Go Back
–+ servings
Chunky Pico de Gallo recipe featuring a smoky charred-serrano infusion in a ceramic bowl.

Authentic Pico De Gallo Recipe

Rebecca Blumer
A bright, crunchy Salsa Fresca featuring a professional tomato-draining technique for perfect texture and a subtle smoky depth that elevates every bite of your favorite Mexican dishes.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Draining and Resting 50 minutes
Total Time 1 hour
Course Appetizer, Condiment
Cuisine Mexican
Servings 6 servings
Calories 22 kcal

Equipment

  • Sharp knife
  • Mixing Bowl
  • Fine mesh strainer

Ingredients
 

  • 1 1/2 pounds ripe tomatoes, cut into 1/4- to 1/2-inch dice
  • Kosher salt
  • 1/2 large white onion, finely diced
  • 1-2 serrano or jalapeño chiles, finely diced
  • 1/2 cup finely chopped fresh cilantro leaves
  • 1 tablespoon lime juice from 1 lime

Instructions
 

Concentrate the tomatoes first

  • Put the diced tomatoes in a bowl and sprinkle with 1 teaspoon (4g) of kosher salt, then toss until every piece glistens and begins to look glossy.
  • Scoop the tomatoes into a fine-mesh strainer or colander set over a bowl, then let them drip for 20 to 30 minutes to remove excess moisture and concentrate the flavor.

Build the fresh mix

  • Pour off the collected tomato liquid, then tip the drained tomatoes into a clean mixing bowl.
  • Add the finely diced white onion, chiles, chopped cilantro, and lime juice. Toss gently until the colors are evenly distributed and the mixture is well combined.

Season, then let it rest

  • Taste the salsa and add a little more kosher salt only if necessary to achieve a lively, bright flavor.
  • Let the pico de gallo sit for at least 30 minutes at room temperature so the lime and salt can knit the flavors together before serving.

Notes

Texture Tip: Always drain your tomatoes with salt for at least 20 minutes. This prevents the salsa from becoming watery and ensures it stays chunky on top of chips or tacos.
Onion Secret: If you find white onion too sharp, use the "desflamando" method by rinsing the diced onion under cold water and shaking it dry before mixing into the bowl.
Smoky Upgrade: For a restaurant-level depth of flavor, briefly char the whole serrano pepper over a flame before dicing it into the mix.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 22kcalCarbohydrates: 5gProtein: 1gFat: 0.2gSodium: 385mgPotassium: 190mgFiber: 1.3gSugar: 2.4gVitamin A: 18IUVitamin C: 22mgCalcium: 14mgIron: 0.4mg
Keyword Pico de Gallo, Salsa Bandera, Salsa Fresca
Tried this recipe?Let us know how it was!