Pico de Gallo
Total Time
10 minutes
Prep Time
10 minutes
Rating
4.8 out of 5 stars
(9)
Ingredients
About 4 cups
- 3 cups diced Roma tomatoes (about 6 tomatoes)
- 2/3 cup diced white or red onion (about half of a medium white onion)
- 2/3 cup chopped fresh cilantro, loosely packed
- 1 to 2 jalapeño peppers, stemmed, cored and finely diced
- 1 lime, zested and juiced
- 1 teaspoon sea salt
- (optional) 1/4 teaspoon ground cumin
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Preparation
Step 1
Combine all ingredients in a large bowl and toss until evenly combined.
Step 2
Serve immediately, or refrigerate in a sealed container for up to 2 days. (Pico de gallo is best eaten fresh.)
Step 3
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Chef's notes
The freshness of your tomatoes is paramount in this recipe, so try to avoid some of those bland or watery tomatoes that fill stores during the wintertime.
Feel free to add more or less of any ingredient to taste.
Add a pinch of ground cumin for an extra depth of flavor, if desired.
