Name: Pico de Gallo
Prep time: 15 min
Total time: 15 min
Yield: 7
Ingredients: 2 cups diced fresh tomatoes; 3/4 cup diced white onion; 1/2 cup chopped fresh cilantro; 1/4 cup fresh lime juice; 2 garlic cloves minced; 1 jalapeño diced; 1/2 tsp sea salt

01

Overview

Prep15 min

Cook0 min

Total15 min

Servings7

DifficultyEasy

02

Ingredients

03

Equipment

Sharp knife
Mixing bowl
Cutting board

04

Method

01

Prep the tomatoes

Remove excess seeds and watery pulp from the tomatoes, then finely dice the flesh.

02

Dice the rest

Finely dice the onion and jalapeño and chop the cilantro.

03

Combine

Combine tomatoes, onion, cilantro, lime juice, garlic, jalapeño, and salt.

04

Season

Stir well and season to taste.

05

Chill

Chill until ready to serve.

✦

Tips

NoteThe tiny trick is removing the watery tomato seeds first — juicy, not soupy.

NoteBest eaten the day it's made; it softens as it sits.

NoteBeyond chips: spoon it over tacos, eggs, grilled chicken, or anything that needs waking up.

✦

Nutrition

NoteNutrition varies by ingredient brands and serving size.

✦

Storage

RefrigeratorRefrigerate in a covered container up to 2 days; drain off excess liquid before serving.

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Frequently asked

Can I use canned tomatoes?+

In a pinch, drained diced canned tomatoes work — but this salsa exists for when fresh tomatoes are actually good.

How do I make it less spicy?+

Remove all the jalapeño seeds and membranes, or use half a jalapeño to start.

How long does it keep?+

About 2 days refrigerated — it gets juicier and softer, so the first day is the best one.

Pico de Gallo

Overview

Ingredients

Equipment