Classic Pico de Gallo

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Cookie + Kate

Total Time

15 minutes

Prep Time

15 mins

Rating

(217)

Ingredients

4 cups (about 8 servings)

1 cup finely chopped white onion (about 1 small onion)
1 medium jalapeño or serrano pepper, ribs and seeds removed, finely chopped (decrease or omit if sensitive to spice, or add another if you love heat)
¼ cup lime juice
¾ teaspoon fine sea salt, more to taste
1 ½ pounds ripe red tomatoes (about 8 small or 4 large), chopped
½ cup finely chopped fresh cilantro (about 1 bunch)

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Preparation

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Step 1

In a medium serving bowl, combine the chopped onion, jalapeño, lime juice and salt. Let it marinate for about 5 minutes while you chop the tomatoes and cilantro.

Step 2

Add the chopped tomatoes and cilantro to the bowl and stir to combine. Taste, and add more salt if the flavors don’t quite sing.

Step 3

For the best flavor, let the mixture marinate for 15 minutes or several hours in the refrigerator. Serve as a dip, or with a slotted spoon or large serving fork to avoid transferring too much watery tomato juice with your pico. Pico de gallo keeps well in the refrigerator, covered, for up to 4 days.

Chef’s notes

Change it up:

Add a diced avocado to the mixture, or see my list provided above the recipe for alternatives to tomatoes.

Cilantro haters:

You can significantly decrease the amount of cilantro used, or omit it completely if you insist! I don’t recommend substituting parsley here.

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Classic Pico de Gallo

Ingredients

Preparation

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Chef’s notes

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