This easy Pico de Gallo Recipe is made with the perfect ratios of onion, tomato, cilantro, and lime. We add just a small amount of jalapeno (don't worry, it doesn't make it spicy) for some flavor. Enjoy this fresh Pico de Gallo on tacos or as a chip dip!
5-6Roma tomatoesdiced, they can be slightly firm if you'd like
3/4cupcilantrochopped
1smalljalapenoseeded, membranes removed, and finely diced (if you want a spicy pico de gallo keep the membranes and seeds)
1tablespoonlime juice
kosher saltto taste
Instructions
Add the onion and tomatoes to a medium sized bowl. You want fairly close amounts of onion and tomatoes. I usually prefer less onion in my pico so if i have more tomatoes, I'm totally fine with that!
Add the finely diced jalapeno to the tomatoes and onion.
Add in the cilantro and lime juice. Toss until everything is combined. Season with salt.
Store in the fridge (tightly covered) until ready to use. Will last 5-7 days when stored properly.
Notes
For spicy pico de Gallo, don't remove the membranes and seeds from the jalapeño. The tomatoes can be ripe or on the slightly firm side, doesn't matter!As mentioned above, I don't love an overloaded onion pico so I like to use a small onion. Key to good pico is to taste and season as you go. If you want more lime juice, add more lime juice.