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Authentic Pico de Gallo

Authentic pico de gallo is a chunky, fresh no-cook salsa made with finely diced Roma tomatoes, minced jalapeños, and crisp white onion. Bright lime juice, cilantro, and a short resting time help the flavors meld for a vibrant, spoonable texture.
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Prep Time 15 minutes
resting 15 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Mexican
Calories: 65
Ingredients Method Notes

Ingredients
  

Roma tomatoes
  • 4 Roma tomatoes finely diced; remove excess seeds and juice
white onion
  • 0.5 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 and combine
  1. Dice the Roma tomatoes, removing excess seeds and juice, then place them in a bowl. Keep the pieces small for a chunky, spoonable salsa texture.
  2. Finely dice the white onion and add it to the tomatoes. Spread the onion evenly so each bite has bright crunch.
  3. Mince the jalapeños and finely chop the cilantro, then add both to the bowl. Mix them through the tomato-onion base.
  4. Squeeze the lime juice over the mixture, then sprinkle with salt and black pepper. Make sure the seasoning touches the tomatoes rather than pooling.
  5. Gently toss all ingredients together until evenly combined. Stop once the salsa looks uniformly mixed to keep it chunky.
Rest and serve
  1. Let the pico de gallo sit for at least 15 minutes before serving. The mixture will look slightly juicier and the flavors will meld.
  2. Serve as a condiment with tacos, chips, or eggs. Spoon it fresh for the crispest tomato texture.

Notes

Pro tip: for the brightest pico, dice tomatoes just before mixing, and remove excess seeds/juice so the salsa stays chunky instead of watery. Store covered in the refrigerator up to 3 days. Freezing isn’t recommended because tomatoes and onions break down in texture. If you want a lower-sodium option, use 1/2 tsp salt and add pepper gradually to taste.