Who can resist the fresh, vibrant flavors of Pico de Gallo? Whether enjoyed with chips or served alongside your favorite Mexican dishes like fajitas, this recipe will save you time and effort with a handy trick to make preparation a breeze!
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I’m a huge fan of Pico de Gallo, but the chopping can be a hassle! With how quickly my family devours it, I often need to dice a dozen or more tomatoes just to have enough, and even then, it disappears fast. Chopping all those tomatoes, onions, and jalapenos can be tedious, but I’ve discovered a great tool that makes this process so much easier (details below).
Pico de Gallo is fantastic year-round, and we go through a lot of it. While I used to get it at my favorite Mexican spots, living away from Texas means I’ve had to perfect my homemade version. It’s simpler than you might think, requiring just a few basic ingredients.
Ingredients
- Roma tomatoes – Look for fresh, ripe, and firm Roma tomatoes.
- Onion – You can also use sweet onion.
- Fresh cilantro
- Jalapeno – Add more or less to your liking. Use a serrano pepper instead if you like it hot hot!
- Lime
- Salt – I use kosher salt. If you use table salt, use half the amount.
How To Chop Tomatoes For Pico de Gallo
For this recipe, the tomatoes need to be diced finely, which can be a bit of a chore. The best Pico de Gallo is made with uniformly diced tomatoes, but unless you have expert knife skills or a lot of patience, this can be a daunting task. That’s where an alligator chopper comes in handy! I used industrial choppers back when I ran a restaurant, but for home use, this alligator chopper is perfect—it’s the one I use in my kitchen.
How To Make The Best Pico de Gallo
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by washing your Roma tomatoes and dicing them. I like to remove as many seeds and as much pulp as possible so your pico doesn’t get watery. A paring knife with a pointed tip works beautifully for getting into the nooks of the tomato.
Peel and dice the onion. I love using a mini crinkle-cut knife to make neat, even pieces and add a little fun texture.
Seed and dice the jalapeno. If you want it extra easy, a tiny melon baller works great for scooping out the seeds without taking the juicy flesh.
In a medium mixing bowl, combine the diced tomatoes, onion, and jalapeno with chopped cilantro, fresh lime juice, and a pinch of salt. I like using a small silicone spoonula to fold everything together gently, so the ingredients mix evenly but stay fresh and vibrant.
Refrigerate until ready to serve. This keeps the flavors bright and lets everything meld beautifully.
And that’s it! A fresh, tangy Pico de Gallo that’s simple, flavorful, and always a crowd-pleaser.
What Tomatoes Are Best For Pico de Gallo?
I prefer using Roma tomatoes for this Pico de Gallo recipe. They have fewer seeds, making for a less watery and more flavorful pico. However, you can use any type of tomato—just be sure to remove as many seeds as possible.
Chef Jenn’s Tips
- To dice the tomatoes, start by cutting off the stem end and slicing the tomato in half lengthwise. Scoop out the seeds with your finger, then slice each half into quarters. Use an alligator chopper or dice them manually from here.
- Adjust the jalapeno to your spice preference. Add more if you like it hot, or substitute a serrano pepper for extra heat.
- Modify the lime juice to taste—you want the pico to be flavorful but not overly sour.
- Don’t skip the salt! A pinch can make a big difference in enhancing the flavors of the Pico de Gallo.
- Wash cilantro thoroughly to remove any grit. You can use both the leaves and stems for added flavor.
Make It A Meal
Pico de Gallo is perfect with crispy tortilla chips, but it’s also great with dishes like smoked shrimp, quesadillas, tacos, fajitas, authentic Camarones a la Diabla, and more. Consider including it in an appetizer spread or serving it on game day alongside queso, carnitas, and smoked pork shots.
Storage
In my opinion, Pico de Gallo tastes even better the next day. It will stay fresh in the refrigerator for a few days, but after that, it may start to break down and become watery. Keep it in an airtight container for 2-3 days for the best flavor.
Pico de Gallo
Ingredients
- 1 pound Roma tomatoes diced small
- ½ cup red onion diced
- ¼ cup cilantro or to taste
- ½ jalapeno seeded and diced fine
- 3 tbalespoons lime juice or to taste
- 1 pinch salt or to taste
Instructions
- Wash the Roma tomatoes and dice them, removing as much of the seeds and pulp as possible to prevent the pico from becoming too watery.
- Peel and dice the onion.
- Seed and dice the jalapeno.
- In a bowl, mix the diced tomatoes, onion, and jalapeno with the cilantro, lime juice, and a pinch of salt.
- Refrigerate until ready to serve!
Notes
Chef Jenn’s Tips
- To dice the tomatoes, start by cutting off the stem end and slicing the tomato in half lengthwise. Scoop out the seeds with your finger, then slice each half into quarters. Use an alligator chopper or dice them manually from here.
- Adjust the jalapeno to your spice preference. Add more if you like it hot, or substitute a serrano pepper for extra heat.
- Modify the lime juice to taste—you want the pico to be flavorful but not overly sour.
- Don’t skip the salt! A pinch can make a big difference in enhancing the flavors of the Pico de Gallo.
- Wash cilantro thoroughly to remove any grit. You can use both the leaves and stems for added flavor.