Restaurant-Style Pico de Gallo
This is the best pico recipe for taco night and beyond! Enjoy the bold flavors of Restaurant-Style Pico de Gallo with plenty of fresh lime juice, cilantro, onion, and peppers. It can be whipped up in less than 20 minutes and is sure to make any meal even tastier.
Servings: 4 servings
Calories: 29kcal
Equipment
- Cutting board and sharp knife
- Serving bowl
Ingredients
- 6 roma tomatoes seeded and diced small (about 3 cups)
- ½ red onion finely diced
- 1 green bell pepper finely diced
- 1 jalapeño seeded and minced (leave some seeds in for more heat)
- ¼ cup fresh cilantro chopped
- 2 tablespoons fresh lime juice about 1 lime
- ½ teaspoon salt
Instructions
- Prep the vegetables. Dice the tomatoes, onion, bell pepper into small chunks.
- De-seed the jalapeño and dice into fine, small chunks. (You can leave a few seeds in if you like the extra heat)
- Combine. Add everything to a bowl with the cilantro, lime juice, and salt. Stir gently.
- Let it sit. Cover with plastic wrap and chill in the fridge for around 15–20 minutes before serving*
- Taste and serve. Adjust salt and lime, then serve with your favorite recipe or with chips!
Notes
- *Don't skip the chill. Giving it a little time in the fridge lets the salt and lime work their way into the tomatoes, and everything just melts together into that fresh, restaurant-style flavor you're after. Fifteen minutes does the trick, but if you've got an hour to spare, even better. Right before you serve it, give it a stir and pour off any extra liquid that's collected in the bottom so your pico stays nice and scoopable instead of watery.
- If you are extremely sensitive to spice, you can omit the jalapeño or remove the pith (the white ribs on the inside), leaving just the mild flesh. For a spicier salsa, leave as many seeds in as you can handle!
- Leftovers can be kept in an airtight container in the fridge, but pico de gallo doesn't last long. Try to use it within a day or two of making it for the best flavor and texture.