Fresh, zesty and ready in minutes – this fresh Mexican tomato salsa makes every taco, burrito and corn chip taste better!
We’ve all been there – tacos are on the table, nachos are in the oven, maybe you’ve got a barbecue going … and then you realise you forgot the salsa. The good salsa. The fresh, zingy, make-you-feel-like-a-genius salsa.
Enter this Classic Pico de Gallo – 10 minutes, a chopping board and a handful of supermarket staples, and you’ve got the ultimate fresh topping for just about anything. It’s crunchy from the onion, juicy from ripe tomatoes, with just the right kick from chilli (or none if the kids are around).
It’s the perfect fridge-raider recipe – tomatoes, onion, lime and coriander (cilantro) are all easy to keep on hand – and it instantly makes weeknight dinners feel like they belong on a sunny Mexican holiday. Bonus: no blender, no cooking, no fuss and it actually gets better after a short rest.
Whether you’re using it to upgrade Tuesday night tacos, spooning it over grilled chicken, or eating it straight with corn chips, this one is a keeper.
Can I make Classic Pico de Gallo in advance?
Yes! In fact, it tastes even better after 15–30 minutes of resting time. Make it up to 4 hours ahead and store it in the fridge in an airtight container. Just give it a quick stir before serving.
What if I don’t like coriander (cilantro)?
If coriander (cilantro) isn’t your thing, try replacing it with finely chopped flat-leaf parsley or chives. It will change the flavour profile, but you’ll still get that fresh herb brightness.
How do I make it kid-friendly?
Simply skip the chilli or swap it for a milder long green variety with the seeds removed. You’ll still have loads of flavour without the heat.
My tomatoes are watery – what should I do?
Scoop out the seeds and juicy pulp before dicing. This stops your pico de gallo from turning soggy and keeps the texture fresh.
Can I use cherry tomatoes instead of roma (plum)?
Absolutely. Cherry tomatoes are sweeter and less watery, so they’re a great option. Just quarter them, scoop out any excess seeds if you like, and chop small.
How long will Classic Pico de Gallo last?
Pico de gallo is best eaten fresh, but it will keep in the fridge for up to 2 days in an airtight container. The tomatoes will soften slightly, but the flavour will still be great.
Watch how to make Classic Pico De Gallo
You’ll enjoy this Classic Pico De Gallo with:
Chicken Quesadillas
Chicken Burrito Bowls
Chicken Fajita Tray Bake
Slow-cooker Chicken Nachos
Beef Burrito Bowl
Classic Pico De Gallo
Fresh, bright and endlessly versatile, this Classic Pico de Gallo is your new go-to for tacos, nachos barbecue nights and beyond. It’s quick to make, naturally gluten and dairy-free, and easily customisable for spice levels. Perfect for adding a burst of flavour to weeknight dinners or weekend entertaining.
- Total Time: 10 minutes
- Yield: 4 servings 1x
Ingredients
- ½ small red onion, finely diced
- ¼ tsp sea salt flakes, plus extra to taste
- Juice of 1 lime (about 2 tbsp)
- 3 ripe roma (plum) or truss tomatoes (see note 1 for cherry tomatoes)
- 1 small jalapeño or long green chilli, finely chopped (optional)
- ¼ cup finely chopped fresh coriander (cilantro) leaves and stems (see note 2 for substitutions)
- 1 tbsp olive oil (optional)
Instructions
- Add the onion to a small bowl with the salt and half the lime juice. Let this sit while you prep everything else – this process takes the harshness out of the raw onion and gives it a subtle tangy flavour.
- To prepare the tomatoes, you can finely dice them as they are, or, if time permits, use the following method to scoop out the seeds (recommended for the best, non-soggy result!). Slice the tomatoes in half lengthways, then use a small spoon to scoop out the seeds and watery pulp (it doesn’t need to be perfect – just remove the juiciest bits). Lay each tomato half cut-side down, then slice into thin strips. Turn and dice into small cubes.
- Add the chilli to the tomatoes (if using), along with the coriander, onion, olive oil (if using – it adds a shine and richness) and the remaining lime juice. Taste and season with extra salt, if needed.
- If time permits, let it sit at room temperature for 10–15 minutes before serving – this allows the flavours to meld and the tomatoes to release a little juice.
- Serve spooned over quesadillas, burritos, tacos, nachos, grilled meats or enjoy with corn chips.
Notes
Note 1 – You can also use cherry tomatoes. Just quarter them, scoop out any excess seeds if you like, and chop small.
Note 2 – You can replace coriander (cilantro) with finely chopped flat-leaf parsley or chives. It will change the flavour profile, but you’ll still get that fresh-herb brightness.
Make Ahead
Chop and mix the Classic Pico de Gallo up to 4 hours ahead, cover, then store in the fridge in an airtight container. For longer storage, prep the onion, chilli and coriander (cilantro) separately from the tomatoes and combine just before serving.
Leftovers
Fridge – Store in an airtight container for up to 2 days. Serve cold or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauces and Dressings
- Method: No-cook
- Cuisine: Mexican
