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Big Ole Batch of Pico De Gallo

This big batch of homemade pico de gallo is packed with tomatoes, jalapeños, cilantro, garlic, and lemon juice. Perfect for parties, tacos, or fresh dipping.
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Prep Time 20 minutes
Chill Time 15 minutes
Total Time 35 minutes
Servings: 20
Course: Side Dish
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 8 jalapeños with some seeds – adjust for heat preference
  • 4 lb onions chopped
  • 6 lb Roma tomatoes chopped
  • 3 bunches cilantro chopped (including stems)
  • Juice of 2–3 lemons or to taste
  • 3 –4 tablespoons minced garlic
  • Salt and pepper to taste

Method
 

Step 1: Build the Flavor Base
  1. In a large mixing bowl, combine the chopped onions, jalapeños, lemon juice, garlic, salt, and pepper.
  2. Stir well to coat evenly.
  3. Let sit for about 5 minutes to let flavors begin to meld.
Step 2: Add Fresh Ingredients
  1. Add the chopped Roma tomatoes and chopped cilantro.
  2. Gently fold everything together until fully combined.
  3. Taste and adjust seasoning — add more lemon juice, salt, or jalapeños as desired.
Step 3: Marinate and Serve
  1. Cover and refrigerate for at least 15 minutes before serving (longer is better).
  2. When serving, use a slotted spoon to avoid excess tomato liquid.
  3. Enjoy as a dip, taco topping, or fresh side dish.