Get ready to feed a crowd with this Big Ole Batch of Pico De Gallo! This recipe is packed with fresh ingredients like ripe Roma tomatoes, zesty lemon juice, spicy jalapeños, and loads of chopped cilantro (yes, even the stems — where the flavor lives!). It’s bold, bright, and comes together in minutes, making it the perfect topping, dip, or side dish for just about any Mexican-inspired meal.
Whether you’re throwing a party or prepping for the week, this generously-sized batch ensures you’ll never run out of fresh, homemade salsa.
Table of Contents
Why You’ll Love This Recipe
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Big batch = perfect for parties or meal prep
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Adjustable heat – keep or ditch the jalapeño seeds as needed
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Full of fresh, bold flavors
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Multi-use – dip it, top it, spoon it on everything
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Fast and easy prep
Ingredients
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8 jalapeños (with some seeds – adjust for heat preference)
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4 lb onions, chopped
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6 lb Roma tomatoes, chopped
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3 bunches cilantro, chopped (including stems)
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Juice of 2–3 lemons (or to taste)
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3–4 tablespoons minced garlic
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Salt and pepper to taste
Instructions
Step 1: Build the Flavor Base
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In a large mixing bowl, combine the chopped onions, jalapeños, lemon juice, garlic, salt, and pepper.
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Stir well to coat evenly.
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Let sit for about 5 minutes to let flavors begin to meld.
Step 2: Add Fresh Ingredients
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Add the chopped Roma tomatoes and chopped cilantro.
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Gently fold everything together until fully combined.
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Taste and adjust seasoning — add more lemon juice, salt, or jalapeños as desired.
Step 3: Marinate and Serve
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Cover and refrigerate for at least 15 minutes before serving (longer is better).
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When serving, use a slotted spoon to avoid excess tomato liquid.
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Enjoy as a dip, taco topping, or fresh side dish.
Tips for Success
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Use fresh, firm Roma tomatoes to prevent watery pico.
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If you’re sensitive to heat, remove all jalapeño seeds or use fewer peppers.
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For best flavor, let it chill for a few hours before serving.
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This makes a BIG batch — halve the recipe if needed.
Final Thoughts
This vibrant and spicy pico de gallo is everything a good salsa should be — fresh, tangy, and full of flavor. The large batch means you’ll have plenty for tacos, burritos, nachos, or just scooping with chips straight from the bowl. If you’ve never tried adding the cilantro stems, now’s the time — they pack a punch and deepen the herbal flavor!
Share Your Creations
Did you make this Big Ole Batch of Pico De Gallo?
Tag your pico party on social media and show us how you served it — we love seeing it on tacos, grilled meats, or even in breakfast burritos!
Use #MyPicoBatch and let your fresh flavor flag fly!
Big Ole Batch of Pico De Gallo
Ingredients
Method
- In a large mixing bowl, combine the chopped onions, jalapeños, lemon juice, garlic, salt, and pepper.
- Stir well to coat evenly.
- Let sit for about 5 minutes to let flavors begin to meld.
- Add the chopped Roma tomatoes and chopped cilantro.
- Gently fold everything together until fully combined.
- Taste and adjust seasoning — add more lemon juice, salt, or jalapeños as desired.
- Cover and refrigerate for at least 15 minutes before serving (longer is better).
- When serving, use a slotted spoon to avoid excess tomato liquid.
- Enjoy as a dip, taco topping, or fresh side dish.
