Pico de Gallo Recipe: 5-Minute Salsa Bursting With Fresh Flavor
There’s something magical about chopping fresh tomatoes, a squeeze of lime, and the zing of jalapeño that instantly transports you to a sunny patio in Mexico. And that’s exactly what this Pico de Gallo recipe does—no passport required. Whether you’re brightening up taco night or just need a punchy dip for your chips, this fresh Mexican salsa is your new go-to.
Hi there, I’m Shipley from ShipleyRecipes.com. If you’re anything like me, you appreciate recipes that deliver big flavor with minimal fuss. Let’s be honest, we don’t always have the time (or energy!) for anything too complicated. This easy salsa recipe is the kind of quick win we all need, whether you’re prepping for a summer cookout or just want to jazz up your grilled chicken on a Tuesday night.
Let’s dig in!
Why You’ll Love This Pico de Gallo
Think of Pico de Gallo as the cool cousin of traditional tomato salsa. It’s chunky, vibrant, and so fresh, it practically dances off your spoon. Unlike some salsas that require simmering and blending, this one keeps everything raw and zesty—meaning more nutrients and a lot less work.
And because this Mexican salsa takes just 10 minutes, it’s the kind of healthy, no-guilt snack or side dish you can feel good about serving to everyone from grandkids to neighbors.
Bonus? It’s also naturally low-calorie (just about 20 calories per serving), and it plays well with everything—tacos, grilled fish, scrambled eggs, or straight from the bowl with tortilla chips. No judgment here.
Ingredients You’ll Need
4 ripe Roma tomatoes, finely diced
1 small white onion, chopped
1–2 fresh jalapeño peppers, minced (remove seeds for less heat)
1/2 cup fresh cilantro, chopped
Juice of 1 lime
1/2 teaspoon salt (adjust to taste)
Optional: 1 garlic clove, finely minced
How to Make Pico de Gallo in Just 10 Minutes
Chop-chop time: Dice those juicy Roma tomatoes and crisp white onion into evenly sized little pieces. Want a thicker, chunkier salsa? Leave in the tomato seeds. Prefer less liquid? Scoop ’em out. You do you.
Tame the heat: Carefully mince your jalapeños. If you’re serving someone who thinks pepper flakes are “too spicy,” go ahead and remove the seeds and membranes first. (I’ve been there.)
Mix it up: Grab a medium mixing bowl and toss in your chopped tomatoes, onion, jalapeño, and cilantro. Add that minced garlic if you’re using it—totally optional, but it adds a subtle little kick.
Brighten it up: Squeeze in the lime juice (fresh is best!) and sprinkle with salt. Stir everything gently to combine.
Let it mingle: If you’ve got time, let your Pico de Gallo sit for 15 to 30 minutes. The flavors get to know each other a little better, and it’s even more delicious.
Taste and tweak: Give it one last taste. More salt? Extra lime? Go for it. This salsa is all about balance.
Shipley’s Tips for the Best Fresh Salsa
Make it ahead: Pico de Gallo can be kept in the fridge for up to 3 days. Just give it a good stir before serving—the lime and salt can draw out extra juice over time.
No cilantro? Some folks (my sister included!) say cilantro tastes like soap. You can swap it with flat-leaf parsley or even leave it out altogether. It’ll still be amazing.
Too much heat? Try using a milder pepper like serrano or Anaheim. Or skip the peppers entirely and let the onion do the talking.
Serve it with: IServe it with: I love piling this salsa onto Homemade Chicken Tacos or alongside Grilled Shrimp Skewers if you’re feeling adventurous! What Can I Eat With Pico de Gallo Besides Chips
or Creamy Shrimp Pasta with Pico de Gallo: A Perfect Blend of Flavors
A Little Story from My Kitchen
This Pico de Gallo has been a staple in my kitchen ever since I hosted a backyard barbecue and totally forgot the store-bought salsa (oops!). I whipped this up on the fly with just what I had in the fridge—and wouldn’t you know it, people couldn’t stop asking for the recipe. It became the thing I bring to potlucks, even when no one asks for salsa.
FAQs About This Easy Salsa Recipe
Can I use other tomatoes besides Roma?
Absolutely. Just aim for something firm and not too watery. Cherry or vine-ripened tomatoes can work, too—just drain any excess juice.
How long does Pico de Gallo last?
It stays fresh in the fridge for up to 3 days. Store it in an airtight container and give it a stir before serving.
Is Pico de Gallo spicy?
It can be, depending on your jalapeños! Want less heat? Remove the seeds and membranes, or start with half a pepper and adjust from there.
Whether you’re prepping for a weekend gathering or just craving something zesty to liven up your dinner plate, this Pico de Gallo will quickly become a staple in your kitchen. Fresh, easy, and versatile, it’s the kind of chunky salsa that’s worth keeping a bowl of in the fridge at all times.
And hey—if you love this recipe, check out my Homemade Guacamole for the perfect pairing. Trust me, Chip will never be the same again.
So grab your tomatoes, and let’s get dicing—your taste buds will thank you!