Add lime juice if you like, but it’s not always necessary!
Ingredients
- 4 ripe Roma tomatoes diced
- ½ white onion finely chopped
- 1 serrano or jalapeño chile finely diced (adjust for spice level)
- ¼ cup fresh cilantro chopped
- Salt to taste
- 1 tablespoon of olive oil
- Lime juice optional – Add only if serving as a dip or for extra brightnes
Instructions
- Chop everything finely – Dice the tomatoes, onion, chile, and cilantro into small, uniform pieces.
- Mix ingredients – In a bowl, combine all ingredients. Sprinkle with salt and stir gently.
- Let flavors meld – If possible, let sit for 10–15 minutes to enhance flavor.
- Adjust seasoning – Taste and add more salt or lime juice if needed.
- Serve immediately with tacos, molletes, or as a fresh dip.
Notes
If using as a topping for molletes or tacos, skip the lime juice for a more traditional taste.
For a spicier salsa, keep the chile seeds. Remove them for a milder version.
Best served fresh, but can be stored in an airtight container in the fridge for up to 2 days. Drain excess liquid before serving.
Do not freeze—the texture changes too much after thawing.
For a spicier salsa, keep the chile seeds. Remove them for a milder version.
Best served fresh, but can be stored in an airtight container in the fridge for up to 2 days. Drain excess liquid before serving.
Do not freeze—the texture changes too much after thawing.