Pico De Gallo
Ingredients
- 3 cups Roma tomatoes – cored, seeded, and 0.5-inch diced (~9 medium roma tomatos)
- 1/2 cups white onion – finely chopped (~0.5 medium white onions)
- 1/4 cups jalapeño – seeded and finely chopped (~2 medium jalapeños)
- 1/2 cups fresh cilantro leaves and tender stems – finely chopped
- 2 tablespoons fresh lime juice
- 3/4 teaspoons fine sea salt
Instructions
1. Core and seed the Roma tomatoes, then dice into 0.5-inch pieces to make about 3 cups; place in a medium bowl.
2. Add the white onion, jalapeño, and cilantro to the bowl.
3. Pour in the fresh lime juice and sprinkle with the fine sea salt; toss gently to combine.
4. Let stand at room temperature 10–15 minutes to meld flavors; if a lot of liquid accumulates, gently drain to keep the salsa crisp.
5. Taste and adjust to your preference. Serve immediately, or chill up to 1 hour before serving.
Pico de gallo is a fresh, chunky salsa that balances ripe tomato sweetness with the bite of white onion, the herbal pop of cilantro, and the gentle heat of chile, all brightened by lime. Its texture is crisp and juicy rather than saucy, making it ideal for spooning over tacos, grilled meats, eggs, or scooping with tortilla chips. The flavor is clean and direct, with each ingredient distinct but harmonized by salt and citrus.
In Mexico, pico de gallo—also called salsa fresca or salsa mexicana—has deep roots as a table salsa served alongside everyday meals. The name is often said to reference the way it’s traditionally pinched and eaten with the fingers, like a rooster’s beak. Its red, white, and green colors echo the Mexican flag, hence the nickname salsa bandera. Regional variations swap jalapeño for serrano or adjust the onion and cilantro ratios, but the core identity remains a simple, raw chop.