Pico De Gallo Recipe

This Pico de Gallo Recipe is made with just 6 simple ingredients. It is fresh, easy to make, and the perfect topping for all your favorite Mexican dishes.

Course Dinner

Cuisine American

Keyword pico de gallo, pico de gallo recipe

Prep Time 5

Cook Time 0

Total Time 5

Servings Servings

Calories 32kcal

Author Maria Doss

Ingredients

1 ½ pounds ripe tomatoes, cherry, Roma or heirloom (about 3 cups)
½ large onion, finely chopped (about ¾ cup)
½ cup chopped cilantro
1 to 2 jalapeño pepper, finely chopped remove pith and seeds, to make less spicy
1 tablespoon lime juice, from 1 lime
Salt to taste

Instructions

Cut the tomatoes into ¼ to ½ inch dice, and toss with 1 teaspoon salt. Transfer to a fine mesh stariner set in a bowl and allow to drain for 20 minutes. Discard liquid.
Pro tip: Chopped tomatoes can exude too much juice and make your pico de gallo recipe watery. The salting and draining remove some of the excess liquid without draining away flavor.
Toss the drained toamtoes with chopped onion, jalapeno, culantro and lime juice. Season to taste with salt.
Tip: Most of the heat in all chili peppers is concentrated in the inner white pith. I remove the seeds and the ribs from the jalapeno and then mince the fleshy portion.
Store in the refrigeartor, until serving.

Video

Notes

Chop ingredients into small dice.

Let it rest before serving - This ensures that the flavors come together and the salt brings out the moisture and concentrates the flavor. Rest for about 15 minutes at room temperature or for several hours in the refrigerator.

Adjust based on your preference - Add more onion or jalapeños to make it more spicy.

Use gloves for your hands when cutting spicy peppers, if preferred.

Use fresh ingredients - Since this is a very simple recipe, the quality of ingredients will dictate the final product.

Chop using a knife to get the best texture. Do not use a food processor.

Make it spicier - Use serrano pepper instead of jalapenos.

Nutrition