Go Back
A vibrant bowl of authentic Pico de Gallo with fresh tomatoes, onions, cilantro, and jalapeño.

Authentic Pico de Gallo

This authentic Pico de Gallo recipe is a fresh and vibrant salsa perfect for tacos, nachos, or as a dip. It comes together quickly with ripe tomatoes, onions, cilantro, jalapeño, and lime juice.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 30
Ingredients Equipment Method Notes

Ingredients
  

Pico de Gallo
  • 4 medium roma tomatoes diced
  • 0.5 medium white onion finely diced
  • 0.5 cup fresh cilantro chopped
  • 1 jalapeño finely diced (remove seeds for less heat)
  • 1 tablespoon lime juice freshly squeezed
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper

Equipment

  • Cutting board
  • Knife
  • Medium bowl
  • Spoon

Method
 

Preparation
  1. Dice the roma tomatoes, finely dice the white onion, and chop the fresh cilantro.
  2. Finely dice the jalapeño, removing the seeds if you prefer less heat.
  3. In a medium bowl, combine the diced tomatoes, onion, cilantro, and jalapeño.
Assembly
  1. Add the freshly squeezed lime juice, salt, and black pepper to the bowl.
  2. Stir all ingredients gently to combine and ensure everything is well distributed.
Serving
  1. Taste and adjust seasonings as needed, adding more salt, pepper, or lime juice to your preference.
  2. Serve immediately with your favorite Mexican dishes or cover and chill in the refrigerator for at least 15 minutes to allow the flavors to meld.

Notes

For best flavor, use ripe, in-season tomatoes. If you don't like cilantro, you can omit it or substitute with fresh parsley, though it won't be traditional pico de gallo. Adjust the amount of jalapeño to your desired spice level. This recipe is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days.