Total Time
Prep 15 mins
Cook 0 mins

This version is from Pati Jinich of Pati's Mexican Table on PBS.

Ingredients Nutrition

  • 1 lb tomatoes, cored seeded and chopped (about 3 cups)
  • 12 cup white onion, finely chopped
  • 1 jalapeno peppers (more to taste, seeding is optional) or 1 serrano chili, finely chopped (more to taste, seeding is optional)
  • 12 cup fresh cilantro, rinsed drained lower part of the stems removed roughly chopped
  • 2 -3 tablespoons fresh lime juice (to taste)
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt (to taste) or 1 teaspoon sea salt (to taste)


  1. Place everything in a bowl, toss well and serve.
  2. This salsa can be prepared up to 12 hours in advance, just cover and refrigerate.
Most Helpful

This is my FAVE Pico De Gallo Recipe, TRUE!<br/>Am a BIG fan of Pati's Mexican table and follow her blog too!<br/>Made this for AUS/NZ May Swap<br/>WHOO HOO!

mickeydownunder May 28, 2013