Pico de Gallo is a simple mixture of fresh tomatoes, onion, cilantro, jalapeno (if you like), and brightened with fresh lime juice, cilantro and salt. It’s SO easy to make and so delicious with just about any latin-inspired food, or simply with a bowl of tortilla chips near by!
How to Make Pico De Gallo
Pico de gallo couldn’t be easier to make! With such simple ingredients, here are some tips to make the best pico out there.
1. Chop your ingredients small: this makes it easier to scoop up on small bites of food so you get flavor in every forkful!
2. Taste and adjust: the best pico doesn’t require and exact recipe. Taste as you go and add more lime juice, salt, or adjust amounts of onion and cilantro to taste.
3. Let it rest: You can certainly serve pico right away, but it’s best after it has some time to chill in the fridge and let those flavors blend together.
A classic combo of tomato, onion, cilantro, and lime. Delicious as a dip for chips, or condiment over any latin-style food. Measurements are approximate. Adjust to taste!
3-4 Roma tomatoes, or any other plum tomato
1/2 small onion finely diced (white onions are traditional, but red are great, too)
small handful chopped cilatro (about 1/4 cup) 1 lime
optional: 1 small jalapeno, seeds and membrane removed *SEE NOTE
Cut ends off tomatoes and then slice in half lengthwise. Under running water, gently run your finger under the membrane to remove seeds and pulp. It’s okay if some seeds get in there, but if you have all of them, it’s going to get a little sloppy. Dice tomatoes into small pieces and place in a bowl.
Add finely diced onion and cilantro to bowl, and jalapeno, if using. Squeeze half the lime over the mixture and a little sprinkle of salt. Toss mixture together and taste. Add more salt, or adjust any ingredients to taste (including add more lime!)
May serve immediately, but tastes especially great if it has some time to chill in the fridge first.
If you’ve never worked with fresh jalapenos before, know that the heat is found in the membranes and seeds. This can irritate hands, and consequently face if you make contact. We suggest wearing food-safe gloves when working with jalapenos and being careful to remove membrane and seeds. Click here for more info!