Go Back
Steve's Wonderful and Relatively Uncomplicated Pico de Gallo

Steve's Wonderful and Relatively Uncomplicated Pico de Gallo

A fresh, no-cook pico de gallo with ripe tomatoes, onion, cilantro, jalapeño, lime, and salt. It is ready in minutes and becomes more flavorful after a short rest.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 5 Ripe medium tomatoes, diced
  • 1 Medium white or yellow onion, finely diced
  • 1/2 cup Fresh cilantro, chopped
  • 1 Jalapeño, seeded and minced
  • 1 lime Fresh lime juice
  • 1 teaspoon Salt

Method
 

Step-by-Step
  1. Dice the tomatoes and onion into small, even pieces. If the tomatoes are especially juicy, drain some excess juice and seeds for a thicker salsa.
  2. Remove the jalapeño seeds and membranes for a milder result, then mince the pepper finely. Chop the cilantro and keep the pieces small enough to distribute throughout the salsa.
  3. Combine the tomatoes, onion, cilantro, and jalapeño in a bowl. Add the lime juice and salt, then stir gently so the tomatoes keep their shape.
  4. Let the pico de gallo stand for 15 to 60 minutes before serving so the flavors can blend. Taste near serving time and adjust the salt or lime if needed.

Notes

Drain excess tomato juice and seeds when using very ripe tomatoes. A 15–30 minute rest improves the flavor, but tomatoes release more liquid as they sit, so check the lime and salt again just before serving.