Name: Classic Pico de Gallo
Prep time: 15 min
Total time: 15 min
Yield: 6 Servings
Cuisine: Mexican

February 4, 2026

Sometimes it’s the simple things, like this Classic Pico de Gallo, that are the tastiest. This pico de gallo is fresh, juicy, bright, and great as a dip for chips or as a topping for your favorite Mexican-inspired dishes. Keep this pico de gallo recipe in your back pocket and bring it out this Cinco de Mayo to eat with chips or your favorite tacos.

From the Cook

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Classic Pico de Gallo

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Toss the diced tomatoes with a couple pinches of salt and place them in a strainer set over a bowl. Let the tomatoes sit in the strainer for about 10 minutes, then discard the liquid in the bowl that has drained off. [Note: if you don't mind a more watery pico de gallo, you can skip this step.]

Add the tomatoes, diced onions, minced jalapenos, and cilantro in a bowl.

Squeeze in the lime juice and mix everything together.

Taste the pico de gallo for seasoning.

Enjoy with chips, on top of tacos, or with your favorite Mexican-inspired dish.

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Tips & Tricks (5)

Tomato Precision 🍅
Always seed and dice Roma tomatoes to prevent excess liquid and maintain the perfect pico de gallo texture. Remove the seed core completely before chopping for a firmer, more concentrated salsa.
Jalapeño Heat Control 🌶️
Remove the jalapeño seeds and membranes to reduce heat, or keep them for extra spiciness. Always wear gloves when handling hot peppers to prevent skin irritation.
Lime Juice Technique 🍋
Fresh-squeeze lime juice right before mixing to preserve brightness and prevent early oxidation. Roll the lime on the counter before cutting to release more juice.
Chopping Consistency 🔪
Dice all ingredients to roughly the same small, uniform size (about 1/4 inch) to ensure balanced flavor in every bite. Use a sharp knife for clean, precise cuts.
Resting for Flavor Melding 🕰️
Let the pico de gallo rest for 15-30 minutes before serving to allow ingredients to marry and flavors to develop. Refrigerate if resting longer than 30 minutes.

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About the Cook

Cooking with Conks

We’re Rachel & Emily Conklin (“Conks” for short), sisters, lifelong foodies, and the voices behind Cooking with Conks. We grew up in Southern California, surrounded by bold flavors, big family meals, and the kind of kitchen chaos that turns into inside jokes