Pico de Gallo
Pico de Gallo is a fresh Mexican salsa made with finely diced tomatoes, onions, jalapeños, cilantro, and lime juice. This quick, no-cook recipe requires only basic knife skills and delivers vibrant flavor in minutes.
Pico de Gallo is a fresh Mexican salsa made with finely diced tomatoes, onions, jalapeños, cilantro, and lime juice. This quick, no-cook recipe requires only basic knife skills and delivers vibrant flavor in minutes.
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Finely dice the Roma tomatoes.
Finely dice the white onion.
Place the diced onion in a small bowl and cover with water to soak briefly. This will mellow its flavor.
Finely dice the jalapeño.
Finely chop the cilantro.
In a mixing bowl, add the diced tomatoes.
Strain the water from the onions and add them to the bowl.
Add the diced jalapeño and chopped cilantro to the bowl.
Squeeze in the lime juice.
Add the chile piquin, if using.
Mix all ingredients together thoroughly.
Season with salt to taste and mix again.
Serve immediately with tortilla chips.
Store in an airtight container in the refrigerator for up to 3 days; best served fresh within 2 hours of preparation.
Yes, prepare it up to 2 hours ahead. Add lime juice just before serving to prevent the salsa from becoming watery.
Remove the jalapeño seeds and white membranes before dicing, or use fewer jalapeños. Omit the chile piquin entirely for a milder version.
Use a sharp knife and cut tomatoes, onions, and jalapeños into uniform small dice. Pat tomatoes dry first to prevent excess moisture.
Red onion works well and adds color; use the same amount. Avoid sweet onions as they alter the balance.
Store in an airtight container in the refrigerator for up to 3 days. It's best eaten fresh but can be made the morning of serving.
