WANT TO SAVE THIS RECIPE?
Enter your email below and we will send it straight to your inbox. Plus you will get great new recipes from us every week!
Simple Pico de Gallo
Make authentic Simple Pico de Gallo in minutes with this foolproof recipe using fresh tomatoes, onions, jalapeños, and cilantro. Spoon it over tacos, grilled meats, scrambled eggs, baked potatoes, or mix into salads for an instant flavor boost. Its bright profile works with practically everything!
Servings: 8
Calories: 25kcal
Equipment
Ingredients
- 1.5 pounds Roma tomatoes about 7-8 medium Romas
- 1 small white onion
- 2 jalapenos seeds and stems removed
- 2 cloves garlic finely minced
- juice from 3 limes
- ⅓ cup finely chopped fresh cilantro
- 1 teaspoon salt
- ½ teaspoon black pepper
- more salt and pepper to taste
Instructions
- Prep the Roma tomatoes by cutting them in half long ways (stem end to blossom end). Use your fingers to gently press out any pulpy flesh and seeds from the inside of the tomatoes.
- After you have removed the seeds, you can chop them, the more uniform the better.
- Place the chopped tomatoes in a large mixing bowl.
- Chop the onion and the jalapenos and add them to the bowl.
- Mince the garlic very finely and add it along with the lime juice, cilantro, salt, and pepper to the bowl.
- Stir well to combine. Give it a taste and adjust the lime juice, salt, and pepper to taste.
- Serve with your favorite tacos, salads, or with chips.
- Store leftovers covered in the fridge for up to 5 days.
Notes
Use Your Favorite Flavors: This recipe is a great recipe to make "to taste." Love cilantro? Add more if you'd like. Want it to be spicier? Add more jalapenos or don't remove the seeds. Play with it to suite your preferences.
Best Tomatoes: Roma tomatoes are ideal because they're less watery than other varieties and have a firm flesh that holds up well when chopped. Plum tomatoes or even cherry tomatoes (halved) make good substitutes. This is a popular dish at our house when the cherry tomatoes are producing buckets of little tomatoes!
Seed Removal Technique: After halving the tomatoes lengthwise, gently squeeze each half over a bowl or sink, using your finger to scoop out remaining seeds and gel-like pulp. This will help it not become too watery.
Uniform Chopping: For the best texture and eating experience, aim for consistently sized pieces across all ingredients. Aim for pieces about ¼-inch in size—small enough to get multiple flavors in each bite but large enough to maintain texture. I use my favorite food chopper to make cutting all the vegetables easier and I love how even it makes everything.
Rest Before Serving: While you can enjoy pico de gallo immediately after preparation, allowing it to rest for at least 30 minutes (or up to a few hours) in the refrigerator lets the flavors meld together beautifully. This short marinating time allows the salt to draw out subtle flavors and creates a more cohesive taste.
Taste and Adjust Before Serving: If I'm serving this with tortilla chips, I'll adjust the salt and pepper after I have tasted it on a chip. If I'm serving this with taco salad, I'll taste it on piece of lettuce. I generally add a little more salt when I'm serving it on a salad or tacos compared to when I'm serving it with chips as the chips already have some salt to them.
Nutrition
Serving: 1 of 8 servings | Calories: 25kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 296mg | Potassium: 236mg | Fiber: 1g | Sugar: 3g | Vitamin A: 792IU | Vitamin C: 17mg | Calcium: 13mg | Iron: 0.3mg