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Five ingredients is all it takes to make a classic, authentic Pico de Gallo. This recipe keeps the tomatoes in check by using plenty of onion and seasoning. So good! mexicanplease.com
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4.8 from 24 votes

Authentic, Well-Balanced Pico de Gallo

This well-balanced Pico de Gallo is wildly versatile and can be used in an infinite number of ways.
Prep Time5 mins
Total Time5 mins
Servings: 4
Calories: 23kcal
Author: Mexican Please


  • 2 tomatoes
  • 1/2 onion
  • 1 jalapeno
  • 15-20 sprigs cilantro
  • juice of 1 lime
  • 1/4 teaspoon salt (plus more to taste)


  • Give the tomatoes, jalapeno, and cilantro a good rinse.  Peel the onion and de-stem the tomatoes and jalapeno.  I usually twist off and discard the bottom, thicker portions of the cilantro stems, but keep the upper portion of the stems that hold the leaves together. 
  • Finely chop the 2 tomatoes, 1/2 onion, and jalapeno into 1/4" sized chunks.  Finely dice the cilantro.  For a milder version you can start by using only 1/2 of the jalapeno and adding more incrementally if you want more heat. 
  • Combine the tomato, onion, jalapeno and cilantro in a mixing bowl.  Add a heaping 1/4 teaspoon of salt and the juice of a single lime.  Mix together well and taste for seasoning.  Add additional salt and lime if necessary (I added more salt to this batch).
  • Serve immediately or store in an airtight container in the fridge.


If your first taste has a lot of tomato flavor, try adding more onion, jalapeno, or lime juice.  Pico tastes best when the tomato is kept in check by the other ingredients.


Calories: 23kcal