Stuff You Need
- 2 Roma tomatoes, diced
- 3 tablespoons finely chopped onion (red or white)
- 1 fresh jalapeño, seeded and finely chopped
- ¼ cup chopped fresh cilantro
- 1 tablespoon fresh lime juice
- ¼ teaspoon salt
- 1½ tablespoons chopped pickled jalapeño (optional)
Prep the Ingredients
Finely dice the tomatoes, onion, jalapeño, and cilantro.
Remove seeds from the tomatoes to reduce moisture, and remove seeds and veins from the jalapeño for less heat if desired.
Mix the Pico
In a bowl, combine the diced tomatoes, onion, jalapeño, and cilantro.
Season with salt and add the lime juice. Stir thoroughly to combine.
If using, stir in the chopped pickled jalapeño.
Taste and Adjust
Taste and add more salt or lime juice if needed.
For best flavor, let rest for at least 30 minutes before serving, though it can be enjoyed immediately.
Variations of this Pico Recipe
Avocado Pico: Add 1 small avocado, diced, for a creamier texture and richer flavor. Gently fold it in at the end to avoid mashing.
Fruit Pico: Add about ½ cup diced fresh mango or pineapple for a sweet and spicy twist. This pairs especially well with grilled fish or shrimp.
Cucumber or Radish: Add ½ cup finely diced cucumber or 4–5 thinly sliced radishes for extra crunch and freshness.
Spicier Versions: Swap the jalapeños for 1 serrano or 1 small habanero chile, finely chopped. Adjust the amount depending on your heat preference and be sure to taste as you go!
No Cilantro: Simply omit the cilantro, or substitute with 2–3 tablespoons of chopped fresh parsley, Thai basil, or Korean perilla for a different flavor profile.
Authentic Pico de Gallo
Ingredients
- 2 Roma tomatoes
- ¼ cup onion red or white
- 1 jalapeño
- ¼ cup cilantro
- 1 Tbsp. lime juice
- ¼ tsp. salt
- 2 Tbsp. pickled jalapeño optional
Instructions
- Finely dice tomatoes, onion, jalapeño, and cilantro.
- Combine in a bowl with salt and lime juice.
- Add pickled jalapeño if using. Stir to combine.
- Taste and adjust seasoning as needed.
- Let rest 30 minutes for best flavor or serve immediately.
