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Classic Pico de Gallo

Name: Classic Pico de Gallo
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Mexican
Ingredients: 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)

This pico de gallo recipe is fresh, delicious and easy to make! You'll need only 5 ingredients to make this classic Mexican dip—tomato, onion, cilantro, jalapeño and lime. Recipe yields about 4 cups (about 8 servings).

15 min total 15 min prep 4 26 cal

Ingredients

4 serv.

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)

Instructions

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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.
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.
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.