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Pico de Gallo

This authentic Mexican pico de gallo recipe combines fresh tomato, onions, jalapeño, garlic and lime juice. Just keep an icy cold margarita nearby to complement the heat!


  • 1.Combine green and white chopped onion, jalapeño, garlic, lime juice and salt in a bowl. Let sit for about 5 minutes while you dice the tomatoes and cilantro.
  • 2.Add diced tomatoes and cilantro to bowl and stir to combine. Add fresh ground black pepper / more salt if desired, to taste.
  • 3.For best flavor, marinate for 15 minutes to several hours in the fridge.
  • 4.Serve as a dip with corn tortillas.
  • 5.Keeps well covered, in the refrigerator, for up to 3 days.


  • 8 San Marzano or Roma tomatoes
  • 1/2 cup green onions, chopped
  • 1 cup white onion, chopped
  • 1 medium jalapeño (ribs and seed removed), finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup lime juice (about 1 lime)
  • 2 tablespoons fresh cilantro, chopped
  • 1/2 teaspoon sea salt
  • black pepper, fresh ground, to taste