# Pico de Gallo

Fresh tomatoes, white onion, jalapeño, and cilantro — chopped and tossed with lime juice for a bright, chunky salsa that beats anything from a jar.

_Snack · Mexican_

Prep: 15 min · Total: 15 min · Yields: 6 servings

## Ingredients

- 4 medium roma tomatoes (seeds removed, finely diced)
- ½ white onion (finely diced)
- 1 jalapeño (seeds removed for less heat, minced)
- ½ cup fresh cilantro leaves (roughly chopped)
- 2 cloves garlic (minced)
- 2 tbsp fresh lime juice (about 1 lime)
- ½ tsp kosher salt (plus more to taste)

## Instructions

1. Dice the 4 medium roma tomatoes into small, even pieces (about ¼ inch). Removing the seeds and pulp first keeps the salsa from turning watery.
2. Finely dice the ½ white onion to roughly the same size as the tomatoes for an even bite throughout.
3. Mince the 1 jalapeño. Leave the seeds in for more heat, or discard them for a milder result.
4. Mince the 2 cloves garlic and roughly chop the ½ cup fresh cilantro leaves.
5. Combine the tomatoes, onion, jalapeño, garlic, and cilantro in a medium bowl.
6. Add the 2 tbsp fresh lime juice and ½ tsp kosher salt. Toss everything together until evenly coated.
7. Taste and adjust salt or lime juice as needed. Let the pico rest for at least 10 minutes before serving so the flavors can meld.

## Tip

> Salt draws moisture out of the tomatoes — if you're making pico ahead, hold the salt until 10–15 minutes before serving to keep the texture fresh and chunky rather than soupy.

Tags: vegan, gluten-free, 30-minute, no-cook, fresh

---
Canonical: https://just-recipes.io/recipes/pico-de-gallo