Pico De Gallo Recipe

Prepare tomatoes

Wash tomatoes, remove cores, and finely dice into roughly 1/4-inch pieces so they hold texture. Aim for about 4 cups diced tomatoes. If tomatoes are very juicy, discard a small portion of the seeds/juice from the center in a bowl so the salsa isn’t watery.

Prepare onion

Peel and finely dice the onion into roughly 1/8–1/4-inch pieces. Rinse the diced onion briefly under cold water and drain if you prefer a milder bite (optional). Add onion to a medium mixing bowl with the diced tomatoes.

Prepare jalapeño

Cut the jalapeño in half lengthwise, remove seeds and white ribs for mild heat (reserve seeds if you want hotter), then mince finely. Add minced jalapeño to the bowl with tomatoes and onion. Taste later and add more if needed.

Chop cilantro

Wash cilantro, shake or pat dry, remove thick stems and roughly chop leaves and tender stems. Measure about 1/2 cup packed chopped cilantro and add to the bowl.

Season and dress

Add 2 tablespoons fresh lime juice to the bowl, then sprinkle 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. If using, add 1/8 teaspoon ground cumin for a subtle smoky note. Gently stir everything with a large spoon, tossing until ingredients are evenly combined.

Adjust and rest

Taste and adjust seasoning: add more salt, pepper, or lime juice to balance acidity and saltiness. If you want more heat, finely mince additional jalapeño or a serrano and stir in. Let the pico rest at room temperature for 10–20 minutes (or refrigerate 30–60 minutes) to let flavors meld.

Serve

Serve chilled or at room temperature as a topping or side for tacos, grilled meats, chips, or salads. Store leftovers in an airtight container in the refrigerator for up to 3 days; note tomatoes will release more juice over time—stir before serving and drain excess liquid if desired.