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Easy Homemade Pico de Gallo Recipe

Easy Homemade Pico de Gallo Recipe

Fresh tomatoes, onion, cilantro, jalapeño, lime juice, and salt come together in this simple no-cook pico de gallo. The salsa is ready in minutes and tastes even more balanced after a short resting time.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 3 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 medium Ripe Roma or plum tomatoes, finely diced
  • 1 medium White onion, finely diced
  • 1/2 cup Fresh cilantro, chopped
  • 1-2 peppers Fresh jalapeño peppers, seeded and finely minced
  • 2 tablespoons Fresh lime juice
  • 1/2 teaspoon Kosher salt, or to taste

Method
 

Step-by-Step
  1. Wash the tomatoes, then finely dice them. For thicker pico de gallo, remove the seeds and excess pulp before chopping.
  2. Finely dice the white onion and seed and mince the jalapeños. Chop the cilantro into small pieces so it distributes evenly throughout the salsa.
  3. Add the tomatoes, onion, cilantro, jalapeños, lime juice, and kosher salt to a mixing bowl. Stir gently until all the ingredients are evenly combined without crushing the tomatoes.
  4. Taste the pico de gallo and adjust the salt, lime juice, or jalapeño as desired. Serve immediately, or let it stand for 15–30 minutes so the flavors can blend.

Notes

Use ripe, firm Roma tomatoes for a thicker salsa because they contain less water. If the pico de gallo becomes watery after resting, drain off some liquid before serving.