How to make pico de gallo — a fresh tomato salsa — with tomatoes, onion and cilantro. Jump to the Homemade Pico de Gallo Recipe or read on to see our tips for making it.
Pico de Gallo is a fresh tomato salsa and is something we keep in our fridge at all times. It’s simple and quick to make and works with just about anything. Scoop it up with tortilla chips or serve on top of your favorite tacos, enchiladas or nachos.
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How to Make the Best Pico de Gallo
Pico de Gallo is simple to make, but we do have a couple tips for making it best.
- Use fresh, ripe tomatoes. Not all tomatoes are created equal. When choosing tomatoes, look for tomatoes that are deeply colored and firm, with a little give. If they don’t smell like anything, skip them. They should smell like a tomato — sweet and woody.
- Don’t skimp on the onions and cilantro. We add a good amount of onion and cilantro to our salsa. You want to taste see them and taste them — especially the cilantro.
- Use fresh lime. There’s no room for the bottled stuff here. Pico de Gallo should taste fresh and a heavy squeeze of fresh lime juice helps with that.
- Let it sit. Salt draws our flavor form the tomatoes and tones down raw onion. By letting the salsa sit for about 20 minutes before serving, it will taste better.
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Recipe updated, originally posted June 2010. Since posting this in 2010, we have tweaked the recipe to be more clear. – Adam and Joanne
Homemade Pico de Gallo Recipe
Use ripe tomatoes for this. Not all tomatoes are created equal. When choosing tomatoes, look for tomatoes that are deeply colored and firm, with a little give. If they don’t smell like anything, skip them. They should smell like a tomato — sweet and woody.
You Will Need
1 1/2 pounds tomatoes, chopped
1 medium onion, chopped (about 2/3 cup)
1 to 2 jalapeño or serrano peppers, finely diced (seeds and membranes removed for a milder salsa)
1/2 cup finely chopped fresh cilantro leaves
Juice of 1 lime
Salt to taste
Add the tomatoes, onion, cilantro, diced peppers and lime juice to a bowl. Generously season with salt — start with 1/2 teaspoon and go from there. Set the salsa aside for 30 minutes.
After 30 minutes, stir the salsa — making sure to distribute the juices left at the bottom of the bowl. Taste and adjust with more salt. Store for up to 3 days in an airtight container in the refrigerator.
Adam and Joanne's Tips
- Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.