Pico De Gallo Recipe

Prepare tomatoes

Wash tomatoes, remove core, and pat dry. Dice into roughly 1/4- to 1/2-inch pieces (you should end up with about 4 cups). If tomatoes are very watery, scoop out and discard some seeds/juice before dicing to avoid a soupy pico.

Dice onion

Peel and finely dice the white onion to about 1/4-inch pieces (about 1 cup). If you prefer a milder onion flavor, rinse the diced onion briefly under cold water and drain well before using.

Prepare jalapeño

Stem the jalapeño, slice in half lengthwise and remove seeds and ribs for milder heat (or keep some seeds for more heat). Finely mince and measure approximately 1 to 2 tablespoons depending on pepper size and desired heat.

Chop cilantro

Rinse cilantro, shake or pat dry, then stack leaves and tender stems and chop roughly to yield about 1 cup loosely packed. Avoid chopping too fine to keep fresh texture.

Combine ingredients

In a medium bowl combine diced tomatoes, diced onion, minced jalapeño, and chopped cilantro. Toss gently to mix evenly.

Season and adjust

Add 3 tablespoons fresh lime juice, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper to the bowl. If using, add 1 teaspoon ground cumin for a subtle smoky note. Stir gently to combine. Taste and adjust seasoning—add more salt, lime, or minced jalapeño as desired.

Rest and serve

Let the pico rest uncovered or lightly covered at room temperature for 10–20 minutes to allow flavors to meld. For best freshness, serve within 2–4 hours. Store leftovers in an airtight container in the refrigerator for up to 3 days; stir before serving and note tomatoes will release juices over time.