Pico de Gallo
Fresh pico de gallo made with ripe Roma tomatoes, white onion, jalapeño, cilantro, and fresh lime juice. Ready in 10 minutes — the essential fresh salsa.
Equipment
- (Help support our site!)Chefs Knife
- (Help support our site!)Juicer
- (Help support our site!)Mixing Bowls
- (Help support our site!)Cutting Board
Ingredients
- 4 Roma tomatoes small dice
- ½ white onion small dice
- 1-2 fresh jalapeños seeded and finely diced, adjust to taste
- 1 bunch fresh cilantro (stems and leaves) finely chopped
- 1 lime juice only, fresh squeezed
- 1 tsp kosher salt
- ½ tsp fresh ground black pepper
Instructions
- Dice the Roma tomatoes, white onion, and jalapeño to a small, uniform dice.
- Finely chop the cilantro stems and leaves.
- Combine all ingredients in a mixing bowl and toss to combine.
- Season with salt and black pepper. Taste and adjust lime juice.
- Let rest 15–30 minutes before serving so the flavors meld. Best made 1–2 hours ahead; improves further overnight in the refrigerator.
Notes
Use ripe Roma tomatoes for the best texture — they have lower water content than other varieties. Adjust jalapeño quantity and seeds to control heat. Fresh lime juice only; never bottled. This pico works beautifully as a topping for grilled fish, tacos, or scrambled eggs.
Nutrition
Calories: 30kcal