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Authentic Pico de Gallo

Authentic pico de gallo is a chunky, bright fresh salsa made with finely diced Roma tomatoes, minced jalapeños, and white onion pieces. This no-cook condiment gets its best flavor after a short rest so everything tastes crisp and well-balanced.
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Prep Time 15 minutes
rest 15 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Mexican
Calories: 110
Ingredients Method Notes

Ingredients
  

Pico de Gallo
  • 4 Roma tomatoes Finely diced; remove excess seeds and juice for a chunkier texture.
  • 0.5 white onion Finely diced; use enough for visible onion pieces in every bite.
  • 2 jalapeños Minced; adjust amount for heat level.
  • 0.25 cup cilantro Finely chopped.
  • 2 tbsp lime juice Freshly squeezed for bright flavor.
  • 1 tsp salt For seasoning.
  • 0.25 tsp black pepper For mild heat and aroma.

Method
 

Dice and mix
  1. Finely dice the Roma tomatoes, removing excess seeds and juice, then place them in a bowl.
  2. Finely dice the white onion and add it to the tomatoes.
  3. Mince the jalapeños and cilantro, then add them 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 and the salsa stays chunky.
Rest and serve
  1. Let the pico de gallo sit at room temperature for at least 15 minutes to let the flavors meld, then serve.
  2. Serve as a condiment with tacos, chips, or eggs.

Notes

Pro tip: remove excess tomato seeds and juice before mixing so the pico stays chunky instead of watery. Store covered in the refrigerator up to 3 days; it does not need to be frozen (texture softens). If you prefer a milder salsa, use 1 jalapeño instead of 2 or remove the jalapeño seeds and ribs.