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Pico de Gallo Recipe
Pico de Gallo
Pico de gallo is a versatile Mexican condiment that can be served as a dip, a topping, or as a side dish.
Ingredients
- 1 Pound Ripe Plum (Roma) Tomatoes, chopped about 4 large
- 1 Cup Finely Chopped White Onion about 1 small onion or 1/2 medium onion
- 1 Medium Jalapeno See Notes
- 2 Tablespoon Lime Juice (from 1 lime) Preferably a Mexican Lime
- 1/2 Teaspoon Sea Salt
- 1/2 Cup Finely Chopped Fresh Cilantro Leaves
Instructions
- Take the tops off the tomatoes and cut them in half lengthwise. Remove the seeds and pulp with a teaspoon and discard. Chop into ¼” pieces.
- Take the tops off the pepper(s) and cut them in half lengthwise. With the tip of a paring knife remove the veins and seeds. Finely chop.
- Remove the cilantro leaves from the stems and throw them away. Finely chop.
- Put the tomatoes, pepper, and cilantro into a medium bowl. Add limejuice and salt.
- Gently mix the ingredients together until combined.
- Taste the pico de gallo and adjust the seasoning as needed.
- Serve the pico de gallo with your favorite Mexican dishes or as a dip with tortilla chips. Enjoy!
Notes
If you can’t find ripe plum tomatoes, then you can use a slicing tomato such as beefsteak tomatoes. Because the tomatoes are one of the stars in this recipe, if the tomatoes aren’t ripe you won’t have that fresh taste.
Red onion can be used in place of a white onion, but white is traditional.
A Mexican lime, also called Key lime, is the traditional lime for making Mexican food. The standard lime that you typically see at the grocery store won’t add the same bright flavor.
You can use a serrano pepper in place of the jalapeno. It will taste similar, but the serrano will make it much hotter.
