Authentic Pico de Gallo
Make Authentic Pico de Gallo in minutes with fresh tomatoes, cilantro, and lime. Try this Authentic Pico de Gallo today.
Ingredients
- 1 lb Roma tomatoes ((3-4 medium), or garden tomatoes, diced)
- 1/2 medium white onion ((1 cup chopped), or yellow onion or red onion)
- 1 jalapeno pepper (seeded and finely minced (optional))
- 1/2 cup cilantro (chopped)
- 2 Tbsp lime juice (from 1 lime)
- 1/2 tsp salt (or to taste)
- 1/8 tsp black pepper
Instructions
Step 1: Dice and pile the vegetables into the bowl
Start by dicing the Roma tomatoes into small, even cubes, then finely chop the white onion and mince the jalapeño (seeded if you prefer less heat). Chop the cilantro leaves and place each element into a clean, medium mixing bowl as you finish them — tomatoes, onion, jalapeño, cilantro — letting the bright colors sit side-by-side before they meet. Arrange a small ramekin of lime juice and a pinch bowl of salt and black pepper nearby on the same surface so everything is ready to combine.
Step 2: Toss with lime and season to taste
Gently fold the chopped cilantro into the bowl with the tomatoes, onion, and jalapeño, then pour in the fresh lime juice and lightly season with salt and black pepper. Use a wooden spoon or small serving spoon to turn the mixture once or twice, just enough to coat the vegetables and release a little tomato juice — the salad should look glossy but still chunky, with distinct cubes and fresh herb fragments visible. Taste and adjust salt or lime as desired.
Step 3: Serve or chill, garnish and enjoy
Spoon the chunky pico de gallo into a rustic serving bowl, fluffing the cilantro on top and leaving the tomato cubes plump and juicy. For serving, perch a golden tortilla chip at the rim or place the bowl on the tabletop ready to scoop; alternatively cover and refrigerate for up to overnight to let flavors meld. The finished salsa should glisten with lime, show flecks of green jalapeño and cilantro, and offer a crisp, fresh texture when eaten.
Notes
- Use ripe but firm tomatoes to avoid a watery salsa
- Taste and season with salt in small increments
- Combine and dress just before serving for best texture
- Omit jalapeño seeds or substitute for milder heat
- Store in airtight container and use within 24-48 hours