top down view of a bowl with fresh pico de gallo surrounded by tortilla chips.

This classic Pico de Gallo recipe is made from fresh tomatoes, onion, jalapeno, and cilantro, with a touch of salt and lime juice!


  • 1 1/2 lbs. roma tomatoes (about 67 medium), seeds removed and finely diced (about 3 cups)
  • 1 small white onion, finely diced (about 1 1/2 cups)
  • 1 jalapeno, seeds removed and finely diced
  • 1/41/2 cup cilantro, chopped and loosely packed
  • 2 limes, juice of
  • generous pinch of mineral salt


Assemble: In a medium bowl, add the tomato, onion, jalapeno, cilantro. Squeeze the lime over top and add a sprinkle of salt. Toss to combine.

Serve at room temperature or chilled.

Makes about 4 1/2 cups.

Store: Leftovers can be stored in the refrigerator for up to 4 – 5 days in a covered container.


As always feel free to adjust any of the ingredients to suit your taste.