There’s something magical about the first bite of perfectly fresh pico de gallo. The burst of ripe tomatoes, the sharp bite of onion, the gentle heat of jalapeños, and that bright cilantro finish transport you straight to a sunny Mexican cantina. This recipe comes from Pancho’s, where they’ve perfected the art of this classic “salsa fresca,” which translates to “rooster’s beak.” Named for how people pinch it between their fingers like a rooster pecking, this chunky salsa has become the gold standard for fresh, vibrant flavor.
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Table of Contents
Why This Recipe Works
The beauty of authentic pico de gallo lies in its simplicity and the quality of fresh ingredients. Unlike cooked salsas, pico de gallo celebrates the pure, unadulterated flavors of each component. The key is achieving the perfect balance of acidity from tomatoes, sharpness from onions, heat from jalapeños, and brightness from cilantro. The resting time allows these flavors to meld together while maintaining the distinct texture that makes pico de gallo so irresistible.
Ingredients
Fresh Vegetables:
- Diced tomatoes (1/2 pound, about 2-3 medium tomatoes) – Provides the juicy base and natural sweetness that anchors the salsa
- Chopped onions (1/4 cup, about 1/4 medium white onion) – Adds sharp, pungent flavor and satisfying crunch
- Jalape̱o peppers (2 peppers, finely chopped) РDelivers authentic Mexican heat and bright pepper flavor
Seasonings and Herbs:
- Black pepper (1/8 teaspoon freshly ground) – Adds subtle warmth and depth
- Fresh cilantro (2 tablespoons chopped) – Contributes essential bright, citrusy notes that define authentic Mexican flavor
- Salt (1/2 teaspoon) – Enhances all flavors and helps draw out tomato juices
Step-by-Step Instructions
Preparing the Vegetables
- Prepare tomatoes: Wash and dice tomatoes into 1/4-inch pieces, removing excess seeds if desired for less liquid. Choose ripe but firm tomatoes for best texture.
- Dice the onion: Peel and finely dice 1/4 cup of white or yellow onion. For milder flavor, rinse diced onion in cold water and pat dry.
- Handle jalapeños safely: Wear gloves if sensitive to heat. Remove stems and finely dice jalapeños. For less heat, remove seeds and white pith before chopping.
- Chop cilantro: Wash cilantro thoroughly and pat dry. Remove thick stems and finely chop leaves and tender stems.
Combining and Seasoning
- Mix ingredients: In a medium bowl, combine diced tomatoes, onions, jalapeños, and chopped cilantro.
- Season perfectly: Add salt and black pepper, stirring gently to distribute seasonings evenly throughout the mixture.
- Allow flavors to develop: Cover and refrigerate for at least 2 hours before serving. This resting time is crucial for flavor development.
- Final taste and adjust: Before serving, taste and adjust salt, pepper, or jalapeños as needed for your preferred heat level.
Chef’s Notes
The secret to restaurant-quality pico de gallo is using the freshest possible ingredients and proper knife skills. Uniform chopping ensures every bite has the perfect ratio of flavors. Don’t skip the resting time, as this allows the salt to draw out tomato juices and create the ideal consistency.
Start with just one jalapeño for heat-sensitive palates and add more to taste. Remember, you can always add heat, but you can’t take it away.
Storage and Serving Instructions
Refrigerator Storage: Store in an airtight container for up to 3 days. Drain excess liquid before serving if needed.
Serving Temperature: Always serve chilled for the best flavor and texture.
Serving Size: Plan for about 1/4 cup per person as a side, more if serving as main appetizer.
Before Serving: Give the mixture a gentle stir and taste for seasoning adjustments.
Pancho’s Fresh Pico de Gallo Recipe
Ingredients
- 1/2 pounds diced tomatoes
- 1/4 cup chopped onions
- 2 jalapeno peppers chopped fine
- 2 tablespoons chopped cilantro
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Simply chop everything and combine. Stir to mix everything well, and refrigerate for a couple of hours before serving. If you don’t like jalapenos, or if they are too hot for you, be sure to remove the seeds and the pith inside of the peppers before chopping them up, and using them in the mixture.
This is really good. It is one of my favorite pico de gallo!