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Fresh homemade Pico de Gallo in a white bowl
Lindsay Lehrer

Fresh Pico de Gallo

My dad’s famous Pico de Gallo recipe — perfect for summer, taco night, or as a base for guac and salsa variations.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 10
Course: Appetizer, Side Dish
Cuisine: American, Mexican
Calories: 30
Ingredients Equipment Method Notes

Ingredients
  

  • 1 extra large container grape tomatoes diced
  • 1 red onion diced
  • 1-2 jalapeños diced
  • 1 bunch cilantro minced
  • 1 tablespoon garlic powder
  • Juice of 1 lime
  • 2-3 tablespoon white vinegar
  • 1-2 teaspoon sugar
  • Salt & pepper to taste
  • Pinch of red pepper flakes optional

Equipment

  • cutting board
  • Chef’s knife
  • mixing bowl
  • Citrus juicer optional

Method
 

  1. Combine diced tomatoes, onion, jalapeños, and cilantro in a large bowl.
  2. Add garlic powder, lime juice, vinegar, sugar, salt, pepper, and red pepper flakes.
  3. Mix well and taste. Adjust seasonings as needed.
  4. Let rest for 15–30 minutes before serving for best flavor.
  5. Store leftovers in an airtight container in the fridge for up to 3 days.

Notes

 

  • Start with less salt and season gradually — the flavors develop as it sits, so wait 15–30 minutes before making big adjustments.
  • For less heat, remove the seeds and ribs from the jalapeños before dicing.
  • Use a sharp knife for clean cuts and to avoid mashing the tomatoes.
  • If it seems watery, strain off excess tomato juice before adding other ingredients.
  • Let it chill — refrigerating your pico for 30 minutes allows the flavors to meld and intensify.
  • Get the kids involved! Mine love being the taste testers to adjust the seasoning.