Pico de Gallo
The classic Mexican salsa recipe, Pico de Gallo, is easy to make and has all the fresh, bright flavors that bring joy to everything from tacos to chips! You are going to love this recipe. This recipe makes 5 cups.
prep time
10 minutes
cook time
10 minutes
Ingredients
4 cups diced tomatoes, about 6 large tomatoes, finely chopped
1/3 cup minced white onion, finely chopped
2 jalapeños, stemmed and seeded if desired and minced
1/4 cup chopped cilantro
Juice of 3 medium limes
1 1/2 teaspoons kosher salt
1/3 cup minced white onion, finely chopped
2 jalapeños, stemmed and seeded if desired and minced
1/4 cup chopped cilantro
Juice of 3 medium limes
1 1/2 teaspoons kosher salt
Directions
Mix Combine all ingredients in a large bowl. Taste and add more lime juice or salt if desired.
Chef's notes:
Onion Options: Substitute red onion for a milder flavor or green onions for a fresh, grassy note.
Storage: This salsa is freshest within a day or two, but can be stored in the refrigerator for up to a week.
Spice Level: Adjust heat to your liking. For milder pico, remove jalapeno seeds. For spicier, use a serrano pepper and leave the seeds in.
Serving Suggestions: Besides chips, try on tacos, grilled fish, eggs, or mixed into rice.
Chef's notes:
Onion Options: Substitute red onion for a milder flavor or green onions for a fresh, grassy note.
Storage: This salsa is freshest within a day or two, but can be stored in the refrigerator for up to a week.
Spice Level: Adjust heat to your liking. For milder pico, remove jalapeno seeds. For spicier, use a serrano pepper and leave the seeds in.
Serving Suggestions: Besides chips, try on tacos, grilled fish, eggs, or mixed into rice.
