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Easy Pico de Gallo Recipe: Fresh Classic Mexican Salsa

Easy Pico de Gallo Recipe

A classic fresh Mexican tomato salsa made with Roma tomatoes, white onion, jalapeño, cilantro, lime juice, and kosher salt. It yields about 3 cups and needs no cooking.
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Prep Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 medium Roma tomatoes, seeded if very juicy and finely diced
  • 1/2 medium White onion, finely diced
  • 1 medium Jalapeño, finely minced
  • 1/2 cup Fresh cilantro leaves, chopped
  • 2 tablespoons Fresh lime juice
  • 1/2 teaspoon Kosher salt, plus more to taste

Method
 

Step-by-Step
  1. Dice the Roma tomatoes and white onion into small, even pieces. If the tomatoes are especially juicy, remove some seeds or drain excess liquid.
  2. Mince the jalapeño and remove the seeds and inner ribs if you prefer a milder salsa. Chop the cilantro leaves.
  3. Add the tomatoes, onion, jalapeño, and cilantro to a medium bowl. Pour in the lime juice and sprinkle with kosher salt.
  4. Stir gently until the ingredients are evenly distributed without crushing the tomatoes. Let the pico de gallo rest for 10 to 15 minutes.
  5. Taste after resting and adjust the salt, lime juice, or jalapeño to suit your preference. Serve immediately for the best texture.

Notes

Use ripe, firm Roma or other meaty tomatoes for a less watery salsa. Salt shortly before serving or after the resting period because salt draws moisture from tomatoes. Refrigerate leftovers in a covered container and use within 1 to 2 days for the best texture.