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Authentic Pico de Gallo

Authentic pico de gallo is a no-cook, chunky fresh salsa made by finely dicing Roma tomatoes and folding in crisp onion, minced jalapeños, and cilantro. Resting the mixture for at least 15 minutes helps the bright flavors meld into a vivid, spoonable salsa.
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Prep Time 15 minutes
Rest 15 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Mexican
Calories: 60
Ingredients Method Notes

Ingredients
  

Roma tomatoes
  • 4 Roma tomatoes Finely diced; remove excess seeds and juice for a chunkier texture.
White onion
  • 0.5 white onion Finely diced so you get small, crisp pieces in every bite.
Jalapeños
  • 2 jalapeños Minced; use less for a milder salsa.
Cilantro
  • 0.25 cup cilantro Finely chopped for even distribution.
Lime juice
  • 2 tbsp lime juice Fresh squeezed if possible.
Salt
  • 1 tsp salt
Black pepper
  • 0.25 tsp black pepper

Method
 

Dice and combine
  1. Dice the Roma tomatoes finely, removing excess seeds and juice, then place them in a mixing bowl. Aim for bright red tomato pieces that hold their shape.
  2. Finely dice the white onion and add it to the tomatoes. You want small white onion bits visible throughout the bowl.
  3. Mince the jalapeños and mince the cilantro, then add both to the bowl. Spread them evenly so green flecks show across the top.
  4. Squeeze the lime juice over the mixture and sprinkle with the salt and black pepper. The surface should look glossy and evenly speckled with seasoning.
  5. Gently toss all ingredients together until the tomatoes are evenly coated. Stop as soon as everything is combined so the pico stays chunky.
Rest and serve
  1. Let the pico de gallo sit for at least 15 minutes to allow the flavors to meld. The tomatoes should look slightly juicier as the colors deepen.
  2. Serve immediately as a condiment with tacos, chips, or eggs. Spoon it fresh so the onion and jalapeño pieces stay crisp.

Notes

Pro tip: removing extra tomato seeds and juice helps keep pico de gallo chunky instead of watery. Store covered in the refrigerator for up to 3 days; it does not need freezing for best texture. For a dietary swap, use less jalapeño or remove seeds to reduce heat while keeping the same fresh, no-cook method.