CLASSIC PICO DE GALLO RECIPE, With just fresh Tomatoes, Onions, and Chills you will prepare a delicious Mexican salsa, Yes, the Pico de Gallo.

This Pico de Gallo is an easy homemade recipe that you can serve it aside from your favorite meal. Don’t lose it, try it and you will not regret it ever.

The Mexican kitchen is characterized by a lot of traditional recipes. Pico de Gallo is just a kind of salsa prepared to decorate the Mexican table. This salsa requires fresh tomatoes, onion, cumin, etc. It’s very famous at restaurants as a side dish served with the Main course.

You can use freshly grown tomatoes to get the best version of Pico de Gallo, in the winter you use cherry tomatoes. I wish this recipe will be your favorite one.

Recipe Infos:

Course: Appetizer
Cuisine: Mexican
Prep Time: 10 Minutes
Cook Time: 0 Hour
Total Time: 10 Minutes
Servings: 4 servings


1 cup (0.24 l) 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 pound ripe red tomatoes (about 8 small or 4 large), chopped

½ cup finely chopped fresh cilantro (about 1 bunch)


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.


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