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Authentic Pico de Gallo

Authentic pico de gallo is a bright, chunky no-cook salsa made with finely diced Roma tomatoes, onion, jalapeños, and cilantro. Resting for 15 minutes lets the flavors meld while keeping the mix crisp and fresh.
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Prep Time 15 minutes
resting 15 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Mexican
Calories: 52
Ingredients Method Notes

Ingredients
  

Pico de Gallo
  • 4 Roma tomatoes Finely diced, with excess seeds and juice removed.
  • 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. Dice the Roma tomatoes, removing excess seeds and juice, then place them in a bowl. Use an even dice so the salsa stays chunky.
  2. Finely dice the white onion and add it to the bowl with the tomatoes. Keep the pieces small for balanced bites.
  3. Mince the jalapeños and cilantro, then add them to the bowl. Spread them around so the heat and herb flavor are evenly distributed.
Season and rest
  1. Squeeze the lime juice over the mixture and sprinkle with salt and black pepper. Toss lightly so seasoning coats the tomatoes.
  2. Gently toss all ingredients together until combined. Avoid crushing the tomatoes to keep the texture bright and crisp.
  3. Let the salsa sit for at least 15 minutes before serving. This resting time lets the flavors meld while the mixture remains fresh.
Serve
  1. Serve pico de gallo as a condiment with tacos, chips, or eggs. Spoon it over toppings for a chunky, fresh finish.

Notes

Pro tip: remove excess tomato seeds/juice to prevent the salsa from getting watery. Store covered in the refrigerator up to 2 days; it’s best served the same day for maximum crunch. Freezing isn’t recommended since tomatoes and onion can soften after thawing. If you want a lower-sodium option, reduce the salt to 1/2 tsp and finish with extra lime juice for balance.