MexicanVeganGluten-FreeDairy-FreePaleoKeto

Pico de Gallo

Name: Pico de Gallo
Prep time: 15 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 4 ripe Roma tomatoes, deseeded and finely diced; 2/3 cup white onion, finely diced; 1/2 cup fresh cilantro, finely chopped; 1 jalapeño or serrano pepper, seeded and minced; 1 garlic clove, minced; 2 tablespoons fresh lime juice; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper

A mexican snack built for repeat cooking, with a clear ingredient list, tested timings, and practical variations.

15 min total

6 servings

No-Cook

Calories

19 kcal

Protein

Carbs

Fat

Ingredients checklist

4 ripe Roma tomatoes, deseeded and finely diced2/3 cup white onion, finely diced1/2 cup fresh cilantro, finely chopped1 jalapeño or serrano pepper, seeded and minced1 garlic clove, minced2 tablespoons fresh lime juice1/2 teaspoon kosher salt1/4 teaspoon black pepper

Numbered instructions

1Halve tomatoes, scoop out seeds and watery pulp, then finely dice the flesh into 1/4-inch pieces.

2Add diced onion, minced jalapeño, garlic, lime juice, and salt to a bowl. Let sit 5 minutes — the acid mellow the raw onion.

3Add diced tomatoes and chopped cilantro; stir gently to combine.

4Taste and adjust salt and lime juice as needed.

5Rest at room temperature for at least 15 minutes before serving so flavors meld. Serve with tortilla chips, tacos, or grilled meats.

Chef's Tips

Always remove tomato seeds and juice — keeping them makes the salsa watery instead of fresh and chunky.

White onion is the authentic choice; it's crisper and sharper than yellow without being as strong as red.

Let the salsa rest 15 minutes before serving — salt draws moisture and the flavors meld beautifully.

Fresh lime juice only — bottled lacks the brightness needed for truly vibrant pico de gallo.

Recipe Variations

Mango Pico: Replace one tomato with 1 cup diced ripe mango for a sweet-spicy tropical version perfect with fish tacos.

Roasted Tomato Pico: Char tomatoes, jalapeño, and garlic over an open flame before dicing for a smoky depth.

Cucumber Pico: Add 1/2 cup finely diced English cucumber for extra crunch and refreshing coolness.

Source: Downshiftology at https://downshiftology.com/recipes/pico-de-gallo/

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