Best Damn Pico de Gallo

Tomato salsa is a dime a dozen at the supermarket, you can find hot or mild, smooth or chunky, garlic lover’s or with mango, but what you won’t find is a fresh pico de gallo. Pico de gallo is a staple in most San Diegians’ diets, we eat it on tacos, burritos, salads, enchiladas, or if you’re like me – by the spoonful. I love this stuff and I am so excited to share this super simple recipe with you!

Can't wait to make this Best Damn Pico de Gallo from My SoCal Style!

Start off by slicing your onion in half and placing it in the freezer. Yes, you read that correctly. Freezing the onion for 3-5 minutes neutralizes the chemical compound that makes your eyes water. There are other tricks you can find online (like holding a burnt match between your teeth, or cutting the onion near an open flame) but this one works best for me. While your onion is cooling off, dice your tomatoes and add them to a large mixing bowl. I prefer my tomato pieces be about the size of my pinky nail on all sides, it allows you to scoop several pieces on a chip but still provides a great texture.

Next finely chop your jalapeno. A note on jalapenos: the spice is locked in the seeds of the jalapeno pepper, so you can control the heat of your salsa with the amount of the seed you allow. I like my pico de gallo muy calente, so I leave them all. I like to live dangerously 🙂

Add the jalapeno to the bowl, finely chop the garlic and cilantro and add to the bowl as well. The finer you chop these 3 ingredients the more consistent each bite will taste, as they will be evenly dispersed throughout.Can't wait to make this Best Damn Pico de Gallo from My SoCal Style!


Remove the onion from the freezer, peel, and dice. The onion pieces should be about the same size as the tomato. Add to the bowl. Add salt, pepper, and a splash of vinegar and combine. Give the salsa a taste to check that it is seasoned correctly and not just the right heat. If it’s too spicy, add another splash of vinegar, if it’s not quite spicy enough finely chop an additional jalapeno.

Cool in the fridge for 2-4 hours before serving.



CLICK HERE for my Drunken Chicken Enchiladas featuring the Best Damn Pico de Gallo! or HERE to see more great recipes! Let me know if you tried this one, and what you thought! I love to hear from you guys!

Best Damn Pico de Gallo

20 minPrep Time

2 hrCook Time

2 hr, 20 Total Time


Recipe Image
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  • 5 roma tomatoes, diced
  • 1/2 white onion,diced
  • 1-2 jalapeños, finely chopped
  • 2-4 cloves garlic, finely chopped
  • 1/2 bunch cilantro, finely chopped
  • 1 tbsp salt
  • 2 tsp pepper
  • 1/4 cup white vinegar


  1. Assemble all ingredients and combine in a large mixing bowl
  2. Allow to cool for 1 hour before serving
Cuisine: Mexican | Recipe Type: Salsa


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