Pico De Gallo
- Total Time
- 10 minutes
- Rating
- Notes
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Ingredients
Yield:2 cups
- 2cups cored, peeled, seeded and coarsely chopped tomatoes
- 1cup minced scallions or white onion
- 1clove garlic, minced
- Juice of 1 lime
- Salt and pepper to taste
- 1stemmed and minced jalapeño or other hot fresh chili, or cayenne or crushed red pepper flakes to taste
- ½cup chopped cilantro, more to taste
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
75 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 18 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 3 grams protein; 626 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.
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- Step 1
Combine all ingredients but cilantro, and taste. Add more salt, pepper or chilies if desired. Stir in half the cilantro, and set aside for 30 to 60 minutes. Adjust seasoning, garnish with remaining cilantro, and serve.
Private Notes
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Cooking Notes
Darcie Vandegrift
Weekend cooking rush. Poor pico, among the many things in a pot, on a cutting board, or yapping at my feet. Deprived of it's resting time, it took revenge by tasting bland. Next time, spicy prince, you will be placed in a bowl with time to sit and become that you deserve. Future cooks will read this and their pico will savor the five-star crown.
Debbie Leonard
I do not add garlic and I was taught by a Mexican cook to only use red onion because it adds to the color. Then if you want to make guacamole, just add this to diced or mashed avocado.
KBC
I wouldn't bother peeling or seeding the tomatoes--IMO they work fine with skin and seeds, and it makes this recipe even easier.
Jo Matthews
This is just amazing as it is. The longer it's set aside, the better it tastes. I added another clove of garlic (garlic lover here) and way more cilantro. Make this dish early on so it can soak up all those lovely flavors!
Linda
I've made pico using fresh peaches in lieu of tomatoes. Use peaches, diced onion, chopped cilantro, chopped Serrano peppers, freshly squeezed lime juice, and olive oil. Salt and pepper to taste. Let it sit for an hour before serving. This pico is great with tortilla chips.
Lisa
For a more authentic Mexican taste, always use white onions. Though I love it, I leave out the garlic, so the onion, peppers and cilantro can shine more.
sillygooselovesu
My mom taught me how to make pico and salsa almost 50 years ago. She never seeded or peeled her tomatoes. (Or her jalapenos!)
R Hamilton
Add a teaspoon of sugar -- it really brings up the flavors. And I'm with Debbie -- garlic doesn't really belong in a pico (or most Mexican fare).
Elizabeth K
Excellent, easy. forgiving recipe. (I did not peel or seed the tomatoes.) I didn't have cilantro, so I used fresh mint--it was delicious.
j martin
My favorite is equal parts red, white and green... tomato, white onion, and jalapeno with seeds & cilantro, chopped fine. Add salt to taste, a few tablespoons of water, and a big squeeze of lime to make juice. Set on the counter to macerate for a bit. No garlic, no black pepper. The water brings out the juice of the tomato & onion flavoring everything! Wonderful to soak into tortillas or on flautas, tacos, enchiladas, eggs, etc. I go a little heavy on the onions because it brings so much flavor
Ruben
Great and bright, perfect for pairing with heavy cheesy nachos or tacos.
Britt
I added a couple pinches of cumin for a little more earthiness, was lovely. Also agree with other reviewers: fine not to peel and seed your tomatoes, and the longer this sits, the more delicious it gets.
Tony Boskovich
Pretty standard recipe that works very well. I would recommend white onion over the scallions for a more authentic taste, but it’s certainly not a huge issue.
Deb Martin
I make this regularly however I leave out the garlic and I use scallions as I think white onion overpowers. Also, I leave the peels on the tomatoes however I do seed them because it’s too watery otherwise. Protip: seed the tomatoes over a strainer set over a bowl. Save the tomato water which is delicious added to a cocktail or a savory aqua fresca.
Tessa
Made this without the cilantro (I bought parsley by accident) and it was still delicious!
Jerry C.
Here's my version: two or three fresh Serranos and a couple cloves garlic chopped fine in a food processor; then a whole sweet onion, chunked (Texas 1015 or Vidalia); two or three tomatoes, stemmed, unpeeled, with seeds; sweet fruit such as mango, pineapple or ripe peach; juice of one lime; about a tsp of salt; and a generous handful of cilantro. Pulse chop until the cilantro is well distributed, but not too fine. Drain in a wire colander. The drippings make a fine drink with a shot of tequila.
phillip roullard
I like to saute my white onions first before putting them in anything that is not cooked. Onions have such a strong taste to them, I like to soften and enhance the flavor of them. Caramelizing onions makes them taste much more flavorful.
Tom
You caramelize for pico?!
Hank
Lacked excitement. I added some fresh corn as well.
TeenaGreena
This turned out excellent! Skipped the garlic, because it didn't seem right. Used all cherry tomatoes halved, used an onion from my garden and poblano pepper from my garden. I'm eating it right now.... yummy!!!
Flufflhead
I agree with others about omitting the garlic. As much as I LOVE garlic, it’s not traditionally in there and when I’m craving some pico de gallo, it’s a specific taste. Great recipe and easy to adjust quantities of each ingredient to fine tune it to your particular liking. I add about a tsp of brown sugar and love how it brings all the flavors together.
j martin
My favorite is equal parts red, white and green... tomato, white onion, and jalapeno with seeds & cilantro, chopped fine. Add salt to taste, a few tablespoons of water, and a big squeeze of lime to make juice. Set on the counter to macerate for a bit. No garlic, no black pepper. The water brings out the juice of the tomato & onion flavoring everything! Wonderful to soak into tortillas or on flautas, tacos, enchiladas, eggs, etc. I go a little heavy on the onions because it brings so much flavor
rafiringa75
always a good accompagnement with any kind of meal with meat !
giova
This turned out great. I only seeded the tomatoes but didn’t peel them. My peppers weren’t super spicy so I didn’t think much of mixing it up with my clean hands. ROOKIE MISTAKE! Jalapeño hands are a real thing. Be forewarned. Use utensils or wear gloves to mix.
Elizabeth K
Excellent, easy. forgiving recipe. (I did not peel or seed the tomatoes.) I didn't have cilantro, so I used fresh mint--it was delicious.
Helenb
Use crushed red pepper flakes only, to taste Instead of hot fresh chili Leave resting time to make dish early No garlic for Pico de Gallo Make only one cup of Pico de Gallo Add to diced or mashed avacado
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