Description
This fresh and easy pico de gallo recipe combines ripe tomatoes, crisp onions, spicy jalapeños, cilantro, and lime juice for an authentic Mexican salsa that’s ready in just 10 minutes. Perfect for chips, tacos, and more!
Ingredients
Scale
- 6 medium Roma tomatoes, diced small (about 3 cups)
- 1 medium white onion, finely diced (about 1 cup)
- 2 medium jalapeño peppers, seeded and finely diced
- 1/2 cup fresh cilantro, finely chopped
- 3 tablespoons fresh lime juice (from 2–3 limes)
- 1 teaspoon kosher salt (or to taste)
- Optional: 1 clove garlic, minced
Instructions
- Prepare the tomatoes: Wash the Roma tomatoes and pat them dry. Cut each tomato in half lengthwise, then slice out the core. Dice the tomatoes into small, uniform pieces (about 1/4-inch cubes). Place the diced tomatoes in a medium mixing bowl.
- Dice the onion: Peel the white onion and dice it very finely, about half the size of your tomato pieces. The finer you dice the onion, the better it will distribute throughout the salsa. Add the diced onion to the bowl with the tomatoes.
- Prepare the jalapeños: Put on plastic gloves if desired. Cut the jalapeños in half lengthwise and use a small spoon to scrape out the seeds and white membranes (this is where most of the heat is). Dice the jalapeños very finely and add them to the bowl. Remember, you can always add more heat later, so start conservatively if you’re unsure about spice levels.
- Chop the cilantro: Rinse the cilantro and shake off excess water. Bundle the leaves and tender stems together and chop them finely. You want the cilantro pieces small enough to distribute evenly. Add the chopped cilantro to the bowl.
- Add lime juice and salt: Roll your limes on the counter with firm pressure to release the juices. Cut them in half and squeeze the fresh lime juice directly over the bowl, catching any seeds with your other hand. Add the kosher salt.
- Mix thoroughly: Using a large spoon or spatula, gently fold all the ingredients together until everything is well combined and evenly distributed. The salt will start pulling moisture from the vegetables, creating a light, flavorful juice.
- Taste and adjust: Taste your pico de gallo and adjust the seasonings as needed. Add more salt, lime juice, or jalapeño to suit your preferences. Keep in mind that the flavors will intensify as it sits.
- Rest before serving: For the best flavor, cover the bowl and let the pico de gallo rest in the refrigerator for at least 15-30 minutes before serving. This allows the flavors to meld together beautifully. Give it a quick stir before serving and drain excess liquid if desired.
Notes
- For the freshest flavor and best texture, make pico de gallo no more than 4-6 hours before serving.
- If your tomatoes are very juicy, you can seed them to prevent excess liquid, though this isn’t strictly necessary with Roma tomatoes.
- The heat level of jalapeños varies greatly. Start with one pepper and add more if desired after tasting.
- To reduce onion sharpness, soak diced onions in cold water for 10 minutes, then drain and pat dry before adding.
- Pico de gallo will become more watery as it sits due to the salt drawing moisture from the vegetables. Simply drain excess liquid before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 cup
- Calories: 15
- Sugar: 2g
- Sodium: 150mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg