Pico de Gallo
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:About 2 cups
- 3large ripe Roma tomatoes, chopped
- ¼cup cilantro leaves and tender stems, finely chopped
- ¼white onion, chopped
- 1jalapeño, finely chopped
- 1serrano chile, finely chopped
- 1garlic clove, finely grated
- 1tablespoon fresh lime juice, plus more as needed
- 1½teaspoons kosher salt (such as Diamond Crystal)
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
35 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 1 gram protein; 356 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Gently toss tomatoes, cilantro, onion, jalapeño, serrano, garlic and 1 tablespoon lime juice in a small bowl; season with salt and more lime juice if necessary. Let sit, uncovered, to let flavors meld, about 10 minutes.
Private Notes
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Cooking Notes
Susan
I have eaten (and made) a lot of Pico de Gallo and it does not have garlic in it. Tomatoes, onion, serrano or jalapeño, lime juice. That’s it. I have used both red and yellow onions and am not committed to one versus the other.
George
I, too, have eaten and made a lot of pico de gallo, lived in Mexico for a few years, and have been in every state in Mexico except Baja Sur. Pico de gallo is quite versatile and comes in a variety of versions including some that include garlic.
Jim Ball
Drain the liquid and make a "Bloody Mary." It will be the best you've ever tasted!
too much salt?
I incorporated the red onion as the other comment mentioned, and I only added 1 teaspoon of kosher salt, and I find it too salty ( I like salt). So go easy on the salt initially.
William
I dice regular tomatoes first. Sprinkle a couple of teaspoons of salt on top of the tomatoes and stir to drive off some of the juice. Pour off the extra juice after prepping everything else and a lot of the salt will be poured off with the it.
Chris
Here in Mexico it is acceptable to add Mexican oregano. Or anything else you want. . . it's Mexico, and if you like the way it tastes, make it your way. Sort to like the arguments about what is real chili: If you call it chili, it's chili.
Cathy
Delicious recipe but it was too salty. I would start with 3/4’s of a teaspoon next time and add some more if needed. 1-1/2 tsps was too much for my taste. Otherwise great recipe.
mj
Add an extra tomato or two.
Tim
I made this exact recipe as written and published, and it goes great with fish, chicken, a bowl of chili, and as a topping on zucchini noodles. The only additional additive I've begun using is a tablespoon or so of olive oil.
SPS
When making pico with less than the best tomatoes I will add a little (2-3 Tbsp) tomato sauce. I also like to use vinegar in lieu of lemon.
Chris
Best Pico I've ever tried
natalia
If one blanches tomatoes, does it taste better?
Vegetatian/Meatless
Spicy, we ended up doing 5 Roma tomatoes and it was delicious
Reuel
That liquid in the bottom of the bowl is gold. Pour into a shot glass and you've got Sangrita. Use as a chaser to your favorite tequila.
S
I added juices to dal in lieu of tomato in tarka dal and it worked very well
Katharine
This is a perfect recipe for pico de gallo.
Holly Pearson
As with all recipes, the quality of ingredients is most important. The use of local ingredients, in season, puts this one way over the top.
brittany
A bit of black pepper is good as well.
Cathy
Delicious recipe but it was too salty. I would start with 3/4’s of a teaspoon next time and add some more if needed. 1-1/2 tsps was too much for my taste. Otherwise great recipe.
Raul Gutierrez
Even better if you brown the garlic a bit and add a bit of vinegar. Sometimes I also add finely grated and browned green pepper. Jalapeño is fine but for more kick add some chile pequin.
Bob regular guy
In this write up you say ". Serve Pico de Gallo with empanadas de chipilín or on the side with your favorite tacos or grilled meats." I'm sorry but this is incorrect. you serve this on everything and I mean EVERYTHING. then when all the food is gone, eat the rest with a spoon. Every time I make this stuff I am almost shocked how delicious it is. I do not use garlic, I use garlic on/in everything else but not this.
William
I dice regular tomatoes first. Sprinkle a couple of teaspoons of salt on top of the tomatoes and stir to drive off some of the juice. Pour off the extra juice after prepping everything else and a lot of the salt will be poured off with the it.
Bob regular guy
I like the way you think, I'm going to try this. I also saw a guy from Texas say it's important to add the lime juice to the onions to remove any harsh onion flavor, it works well.
George
I, too, have eaten and made a lot of pico de gallo, lived in Mexico for a few years, and have been in every state in Mexico except Baja Sur. Pico de gallo is quite versatile and comes in a variety of versions including some that include garlic.
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