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Authentic Pico de Gallo with Fresh Jalapeño

Close-up of a white bowl filled with vibrant Authentic Pico de Gallo, showing diced tomatoes, red onion, and cilantro.
Print Recipe

Make a classic, fresh Mexican salsa using ripe tomatoes, onion, cilantro, lime juice, and fresh jalapeño peppers.

Ingredients

Scale
  • 4 medium ripe Roma tomatoes, finely diced
  • 1/2 medium white onion, finely diced
  • 1-2 fresh jalapeño peppers, seeded and minced (adjust to your heat preference)
  • 1/2 cup fresh cilantro, chopped
  • Juice of 2 limes
  • 1/2 teaspoon salt, or to taste

Instructions

  1. Prepare all vegetables: Dice the tomatoes, onion, and jalapeño into small, uniform pieces. Uniform dicing helps achieve the correct texture.
  2. Combine the diced tomatoes, onion, jalapeño, and chopped cilantro in a medium bowl.
  3. Pour the fresh lime juice over the mixture.
  4. Sprinkle the salt over the ingredients.
  5. Gently mix all ingredients together until just combined. Do not overmix, or the tomatoes will release too much liquid.
  6. Taste the salsa and adjust the salt or lime juice as needed. If you want more heat, add a small amount of minced jalapeño.
  7. Let the salsa rest for at least 15 minutes at room temperature before serving to allow the flavors to meld.

Notes

  • For less heat, remove all seeds and white membranes from the jalapeño before mincing.
  • If your tomatoes are very juicy, you can gently press them with a paper towel after dicing to remove excess moisture before mixing.
  • This salsa is best served the day it is made for peak freshness.

Nutrition

Find it online: https://sundayflavor.com/authentic-pico-de-gallo-with-fresh-jalapeno/