Authentic Pico de Gallo Recipe
A restaurant-style authentic pico de gallo made with Roma tomatoes, white onion, serrano pepper, fresh cilantro, and lime juice. Three pro techniques make this the best version you have ever made at home.
Ingredients
- 6 medium Roma tomatoes (about 4 cups diced)
- 1 small white onion (about 1/2 to 1 cup diced)
- 1 to 2 serrano peppers (or 1 jalapeño)
- 1/3 to 1/2 cup fresh cilantro, leaves and tender stems chopped
- 2 to 4 tbsp Juice of 1 to 2 limes
- 1/2 to 1 tsp teaspoon sea salt or kosher salt, divided
Instructions
- Cut tomatoes in half and scoop out the seeds and watery pulp. Dice into 1/4-inch pieces. Place in a colander, toss with 1/4 teaspoon of salt, and drain over the sink for 20 to 30 minutes.
- While tomatoes drain, dice the onion into 1/4-inch pieces. Place in a fine mesh strainer and rinse under cold water for 10 seconds. Set aside.
- Finely mince the serrano or jalapeño pepper. Remove seeds and white ribs for milder heat, leave them for more.
- Chop cilantro, including the tender stems.
- Combine drained tomatoes, rinsed onion, minced pepper, and cilantro in a bowl. Add lime juice and remaining salt. Stir gently.
- Taste and adjust: more lime if flat, more pepper if it needs heat, more salt if it tastes dull.
- Cover and refrigerate for at least 30 minutes before serving. Serve cool, not ice cold.
Notes
Tomatoes: Ripeness matters more than variety. A ripe Roma is the standard; cherry tomatoes are a good winter substitute.
Heat level: One serrano with seeds removed is mild to medium. Two serranos with seeds is spicy. One jalapeño without seeds is mild.
Make-ahead: Pico is best after resting overnight. Make up to 24 hours ahead and store in an airtight container in the fridge.
Storage: Best within 2 to 3 days. Do not freeze.
Leftover tomato liquid: Save it for cooking rice, adding to soups, or mixing into a Bloody Mary.