Spare Spoons Kitchen
The Pantry · fresh salsa · no-cook

Pico de Gallo

Bright, chunky pico de gallo — diced tomato, onion, cilantro, jalapeño, and lime — that doubles as your fresh salsa. A few minutes of chopping, no cooking, and it lifts everything from fajitas to eggs to a bowl of chips.

~3 cups makes ~10 min hands-on no-cook method
Effort ●○○○ Time ●○○○ Anytime
VeganGluten-Free
Servingsamounts scale to match
6
Units

Ingredients

Dice everything small and even, then let it rest. Cut the tomatoes, onion, and jalapeño to a fine, even dice so every bite is balanced, then let the bowl sit 15–30 minutes before serving — the salt and lime pull it all together. For tacos and fajitas, spoon off some of the liquid that gathers so it doesn't make things soggy; for scooping with chips, leave it loose and juicy.

Easier, if you like

  • No time to chop? A tub of refrigerated fresh pico de gallo or salsa from the produce or deli case is the grab-and-go stand-in. For a smooth jarred salsa, Herdez (salsa aisle) is widely stocked; for guacamole alongside it, Wholly Guacamole is in the refrigerated case.

Method

    Cook's notes

    Dial the heat. Seeding the jalapeño keeps it mild; leave the seeds in — or step up to a serrano — for more kick.

    It doubles as fresh salsa (salsa fresca). Pulse it in a blender or food processor with a splash of its own juices for a smooth, pourable salsa.

    Make-ahead. Brightest the day it's made; keeps 2–3 days covered in the fridge, getting juicier as it sits — stir and add a fresh squeeze of lime before serving.

    Where it goes: piled on Steak Fajitas, tucked into chicken enchiladas, spooned over eggs, or scooped with chips beside the guacamole.

    Naturally vegan and gluten-free

    Vegan & gluten-free as written — it's all fresh vegetables, lime, and spices. The only thing to watch is the salt; start light and build to taste.