Pico de Gallo is a fresh and vibrant Mexican salsa made with diced tomatoes, onions, cilantro, jalapeños, lime juice, and salt. This chunky, uncooked condiment is perfect for adding a burst of flavor to tacos, chips, or grilled meats. It's simple, healthy, and refreshing.

  • Prep Time

    20 mins.

  • Cook Time

    There is no cooking, but you will want it to rest for at least 1 hour (over night would be better).

  • Yields

    About 4 Cups

The Recipe

  • Ingredients

    • 4 Tomatoes Chopped
    • 4 Limes Juiced
    • 1 Bunch Cilantro Chopped
    • 1 White or Yellow Onion Chopped
    • 1 Jalapeño Seeded and Chopped
    • 2 Cloves Garlic (Optional)
    • 1 1/2 Tablespoons Salt
    • 1 Tablespoon Cumin
    • 1 Teaspoon Cayenne Pepper (Optional if you want a little spicier).

  • Instructions

    1. Chop up tomatoes, onions, jalapeno, cilantro and garlic (if using). Add to large bowl.
    2. Add lime juice, salt and cumin. Stir to bring together and make sure there is some good color disbursement.
    3. Cover with plastic wrap and let sit for at least one hour, or overnight (would be better).
    4. Serve with corn or potato chips, crackers, etc.

Video

Here is the video of us making the Pico de Gallo.

Making the Pico

For the tomatoes, you can use any variety really, we typically use roma since they are a meatier tomato without a lot of slime. You could substitute red onion here too if you don't have any white or yellow lying around.

The garlic really isn't too necessary, if you like garlic, you should add it, but there should already be a bunch of flavor from the other ingredients.

The key part of the entire thing is the salt. It will "pull" the juices out of the vegetables making this really good "liquor". That's why the resting period. You can refrigerate for the resting period, but typically we don't since that shuts off the flavor in the tomatoes.

When done, serve with some chips, crackers, or even some sliced and toasted baguette.

Products Used

Pictures

Here are some additional picutres of making of Pico de Gallo.