Pico de Gallo Recipe
This easy to make homemade pico de gallo recipe is a delicious combination of Roma (plum) tomatoes, white onion, cilantro, serrano chile and a splash of lime juice that you will find on every Mexican table. A great vegetarian and vegan option.
Prep Time15 mins
Total Time15 mins
Servings: 4 servings
- 4 plum tomatoes
- 1 white onion
- 12 cilantro sprigs
- 2 serrano chiles
- 1 Mexican lime see notes
- Sea salt to taste 1/2 to 1 tsp.
Seed the tomatoes.
Seed the serrano chiles.
Remove the cilantro leaves and discard the stems.
Chop the tomatoes into 1/4" pieces.
Finely chop the onion.
Finey chop the onion, cilantro, and serrano chile.
Add all of the ingredients in a mixing bowl.
Add sea salt to taste.
Sprinkle with the juice of one lime.
Gently mix until the ingredients are evenly dispersed.
- Pico de gallo is best eaten fresh but will keep for one day in the refrigerator.
- Presentation counts. It such a simple dish, so make sure that the ingredients are chopped evenly.
- The juice of one lime brightens the flavor of the pico de gallo. If you add too much lime it overpowers the flavor of the other ingredients. You want to maintain a nice balance between the flavors of all of the ingredients.
- Choose the Mexican lime, also called the Key lime when making pico de gallo. It is the traditional lime for making Mexican food. Standard lime doesn't add the same bright flavor. Purdue University has some in-depth information on the Mexican Lime which is quite interesting if you want to geek out on limes.
- You can substitute jalapeño chiles for the serranos. The taste will be similar but the salsa won't be as hot.
- Many recipes call for red onion but white onion is traditional.
Serving: 1/2 cup | Calories: 38kcal | Carbohydrates: 9g | Protein: 2g | Fat: 1g | Sodium: 297mg | Sugar: 5g