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The Best Pico de Gallo

A fresh and classic Pico de Gallo recipe made with tomatoes, lime, jalapeños, and cilantro. Quick, zesty, and perfect for any dish!
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Prep Time 10 minutes
Chill Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Appetizer, Dip, Snack
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 4 –5 ripe Roma tomatoes seeds removed, finely diced
  • ½ cup white onion finely diced
  • ⅔ cup fresh cilantro finely chopped
  • 1 jalapeño pepper diced (adjust to desired spice level)
  • Serrano pepper can be used for more heat
  • Juice of 1 lime start with half, add more as needed
  • ½ teaspoon kosher salt or to taste

Method
 

Step 1: Chop the Ingredients
  1. Dice the tomatoes and remove the seeds to avoid excess moisture. Finely chop the white onion and cilantro. Dice the jalapeño—removing the seeds and membranes if you prefer a milder salsa.
Step 2: Combine in a Bowl
  1. In a medium bowl, add the diced tomatoes, onion, jalapeño, and cilantro. Give it a gentle stir to combine.
Step 3: Add Lime and Salt
    Squeeze half the lime over the mixture and sprinkle in the kosher salt. Stir well. Taste and adjust:
    1. Add more lime for tang
    2. Add more salt for balance
    3. Add more jalapeño if you like it hot
    4. Every tomato and lime is a little different, so take a moment to find the perfect flavor for you.
    Step 4: Chill (Optional)
    1. For the best flavor, cover and chill the pico de gallo for 15–30 minutes before serving. This gives the ingredients time to meld and develop.