Pico de Gallo

READY IN: 15mins
Recipe by EdsGirlAngie

I literally live on this in the summer when tomatoes are garden-ripe! I prefer this to cooked salsa, and I really load up on the cilantro. Of course, you can adjust the heat and any other ingredient as you wish, but this is the basic recipe. Serve with your favorite tortilla chips. Hope you enjoy it as much as I do!

Top Review by IFortuna

We are a Mexican family and we never use garlic in our Mexican food. We only use the green part of the scallion and not raw onions. Much better on the digestive tract too. We use gobs of fresh cilantro and seeded chopped tomatoes. If you seed the tomatoes your pico de gallo will stay fresh for days in the fridge. Use no salt or sugar otherwise you will end up with a watery mushy mess. No need to use vinegar to keep your pico de gallo fresh if you follow my suggestions.

Ingredients Nutrition

  • 4 ripe plum tomatoes, seeded and finely chopped
  • 1 small white onion, finely chopped
  • 12 cup cilantro leaf, chopped (or more to taste!)
  • 2 -3 jalapeno peppers, seeded and finely chopped
  • 1 tablespoon lime juice
  • salt

Directions

  1. Combine all ingredients; cover and refrigerate for at least an hour.
  2. This tastes best the same day that it's made, but is okay the next day.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a