Easy Pico de Gallo

This easy pico de gallo is fresh, bright, and ready in just 10 minutes with 6 simple ingredients. I love how such a basic combination of tomatoes, onion, jalapeño, cilantro, and lime can add so much flavor to a meal.

Pico de gallo is a traditional Mexican fresh salsa, also known as salsa fresca. My recipe keeps the classic ingredients and uses Roma tomatoes because their firm texture helps prevent the salsa from becoming too watery, although any ripe tomatoes will work.

Serve it with tortilla chips, tacos, burritos, nachos, quesadillas, or rice and beans. You can also make it a few hours ahead and keep it in the fridge until serving. This gives the flavors time to blend while the ingredients still stay fresh and crisp.

Looking for more flavorful sauces and toppings? Try my Vegan Sour Cream, Vegan Chipotle Sauce, and Vegan Chipotle Mayo. They're all great for serving with tacos, burritos, nachos, quesadillas, and other Mexican-inspired dishes.

Why You'll Love This Pico de Gallo

This is why I keep coming back to it:

• Fresh and full of flavor: Ripe tomatoes, onion, jalapeño, cilantro, and lime come together in a bright, refreshing salsa.
• Ready in just 10 minutes: There's no cooking involved, so it's a quick recipe you can make right before serving.
• Made with 6 simple ingredients: You only need a few fresh ingredients that are easy to find at most grocery stores.
• Easy to adjust to your taste: Use more or less jalapeño, change the type of onion, or add extra lime depending on how you like it.
• Works with so many dishes: Serve it with tortilla chips, tacos, burritos, nachos, rice, beans, or your favorite Mexican-inspired meals.

Pico de Gallo Ingredients

• Roma tomatoes: Their firm texture helps keep the pico de gallo from becoming too watery. Any ripe tomatoes will work.
• Red onion: It has a milder flavor and adds color. White, yellow, or sweet onion are also good options.
• Jalapeños: Use fresh or pickled. For less heat, remove the seeds and membranes, or use green bell pepper. Serrano peppers are a spicier alternative.
• Fresh cilantro: It gives pico de gallo its classic flavor. Fresh parsley can be used instead, although the flavor will be different.
• Lime juice: Freshly squeezed lime juice works best. Lemon juice is a good substitute.
• Salt: Adjust the amount to taste.

Find the full recipe with exact measurements in the recipe card below.

How to Make Pico de Gallo

1. Place the chopped tomatoes, onion, jalapeños, and cilantro in a bowl.

2. Pour in the lime juice, add the salt, and mix well.

Tips for the Best Results

• Use firm, ripe tomatoes: Tomatoes that are ripe but not overly soft hold their shape better and keep the pico de gallo from becoming too watery.
• Remove some of the tomato seeds: If your tomatoes are very juicy, scoop out some of the seeds and excess liquid before chopping them.
• Cut everything into similar-sized pieces: Small, even pieces make the salsa easier to scoop and give you a little of every ingredient in each bite.
• Let it rest briefly before serving: A 15 to 30-minute rest gives the flavors time to blend. Stir it again before serving.
• Drain off excess liquid if needed: Pico de gallo naturally releases juice as it sits. If there is too much liquid, spoon some out before serving.

Serving Suggestions

Pico de gallo works well as a dip, topping, or fresh side for many Mexican-inspired dishes:

• Baked Tortilla Chips: Serve it as a simple dip for snacks, parties, or casual get-togethers.
• Tacos: Spoon it over Vegan Tacos, Tofu Tacos, or Jackfruit Tacos for a fresh, juicy topping.
• Vegan Burrito: Add it inside the burrito or serve it on the side for extra freshness.
• Vegan Quesadillas: Serve it alongside quesadillas to balance the rich, melted filling.
• Fajitas: Use it as a fresh topping for Vegan Fajitas or Tofu Fajitas.
• Vegan Enchiladas: Spoon it over the enchiladas just before serving for a fresh contrast to the warm sauce.
• Vegan Taco Salad: Add it as a topping or use it to replace part of the dressing.
• Spanish Rice and Beans: Spoon pico de gallo over the top to add freshness, texture, and a little heat.

How to Store Leftovers

• Fridge: Store leftover pico de gallo in an airtight container in the refrigerator for 3 to 4 days. Stir it before serving and drain off any excess liquid if needed.
• Freezer: Freezing is not recommended because the tomatoes and onion become soft and watery once thawed.

Frequently Asked Questions

More Vegan Mexican Recipes

• Tofu Taco Meat
• Jackfruit Carnitas
• Copycat Chipotle Sofritas
• Vegan Refried Beans
• Vegan Tortilla Soup