Pico de Gallo


  • 4 medium ripe tomatoes, diced
  • 1/2 cup finely chopped onion (white, red, or yellow)
  • 1/4 cup chopped fresh cilantro leaves
  • 1-2 jalapeño peppers, seeded and finely chopped (adjust to taste)
  • 1-2 cloves garlic, minced (optional)
  • Juice of 1 lime
  • Salt to taste


  1. Start by dicing the tomatoes. If you prefer a less watery pico de gallo, you can deseed the tomatoes before dicing.
  2. Finely chop the onion, jalapeño peppers, and cilantro.
  3. In a mixing bowl, combine the diced tomatoes, chopped onion, cilantro, and jalapeño peppers.
  4. Squeeze the lime juice over the mixture. This not only adds flavor but also helps to preserve the freshness of the salsa.
  5. Add minced garlic if using, and season with salt to taste. Mix well to combine.
  6. Taste the pico de gallo and adjust the seasoning if needed. You can add more lime juice, salt, or jalapeño peppers according to your preference.
  7. Cover the bowl with plastic wrap or transfer the pico de gallo to an airtight container. Refrigerate for at least 30 minutes to allow the flavors to meld.
  8. Serve chilled as a dip with tortilla chips, or use it as a topping for tacos, burritos, grilled meats, or any Mexican dish.

Pico de gallo is best enjoyed fresh but will keep in the refrigerator for up to 2-3 days. Enjoy your homemade salsa fresca!

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