Pico de Gallo
Pico de Gallo - a delicious mix of diced tomatoes, onions, jalapeño, cilantro, and lime - can brighten any dish or eaten simply piled high on a corn chip.
Prep Time 20 minutes
Total Time 20 minutes
Servings 1 quart
- 1 pound ripe tomatoes cut into ¼” dice
- 1 large onion - sweet, white, yellow, or red
- 1 jalapeño pepper about 2” long or to taste
- 1 small bunch fresh cilantro leaves
- 1 lime juiced (2 tablespoons)
- 1 teaspoon kosher salt or to taste
To remove excess water from the tomatoes, place diced tomatoes in a colander or fine mesh strainer. Set strainer over bowl if you want to save juices otherwise place it in sink. Shake the strainer a few times then let it sit while you prepare the other ingredients. See Note below.
Finely dice the onion and transfer to large bowl.
Slice the jalapeño pepper in half lengthwise. Using a spoon, scrape out seeds. Remove the membrane by carefully slicing across the top of pepper. If you like things spicy, leave some of the membrane intact. Dice the jalapeño and place in bowl with onions.
Remove the bottom stems of cilantro. The thinner stems where the leaves are attached have flavor. Rinse the cilantro thoroughly. I like to place them in a bowl of water, swish them around and lift them out onto cutting board. Any dirt will fall to bottom of bowl. Roughly chop the cilantro. You should have about ½ cup or so. Transfer to bowl along with the onions and jalapeños.
Add the strained tomatoes, lime juice, and salt to the bowl and toss everything together until combined.
Season to taste with additional kosher salt and/or lime juice, if desired.
Use as a topping or accompaniment on your favorite dishes or as a salsa with chips.
If you don’t mind the excess liquid from the diced tomatoes, you can omit this step and add all the ingredients in a large bowl and season to taste with about 1 teaspoon of kosher salt and additional lime juice, if desired.