Name: Authentic Pico De Gallo Recipe
Prep time: 10 min
Cook time: 1 min
Total time: 10 min
Ingredients: 2 small white onion (yellow or red ); 6 medium Roma tomatoes; 1 cup fresh cilantro (chopped); 1 jalapeno pepper (seeded); juice of ½ lime; salt

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Authentic Pico De Gallo Recipe is fresh and bright and loaded with cilantro. Learn how to make Pico de Gallo at home! All you need is six ingredients and 10 minutes.

This is simple to make at home with fresh ingredients found at any grocery store.

There are so many recipes that I make pico for. Quesabirria Stack, Beef Birria Stack, and Fajita Chicken Bowl are three that you will want to try with your pico.

Chopped tomatoes, onion, and jalapeon in a bowl.

I literally pile this high on salads, tacos, chips, fajitas, quesadillas, and sliced avocado. I even love pico on my burger. Try my Enchilada Burger and you will too!

If you’ve never made Authentic Pico De Gallo Recipe, it’s a lively combination of tomato, onion, jalapeno, and cilantro. And, don’t forget the squeeze of lime. Lime totally makes it for me.

Table of Contents

Authentic Pico De Gallo Recipe

This is an easy condiment recipe to make and enhances everything you serve it with. What I like best about making pico de gallo myself is I can control every aspect of it.

I hate a ‘juicy’ pico, so I get all the pulp and seeds out of the tomatoes.
As well,I cut the tomatoes first and drain the chopped tomatoes on paper towels.
I also find a Roma tomato to be the best for this recipe.
Additionally, I like sweet onions, like a Vidalia best. You can use any variety even red onion.
If you don’t love cilantro reduce the amount to your liking.
For me, the tang from a squeeze of lime juice makes all the difference.

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Authentic Pico De Gallo Recipe

If you’ve never made Authentic Pico De Gallo Recipe, it’s a lively combination of tomato, onion, jalapeno, and cilantro. And, don’t forget the squeeze of lime.

Author: Paula

5 from 3 votes

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Prep Time: 10

Cook Time: 1

Total Time: 10

Servings: 2 cups

Ingredients

2 small white onion yellow or red
6 medium Roma tomatoes
1 cup fresh cilantro chopped
1 jalapeno pepper seeded
juice of ½ lime
salt

Instructions

Dice onion, tomato, and jalapeno. I like to remove the seeds from the jalapeno and the seeds and pulp from the tomato.
Stir onion, tomato, jalapeno, and cilantro in a bowl.
Squeeze lime juice over top and salt to taste. Stir. Store in refrigerator.

Nutrition

Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.

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One Comment

I’m from Texas so I would add 2 more jalapenos to the Pico de Gallo. Also, unless you are going to eat it all at once, leaving out the salt will keep it fresh in the fridge for about 3 days without getting “soupy”. In fact, I usually leave out the salt for all my pasta salads, potato salads, slaws, etc. Tastes the same when salted at the table!