Go Back

Authentic Pico de Gallo

Authentic pico de gallo is a no-cook, chunky fresh salsa made with finely diced Roma tomatoes, minced jalapeños, and crisp white onion. Bright lime juice, cilantro, salt, and pepper are tossed together, then rested for 15 minutes so the flavors meld.
Print Recipe Pin Recipe
Prep Time 15 minutes
resting 15 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Mexican
Calories: 52
Ingredients Method Notes

Ingredients
  

Authentic Pico de Gallo
  • 4 Roma tomatoes Finely diced; remove excess seeds and juice for a chunkier texture.
  • 0.5 white onion Finely diced.
  • 2 jalapeños Minced (adjust for heat).
  • 0.25 cup cilantro Finely chopped.
  • 2 tbsp lime juice Freshly squeezed.
  • 1 tsp salt
  • 0.25 tsp black pepper

Method
 

Dice and combine
  1. Finely dice the Roma tomatoes, removing excess seeds and juice, then place them in a mixing bowl.
  2. Finely dice the white onion and add it to the bowl with the tomatoes.
  3. Mince the jalapeños and finely chop the cilantro, then add both to the bowl.
  4. Squeeze the lime juice over the mixture, then sprinkle with salt and black pepper.
  5. Gently toss everything together until the tomatoes are evenly coated.
Rest and serve
  1. Let the pico de gallo sit for at least 15 minutes at cool room temperature so the flavors meld, then serve as a condiment.

Notes

For the best pico de gallo texture, dice tomatoes fairly small and remove excess seeds/juice so the salsa stays bright and chunky. Refrigerate in a covered container up to 2 days; give it a quick stir before serving. This is naturally gluten-free; for a lower-heat version, use 1 jalapeño or remove the jalapeño seeds before mincing.