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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 crisp white onion. Bright lime juice, cilantro, and a quick rest time create a well-balanced condiment-ready flavor.
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Prep Time 15 minutes
rest 15 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Mexican
Calories: 65
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.
  • 2 jalapeños Minced (keep seeds in for more heat if desired).
  • 0.25 cup cilantro Finely chopped.
  • 2 tbsp lime juice Use fresh lime juice.
  • 1 tsp salt
  • 0.25 tsp black pepper

Method
 

Dice and combine
  1. Finely dice Roma tomatoes, removing excess seeds and juice, then place them in a bowl.
  2. Finely dice the white onion and add it to the bowl with the tomatoes.
  3. Minces the jalapeños and cilantro, then add them to the bowl.
  4. Squeeze fresh lime juice over the mixture, then sprinkle with salt and black pepper.
  5. Gently toss all ingredients together until evenly mixed and visibly chunky.
Rest and serve
  1. Let the pico de gallo sit for at least 15 minutes at room temperature so the flavors meld, then serve.

Notes

Pro tip: Dice the tomatoes small but keep the pieces distinct—skipping liquid-heavy seeds helps the salsa stay crisp. Refrigerate leftovers in a covered container for 2-3 days; it does not freeze well due to watery tomatoes after thawing. For a lower-heat swap, use jalapeño seeds removed or replace with mild pepper for a gentler pico.