This Classic Pico de Gallo is fresh, bright, and perfectly balanced—never watery or bland. Made with ripe tomatoes, crisp onion, cilantro, jalapeño, and lime, it comes together in minutes and instantly upgrades tacos, chips, grilled meats, and bowls. Simple ingredients, proper technique, unbeatable flavor.
Ingredients
- Main Ingredients
- 4 medium Roma tomatoes diced (seeds removed if very juicy)
- ¼ cup white onion finely diced
- ¼ cup fresh cilantro finely chopped
- Flavor Base
- 1 small jalapeño finely diced (seeded for mild heat)
- 2 tbsp fresh lime juice
- Pantry Staples
- ½ tsp salt or to taste
- 1 small garlic clove minced (optional)
Instructions
- Prep
- Wash and dry all produce thoroughly.
- Dice tomatoes into small, even pieces. Remove excess seeds if needed to avoid watery salsa.
- Finely dice onion and jalapeño for balanced flavor in every bite.
- Fresh Assembly
- Add tomatoes, onion, jalapeño, cilantro, and garlic (if using) to a mixing bowl.
- Squeeze lime juice over the mixture and sprinkle with salt.
- Gently toss until evenly combined.
- Flavor Check
- Taste and adjust with more salt, lime juice, or jalapeño as needed.
- Rest
- Let rest 5–10 minutes before serving to allow flavors to meld.
Notes
- Roma tomatoes work best because they’re firm and less watery.
- Small, even cuts create better texture and flavor balance.
- Gentle mixing keeps tomatoes from breaking down.