Pico de gallo recipe

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I tried a variation with lime juice, salt, pepper, tomatillo, shallots and jalapeno. Seems like it was missing something.

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It's not pico without cilantro. What you made was salsa.

6 Roma tomatoes chopped
1 large purple onion diced finely
5 Jalepenos, seeded and diced finely
1/2 bunch of green onions chopped
4 cloves of fresh garlic, diced finely
Juice of two limes
Fresh Cilantro, chopped fine to taste (start with a quarter of a bunch & increase as needed. Can overwhelm easily)
Salt liberally to taste
Fresh cracked pepper to taste


Mix all ingredients well. Chill in refrigerator for best taste. The longer you refrigerate the better (2-4 hours are ideal)

You missed cilantro and garlic.

Mine is tomato, red onion, garlic, cilantro, jalapeno, lime juice and coarse salt.

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I guess I should clarify what I was looking for. I don't like the watery salsa. I always thought Pico was chunky and not watery. Thanks for the tips.

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Pico de gallo is far different from salsa, so maybe you have something confused?

I make a slightly modified pico recipe that I learned in the Yucatan area of Mexico last year. I use roma tomatoes, fresh sweet onion, jalapeno, cilantro, salt, pepper, white vinegar or fresh lime juice, and a splash of olive oil.