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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. After a short rest, the bright lime juice and seasonings meld for a bold, garden-fresh bite.
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Prep Time 15 minutes
rest 15 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Mexican
Calories: 95
Ingredients Method Notes

Ingredients
  

Ingredients
  • 4 Roma tomatoes Finely diced; remove excess seeds and juice for best texture.
  • 0.5 white onion Finely diced; aim for small, even pieces.
  • 2 jalapeños Minced; remove seeds for milder heat if desired.
  • 0.25 cup cilantro Finely chopped for bright herbal flavor.
  • 2 tbsp lime juice Freshly squeezed for the most vivid tang.
  • 1 tsp salt Adjust to taste at the end if needed.
  • 0.25 tsp black pepper Ground black pepper works best.

Method
 

Prepare the salsa
  1. Dice the Roma tomatoes, removing excess seeds and juice, then place them in a bowl. Keep the pieces small and even for a chunky but scoopable salsa.
  2. Finely dice the white onion and add it to the tomatoes. Spread the onion pieces throughout so every bite has fresh crunch.
  3. Mince the jalapeños and cilantro, then add them to the bowl. Stir gently once to distribute the heat and herbs.
  4. Squeeze the lime juice over the mixture and sprinkle with salt and black pepper. Mix just enough to coat the tomatoes.
  5. Gently toss all ingredients together until combined. Avoid overmixing so the tomatoes stay chunky.
Rest and serve
  1. Let the pico de gallo sit for at least 15 minutes before serving to allow flavors to meld. Serve as a condiment with tacos, chips, or eggs.

Notes

Pro tip: for the brightest flavor and best texture, dice everything right before mixing and drain any tomato juice before adding seasonings. Refrigerate in a sealed container for up to 3 days; it’s best within 24–48 hours. Freezing isn’t recommended because the tomatoes and onion can become watery. For a lower-sodium option, reduce the salt to 1/2 tsp and adjust with extra lime juice after resting.