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Clear bowl with salsa, pico de gallo, with fresh cilantro, tomatoes, onion and lemon in the background

Pico de Gallo

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Pico de gallo, also known as salsa fresca, is a mix of fresh tomatoes, onion, peppers, lemon or lime, cilantro and salt. Learn how to make this easy recipe that is both a dip and versatile condiment!

  • Total Time: 1 hour 10 minutes
  • Yield: 5 cups 1x


  • 1 1/4 lb fresh ripe tomatoes, finely diced
  • 1 medium white onion, finely diced
  • 2 medium jalapeños, stemmed, seeded and finely diced
  • 8 sprigs cilantro, leaves only and minced
  • 1 1/2 Tbsp fresh lemon juice
  • 1/2 tsp. salt, to taste


  1. In a large bowl, combine the tomatoes, onion, jalapeños, and cilantro. Drain off excess juice, leaving no more than 1/3rd of the mixture covered in liquid.
  2. Add the lemon juice, then salt to taste.
  3. Mix well and refrigerate, covered, for 1 hour to overnight.
  4. Serve cold, same day if possible, with a slotted spoon.


Campari tomatoes are preferred, but use any kind you can find.

Try to get a uniform, fine dice for the tomatoes, onion and jalapeños- about 1/4″

This recipe is for a mild pico. For a spicier pico, skip seeding and use whole chopped jalapeños and look for peppers with striations.

See post for serving suggestions and tips.

  • Author: Cori (Sarah) Dyer
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Category: Condiment
  • Method: No Cook
  • Cuisine: Tex Mex
  • Diet: Vegan