Pico de Gallo

"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!"
 
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photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack
photo by bujong photo by bujong
photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack photo by Izy Hossack
photo by vjewell123 photo by vjewell123
Ready In:
15mins
Ingredients:
6
Yields:
2 1/2 cups
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ingredients

  • 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
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directions

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

Questions & Replies

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Reviews

  1. 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.
     
  2. I had never made Pico de Gallo before but I have eaten it and really liked it. So today I decided to make some to go with the chicken fajitas I was making for dinner. I looked though a bunch of recipes and settled on this one because it looked the most simple. Boy am I glad I picked this recipe. It was super yummy and I am sure I will be using this recipe over and over again. My husband said that I picked a good recipe too. I made the recipe exactly except I used red onion instead of white onion.
     
  3. This was fantastic! I used a red onion instead but otherwise I followed the directions. So easy and so tasty that I ended up having to make more. Never again will I buy salsa when this was so fresh, easy and tasted wonderful. Great on fish, chicken, tacos, carnitas, with chips, on eggs, everything! LOLThank you for a great and simple recipe. It's a keeper!
     
  4. DH can't handle spice so I use a poblano pepper instead of the jalapeno. Otherwise this is the best salsa ever. I also save all the juice it makes, add some oil and use it to marinate fish or shrimp. Nummy.
     
  5. From South Texas we make this a lot. You can also add some avacados and queso fresco.
     
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Tweaks

  1. My tweaks: 1.5 Serrano peppers (instead of jalapenos) 3 Tbs lime juice 3/4-1 Tbs salt
     
  2. I change this every time I make it. I do that with everything! But standard littleness things I tend towards are that little but I'd sherry or apple cider vinegar, a touch of salt and pepper, mango, avocado, black beans, corn, and....I think that's about it! Some scallions if I need to use them up. Anything if I need to use it up?? Always a winner! :)
     
  3. DH can't handle spice so I use a poblano pepper instead of the jalapeno. Otherwise this is the best salsa ever. I also save all the juice it makes, add some oil and use it to marinate fish or shrimp. Nummy.
     
  4. I had never made Pico de Gallo before but I have eaten it and really liked it. So today I decided to make some to go with the chicken fajitas I was making for dinner. I looked though a bunch of recipes and settled on this one because it looked the most simple. Boy am I glad I picked this recipe. It was super yummy and I am sure I will be using this recipe over and over again. My husband said that I picked a good recipe too. I made the recipe exactly except I used red onion instead of white onion.
     
  5. very good! definitely use at least 2 jalapenos and dont forget the salt like i did, I also used the juice of a whole lime. Making it again today and am going to try shallots instead of the white onion as i found the onion a little bit over bearing for my taste.
     

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