Fresh Pico de Gallo

Two stacked photos show diced red tomatoes, white onion, green jalapeno and cilantro in a cream bowl and a spoon close-up, with lime halves, with the centered headline Pico de Gallo and subtext Fresh, Zesty & Simple.

Hannah Brooks

Pico de gallo combines diced tomatoes, onion, jalapeno, cilantro, and lime for a bright, chunky salsa made without cooking.

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Prep Time 15

Resting 10

Total Time 25

Servings: 16 quarter-cup servings

Course: Appetizer

Cuisine: Mexican

Calories: 15

Ingredients Equipment Method Notes

Ingredients

1 1/2 pounds Roma tomatoes about 6 to 8 tomatoes; cored and finely diced
1/2 cup white onion finely diced
1 medium jalapeno stemmed, seeded if desired, and finely chopped
1/3 cup fresh cilantro chopped
2 tablespoons fresh lime juice
3/4 teaspoon fine salt

Equipment

Chef's knife
Cutting board
Mixing bowl
measuring cups and spoons
Slotted spoon

Method

Cut the Roma tomatoes into small, even dice. If they are very juicy, remove the loose seed gel before measuring the diced pieces; keep the firm flesh.
Finely dice the white onion and jalapeno. Remove the jalapeno seeds and inner ribs for a milder salsa. Avoid touching your eyes and wash your hands after handling the pepper.
Gently stir the tomatoes, white onion, jalapeno, fresh cilantro, fresh lime juice, and fine salt in a mixing bowl until evenly combined.
Cover and refrigerate for 10 minutes so the flavors mingle. Taste and adjust the lime juice or salt a little at a time if needed.
Stir again and serve with a slotted spoon if there is excess liquid. Yield is approximately 4 cups, or 16 quarter-cup portions.

Notes

Fresh lime balances flavor but does not make this salsa shelf-stable. This is not a canning recipe. Refrigerate promptly at 40°F or below and use within 3 days. Keep chilled until serving; discard after more than 2 hours at room temperature, or 1 hour above 90°F. Freezing softens the tomatoes and is not recommended for this fresh texture. Nutrition values are estimates.