Pico De Gallo

A popular Mexican dish of raw chopped tomatoes, onion, cilantro, and lime.

Course Appetizer, condiment

Cuisine Mexican

Keyword pico de gallo, pico de gallo recipe

Prep Time 10

Total Time 10

Servings people

Calories 186kcal

Cost $6

Chop tomato, onion, cilantro, and optional jalapeño.
Add to bowl and pour in lime juice and salt. Stir to combine.
Allow to chill in fridge for one hour before serving if possible to allow flavors to marinate.

Tips for Pico De Gallo:

Use just the tomato skins for a drier Pico De Gallo as too much of the seeds and flesh can make the mix more watery.
Serve your Pico with a slotted spoon and that will keep your topping from being too soggy from the released tomato juices when added to your plate.
If you aren’t the best at chopping, try using one of these food choppers or pulse your separate ingredients in a food processor until they are the desired consistency.
Try different varieties of tomatoes to see which one you like best for your Pico.
To soften the bite of the raw onion flavor, add your chopped onion to a bowl of cold water and then drain and rinse after 10 minutes.

Tropical Pico: Add in some diced mango and pineapple for a tropical twist similar to a Mango Salsa (delicious with chips).

Red Onion Pico: Swap the white onion for the bold flavor of a raw red onion for a flavorful twist.

Sweet Corn Pico: Add some cooked and chilled sweet corn for a burst of sweetness.

Cucumber Pico: For added crunch, throw in some diced cucumber and green pepper additions.