Fresh Pico de Gallo
Pico de gallo is a fresh, chunky mix of tomato, onion, cilantro, jalapeño and lime. It is bright, crunchy and nothing like a jarred salsa.
- 15 minTotal time
- 6Servings
- 25kcal / serving
- 1 gProtein
A quick draining step keeps it from turning watery, so it stays scoopable. Spoon it onto tacos, eggs, grilled chicken or serve it with chips.
The science: why this works
- Roma tomatoes are meaty with fewer seeds, so they stay chunky instead of soupy.
- Scooping out the seeds removes the watery pulp that would flood the bowl.
- Salting and draining pulls out extra water and concentrates the tomato flavor.
- Lime juice and salt brighten the vegetables and tie everything together.
- A short rest lets the onion mellow and the flavors blend.
Why pico turns watery
Tomatoes are about 94 percent water, and salt pulls that water out through osmosis. If you salt the whole mix and wait, the liquid pools at the bottom. Draining the tomatoes first removes it before it can thin the pico. Seeding and draining first is a quick fix.
Learn: Salt draws water out of food →Lime and salt together
Lime brings sour and aroma, while salt lowers bitterness and boosts sweetness. Together they make tomatoes taste riper and brighter than either could alone, which is why pico always needs both. Taste, then add a little more of each.
Learn: Lime and salt in seasoning →Choose ripe tomatoes
Tomatoes ripened on the vine develop sugars and aroma compounds. Refrigerating them dulls those aromas and makes the flesh mealy, so for pico it pays to use counter-ripened tomatoes, even in winter. Pick the ripest ones you can find.
Learn: Ripe tomatoes and the fridge →Fresh Pico de Gallo
15 min · 6 servings · Mexican · Snack
Ingredients
Makes 6 servings
Method
Tips for the best result
- Cut everything about the same size so each scoop has a bit of everything.
- Use a sharp knife; a dull one crushes the tomatoes and releases extra juice.
- Keep the jalapeño seeds in if you like it hotter.
Mistakes to avoid
- Using watery slicing tomatoes, which turn the pico soupy; use Romas and seed them.
- Salting the whole bowl early, which makes a puddle; drain the tomatoes first.
- Chopping in a food processor, which makes salsa mush; dice by hand for chunks.
Variations and swaps
- Add 1/2 cup diced mango or pineapple for a sweet and spicy pico.
- Add 1/2 cup cooked corn and a can of rinsed black beans for a hearty topping.
- Use a serrano pepper for extra heat.
- Swap white onion for red onion for a sweeter, milder flavor.
- Swap fresh lime juice for lemon juice in a pinch.
- Swap cilantro for flat-leaf parsley if you do not like cilantro.
Storing and reheating
Refrigerate in a covered container up to 3 days, though it is best on day one or two. Drain off any extra liquid before serving. It does not freeze well.
Fresh Pico de Gallo: questions
What is the difference between pico de gallo and salsa?
Pico de gallo is a fresh, chunky mix of raw chopped vegetables with little liquid. Salsa is usually blended or cooked, with more liquid and a smoother texture.
How do you keep pico de gallo from getting watery?
Seed the tomatoes, salt them and let them drain in a strainer for 10 minutes before mixing. Add the lime juice last.
What tomatoes are best for pico de gallo?
Roma tomatoes are best because they are meaty and have fewer seeds. Vine-ripe tomatoes also work if you seed them.
How long does pico de gallo last?
It lasts 3 days in the fridge in a covered container. The texture is best in the first 24 hours.
Can I make pico de gallo ahead of time?
Yes. Make it up to a day ahead, and drain off any extra liquid before serving.
