Classic Pico de Gallo
⏱️ Prep Time: 10 minutes • 🍳 Cook Time: 0 minutes
This pico de gallo is my go-to when I need something fresh, punchy, and ridiculously versatile. It’s simple — just a handful of ingredients — but the way it brightens up a burrito bowl or brings a breakfast taco to life? Chef’s kiss. I like to make a big batch and stash it in the fridge for the week. Every time I open the container, that hit of lime and cilantro makes me so glad I took the ten minutes to chop.
Fresh homemade pico de gallo with chopped tomatoes, onions, jalapeños, cilantro, and lime
I’ve been making this version of pico for years, and it always delivers. The trick is using ripe tomatoes and letting it sit for at least 15–30 minutes before digging in. That short rest gives the flavors time to meld and turn into something way more than the sum of its parts. I use Roma tomatoes because they’re not too watery, and red onion for a sharp bite, but you can absolutely play around with it.
During the week, I spoon this over rice bowls, tuck it into wraps, or use it as a quick salad topper. On the weekends, it’s amazing with scrambled eggs, breakfast tacos, or even over avocado toast. The lime keeps it bright, the jalapeño adds the perfect amount of kick, and the cilantro gives it that classic street taco flavor. You’ll want to eat it with a spoon — and honestly, I do.
If you’re making it ahead, just drain off any excess liquid as the tomatoes release their juices. It keeps really well for 3–4 days in the fridge, so it’s a total meal prep hero. And if you're someone who hates cilantro (I see you!), don’t worry — I’ve got swap suggestions below.
Ingredients
🍽️ Servings: 6 • 🔥 Calories/Serving: 15
4 ripe Roma tomatoes, seeds removed, finely diced
½ small red onion, finely diced
1 jalapeño, seeds removed and finely chopped (or leave seeds for extra heat)
½ cup fresh cilantro, finely chopped
2 tbsp lime juice (about 1 lime)
½ tsp salt
¼ tsp black pepper
1 small garlic clove, minced (optional but delish)
Steps
Step 1
Dice the tomatoes and place them in a medium bowl.
Step 2
Add the diced red onion, chopped jalapeño, cilantro, lime juice, salt, pepper, and garlic (if using).
Step 3
Stir everything together until well combined.
Step 4
Taste and adjust lime juice, salt, or heat to your preference.
Step 5
Let sit for at least 15 minutes before serving to allow flavors to develop.
Step 6
Store in an airtight container in the fridge for up to 4 days.
Make it your own!
🌿 Cilantro-averse?
Swap the cilantro for fresh parsley or chopped green onions.🔥 Crank up the heat
Use serrano peppers instead of jalapeños or leave the seeds in for an extra kick.🍍 Go tropical
Add ½ cup diced pineapple or mango for a sweet twist.🧅 Mild it down
Soak the diced red onion in cold water for 10 minutes before adding it in — takes out the bite!
Try it with…
Did you make this recipe?
Did you add a unique twist? Did your family enjoy it? Share your thoughts and any customizations you made in the comments below.
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