Chunky Pico de Gallo
Chunky Pico de Gallo is a fresh, zesty salsa loaded with tomatoes, jalapeños, cilantro, and lime—ready in minutes for chips, tacos, and more.
When the weather warms up or taco night needs something bright and crisp, this chunky pico de gallo is an instant win. It’s all about simple, fresh ingredients chopped small so every scoop delivers tons of flavor.
You get juicy tomatoes, a little bite from onion, a zing of lime, and as much jalapeño heat as you like. It’s the kind of salsa you’ll throw together once and then start making on repeat all week long.
Whether you spoon it over grilled chicken, pile it on burrito bowls, or just scoop it up with salty tortilla chips, this pico brings sunshine to your table in the easiest way.
Chunky Pico de Gallo Recipe Ingredients
Think of this pico de gallo as a celebration of fresh produce. Because there are so few ingredients, each one matters, so reach for the freshest you can find. Here’s what you’ll need and why it works so well together.
- Ripe tomatoes – The juicy base of your salsa, bringing sweetness, acidity, and that classic chunky texture. Roma or vine-ripened tomatoes work especially well.
- White onion – Adds crisp bite and sharp flavor that balances the sweetness of the tomatoes. White onion keeps things bright without overpowering.
- Fresh jalapeño peppers – Bring the heat. You can remove the seeds and membranes for a milder salsa or leave some in for extra kick.
- Fresh cilantro – Adds that unmistakable, herbaceous freshness that makes pico taste restaurant-style. Use the leaves and tender stems for the best flavor.
- Fresh lime juice – Wakes everything up with citrusy brightness, tying all the flavors together and keeping the salsa tasting clean and vibrant.
- Salt – Essential for bringing out the natural flavors of the vegetables. A small amount makes a huge difference, so season and taste as you go.
- Black pepper (optional) – Adds a gentle warmth and a subtle earthy note that complements the lime and jalapeño.
Cooking Steps
Pico de gallo comes together in just a few minutes, but a tiny bit of care in chopping and seasoning makes it taste like something from your favorite taqueria.
STEP 1: Prep your tomatoes by dicing them into small, even pieces so they’re easy to scoop. If they’re especially juicy, you can lightly squeeze out some liquid to keep the salsa from getting watery.
STEP 2: Finely dice the white onion. Aim for small, uniform pieces so the onion blends into the salsa instead of dominating each bite. Add the onion to a medium mixing bowl with the tomatoes.
STEP 3: Mince the jalapeños very finely. Remove seeds and membranes for a milder pico, or leave some in if you like more heat. Add the jalapeños to the bowl, then chop the cilantro and stir it in as well.
STEP 4: Squeeze fresh lime juice over the mixture, then sprinkle with salt and a pinch of black pepper if you’re using it. Gently stir until all the vegetables are evenly coated with the lime and seasonings.
STEP 5: Taste a spoonful with a chip. Adjust with more salt for flavor or extra lime juice for brightness. If you want more heat, stir in a bit more minced jalapeño.
STEP 6: For the best flavor, let the pico de gallo rest at room temperature for 15–20 minutes so the juices mingle and the flavors meld. Give it a final stir before serving.
Helpful Tips
- Chop everything small and consistent so every scoop has a perfect mix of tomato, onion, jalapeño, and cilantro.
- If your tomatoes are very juicy, remove some seeds and liquid to keep the pico from becoming watery as it sits.
- Always taste with a tortilla chip before serving; chips add salt, so this helps you season the pico accurately.
Can I make this pico de gallo ahead of time?
Yes, you can make it a few hours in advance. For the freshest texture, store it covered in the fridge and give it a good stir and quick taste before serving.
How do I keep pico de gallo from getting watery?
Use ripe but firm tomatoes, remove some of the seeds and excess juice, and salt lightly at first. If it still releases liquid, just stir before serving or drain a little off.
How spicy is Chunky Pico de Gallo?
That’s completely up to you. Removing seeds and membranes from the jalapeños keeps it mild, while leaving some in gives a noticeable kick. You can always add more jalapeño gradually.
Can I use other types of onions?
Absolutely. White onion is traditional, but yellow or red onion will also work. Red onion adds a bit of sweetness and color, while yellow onion has a softer flavor when finely diced.
Perfect Pairings
This chunky pico de gallo is incredibly versatile, so you’ll never run out of ways to serve it. Of course, it’s fantastic with a big bowl of tortilla chips for snacking, game days, or casual gatherings.
Spoon it generously over tacos, burritos, enchiladas, or quesadillas to add fresh texture and brightness that cuts through rich fillings like cheese, beef, or beans. It’s a simple way to make any Mexican-inspired dinner feel more complete.
You can also serve it over grilled chicken, steak, pork chops, or fish for a light, summery touch. Add a scoop to rice bowls, salads, or scrambled eggs for a fresh pop of flavor at any meal.
Keeping Leftovers Fresh
Pico de gallo is at its very best on the day it’s made, when the tomatoes are still firm and the flavors are brightest. If you have leftovers, store them in an airtight container in the refrigerator.
For the best quality, enjoy leftover chunky pico de gallo within 2–3 days. The tomatoes will soften and release more juice as it sits, but a quick stir usually brings it back together nicely.
Freezing isn’t recommended because fresh tomatoes lose their texture once thawed, turning mushy and watery. It’s better to make smaller batches more often and enjoy that just-made freshness.
Chunky Pico de Gallo
Ingredients
- Approximately 2 tablespoons of freshly squeezed lime juice roughly the juice of one lime
- Around 2½ cups of firm ripe tomatoes, chopped into small, uniform cubes (typically about 4 medium-sized tomatoes)
- Half a cup of finely diced white onion about half of a medium onion
- 1 to 2 jalapeño chilies finely chopped, seeds removed for a milder kick or retained for added heat
- A packed ½ cup of fresh cilantro coarsely chopped
- ¼ teaspoon of ground black pepper optional for added depth
- ½ teaspoon of fine sea salt with additional to taste if needed
Instructions
- Begin by preparing the produce: cut the tomatoes and white onion into small, consistent dice. Finely mince the jalapeños, removing seeds to control spiciness. Roughly chop the cilantro leaves.
- Place the diced tomatoes, onion, minced chilies, and chopped cilantro into a medium-sized mixing bowl.
- Drizzle the freshly squeezed lime juice over the mixture, then sprinkle in the salt and black pepper if using.
- Stir the ingredients thoroughly until they are well blended and evenly coated with seasoning.
- Taste and make adjustments as needed, adding extra salt or lime juice to achieve the desired balance of flavor.
- If time allows, let the salsa rest at room temperature for about 15 to 20 minutes before serving to allow the flavors to develop fully.