Pico De Gallo Recipe

Prepare tomatoes

Core and dice the tomatoes into small, approximately 1/4-inch (6 mm) pieces. If tomatoes are very juicy, scoop out and discard most seeds and excess juice before dicing to avoid a watery pico. Place diced tomatoes in a medium mixing bowl.

Prepare onion

Peel and finely dice the red onion to roughly match the tomato dice size (about 1/4-inch). Add the diced onion to the bowl with tomatoes.

Prepare jalapeño

Remove the stem from the jalapeño. For medium heat, slice in half lengthwise and scrape out the seeds and white membrane, then finely mince. For hotter pico, leave some or all seeds. Add minced jalapeño to the bowl. Use gloves if you have sensitive skin; wash hands thoroughly after handling.

Chop cilantro

Rinse cilantro, shake off excess water, and pat dry. Gather leaves and tender stems and chop finely (about 1/4-inch pieces). Measure 1/2 cup loosely packed chopped cilantro and add to the bowl.

Season and dress

Add 2 tablespoons freshly squeezed lime juice, 1 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper to the tomato mixture. If using, add 1 teaspoon olive oil and 1/8 teaspoon ground cumin. Stir gently but thoroughly to combine, making sure all ingredients are evenly distributed.

Adjust and rest

Taste and adjust seasoning: add more salt or lime as desired. Let the pico rest for at least 10–15 minutes at room temperature to allow flavors to meld. For best flavor, refrigerate for 30 minutes to 1 hour before serving; bring back to near room temperature for best aroma.

Serve

Serve chilled or at room temperature as a topping for tacos, grilled meats, fish, or with tortilla chips. Store leftovers in an airtight container in the refrigerator for up to 3 days; stir before serving. Discard if very watery or if stored longer than 3 days.