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Pico de Gallo

Prep Time15 mins
Total Time15 mins
Servings: 4 cups


  • 3 lbs roma tomatoes finely diced
  • 1 1/2 cups red onion finely diced
  • 2-3 jalapenos finely diced
  • 1 cup corn
  • 1/3 cup fresh cilantro chopped
  • 2 limes
  • 1/4 tsp salt


  • Chop your tomatoes into a small dice and discard the guts, leaving just the flesh. Place into a large bowl.
  • Chop your red onion into the same size and add to the tomatoes.
  • Cut your jalapenos into a small dice and add to the tomatoes. If you want a milder heat, remove the seeds and white ribs as this is where most of the heat is. If you leave them in, each bite will have more heat from those parts.
  • Add the corn kernels to the mixture.
  • Chop the cilantro by hand and add to the bowl. Mix.
  • Juice the limes into the tomato mixture and add the salt. Mix again.
  • Refrigerate the pico for at least two hours or until chilled. This can be done overnight. The longer it sits, the salt will pull moisture out of the tomatoes and make a sauce. You can choose to make this in advance and add the salt just before serving to minimize the moisture that comes out.


After adding each ingredient, watch for the ratio.  I like for there to be a good mix of everything.  It is important to add the jalapeno before the cilantro so that it is easier to identify how much jalapeno is in the mix since they are both green.
Double this recipe for a large batch to feed a crowd.
Follow these links for your own chopper, like this spring loaded one or this motorized one that also has an immersion blender attachment.