Homemade Pico de Gallo

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This piquant Homemade Pico de Gallo is so easy to make and pairs well with a variety of appetizers and main dishes! Adjust the spiciness level to your tastebuds’ desire. Tips, tricks, and food pairings provided in the post! {Paleo + Vegan}


  • 8 Roma tomatoes, diced
  • 1 medium white onion, diced
  • 12 jalapeños
  • 1 cup cilantro, minced
  • 12 tablespoons lime juice
  • 1/4 teaspoon cumin
  • 1/8 teaspoon sea salt


  1. In a large mixing bowl, combine tomatoes, onion, jalapeños, lime juice, cumin, and sea salt. Stir evenly, and then add in cilantro.
  2. Refrigerate in a covered dish for up to a week.


  • To manage the spiciness level, for each jalapeño, I start with 1 tablespoon lime juice, 1/4 teaspoon cumin, and 1/8 teaspoon sea salt. If the jalapeño flavor is too strong, I may even double the amount of lime juice, cumin, and sea salt. This is personal preference and will also be determined by the freshness of the vegetables and spiciness of the jalapeños.
  • To reduce the wateriness of the pico de gallo, dice the tomatoes the day before and store them in a covered container in the refrigerator. The next day, use a slotted spoon to transfer the diced tomatoes from the container to the mixing bowl and begin preparing the pico de gallo according to the recipe instructions.