Classic Pico de Gallo Recipe – Easiest Recipe Ever

Classic Pico de Gallo Recipe – Easiest Recipe Ever:  This traditional Mexican tomato dip (or sauce) gives almost any Mexican dish a flavorful boost that is light, nutritious, and low in calories. Ripe red tomatoes, white onion, jalapeño, cilantro, lime, and salt are the only five things you’ll need (six if you include the salt). And that’s it.

Classic Pico de Gallo Recipe – Easiest Recipe Ever


  • 5 whole roma tomatoes diced
  • 1/4 large yellow onion diced
  • 1/4 cup Cilantro mince
  • 1/2 large jalapeno pepper minced, seeded if you want a more mild taste
  • 2 tablespoons freshly squeezed lime juice
  • 2 cloves garlic minced or pressed
  • salt to taste



Put the chopped onion, jalapeño, lime juice, and salt into a medium-sized serving bowl and mix them together. The marinade should be allowed to sit for around five minutes while you chop the tomatoes and cilantro.

Stir the chopped tomatoes and cilantro into the bowl to mix them. Add the chopped tomatoes. Take a taste, and if the flavours aren’t quite coming together, add some more salt.


Allowing the mixture to marinade in the refrigerator for fifteen minutes or for several hours will result in the best possible flavour. When serving, use a slotted spoon or a big serving fork to prevent the transfer of an excessive amount of watery tomato juice with your pico.

You may also serve it as a dip. If you cover the pico de gallo and store it in the refrigerator, it will keep for up to four days.

 Also See:

Baked Jalapeño Poppers Recipe – Simple Recipe Ever

Tips to ensure that you make the best pico de gallo

Great pico de gallo needs ripe tomatoes. Bad pico de gallo derives from sad pink tomatoes. Use the most beautiful red, ripe tomato, even though Romas are less watery. Before chopping, remove tomato seeds and core. Use entire red tomato flesh!

Cherry tomatoes are excellent year-round and winter-friendly. Firm cherry tomatoes require longer cutting and marinating.


To enhance flavour, finely chop tomatoes, onions, jalapeños, and cilantro. Work is worthwhile! I learned this trick from this recipe.

I have tried preparing pico de gallo using marinated onion/jalapeño and all components. For flavour, the marinated onion/jalapeño batches were my favourite.


This phase mixes and accentuates flavours. Salt absorbs moisture and condenses taste from tomatoes and other foods.Tomato liquid accumulates at the bowl bottom because tomatoes are wet.

Serving pico de gallo using a slotted spoon or large fork is easiest.



  • Calories 43
  • Sodium 10mg0%
  • Potassium 387mg11%
  • Carbohydrates 9g3%
  • Fiber 2g8%
  • Sugar 5g6%
  • Protein 1g2%
  • Vitamin A 1465IU29%
  • Vitamin C 32.3mg39%
  • Calcium 21mg2%
  • Iron 0.4mg2%

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