Fresh Pico de Gallo
Bright, chunky salsa made with ripe tomatoes, cilantro, and lime
By RecipesQueen Kitchen • June 10, 2026
Pico de gallo searches are exploding 400% monthly on Pinterest — and once you make it fresh, you'll understand why no jarred salsa can compete. This classic Mexican condiment is all about the freshest ingredients, a sharp knife, and perfect balance.
Ripe Roma tomatoes, white onion, fresh cilantro, serrano peppers, and a generous squeeze of lime juice come together in a chunky, vibrant salsa that tastes like summer in every bite. The key is dicing everything by hand into a uniform small dice — no food processor.
Serve with warm tortilla chips, spoon it over tacos, pile it on grilled chicken, or eat it straight with a spoon. Make it 30 minutes before serving so the flavors have time to meld. This recipe is the foundation of every great Mexican meal.
Ingredients
- 6 medium Roma tomatoes, finely diced
- 1/2 medium white onion, finely diced
- 1 large serrano pepper, seeded and minced
- 1/2 cup fresh cilantro, finely chopped
- 2 tbsp fresh lime juice (about 1 lime)
- 1/2 tsp kosher salt
- 1 pinch freshly cracked black pepper
Instructions
- 1
Dice Roma tomatoes into a small, uniform 1/4-inch dice. Place in a medium bowl and drain off excess liquid.
- 2
Finely dice the white onion. For milder flavor, rinse the diced onion under cold water and pat dry before adding to the bowl.
- 3
Mince the serrano pepper (remove seeds and ribs for less heat, or keep them for extra kick). Add to the bowl.
- 4
Finely chop the cilantro — both leaves and tender stems — and add to the mixture.
- 5
Squeeze fresh lime juice over everything. Season with salt and pepper. Toss gently to combine.
- 6
Let the pico rest at room temperature for 20-30 minutes before serving to let the flavors meld. Taste and adjust salt and lime.
