Authentic Mexican Pico de Gallo – Chunky and Flavorful
This Authentic Mexican Pico de Gallo is a fresh, chunky Mexican salsa made with ripe tomatoes, crisp onion, fresh cilantro, jalapeño, and zesty lime juice. It comes together in minutes and is perfect with tortilla chips, tacos, burritos, grilled meats, and more.
Ingredients
- 4 medium Roma tomatoe ripe but firm and diced
- ½ medium red onio finely diced
- 1 medium jalapeño finely minced
- ½ cup fresh cilantro finely chopped
- 1 medium lime freshly squeezed
- ½ teaspoon salt or to taste
- ¼ teaspoon freshly ground black pepper optional
Instructions
- Prepare the tomatoes: Wash and dry the tomatoes, then remove the cores. Dice them into small, even pieces. If they are very juicy, gently remove some of the excess seeds and liquid to prevent watery pico de gallo.
- Dice the onion: Peel the red onion and finely dice it into small pieces. Keeping the onion small helps it blend evenly with the tomatoes without overpowering every bite.
- Chop the jalapeño and cilantro: Remove the stem from the jalapeño and finely mince it. Remove the seeds and membranes if you prefer a milder salsa. Finely chop the fresh cilantro.
- Combine the fresh ingredients: Add the diced tomatoes, red onion, jalapeño, and chopped cilantro to a medium mixing bowl. Gently toss the ingredients together.
- Add lime juice and seasoning: Squeeze the fresh lime juice over the vegetables. Add the salt and black pepper, then gently stir until everything is evenly combined.
- Let the flavors come together: Allow the pico de gallo to rest for about 10 minutes before serving. Taste and adjust the salt, lime juice, or jalapeño according to your preference.
Notes
- Choose ripe, firm tomatoes: Roma tomatoes work especially well because they are meaty and have less excess liquid, helping the pico de gallo stay chunky and fresh.
- Control the spice level: Use jalapeño for a milder kick, or substitute serrano chile for more traditional heat. Remove the seeds and membranes for less spice.
- Use fresh lime juice: Freshly squeezed lime adds bright acidity and balances the sweetness of the tomatoes, onion, and heat from the chile.
- Don't overmix: Gently fold the ingredients together to keep the tomatoes intact and maintain the chunky texture that makes pico de gallo so delicious.
- Serve it fresh: Let the salsa rest briefly so the flavors can blend, then serve with tortilla chips, tacos, burritos, grilled chicken, steak, seafood, or your favorite Mexican-inspired dishes.
Nutrition Facts
- Calories: 35 kcal
- Carbohydrates: 8 g
- Protein: 1 g
- Total Fat: 0.3 g
- Saturated Fat: 0.1 g
- Cholesterol: 0 mg
- Sodium: 300 mg
- Fiber: 2 g
- Sugar: 4 g