Everything comes down to draining the diced tomato so the salsa is chunky, not watery, and salting it early to pull that liquid out. Use ripe tomatoes and fresh lime, since there's nowhere for a bad ingredient to hide. Let it sit 15 minutes so the raw onion mellows and the flavors come together.
The ratioDrain the tomato, fresh lime, rest 15 minutes to marry.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep15 min
Cook0 min
Makes3 cups
CuisineMexican
Cost$
VeganGluten-free
The Ingredients — and where to get them
Cook for3cups
Our ratio, your call. The amounts below are a tested starting point — a version, not the one and only. Anything tagged to taste is the knob you turn: start there, then make it yours.
Ripe tomatoes
Roma or vine tomatoes seeded and diced, then drained; watery tomatoes ruin the texture.
4 tomatoesrecommended
Local / market
White onion
Diced fine; rinse it briefly if raw onion is too sharp for you.
Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.
Can you make Pico de Gallo ahead of time? — Yes
Yes — it keeps in the fridge for several days; stir or shake it before serving.
Is Pico de Gallo gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is Pico de Gallo vegan? — Yes
Yes — no meat, seafood, dairy, egg, or honey in it as written.
Community Notes
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