The Pico de Gallo Everyone Asks For (and You’ll Make on Repeat)

Everyone’s Favorite Pico de Gallo (Fresh, Fast, & Gone in Minutes)

Fresh, flavorful, and a little chaotic - this Pico de Gallo recipe is what happens when you skip the fancy measurements and trust your taste buds. No long story, no blender, no rules - just the freshest salsa everyone keeps asking you to bring again.

Ingredients

• 10 Roma tomatoes, gutted and diced

• 1 medium white onion, diced

• 3–4 jalapeños, gutted and finely diced (adjust to your spice level)

• 1 bunch fresh cilantro, finely chopped

• 1½ tablespoons minced garlic (jarred or fresh — either works)

• 1 lime, zested and juiced (use a second lime if needed)

• 1 teaspoon paprika

• ½ teaspoon onion powder

• Kosher salt and freshly ground pepper, to taste

• A dash of Texas Pete or Sriracha, optional but highly encouraged

Instructions

1. Prep the tomatoes:
   Cut off the crowns and use a spoon to scoop out the insides (it keeps the pico from getting watery). Dice and add to a large bowl.

2. Dice the onion:
   Peel, remove the core, and finely dice - or toss it in a mini chopper for a quick shortcut.

3. Prep the jalapeños:
   Remove stems and seeds, then dice. Add more or less depending on your spice tolerance.

4. Add the flavor:
   Stir in minced garlic, chopped cilantro, salt, pepper, paprika, and onion powder.

5. Citrus & heat:
   Zest the lime right over the bowl, then squeeze in the juice. Add a splash of Texas Pete or Sriracha if you like a kick.

6. Mix & taste:
   Stir everything together until evenly combined. Taste and adjust salt, pepper, or lime juice as needed.

7. Let it sit (if you can):
   Rest 30–60 minutes to let flavors develop - but honestly, it rarely lasts that long.

Saucy Spoon Tip

This Pico goes with everything — tacos, chips, grilled chicken, eggs, or straight off the spoon (I use it to make my fresh guacamole too!) Make a double batch if you want leftovers (you won’t have any).

Cooking Tip: The Garbage Bowl Trick

Anytime I’m chopping or gutting veggies — tomato insides, jalapeño seeds, onion skins, all the chaos - I keep a “garbage bowl” right on the counter (thanks, Rachael Ray circa 2001).

It’s a total game-changer: fewer trips to the trash, way less mess, and one big, easy dump at the end.

Real tip from a real messy kitchen.