10-Minute Simple Pico de Gallo Recipe That Never Fails to Impress

There’s something magical about fresh, simple Mexican flavors that wake up your taste buds—and this Simple Pico de Gallo is my absolute go-to when I need a quick, vibrant dish. Whether I’m throwing together last-minute tacos or just craving something bright and crunchy, this recipe never lets me down. It’s the kind of thing I can whip up in 10 minutes flat, and trust me, once you taste that perfect balance of juicy tomatoes, sharp onion, and zesty lime, you’ll understand why I make it almost weekly.

What I love most is how forgiving it is—no fancy techniques, no cooking required, just fresh ingredients doing their thing. My friends always rave about it at gatherings, and half the time, I catch them sneaking spoonfuls straight from the bowl before we even sit down to eat. That’s when you know you’ve got a winner!

Why You’ll Love This Simple Pico de Gallo

This isn’t just any salsa—it’s the kind of recipe that becomes your kitchen superhero. Here’s why:

• Lightning fast: From chopping to serving in under 10 minutes (perfect when hunger strikes!)
• No cooking required: Just fresh, raw ingredients bursting with flavor
• Crazy versatile: Equally amazing on tacos, eggs, grilled fish, or straight off a chip
• Your heat, your rules: Keep it mild with seeded jalapeños or go wild with extra peppers
• Always a crowd-pleaser: I’ve never brought this to a party without someone asking for the recipe

Seriously—once you see how easy it is to make real, fresh pico de gallo at home, you’ll never buy the jarred stuff again.

Ingredients for Simple Pico de Gallo

Here’s the beautiful part—you only need six simple ingredients to make magic happen. But trust me, the quality matters here:

• 4 medium tomatoes – diced (I prefer Roma or vine-ripened for their meaty texture)
• 1 small white onion – finely chopped (about 1/2 cup)
• 1 jalapeño – seeded and minced (adjust to your heat tolerance)
• 1/2 cup fresh cilantro – chopped (stems and all for extra flavor)
• 1 lime – juiced (please, please use fresh—bottled just isn’t the same)
• 1/2 teaspoon salt – start with this, you can always add more

That’s it! No fancy ingredients, no complicated prep—just fresh, vibrant flavors waiting to come together.

How to Make Simple Pico de Gallo

Okay, let’s get chopping! This is where the magic happens—but don’t worry, it’s totally foolproof. Just follow these simple steps, and you’ll have the freshest, most flavorful pico de gallo ready in no time.

Step 1: Prep the Vegetables

First things first—let’s tackle those veggies. Dice your tomatoes into nice, even pieces (about 1/4-inch works great). Here’s my trick: slice off the top of each tomato, cut it in half from top to bottom, then scoop out the seeds with a spoon before dicing. This keeps your pico from getting too watery.

For the jalapeño, I like to cut it in half lengthwise first. Then, using a spoon, scrape out all the seeds and white membrane—that’s where most of the heat lives! Finely mince what’s left (and wash your hands right after—trust me on this one).

Chop your onion nice and fine—you want it to blend in, not overwhelm. And don’t be shy with the cilantro! I chop up both the leaves and tender stems for maximum flavor.

Step 2: Combine and Season

Now for the fun part—toss everything together in a big bowl. But here’s the key: be gentle! You want to keep those beautiful tomato chunks intact, not turn them into mush. I like to use a rubber spatula or wooden spoon for this.

Squeeze that fresh lime juice right over the top—you should get about 2 tablespoons from one lime. That citrusy zing is what makes this pico sing! Sprinkle in the salt, then give everything just 3-4 light folds to combine.

Step 3: Rest Before Serving

I know it’s tempting to dive right in, but here’s my secret: let it sit for at least 10 minutes before serving. This little wait does something magical—the salt draws out the juices, the lime mellows the onion’s bite, and all the flavors come together in perfect harmony.

Quick tip: Taste it right after mixing, then again after resting. You’ll be amazed at the difference! If it needs more salt or lime, now’s the time to add it—just go easy. You can always add more, but you can’t take it out once it’s in there.

Tips for the Best Simple Pico de Gallo

After making this recipe more times than I can count, I’ve picked up a few tricks that take it from good to knock-your-socks-off amazing:

• Tomato timing is everything: Use tomatoes that are ripe but still firm—overripe ones turn your pico into salsa soup. Roma tomatoes are my MVP here.
• Salt with care: Always start with less salt than you think—you can add more after the resting period when flavors develop.
• Chill before serving: While room temp is fine, 30 minutes in the fridge makes the flavors pop even more.
• Drain excess juice: If it gets watery after sitting, just tip the bowl slightly and spoon out the extra liquid before serving.

These little touches make all the difference between “oh, that’s nice” and “wow, give me the recipe!”

Variations for Simple Pico de Gallo

Here’s where you can really make this recipe your own! I love playing with different add-ins depending on what’s in my fridge or who I’m serving. My husband goes crazy when I toss in chunks of ripe avocado—it turns into an instant chunky guacamole hybrid. Cucumber adds a cool crunch that’s perfect for summer parties.

Don’t be afraid to switch things up: red onion instead of white for extra color and bite, or serrano peppers if you want more heat than a jalapeño offers. Sometimes I’ll even throw in a handful of sweet corn or diced mango when I’m feeling fancy. The beauty of pico is that it’s endlessly adaptable—just keep the basic ratios the same and let your creativity run wild!

Serving Suggestions for Simple Pico de Gallo

Oh, the possibilities are endless with this fresh pico! Of course, it’s perfect with tortilla chips—my friends always fight over the last scoop. But don’t stop there! Pile it high on fish tacos, spoon it over grilled chicken, or mix it into scrambled eggs for breakfast. One of my favorite tricks? Stirring a big spoonful into plain rice for instant flavor magic. And between you and me, it makes the best quick salad when tossed with some diced avocado and quinoa. Basically, if it needs a bright, fresh kick, this pico delivers!

Storing Simple Pico de Gallo

Here’s the good news—if you have leftovers (a rare occurrence in my house!), they’ll keep in the fridge for up to 3 days in an airtight container. Just know the texture changes a bit—tomatoes soften and release more juice over time. I actually love day-old pico spooned over eggs! Don’t freeze it though—the veggies turn to mush when thawed.

Simple Pico de Gallo Nutrition Info

Let’s be real—this fresh pico is basically a health food in disguise! A 1/4 cup serving gives you just 20 calories, 4g carbs (including 1g fiber), and only 2g sugar. It’s naturally fat-free, vegan, and packed with vitamin C from all those fresh ingredients. (Note: These are estimates—your exact counts may vary slightly based on produce size.) Honestly, I feel good eating it by the spoonful—it’s that guilt-free delicious!

Common Questions About Simple Pico de Gallo

I get asked about this recipe all the time—here are the top questions that pop up (and my tried-and-true answers!):

“Can I make pico de gallo ahead of time?” Absolutely! Prep everything except the lime juice up to 4 hours early—just add the lime right before serving so the acidity stays bright. The flavors actually get better as they mingle!

“How do I make it less spicy?” Easy fix—remove every last jalapeño seed and white membrane (that’s where the heat lives). For ultra-mild, swap in a pinch of bell pepper instead.

“What tomatoes work best?” Roma tomatoes are my go-to for their meaty texture, but vine-ripened work great too. Just avoid super-juicy beefsteaks unless you like watery pico!

Now it’s your turn—try this recipe and share your favorite twist in the comments below!

Print