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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. Bright lime juice, salt, and black pepper help the flavors meld after a short rest.
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Prep Time 15 minutes
rest 15 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Mexican
Calories: 38
Ingredients Method Notes

Ingredients
  

Roma tomatoes
  • 4 large Roma tomatoes finely diced; remove excess seeds and juice for a chunky texture
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 the tomatoes
  1. Dice Roma tomatoes, removing excess seeds and juice, then place them in a bowl to keep the salsa chunky.
Add the aromatics
  1. Finely dice white onion and add it to the tomatoes for bright, crisp pieces in every bite.
  2. Mince jalapeños and cilantro, then add them to the bowl so the salsa stays fresh and vibrant.
Season and rest
  1. Squeeze fresh lime juice over the mixture, then sprinkle with salt and black pepper for bold flavor.
  2. Gently toss all ingredients together until evenly combined, keeping the tomato pieces intact.
  3. Let the pico de gallo sit for at least 15 minutes to allow the flavors to meld, until the tomatoes look slightly juicier.
Serve
  1. Serve as a condiment with tacos, chips, or eggs for a bright, no-cook salsa finish.

Notes

Pro tip: dice the tomatoes and onion fairly small but not minced, so the salsa stays chunky like the hero element. Refrigerate in an airtight container for up to 3 days; the texture softens a bit over time, but flavor stays strong. Freezing is not recommended because tomatoes get watery after thawing. For a lower-heat option, remove jalapeño seeds and membranes before mincing.