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Authentic Pico de Gallo

Authentic pico de gallo with chunky fresh tomatoes, minced jalapeños, and crisp white onion pieces. This no-cook Mexican condiment is bright, zesty, and best after a short rest so the flavors meld.
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Prep Time 15 minutes
Rest 15 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Mexican
Calories: 70
Ingredients Method Notes

Ingredients
  

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

Method
 

Prepare the ingredients
  1. Dice the Roma tomatoes, removing excess seeds and juice, then place them in a bowl with their juices contained.
  2. Finely dice the white onion and add it to the tomatoes so the onion pieces stay crisp.
  3. Mince the jalapeños and cilantro, then add them to the bowl on top of the tomatoes and onion.
Season and rest
  1. Squeeze the lime juice over the mixture, then sprinkle with salt and black pepper for an even, bright seasoning coat.
  2. Gently toss all ingredients together until the tomato pieces are evenly coated without turning watery.
  3. Let the pico de gallo sit for at least 15 minutes before serving so the flavors meld and the texture stays chunky.
Serve
  1. Serve as a condiment with tacos, chips, or eggs while the salsa is fresh and vivid.

Notes

Pro tip: keep the pico chunky by removing excess tomato seeds/juice and tossing gently right before resting. Refrigerate in a sealed container for up to 3 days; flavor can dull slightly after day 2. Freezing is not recommended because the tomato texture turns watery. For a milder version, reduce jalapeños or remove some seeds and membranes.