Pico de Gallo (Salsa Fresca)

About this recipe

Pico de gallo is the simplest and most essential Mexican condiment, nothing more than fresh tomatoes, onion, cilantro, and lime chopped into a bright, raw salsa. It appears everywhere in Mexico, from street tacos to family dinners. There is something almost meditative about making it: the sharp knife through firm tomatoes, the aromatics released. Tomatoes are the star here, so use the ripest, most flavorful ones you can find. Pair them with sharp red onion, fiery jalapeños, fresh cilantro, and bright lime juice. Cumin adds just a whisper of warmth. The finished salsa is fresh, punchy, alive—nothing cooked. The technique is keeping everything uniform in size so it distributes evenly, and adding the lime juice last so tomatoes do not release liquid. Fresh cilantro stirred in at the very end preserves its bright flavor. Beginners often chop too coarsely. Shortcut: none, really—this is already as short as it gets. Use pico de gallo on tacos, tostadas, with eggs, or with warm chips. It keeps for two days but is best eaten the day made. Always vegan.