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Authentic Pico de Gallo

Authentic pico de gallo is a bright, no-cook Mexican salsa made with finely diced Roma tomatoes, minced jalapeños, and crisp white onion. Lime juice, cilantro, salt, and black pepper are gently tossed, then the mixture rests 15 minutes for a fresher, more melded flavor.
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Prep Time 15 minutes
resting 15 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Mexican
Calories: 42
Ingredients Method Notes

Ingredients
  

Roma tomatoes
  • 4 large Roma tomatoes finely diced; remove excess seeds and juice
white onion
  • 0.5 white white onion finely diced
jalapeños
  • 2 jalapeños minced
cilantro
  • 0.25 cup cilantro finely chopped
lime juice
  • 2 tbsp lime juice
salt
  • 1 tsp salt
black pepper
  • 0.25 tsp black pepper

Method
 

Dice the vegetables
  1. Dice the Roma tomatoes, removing excess seeds and juice, then place them in a bowl.
  2. Finely dice the white onion and add it to the tomatoes.
  3. Mince the jalapeños and cilantro, then add them to the bowl.
Season and rest
  1. Squeeze the lime juice over the mixture and sprinkle with salt and black pepper.
  2. Gently toss all ingredients together until evenly combined and visibly juicy.
  3. Let the pico de gallo sit for at least 15 minutes to allow the flavors to meld.
Serve
  1. Serve as a condiment with tacos, chips, or eggs.

Notes

For the crispiest texture, dice all ingredients to a similar size and remove excess tomato seeds/juice so the salsa stays chunky. Refrigerate in an airtight container for up to 2 days; it’s best fresh and not recommended for freezing. For a milder version, remove jalapeño seeds and membranes or use half the amount.