Pico De Gallo Recipe

Equal parts tomato, onion, and cilantro

Pico De Gallo

This recipe is SO good and SO simple to put together, you have no excuse not to try it! :) Unless, of course, you hate pico de gallo.

^^Check out that color!! That’s what I love to see when making pico because it only means one thing…

Equal parts tomato, onion, and cilantro.

And that’s the secret to any good pico. From there you can experiment with the texture and heat to hone in on your favorite way to enjoy it.


For me? I prefer to toss it all in my Vitamix and pretty much pulverize it. I like to leave a little bit of texture, enough to where you can barely recognize the ingredients. If you want to go this route, the only tip here is to add the onions first since they need the most choppage. Then pulse the blender, until everything is combined and chopped up to the same size.

While tomatoes, onions, and cilantro are the superstars here, they don’t stand alone. In my house, jalapenos are a MUST. Not only are they spicy but they also add in a sweet component from the pepper, bringing in a nice balance.

My advice on jalapenos: BEFORE you toss in the whole pepper, taste it first. Just a little sliver to test the heat out. Jalapenos have vastly different personalities. They can range from mild like a green bell pepper to fire bomb like a habanero, giving no superficial indications of what to expect. If it turns out to be a lame one, still use it, but add some cayenne pepper to compensate.

Don’t leave out the salt.

Remember we are fermenting this pico, so you want to provide an environment to culture the good bacteria, while keeping out the bad. Salt will do the trick. The bad bacteria can’t survive in a salty environment so you want to make sure you’re not skimping out on the salt.

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  • Cherry Tomatos: These are my favorite, use whatever you like best
  • Lime Juice: Balances out all the flavors.
  • Jalapenos: The more you add, the spicier your pico will be.
  • Cayenne: The more you add, the spicier your pico will be.
  • Follower: This could be a cabbage or lettuce leaf, piece of wax paper, anything that will lay across the top of your jar to prevent the pico from floating above the brine.
  • Red Onion
  • Cilantro
  • Garlic
  • Cumin
  • Salt


Pico De Gallo Recipe

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Recipe by Fermentaholics Course: Pico De Gallo, Jalapenos, Pico De Gallo RecipeCuisine: Pico De GalloDifficulty: Easy



Prep time






This Pico De Gallo recipe makes 1 quart.


  • 1 Pint Cherry Tomatoes

  • 1 Red Onion

  • 2 Cups Cilantro

  • 4 Cloves Garlic

  • 2 TBSP Lime Juice

  • 1-2 TSP Salt

  • 1 TSP Cumin

  • Jalapenos

  • Cayenne

  • Follower

  • 1 Quart Mason Jar

  • Fermentation Weights


  • Quarter the onion and toss it in the blender, pulse until roughly diced
  • Add remaining ingredients to the blender and pulse until well combined, but not pureed.
  • Taste it. At this point the pico could stand alone. Fermenting it takes it to the next level and you get the added benefit of probiotics, but you should like the pico as is before moving on.
  • If you like it, pour it into your mason jar!
  • Add the follower first, then the weight. push the weight down until it is submerged by brine like shown below
  • Leave it on the counter for 2-4 days to ferment. This melds all of the flavors together, providing a slight tang, and a healthy dose of probiotics! You can let your taste buds decide when it is done. Try it after two days and see what you think.


  • If the weight you choose allows, place the lid on top of the jar. If not, cover it with a dish towel and set aside. The weight should ensure that everything stays below the brine but it can’t hurt to check on it throughout the process.
  • Check out our post here to to learn more about the process of lacto-fermentation.

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