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Authentic Pico de Gallo

Authentic pico de gallo is a chunky, no-cook fresh salsa made with diced Roma tomatoes, minced jalapeños, and crisp white onion. Bright lime juice, cilantro, and a 15-minute rest help the flavors meld for a vibrant condiment-ready finish.
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Prep Time 15 minutes
Rest 15 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Mexican
Calories: 34
Ingredients Method Notes

Ingredients
  

Tomato base
  • 4 Roma tomatoes Finely diced; remove excess seeds and juice for a less watery salsa.
  • 0.5 white onion Finely diced for crisp, small pieces.
  • 2 jalapeños Minced (adjust quantity to taste for heat).
  • 0.25 cup cilantro Finely chopped.
  • 2 tbsp lime juice Freshly squeezed if possible.
  • 1 tsp salt
  • 0.25 tsp black pepper

Method
 

Dice and season
  1. Dice the Roma tomatoes finely, removing excess seeds and juice, then place them in a bowl.
  2. Finely dice the white onion and add it to the bowl with the tomatoes.
  3. Mince the jalapeños and cilantro, then add them to the bowl.
  4. Squeeze the lime juice over the mixture, then sprinkle with salt and black pepper.
  5. Gently toss all ingredients together until evenly mixed.
Rest and serve
  1. Let the pico de gallo sit for at least 15 minutes before serving so the flavors meld.
  2. Serve as a condiment with tacos, chips, or eggs.

Notes

Pro tip: removing tomato seeds and juice keeps pico de gallo bright and not watery. Refrigerate in an airtight container for up to 3 days; it will soften slightly over time. Freezing is not recommended because fresh tomatoes and onion lose texture after thawing. For a dairy-free swap, there’s no cheese or dairy to change—just keep it as-is for naturally dairy-free.