Here’s a classic pico de gallo that hits all the right notes.
Pico de Gallo
Ingredients
-
4 ripe tomatoes, finely diced (Roma work best)
-
½ white onion, finely chopped
-
1–2 jalapeños, minced (seeded for mild)
-
¼ cup fresh cilantro, chopped
-
Juice of 1–2 limes
-
Salt, to taste
That’s it. Simple and perfect.
Instructions
-
Combine tomatoes, onion, jalapeño, and cilantro in a bowl.
-
Add lime juice and salt.
-
Toss gently and taste—adjust salt or lime as needed.
-
Let sit 10–15 minutes so the flavors meld.
Pro Tips 🌟
-
Scoop out tomato seeds for less watery pico
-
White onion = classic, red onion = slightly sweeter
-
Use a sharp knife, not a food processor (texture matters)
-
Best eaten the same day
Variations
-
Add diced avocado for pico + guac vibes
-
Add mango or pineapple for sweet-heat contrast
-
Swap jalapeño for serrano if you like it spicy
Perfect with chips, tacos, grilled meats, eggs—honestly, everything.
Want a restaurant-style secret or a no-cilantro version?