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Fresh Pico de Gallo salsa with diced tomatoes, onions, and cilantro served in a white bowl with a lime wedge.
Maryam

Pico de Gallo

Fresh, vibrant salsa with ripe tomatoes, crisp onions, and a bright lime kick - ready in 15 minutes and worlds better than store-bought.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Appetizer, Condiment, Side Dish
Cuisine: Mexican
Calories: 25
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb roma tomatoes firm-ripe, diced small (about 4-5 tomatoes)
  • 0.5 medium white onion finely diced (about 1/2 cup)
  • 1 jalapeno seeded for mild, minced
  • 0.5 cup cilantro fresh leaves and tender stems, chopped
  • 1 lime freshly squeezed (about 2 tablespoons)
  • 0.75 tsp fine sea salt plus more to taste
  • 1 small clove garlic finely minced or grated (optional)

Equipment

  • Large Mixing Bowl
  • Sharp knife
  • Cutting board

Method
 

Prep
  1. Core the tomatoes and cut into 1/4-inch dice. Place in a large bowl. If the tomatoes are very juicy, scoop out and discard some of the seeds and watery pulp first - this keeps your pico from getting soupy.
  2. Finely dice the onion and add to the bowl. Mince the jalapeno, removing seeds and membranes for less heat if desired. Add to the bowl along with the minced garlic if using.
  3. Chop the cilantro and add to the bowl. Squeeze fresh lime juice directly over everything. Sprinkle with salt.
  4. Toss everything together until well combined. Taste and adjust salt or lime as needed. Let sit at room temperature for 10 minutes if possible - this allows the salt to draw out juices and the flavors to meld.
  5. Serve immediately with tortilla chips, over tacos, grilled meats, or eggs. If making ahead, drain excess liquid before serving.

Notes

For the best texture, use Roma tomatoes - they are meatier and less watery than beefsteak varieties. If your onions taste sharp, rinse the diced onion under cold water for 30 seconds then drain well; this mellows the bite without losing crunch. Pico keeps in the fridge for up to 3 days, though it is best within 24 hours - the salt continues to break down the tomatoes over time.