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Best Ever Pico de Gallo Recipe | Fresh Mild Salsa with Juicy Tomatoes

A fresh, mild pico de gallo with juicy tomatoes, crisp onion, cilantro, lime, and a seeded jalapeño for gentle heat. Quick to chop and toss, it brightens tacos, chips, eggs, and more.
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Prep Time 15 minutes
Total Time 15 minutes

Ingredients
  

Ingredients

  • 4 medium ripe Roma or plum tomatoes, cored and diced
  • 1/2 medium white onion, finely diced
  • 1 small jalapeño, seeded and finely minced
  • 1/2 cup chopped fresh cilantro (stems and leaves)
  • 1 large lime, zested and juiced
  • 3/4 to 1 teaspoon kosher salt, to taste
  • Pinch freshly ground black pepper (optional)

Instructions
 

Instructions

  • Core and dice the tomatoes into small, even pieces; if very juicy, remove watery seed pockets.
  • Finely dice the white onion and mince the jalapeño; chop the cilantro, including tender stems.
  • Zest the lime and juice it into a large bowl.
  • Add tomatoes, onion, jalapeño, cilantro, lime zest, and lime juice to the bowl and stir gently to combine.
  • Season with kosher salt and a pinch of black pepper if using, stirring until glossy and evenly mixed.
  • Let the pico de gallo rest for 10 to 15 minutes to draw a little juice and marry flavors.
  • Taste and adjust with more salt or a squeeze of lime before serving.

Notes

For chunkier, less watery salsa, use Roma tomatoes or seed juicy tomatoes. Adjust heat by adding or reducing jalapeño or swapping in green bell pepper for extra mild. If liquid accumulates, spoon off a little and refresh with salt and lime. Red onion can be substituted for white; add a small grated garlic clove for extra bite if desired.