MAKES: 2 cups (480 ml) | PREP TIME: 10 minutes
Ingredients
3 tomatoes (about ¾ pound/340 grams), diced
¼ cup (30 grams) diced white onion
½ jalapeño pepper, minced (seed if desired for less heat)
1 handful of fresh cilantro, finely chopped
juice of 1 lime
Process
Mix all the ingredients together in a bowl. Let chill before serving. Store in an airtight container in the fridge and use within 1 week.
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Pico de gallo is the five-ingredient fresh salsa that makes everything on the plate taste more alive - ripe tomato, white onion, jalapeno, cilantro, and lime. Diced small and well chilled, it is as good over grilled steak as it is with plantain chips. Ten minutes, one bowl, no cooking.
Pro Tips
- Salt the tomatoes lightly and drain them before mixing if they are watery, otherwise the salsa pools liquid within an hour.
- Mince the jalapeno with the seeds in for heat or seed it for a milder batch - the membranes carry most of the fire.
- Chop the cilantro finely and include the tender stems; that is where the brightest flavor sits.
- Let the salsa chill 30 minutes before serving so the lime juice softens the onion's raw edge.
Frequently Asked Questions
How long does pico de gallo keep?
Up to a week in an airtight container in the fridge, though it tastes best in the first two days.
Can I use red onion instead of white?
Yes - red onion is slightly sweeter and adds color. Dice it a touch finer so it does not dominate.
How do I make it less spicy?
Seed the jalapeno and skip the ribs, or use just a quarter pepper and add more at the end if needed.
Recipe Card
Ingredients
Method
- Mix all the ingredients together in a bowl.
- Let chill before serving. Store in an airtight container in the fridge and use within 1 week.
