Homemade Pico de Gallo

This homemade pico de gallo uses seeded ripe tomatoes, fresh lime juice, cilantro, garlic, and jalapeño for a chunky salsa that stays fresh instead of turning watery. Perfect with tortilla chips, tacos, grilled meats, burrito bowls, or scrambled eggs.

Course Appetizer, Snack

Cuisine Mexican

Keyword fresh pico de gallo, homemade pico de gallo, pico de gallo recipe, salsa fresca

Prep Time 15

Chill 15

Total Time 30

Servings (1/4 cup each)

Calories 18kcal

Author Cathy Pollak

Equipment

Cutting board For prepping the vegetables.
mixing bowls For combining the pico de gallo.
Citrus Juicer Makes juicing the limes easier.

Ingredients

1 cup (150 g) finely diced white onion
1 large (20 g) jalapeño finely diced, seeds and ribs removed for milder pico
2 cloves garlic minced
1 lb (454 g) ripe red tomatoes diced and seeded
½ cup (15 g) chopped fresh cilantro
¼ cup (60 ml) fresh lime juice
½ tsp (3 g) sea salt plus more to taste

Instructions

Add the diced white onion, jalapeño, garlic, tomatoes, and cilantro to a large mixing bowl.
1 cup (150 g) finely diced white onion, 1 large (20 g) jalapeño, 2 cloves garlic, 1 lb (454 g) ripe red tomatoes, ½ cup (15 g) chopped fresh cilantro
Pour in the fresh lime juice and sprinkle with sea salt. Gently toss until evenly combined and the tomatoes are fully coated.
¼ cup (60 ml) fresh lime juice, ½ tsp (3 g) sea salt
Taste and adjust with additional salt if needed. For the best flavor and texture, refrigerate the pico de gallo for 15–30 minutes before serving so the lime juice, onion, jalapeño, garlic, and salt have time to combine wih the tomatoes without making the salsa watery.
Serve immediately with tortilla chips, tacos, burrito bowls, grilled meats, or scrambled eggs.

Notes

Use ripe but firm tomatoes for the best texture. Softer tomatoes release excess liquid more quickly and can make the pico watery.
Removing the tomato seeds helps the pico de gallo stay chunky instead of becoming soupy as it sits.
Most of the jalapeño heat comes from the ribs rather than the seeds. Remove the ribs for a milder pico or leave them in for more heat.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving since the tomatoes will naturally release liquid over time.

If you’re making this Homemade Pico de Gallo, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

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Nutrition