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Bowlful of pico de gallo on a tray of taco chips and a glass of beer.

Perfectly Simple Pico de Gallo Recipe

Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 4 servings
Author: Tracy Halasz


  • 4-5 medium plum tomatoes (like Roma), medium dice
  • ½ medium white onion, diced
  • 1-2 juicy limes, juiced
  • cup cilantro, chopped
  • 1 jalapeno pepper, seeded and minced
  • 1-2 pinches coarse salt, to taste
  • 1 splash Chipotle Tabasco


  • This is so simple.
    Slice the tomatoes in half and remove seeds and pulp if desired.
  • Cut the tomatoes into about ½" pieces (medium dice). Place the tomatoes into a medium-sized bowl.
  • Chop the onions and cilantro, and mince the jalapeno. Add to the tomatoes.
  • Squeeze the juice of one lime onto the tomatoes (if it's a really juicy lime, that might be enough, but sometimes the limes are small or a bit dry so add more to taste).
  • Season with coarse ground salt to taste. Taste and adjust lime and salt as desired.
  • Add a splash of Chipotle Tabasco sauce - this is optional but delicious.
  • Let the pico sit at room temperature for 20 - 30 minutes for flavour development.
  • Stir, taste, and adjust the seasonings once again. Enjoy!


Make the pico first and let it sit while you make the rest of your dinner to give the flavours a chance to marry.
Pico is best served fresh although it does keep in the fridge for a day or maybe two without too much loss of flavour and texture. I usually throw leftover pico in soup, chilli or stew.