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Pico de Gallo

Course Side Dish


  • 1.5 cups Roma Tomato Diced
  • 1.5 cups Jalapenos Diced
  • 1.5 cups Red Onion Diced
  • 1 - 2 tsp Kosher Salt Salt to taste
  • 2 tsp Cumin Powder not seed
  • .5- 1 tsp Black Pepper Pepper to taste
  • 1 - 2 tsp Minced Garlic (Optional)
  • 2 tsp Lime Juice Fresh or bottled works beautifully
  • 1 tsp Dried Cilantro 2 tsp if using fresh cilantro


  • Dice equal amounts (in this case 1.5 cups) each of roma tomatoes, red onions, jalapenos and mix together in a bowl
  • Add salt, cumin, black pepper, garlic (optional), lime juice and cilantro to the veggies and mix all together
  • Let sit over night or for a few hours for best flavor


Since your tomatoes, jalapenos, and red onions are all equal measurements, this recipe is easily increased or reduced. Just make sure to adjust your herbs and spices as well.
If using fresh cilantro instead of dried, simply double the measurement- i.e if I were to make a double batch of Pico de Gallo with fresh cilantro, I would use 4 tsp in place of the 2 tsp of dried.