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Authentic Pico de Gallo

Authentic pico de gallo is a chunky, no-cook fresh salsa made with finely diced Roma tomatoes, minced jalapeños, and bright lime juice for crisp, vibrant flavor. This Mexican condiment is tossed together and rested briefly so the juices lightly meld.
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Prep Time 15 minutes
resting 15 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Mexican
Calories: 58
Ingredients Method Notes

Ingredients
  

Pico de gallo
  • 4 Roma tomatoes Finely diced; remove excess seeds and juice for a chunky texture.
  • 0.5 white onion Finely diced; aim for small, even pieces.
  • 2 jalapeños Minced; adjust to taste for heat level.
  • 0.25 cup cilantro Finely chopped for fresh, herbal brightness.
  • 2 tbsp lime juice Fresh-squeezed for best flavor.
  • 1 tsp salt Seasoning to draw out tomato juices.
  • 0.25 tsp black pepper Add for a subtle heat and depth.

Method
 

Dice and mix
  1. Finely dice the Roma tomatoes, removing excess seeds and juice, then place them in a bowl to keep the salsa chunky.
  2. Finely dice the white onion and add it to the tomatoes so every bite has crisp pieces.
  3. Minch the jalapeños and cilantro, then add them to the bowl for bold, fresh heat and aroma.
  4. Squeeze fresh lime juice over the mixture and sprinkle with salt and black pepper to season evenly.
  5. Gently toss all ingredients together until the tomatoes are coated without mashing.
Rest and serve
  1. Let the pico de gallo sit for at least 15 minutes at room temperature so the flavors meld while staying crisp.
  2. Serve as a condiment with tacos, chips, or eggs for bright, fresh salsa over everything.

Notes

Pro tip: after dicing the tomatoes, gently drain off excess juice from the seeded center to keep the pico de gallo thick and scoopable. Store covered in the refrigerator up to 3 days; it’s best within 48 hours for maximum freshness. Freezing isn’t recommended because the tomatoes and onion lose their crisp texture. For a milder version, remove jalapeño seeds and membranes or use half the amount.