Mexican · Free recipe
Pico de Gallo
A crisp, fresh salsa of diced tomato, onion, chili, and cilantro brightened with lime. It adds a burst of freshness to tacos, grilled meats, eggs, and chips.
Step 1
Rinse the tomatoes and cut them in half. Scoop out and discard the watery seeds with a spoon so your salsa is not soggy.
Step 2
Dice the tomatoes into small, even 1/4 inch pieces and put them in a medium bowl.
Step 3
Finely chop the white onion into small pieces about the same size as the tomato, and add it to the bowl.
Step 4
Cut the jalapeno in half lengthwise. For mild salsa, scrape out the seeds and white ribs; for spicier salsa, leave some in. Finely chop it and add to the bowl.
Step 5
Wash your hands well after handling the jalapeno, and avoid touching your eyes.
Step 6
Chop the cilantro (leaves and tender stems are fine) and add it to the bowl.
Step 7
Pour the lime juice over everything, add the minced garlic if using, and sprinkle in the salt.
Step 8
Toss gently with a spoon until evenly mixed.
Step 9
Let the pico de gallo sit for 10 minutes so the flavors come together.
Step 10
Taste and add more salt or lime as needed, then serve with tortilla chips.
Tips from the test kitchen
- Seeding the tomatoes keeps the salsa fresh and crunchy instead of watery.
- It tastes best the day it is made, while everything is crisp.
