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Pico de Gallo Recipe

This fresh, foolproof pico de gallo is packed with juicy Roma tomatoes, crisp onion, zesty lime, and fragrant cilantro. It’s the ultimate quick and healthy dip or topping that adds sunshine to any meal.
Print Recipe
Prep Time 10 minutes
15 minutes
Total Time 25 minutes
Servings: 6
Course: Appetizer, Side Dish, Snack
Cuisine: Mexican
Calories: 30
Ingredients Method

Ingredients
  

  • 5 ripe Roma tomatoes finely diced
  • ½ medium white onion finely diced
  • 1 –2 fresh jalapeño peppers seeded and finely chopped (adjust for spice)
  • ¼ cup fresh cilantro chopped
  • 2 tablespoons fresh lime juice about 1 lime
  • ½ teaspoon salt or to taste
  • ¼ teaspoon black pepper optional
  • Optional Mix-Ins:
  • 1 small clove garlic minced (for extra depth)
  • ½ avocado diced (for a creamy twist)
  • A pinch of cumin or chili flakes for warmth

Method
 

  1. Dice the tomatoes.
  2. Use firm, ripe Roma tomatoes for the best texture. Cut them into small, even cubes so each scoop has a perfect mix of flavors. If your tomatoes are extra juicy, gently drain off some liquid to avoid a watery salsa.
  3. Add onion and jalapeño.
  4. Finely dice your white onion, it should blend, not overpower. For a milder flavor, soak the diced onion in cold water for a few minutes before adding. Stir in jalapeño for that zesty, peppery bite.
  5. Mix in cilantro and lime juice.
  6. Fresh cilantro adds that unmistakable herbal brightness. Use both leaves and tender stems. Then squeeze fresh lime juice over the mixture and give it a gentle toss.
  7. Season with salt and pepper.
  8. Add salt gradually and taste as you go. Salt doesn’t just season, it draws out the tomato’s natural juices and balances the acidity of the lime.
  9. Let it rest.
  10. Cover and chill for 15–20 minutes before serving. This allows the flavors to mingle beautifully. Stir again and taste before serving, you might want another pinch of salt or lime.
  11. Pro Tip: The texture should be juicy but not soupy, crisp but not dry.