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Homemade Pico de Gallo

Easy Homemade Pico de Gallo

Fresh, chunky pico de gallo with ripe roma tomatoes, red onion, jalapeño, and a good squeeze of lime — no cooking required, just chop and mix.
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Prep Time 10 minutes
Servings: 2 cups
Ingredients Equipment Method Notes

Ingredients
  

  • 5 roma tomatoes, medium diced
  • 1/2 red onion, medium diced
  • 1/4 cup cilantro, chopped
  • 1-2 jalapeños, small diced depends on the size of the peppers
  • 2 cloves garlic, minced
  • 1 lime, juiced use 1 small/medium lime, or 1/2 of a large one
  • 1 tsp coarse kosher salt more or less to taste
  • 1/4-1/2 tsp black pepper

Equipment

  • Cutting board
  • Chef's Knife
  • Mixing Bowl

Method
 

  1. Combine all ingredients into a medium bowl or tupperware.
  2. Cover and refrigerate at least 30 minutes for the flavors to come together, stirring occasionally.

Notes

Makes about 2 cups. Best eaten within 3-4 days, stored covered in the fridge — it can last a bit longer than that, but you'll lose a lot of the fresh texture as the tomatoes keep releasing liquid.
For a milder pico, remove the jalapeño seeds and ribs before dicing. For more heat, leave them in or add a second pepper.