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.
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.
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 onion, 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.
While you’re here, check out these recipes
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- Cheese Stuffed Chicken Breast
- 9 Wholesome Meals under 600 Calories
- Dill Pickle Brined Pork Tenderloin
- Crock Pot Rotel Crack Chicken
Authentic Pico De Gallo Recipe
Ingredients
- 2 small onions yellow or red
- 6 medium Roma tomatoes
- 1 cup fresh cilantro chopped
- 1 jalapeno seeded
- juice of ½ lime
- salt to taste
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
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Joseph West says
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!