Ingredients (~6-8 servings)
- 8 ripe roma tomatoes, deseeded and diced
- 3/4 cup diced white onion (~1/2 medium onion)
- 1-2 jalapeños, finely diced (or 1 serrano for more heat)
- 3 Tbsp finely minced fresh cilantro
- Juice from 3/4 lime
- Kosher salt to taste
Prep the Tomatoes First
Cut the roma tomatoes in half and scoop out the seeds and core with a spoon.
Dice them into small, uniform pieces – about 1/4 inch is ideal.
The goal is to remove as much liquid as possible so your pico doesn’t get watery.
Dice Everything Else and Combine
Dice the white onion finely – you want small pieces that won’t overpower each bite.
Mince the jalapeño as finely as possible; the smaller the pieces, the more evenly the heat distributes.
Add the diced tomatoes, onion, jalapeño, cilantro, and lime juice to a medium bowl.
Start with a good pinch of kosher salt and stir everything together.
Let It Marinate and Adjust Seasoning
Let the pico sit for 10-15 minutes – this allows the salt to pull out the tomato juices and everything to meld together.
Taste and add more salt, lime juice, or jalapeño as needed.
The pico should taste bright and fresh, not bland or too salty.
Serve with tortilla chips or use as a topping for tacos, nachos, or grilled meats.
Pico de Gallo
Ingredients
Ingredients (~6-8 servings)
- 8 ripe roma tomatoes deseeded and diced
- 3/4 cup diced white onion ~1/2 medium onion
- 1-2 jalapeños or 1 serrano for more heat, finely diced
- 3 Tbsp finely minced fresh cilantro
- Juice from 3/4 lime
- Kosher salt to taste
Instructions
- Halve roma tomatoes and scoop out seeds and core with a spoon.
- Dice tomatoes into 1/4 inch pieces.
- Finely dice white onion and mince jalapeño.
- Combine tomatoes, onion, jalapeño, cilantro, and lime juice in a medium bowl.
- Add a pinch of kosher salt and stir.
- Let sit for 10-15 minutes to allow flavors to meld.
- Taste and adjust salt, lime juice, or jalapeño as needed.
- Serve with tortilla chips or use as a topping for tacos, nachos, or grilled meats.
