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Pico De Gallo

Pico De Gallo

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Use the firmest tomatoes you can find to avoid a watery consistency. This pico de gallo recipe goes beyond the basic chip dip—use it to top our favorite Tex-Mex enchiladas or spoon it over a layered queso.


  • 2 large tomatoes, preferably heirloom, chopped
  • 2 jalapeños, finely chopped
  • 1 garlic clove, finely grated
  • ⅓ cup cilantro leaves with tender stems, finely chopped
  • 3 tablespoons fresh lime juice

Recipe Preparation

  • Gently toss tomatoes, onion, jalapeños, garlic, cilantro, and lime juice in a small bowl; season with salt. Let sit, uncovered, to let flavors meld, about 10 minutes.

Reviews SectionClassic recipe. I used sweet onions which worked great. Next time, will chop the tomatoes more finelyAnonymousMontreal06/07/20

This Pico de Gallo recipe is so simple to make and wonderful this time of year with all the fresh veggies

This Pico de Gallo recipe by Ruthie Knudsen, Cooking with Ruthie, is so simple to make and so wonderful this time of year with all the fresh vegetables available.

  • 1/2 medium onion, peeled
  • 1 jalapeno pepper, seeds and membranes removed
  • 1/2 cup fresh cilantro leaves
  • 1-2 teaspoon fresh lime juice, approx 1 lime
  • 1 teaspoon sea salt
  • 6 ripe Roma tomatoes, halved

In blender add onion, jalapeno, cilantro, and 3 tomatoes-halved, blend at high speed for 15-20 seconds.
Add the remaining tomatoes, lime, and sea salt pulse until evenly sized.
Do not over mix and leave chunky.
Serve with tortilla chips!
Enjoy your Pico de Gallo Recipe!

  • 1 1/2 pounds (680g) ripe tomatoes, cut into 1/4- to 1/2-inch dice (about 3 cups) see note
  • Kosher salt
  • 1/2 large white onion, finely diced (about 3/4 cup)
  • 1 to 2 serrano or jalapeño chilies, finely diced (seeds and membranes removed for a milder salsa)
  • 1/2 cup finely chopped fresh cilantro leaves
  • 1 tablespoon (15ml) lime juice from 1 lime

Season tomatoes with 1 teaspoon (4g) salt and toss to combine. Transfer to a fine-mesh strainer or colander set in a bowl and allow to drain for 20 to 30 minutes. Discard liquid.

Combine drained tomatoes with onion, chilies, cilantro, and lime juice. Toss to combine and season to taste with salt. Pico de gallo can be stored for up to 3 days in a sealed container in the refrigerator.

Authentic Pico de Gallo Recipe

So in the above photo we’re using:

2 tomatoes
1/2 onion
1 jalapeno
15-20 sprigs cilantro
juice of 1 lime

And of course, a bit of salt. You’ll probably need close to 1/2 teaspoon of salt for this batch, but I usually start by tossing in a heaping 1/4 teaspoon and then doing some taste testing.

Give the tomato, jalapeno, and cilantro a good rinse. I usually twist off and discard the bottom, thicker portion of the cilantro stems, but I use the upper portion of the stems that hold the leaves together. (How to chop cilantro.)

And regarding the jalapeno , I usually start by adding half of it and then adding more if I feel the Pico needs more heat. Of course, a lot of this depends on the mood of the jalapeno, so I’m in the habit of sticking the tip of my tongue on this spot:

Do this regularly and you’ll get an instant snapshot of how combative your jalapeno is feeling, especially compared to other jalapenos. I wouldn’t recommend doing this with hotter peppers like habaneros, but I like doing it with jalapenos and serranos.

This particular jalapeno was relatively mild, so I knew I would probably be adding all of it to the Pico batch.

Finely chop the tomato, onion, jalapeno, cilantro and add them to a mixing bowl.

Add the juice of a single lime and a heaping 1/4 teaspoon of salt. Mix well.

And now the most important part: taste it!

Pico de Gallo reaches its full potential when the tomatoes are kept in check by the other ingredients. So if you take a bite and get a mouthful of tomato-ey flavor you can balance it out by adding more onion, jalapeno, or lime juice.

This batch needed more jalapeno, salt, and lime juice. So that’s close to a 1/2 teaspoon of salt and all of the juice from a single lime (close to 2 tablespoons worth).

When the ingredients are in balance, Pico is the perfect example of the sum being far greater than the individual parts. It has a light, effervescent flavor that will work wonders on all sorts of dishes.

Once you’ve made it you’ll never have to dig around for another Pico de Gallo recipe. Awesome!

Okay, as promised, here’s the recipe video. It’s my first recipe vid so feel free to use the comments section below if you have feedback on it and please let me know if you’d like to see more of them!

Authentic Pico De Gallo Salsa

This recipe for authentic salsa Mexicana will teach you how to make this delicious dish that can serve as an appetizer or side dish with the main course.

Here's a list of everything you need:

  • Ripe tomato (finely chopped)
  • Onion (finely chopped)
  • Serrano peppers
  • Lime juice
  • Cilantro (finely chopped)
  • Salt

Please note: For exact measurements of the ingredients listed above, scroll down to the recipe card located at the bottom of this post!

How To Make Salsa Pico De Gallo: Step By Step Tutorial

This recipe is super easy to make!

  • Add the chopped tomato, onion, and serrano pepper to a bowl.
  • Add the cilantro, lime juice, and salt as well.
  • Mix gently until all the ingredients are coated with lime juice.
  • Cover and refrigerate for 30 minutes before serving.
  • Enjoy!

Pico de Gallo and Guacamole

Pico de Gallo:
Chop jalapenos, tomatoes and onions into a very small dice. (Leave seeds in your jalapenos for a hotter pico). Adjust amount of jalapenos to your preferred temperature. Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir.

Squeeze the juice of half of one lime into the bowl. Add salt to taste and stir again.

Start with buttery-soft avocados. Halve them lengthwise and remove the pits. Next, with a spoon scrape the &ldquomeat&rdquo out onto a large plate. Next, with the bottom of a clean cup (or with a fork) mash the avocados, making sure to leave it relatively chunky. Add just a couple of shakes of salt to taste. Next, add a generous helping of Pico de Gallo. Fold together. Lastly squeeze the juice of half of a lime over the top. Give it one last stir.

This isn&rsquot a meal, but it&rsquos yummy. Oh, I absolutely love Pico de Gallo&mdashthe freshness of tomatoes, the clean flavor of cilantro, the cool, crisp wonderfulness of it all.

I&rsquove always had trouble making Pico de Gallo. For the longest time I mistakenly assumed that tomatoes were its chief ingredient, and the rest of the elements were just there for subtle flavor. Whenever I&rsquod try (unsuccessfully, it turned out) to make Pico de Gallo, it went something like this: Chop a whole bunch of tomato. Add a tiny bit of onion, a couple of spoons of chopped cilantro, a teeny-tiny spoonful of fresh jalapeno, a bunch of lime juice and a ton of salt. And it wasn&rsquot good. Ever. And I&rsquod cry over my tortilla chips. Oh, how I&rsquod cry over my tortilla chips.

But then I met Anna. And she showed me the way.

Here&rsquos the most important thing I learned about P. de G.: the tomatoes are only one part of the ultimate product. The jalapenos, the cilantro, the onions&mdashthey require equal billing with the tomatoes to make Pico de Gallo work. Just watch Anna in action and you&rsquoll see what I mean. And I promise you&rsquoll be drooling for "Pico and Chips" by the time you reach the end of this post.

The Cast of Characters: Five plum (Roma) tomatoes (firm, not soft), 1/2 large or 1 small onion, 3 jalapeno peppers, cilantro, lime juice, and salt. These quantities are approximate you might need to increase or decrease the numbers, depending on the size of the vegetables you find.

Begin by cutting the ends off the jalapenos and chopping them into a small dice.

Keep going until you have a nice-sized pile.

Throw &rsquoem in a bowl, seeds and all. Surprisingly, this quantity of jalapenos did not add unbearable heat to the finished product. If you&rsquore nervous about spiciness, you could decrease this amount at first, adding more later if you think you can handle it. Or, you can scrape the seeds from the jalapenos and discard them, as that&rsquos where a lot of the heat resides.

Now begin dicing the tomatoes. First cut them lengthwise into thin wedges.

Then rotate the wedges 90 degrees and slice them into a fine dice.

Keep going until they&rsquore all diced&hellip

Then throw &rsquoem into the bowl with the jalapenos.

Stir together with a knife if you&rsquore cool like Anna and don&rsquot need a spoon.

Now it&rsquos time to dice the onions. First turn the peeled onion on its side and make vertical slices.

Then rotate the onion 90 degrees and slice downward to dice.

Keep going until it&rsquos all done&hellip

And throw it on top of the jalapenos and tomatoes.

Stir together with a knife if you&rsquore cool like Anna and don&rsquot need a spoon. Did I just say that?

Now chop up a nice-sized bunch of cilantro. Don&rsquot be stingy here! You can cut off the long stems before you start, but there&rsquos no need to peel the leaves from the stems.

Chop until it&rsquos relatively fine, but not minced.

Throw it into the bowl with the other yummy ingredients.

Then squeeze half of a small lime into the bowl. (If you have a double-jointed thumb, it helps!)

Add salt to taste. A couple of shakes should suffice. You might need a bit more, but keep in mind that your chips (or other accompaniment) will likely be salty.

And here it is&mdashPico de Gallo, baby! Notice how the tomatoes are only a part of the beautiful melange of ingredients? There&rsquos plenty of jalapenos, onions, and cilantro to add to the diversity of taste and texture. Now it&rsquos all ready to go on tacos, inside quesadillas, atop steamed fish, or OF COURSE, with tortilla chips.

Hyacinth happened to be on hand for taste-testing. She&rsquos good like that.

Pico de Gallo won&rsquot keep very long in the fridge&mdashprobably 24 hours or so. After that, the sugars start to break down and it turns into a soupy mess. So it&rsquos best to make it the same day you&rsquoll want to serve it, though you certainly could do so several hours before.

Now, one of the yummiest things you can do with Pico de Gallo is use it to make&hellip

Guacamole! Allow Anna to demonstrate.

Start with buttery-soft avocados. Halve them lengthwise and remove the pits.

Scrape the meat onto a large plate.

If you get some on the side of the plate, it&rsquos okay. (I apologize to all my obsessive-compulsive-ish readers who will spend the rest of today bothered by that small piece of avocado on the side of the plate. )

Mash the avocado with the bottom of a (very clean) plastic cup.

Or you could mash it with a fork. Either way, be sure to leave it relatively chunky.

Add salt to taste. Just a couple of shakes will do.

Now throw a pretty generous helping of the pico de gallo you just made over the top. Don&rsquot skimp the guacamole should be chunky.

How to Make Pico de Gallo

Chop up all the veggies and juice the lime. Then, stir everything together. No really, that’s it!

You can play around with the amount of cilantro and lime juice you add to this pico de gallo recipe. If you’re a cilantro-lime fiend, add a little more than what the recipe calls for. Or scale it back a little, your choice.

What is pico de gallo?

Translated into English, the Spanish phrase “pico de gallo” literally means “rooster’s beak.” I’m not sure why it’s also the name for a fresh salsa made from finely chopped white onion, tomatoes, jalapeño, cilantro, and lime, but I can tell you that pico de gallo is an easy, fresh dip & condiment you definitely want in your repertoire! Also called “salsa fresca,” it’s simple to make, and it’s a delicious, zesty topping for popular Mexican dishes like tacos, burritos, nachos, and more.

It’s best if you use a food processor for this recipe so the veggies can be processed finely. You can also choose to chop by hand. Onion, cilantro and peppers are chopped up using a food processor. That mixture is then transferred to a bowl. Tomatoes are stirred in to mix with the rest of the veggies.

Fresh lime juice is squeezed on top. That’s all this easy recipe for Pico de Gallo needs is a little lime juice for flavor. Add in salt and pepper too. Toss to coat the veggies.

Pico de Gallo is going to taste best when it’s made ahead and refrigerated for a few hours. This give the flavors a chance to come together, and it gives you a chance to have it ready to serve when you want it.

This recipe is best when served the day it’s made, but it will also be delicious as leftovers on day two or three.

Whether it’s Cinco de Mayo or just a small gathering of friends, Pico de Gallo is a great addition to a party. Everyone appreciates having a fresh salsa around. Let’s face it: tortilla chips are addicting. It’s hard to just eat a couple. So dip to your heart’s content, and enjoy!

The capsaicin in hot peppers is what makes peppers hot. If you handle hot peppers gloveless, it’s a guarantee that you’re in for a nasty case of chili burn, both on your fingers and anywhere you rub. Like your face. Ouch!

Even if you wear disposable gloves, be careful about what you touch. The gloves are going to protect your fingers, but touching any part of your body with the gloves after you’ve handled hot peppers can lead to severe chili burn. Resist the temptation to rub your eyes. Wait until you’ve removed your gloves and washed your hands thoroughly with soap.


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