Pico de gallo Recipe

Yields: About 2 cups
Prep time: 15 minutes


  • 3-4 ripe Roma tomatoes (or your favorite variety)
  • ½ cup finely diced white onion
  • 1 jalapeño pepper, seeded and finely diced
  • ½ cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice (from about 1 lime)
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon black pepper (optional)


Prep your ingredients:

  • Wash and core the tomatoes. Dice them into small, even pieces.
  • Finely dice the white onion.
  • Remove the stem and seeds from the jalapeño, then finely dice. (Tip: For less heat, remove more of the seeds and inner membranes).
  • Wash the cilantro, then roughly chop the leaves.

Combine the ingredients:

  • In a medium bowl, combine the diced tomatoes, onion, jalapeño, cilantro, lime juice, and salt. Gently mix everything together.

Taste and adjust:

  • Give your pico de gallo a taste. Add more salt or lime juice if needed. For a touch of spice, add a pinch of black pepper.

Let it rest (recommended):

  • For the best flavor, cover the bowl and refrigerate your pico de gallo for at least 30 minutes before serving. This allows the flavors to meld perfectly.

Serve and enjoy:

Pico de gallo is incredibly versatile! Here are a few delicious ways to use it:

  • As a dip with tortilla chips
  • Topping for tacos, fajitas, quesadillas, burritos
  • Spoonful over grilled chicken or fish
  • Mix into scrambled eggs or omelets
  • As a fresh salad ingredient


  • Quality ingredients: Use the freshest tomatoes, cilantro, and lime for peak flavor.
  • Tomato tip: Roma tomatoes are best as they release less juice, keeping your pico from getting watery.
  • Make ahead: Pico de gallo tastes even better the next day! You can make it ahead of time and store it covered in the refrigerator for up to 4 days.
  • Adjust the heat: Customize the spiciness by adjusting the amount of jalapeño, or leave it out entirely for a mild pico de gallo.


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