SO FRESH! Homemade Pico De Gallo Recipe

I use one simple pantry trick in this Fresh Salsa to keep the tomatoes perfectly crisp and the juices from turning it soupy, and I reveal that step so you can try it yourself.

Nothing wakes up a plate like a bowl of SO FRESH! Homemade Pico De Gallo.

I make it when I want bright, crunchy bites that hit quick; roma tomatoes and fresh cilantro do most of the talking. This Fresh Salsa Recipe is my go-to for late night snacks or jazzing up any meal, but every time I taste it I wonder why I don’t make it daily.

It’s loud without trying too hard, messy sometimes when I chop too big, and always disappears faster than I expect.

Ingredients

• Juicy tomatoes give vitamin C, fiber and fresh sweetness, they keep salsa bright and light.
• Sharp crunch adds bite, small amount brings potassium and antioxidants, sometimes makes you cry.
• Herby cilantro adds green aroma, low calories, vitamins A C and that divisive flavor.
• Spicy jalapeño gives heat and vitamin C, seeds increase kick, use less if sensitive.
• Lime brings bright acidity, boosts flavor balance, adds vitamin C and tangy zip.
• Salt lifts all flavors, helps juice release from tomatoes, use sparingly for health.
• Optional pepper adds mild warmth and complexity, tiny calories, a little goes far.

Ingredient Quantities

• roma tomatoes, 1 lb (about 4 medium)
• white onion, 1/2 medium (about 3 oz)
• fresh cilantro, 1/2 cup packed
• jalapeño pepper, 1
• fresh lime juice, 2 tbsp (about 1 lime)
• kosher salt, 1 tsp
• black pepper, 1/4 tsp (optional)

How to Make this

1. Rinse 1 lb roma tomatoes, core them and dice into small pieces; if you don’t want it too watery scoop out the seeds first.

2. Peel and finely dice 1/2 medium white onion (about 3 oz); if the onion is too sharp soak it in cold water for 5 minutes then drain.

3. Roughly chop 1/2 cup packed fresh cilantro, then chop a bit more so it’s not in big stems, save some leaves for garnish if you want.

4. Cut 1 jalapeño in half, scrape out seeds and membranes for mild heat or keep them for more kick, then finely mince the pepper; wear gloves if you don’t want spicy hands.

5. Use a serrated or sharp knife for the tomatoes so they don’t get mashed, and pat any excess tomato juice off with paper towel if it’s super wet.

6. In a bowl combine the tomatoes, onion, cilantro and jalapeño.

7. Add 2 tbsp fresh lime juice (about 1 lime), 1 tsp kosher salt and 1/4 tsp black pepper (optional), then toss gently to mix.

8. Let the pico sit at room temp for 10 to 15 minutes so the flavors marry, taste and adjust salt or lime if needed.

9. Chill at least 30 minutes if you prefer cold, store in an airtight container and use within 2 to 3 days for best flavor.

Equipment Needed

1. Cutting board (sturdy, big enough for about 1 lb tomatoes)
2. Serrated or very sharp chef’s knife (so tomatoes dont get mashed)
3. Paring or small knife (for coring, peeling and fine mincing)
4. Large mixing bowl (to combine everything)
5. Citrus juicer or handheld reamer (for the lime)
6. Measuring spoons (2 tbsp and 1 tsp)
7. Mixing spoon or rubber spatula (to toss gently)
8. Paper towels or clean kitchen towel (pat excess tomato juice, soak onion)
9. Airtight container (for chilling and storing)

FAQ

SO FRESH! Homemade Pico De Gallo Recipe Substitutions and Variations

• Roma tomatoes: swap with halved cherry or grape tomatoes (about 12–16) for a sweeter, less watery pico; or use one large vine‑ripe/beefsteak, seeded and chopped, but blot excess juice first.
• White onion: use red onion for color and sharper bite (use a bit less), or sweet onion like Vidalia for milder flavor; shallot works too if you want a subtler, almost garlicky note.
• Fresh cilantro: replace with flat‑leaf parsley if you’re not into cilantro, same amount; or mix parsley + a little basil for a different bright herb note; culantro is ok too but stronger so use less.
• Jalapeño pepper: serrano for more heat (use less), poblano for milder smoky flavor (roast then dice), or just diced green bell pepper to skip the heat; you can also add a pinch of cayenne or red pepper flakes to tune spice.

Pro Tips

1) Seed or dont seed based on how you like it. If you want a chunkier, less watery pico scoop the seeds out with a spoon before dicing, but leaving some seeds gives more tomato flavor and juice so choose what you prefer.

2) Salt early to pull moisture out of the tomatoes and onions, let it sit about 10 minutes and then drain or blot off excess liquid. This keeps the pico from getting soggy and it concentrates the flavor, just remember to taste later and adjust the salt after you add lime.

3) Chop the cilantro a bit finer than you think you need, and include the tender stems they actually have a lot of flavor. Big stem pieces feel weird in your mouth, so do a quick extra chop and save a few whole leaves for looks if you care.

4) Control the heat with the jalapeño, scrape out seeds and membranes for mild, leave some for medium, or keep all for real kick. Wear gloves if you dont want spicy hands, and always taste before adding all the pepper cause its easier to add more than take it away.