Big Ole Batch of Pico De Gallo
There’s something timeless and soul-satisfying about a bowl of fresh pico de gallo—bright, bold, and unapologetically alive with flavor. This “Big Ole Batch” version is more than just a condiment; it’s a celebration of pure, raw ingredients at their peak.
Juicy Roma tomatoes, sharp onion, fiery jalapeños, and herbaceous cilantro come together with citrusy tang and garlic’s quiet punch, creating a salsa that dances between heat, acid, and freshness.
Whether you’re feeding a crowd or meal-prepping for the week, this vibrant medley brings a burst of sunshine and spice to every bite. It’s rustic, real, and made to be shared.
Why People Will Love This Big Ole Batch of Pico de Gallo:
Explosive Freshness: Every bite bursts with the natural vibrance of raw, ripe tomatoes, crisp onions, spicy jalapeños, and citrusy tang—offering a flavor that feels alive and refreshing.
Versatile and Crowd-Pleasing: Whether served as a dip, taco topping, or spooned over grilled meats, this pico enhances almost anything it touches, making it perfect for gatherings or everyday meals.
Made for Sharing: This is no dainty batch—it’s a generous, feed-a-crowd recipe meant to bring people together over bold, simple food.
Clean, Honest Ingredients: No cooking required, no hidden fillers—just raw vegetables, herbs, acid, and seasoning at their best, appealing to health-conscious eaters and flavor seekers alike.
Customizable Heat and Balance: From mild to fiery, you control the spice level. The balance of jalapeño, citrus, and garlic can be tuned to your exact taste preference.
Rooted in Tradition, Easy to Make: It captures the heart of traditional Mexican pico de gallo with rustic charm, yet it’s effortlessly easy to prepare—even in large batches.
Key Ingredients:
Roma Tomatoes – Firm, meaty, and less watery than other varieties, Roma tomatoes are the soul of this salsa. Their balanced sweetness and acidity provide a juicy, yet structured base that doesn’t turn to mush.
White or Yellow Onions – Sharp, pungent, and aromatic, the onions cut through the richness of other foods and bring clarity and crunch to every bite. Their flavor intensifies as they marinate with citrus and salt.
Jalapeños (with Seeds) – The heat carrier. Including some seeds brings a bold kick of spice, giving the pico a vibrant edge. They deliver not just heat, but grassy, green complexity that deepens the overall flavor.
Fresh Cilantro (with Stems) – Earthy, citrusy, and herbaceous, cilantro lifts the entire dish with its unmistakable brightness. The stems are packed with essential oils and flavor—chopping them in adds depth and authenticity.
Lemon Juice – The acid that pulls everything together. Its citrus tang sharpens the flavors and keeps the tomatoes and herbs tasting fresh and clean.
Minced Garlic – Adds a quiet punch—warm, slightly spicy, and grounding. Garlic gives the salsa a savory undertone that lingers in the best way.
Salt and Pepper – Simple but powerful. Salt coaxes out the juices and enhances the natural brightness of the tomatoes and citrus, while black pepper adds subtle warmth and complexity.
Expert Tips:
Salt the Onions First to Soften Their Bite
Toss the chopped onions with salt and lemon juice early and let them sit for several minutes. This begins the curing process, mellowing their sharpness while drawing out moisture to intensify flavor and aroma.
Use Slightly Under-Ripe Tomatoes for Texture
Fully ripe tomatoes can be too soft and watery. Choosing Roma tomatoes that are firm and just barely ripe helps maintain structure, resulting in a pico that stays crisp rather than soggy.
Remove Tomato Seeds for Less Liquid
If you want a drier, chunkier salsa, scoop out the seeds and gel from the tomatoes before chopping. This keeps the pico fresh longer and prevents it from becoming soupy.
Finely Mince Jalapeños for Even Heat
Instead of large chunks, finely dice your jalapeños. This disperses the heat more evenly throughout the batch, making each bite flavorful without surprise spikes of spice.
Let It Marinate, Then Stir Again
After assembling, give the pico de gallo at least 15–30 minutes in the fridge to let the ingredients meld. Before serving, stir again to redistribute juices and wake up the flavors.
Taste and Adjust in Stages
Don’t rely on measurements alone. Taste after marinating and again before serving. Add a pinch more salt, a splash of lemon juice, or an extra jalapeño as needed—the flavors shift as they rest.
Use a Slotted Spoon for Serving
Tomatoes naturally release juice over time. Serving with a slotted spoon or large fork keeps the texture bright and prevents watery salsa from soaking your dishes.
Chop Ingredients Uniformly
Keeping the tomato, onion, and jalapeño pieces roughly the same size ensures even distribution of flavor and a balanced bite every time.
How to make Big Ole Batch of Pico De Gallo
Ingredients:
8 jalapeños with some seeds which was too many seeds for me
4lb onion,
6lb Roma tomatoes,
3 bunches of cilantro with stems chopped as I feel all the flavor is locked in the stems,
lemon juice,
3-4tbsp of minced garlic
salt and pepper to taste
Instructions:
Step 1: Build the Flavor Base
In a large mixing bowl, combine the chopped onions, jalapeños (with seeds to your heat preference), lemon juice, minced garlic, salt, and pepper.
Stir well to coat the ingredients evenly.
Let this mixture sit for about 5 minutes to allow the flavors to begin melding while you prepare the tomatoes and cilantro.
Step 2: Add Fresh Ingredients
Add the chopped Roma tomatoes and freshly chopped cilantro (including stems for maximum flavor) to the bowl.
Gently fold everything together until fully combined.
Taste the mixture and adjust seasoning as needed—add more salt, lemon juice, or jalapeño to balance the flavor.
Step 3: Marinate and Serve
For the best flavor, cover and let the pico de gallo marinate in the refrigerator for at least 15 minutes, or up to several hours.
When ready to serve, use a slotted spoon or large fork to avoid excess liquid from the tomatoes.
Serve as a fresh dip with tortilla chips, spooned over tacos, grilled meats, or anything that needs a burst of vibrant, zesty flavor.
Storage Tip:
Store leftovers in an airtight container in the refrigerator for up to 4 days. Stir before serving again to redistribute juices and flavors.
Important Notes When Making Big Ole Batch of Pico de Gallo:
Balance Is Everything
Pico de gallo is all about harmony—between acid and salt, heat and freshness, crunch and juiciness. If one note dominates (too spicy, too sour, too bland), it throws off the whole composition. Always taste and adjust.
Freshness Dictates Quality
Because this recipe relies entirely on raw ingredients, the quality of your produce makes or breaks the dish. Use ripe but firm tomatoes, crisp onions, and vibrant cilantro for the best flavor and texture.
Resting Time Transforms It
While delicious fresh, resting the pico for 15 minutes—or even a few hours—allows the flavors to meld, the onions to soften, and the garlic and jalapeño to gently infuse the mix. It matures in flavor with time.
Moisture Management Is Key
Tomatoes release water quickly once chopped. If you’re making this ahead or serving it with something like tacos or tostadas, use a slotted spoon or strain off some liquid before serving to avoid sogginess.
Cilantro Stem Use Adds Complexity
Chopping the stems along with the leaves isn’t just efficient—it’s flavorful. The stems carry essential oils that deepen the cilantro’s flavor profile, adding earthiness and a touch of bitterness that balance the acidity.
Mincing Garlic Carefully Matters
Since the garlic is raw, make sure it’s very finely minced. Large chunks can overpower and leave a sharp, unpleasant bite, while fine bits integrate into the mix for a warm, savory hum in the background.
Chop Mindfully for Texture
Uniform chopping isn’t just aesthetic—it ensures every bite contains a balanced mix of all ingredients, and that no single flavor overwhelms.
Heat Level Isn’t Just About Quantity
The spiciness can be influenced by seed content, the freshness of the jalapeños, and how long the pico sits (heat tends to intensify slightly over time). Adjust according to your tolerance and preference.
How To Enjoy Pico de Gallo After Making:
Let It Rest Before Serving
After mixing your pico de gallo, give it at least 15–30 minutes in the refrigerator. This marinating period allows the salt and citrus to draw out juices, mellow the onions, and unify the flavors.
Before serving, stir well to redistribute any juices and reawaken the aromatics.
Best Ways to Serve It
As a Classic Dip: Scoop it up with warm tortilla chips, tostadas, or even chicharrón for a crisp, bold snack or appetizer.
Taco & Tostada Topper: Spoon over carne asada, carnitas, grilled chicken, or beans to add brightness and crunch.
Grilled Meat Companion: Serve alongside steak, chicken, pork chops, or grilled fish for a fresh, acidic contrast that cuts through the richness.
Over Rice or Beans: Stir into warm rice, refried beans, or black beans for a fresh lift.
On Eggs: Top scrambled eggs, huevos rancheros, or breakfast burritos with pico for a morning flavor burst.
With Avocado or Guacamole: Mix with or serve alongside guacamole for added texture and freshness.
How to Plate It Beautifully
Use a slotted spoon or serving fork to avoid excess liquid transferring to the plate or taco shell.
Garnish with extra cilantro leaves or a wedge of lime for visual appeal and an added pop of citrus.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days.
The flavors continue to deepen over time, but the texture may soften—drain excess liquid before re-serving.
Avoid freezing; the tomatoes and cilantro will lose their texture and integrity.
Pairing Ideas
Drinks: Enjoy with a cold Mexican lager, michelada, or a classic margarita. For non-alcoholic options, lime agua fresca or sparkling water with citrus complements it well.
Side Dishes: Pair with queso dip, elote (Mexican street corn), or a fresh green salad for a rounded spread.
Nutrition Information:
Per 1/2 cup serving of your Big Ole Batch of Pico de Gallo, presented in the requested format:
Calories: 38 kcal | Total Fat: 1.6 g | Saturated Fat: 0.2 g | Monounsaturated Fat: 0.6 g | Polyunsaturated Fat: 0.3 g | Cholesterol: 0 mg | Sodium: 120–180 mg (depending on added salt) | Total Carbohydrates: 7.2 g | Dietary Fiber: 1.8 g | Sugars: 4.1 g | Protein: 1.2 g
Frequently Asked Questions:
How spicy is this recipe, and how can I control the heat?
The heat level depends on how many jalapeños you include and whether you keep the seeds and membranes. For less heat, remove all seeds and use fewer peppers. For more spice, leave the seeds in or add serrano chiles as a substitute.
Can I use lime juice instead of lemon juice?
Yes! Lime juice is traditionally used in pico de gallo and adds a slightly more floral and tangy flavor. Lemon juice works just as well, so it comes down to personal preference or what you have on hand.
Why does my pico de gallo become watery after sitting?
Tomatoes release liquid over time, especially after being salted. This is natural. To reduce excess moisture, remove tomato seeds before chopping or serve with a slotted spoon to avoid transferring the liquid.
How long does this recipe last in the fridge?
Stored in an airtight container, pico de gallo stays fresh for up to 4 days. The flavor intensifies over time, but the texture may soften. Stir before serving to redistribute the juices.
Can I make this recipe in a smaller batch?
Absolutely. Just divide the ingredient quantities proportionally. For example, use 1/4 of each listed amount to make a more manageable portion for a small gathering or family meal. The flavor stays just as vibrant.
Should I chop everything by hand or can I use a food processor?
Hand-chopping is best for texture and presentation. A food processor can make the ingredients too fine and watery, turning your pico into more of a salsa. For even, consistent pieces and better mouthfeel, take the time to chop by hand.
Do I really need to use the cilantro stems?
Yes, if you want deeper flavor. Cilantro stems are tender and packed with essential oils that intensify the herb’s bright, earthy character. Just finely chop them along with the leaves for a fuller, more complex flavor.
When should I salt the mixture—before or after mixing everything?
Salt the onions, jalapeños, and garlic before adding the tomatoes and cilantro. This early salting helps mellow the raw bite of the onion and enhances the aromatic base. Then adjust the seasoning again after combining all ingredients.
What type of onion is best to use?
White onions are traditional for Mexican pico de gallo and offer a sharp, clean bite. Red onions add color and a bit of sweetness, while yellow onions are milder. Choose based on your flavor preference or availability.
Can I prep the ingredients in advance and mix them later?
Yes. You can chop and store the ingredients separately (except cilantro, which wilts quickly) up to a day ahead. Mix everything just before serving for the freshest flavor and best texture. Add salt and citrus last to avoid early breakdown of the tomatoes.