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Pico de Gallo in a bowl


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
kosher salt
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!