Classic Pico de Gallo
Pico de gallo is about fresh, not cooked, flavor — so ingredient quality matters more than technique. Let it sit at room temperature for 15 minutes after mixing so the lime juice, salt, and tomato juices meld into a light dressing. The jalapeño heat builds as it sits, so taste before adding more.
Snack · Vegan • 10 min
Ingredients
- 4 Roma tomatoes, seeded and finely diced
- ½ cup finely diced white onion
- 1 small jalapeño, seeded and minced
- ⅓ cup chopped fresh cilantro
- Juice of 1 lime (about 2 tablespoons)
- ½ teaspoon kosher salt
- Tortilla chips, for serving
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Steps
- Combine tomatoes, onion, jalapeño, and cilantro in a medium bowl.
- Add lime juice and salt. Stir to combine.
- Let sit at room temperature for at least 10 minutes for the flavors to meld. Taste and adjust salt and lime. Serve with tortilla chips.
Tips & Variations
Make Ahead
Pico de gallo is best within 2 hours of making. The tomatoes will continue to release liquid and the texture softens. You can dice all the ingredients and store separately in the refrigerator, then combine just before serving.
Storage
Refrigerate for up to 2 days. The vegetables will soften and release more liquid — drain off excess before serving. The flavor is still good but the texture isn't as fresh.
Substitutions
Red onion gives a sharper, pinker pico. For a fruit variation, replace half the tomatoes with diced mango or pineapple. Serrano pepper for more heat.
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
