Fresh Pico de Gallo: The Ultimate 20-Minute Mexican Salsa
A vibrant, raw Mexican salsa that brings restaurant-quality flavors to your home kitchen.
KEY INFO
- Prep Time: 20 minutes
- Cook Time: None (raw preparation)
- Total Time: 20 minutes
- Servings: 6-8
- Difficulty: Easy
- Dietary: Vegan, Vegetarian, Gluten-Free, Low-Calorie
EQUIPMENT NEEDED
- Large cutting board
- Sharp chef’s knife
- Medium mixing bowl
- Lime juicer (or fork)
- Measuring cups and spoons
Alternative: Food processor for faster chopping, though hand-chopping gives better texture.
INGREDIENTS
- 1½ pounds (680g) ripe Roma tomatoes (about 4-5 medium)
- 1 medium white onion (about ⅔ cup when chopped)
- 1-2 jalapeños or serranos, finely diced (adjust to taste)
- ½ cup fresh cilantro, chopped
- 1 large lime, juiced
- ½ teaspoon sea salt (or to taste)
METHOD
- Prep the tomatoes: Core and dice into ¼-inch cubes.
- Prepare the onion: Finely dice and rinse under cold water to remove harsh bite.
- Handle the peppers: Wearing gloves, remove seeds and membrane, then finely dice.
- Chop cilantro: Remove large stems and finely chop leaves.
- Combine: Mix all ingredients in a bowl.
- Season: Add lime juice and salt, tasting to adjust.
CRUCIAL TIPS
- Use firm but ripe tomatoes – avoid overripe ones that will turn mushy.
- Remove tomato seeds if you prefer a less watery salsa.
- Let sit for 15 minutes before serving to blend flavors.
- Taste and adjust seasoning just before serving.
STORAGE & VARIATIONS
Storage
- Keeps fresh for 2-3 days in an airtight container.
- Do not freeze.
Common Mistakes
- Over-chopping ingredients (leads to mushy texture).
- Not draining excess liquid.
- Using unripe tomatoes.
Variations
- Mango Pico: Add 1 diced mango for sweetness.
- Roasted Pico: Char vegetables under broiler first.
- Extra Spicy: Add habanero pepper for intense heat.
Remember: The key to great pico de gallo is using the freshest ingredients possible and chopping everything uniformly.
