Pico De Gallo Recipe

Prepare produce

Wash the tomatoes, cilantro, and jalapeño. Pat dry.

Dice tomatoes

Core the tomatoes and remove any watery seeds if desired for a firmer pico. Dice into roughly 1/4-inch (6 mm) pieces. Place the diced tomatoes into a medium mixing bowl.

Dice onion

Peel and finely dice 1/2 a white onion into small pieces similar in size to the tomato dice. Add the onion to the bowl with the tomatoes.

Prepare jalapeño

Slice the jalapeño in half lengthwise and remove seeds and membranes for mild heat (leave some seeds for more heat). Finely mince and add to the bowl. If using serrano for extra heat, mince a small amount and add instead of or in addition to the jalapeño.

Chop cilantro

Strip the cilantro leaves from the stems and finely chop the leaves (you can include some tender stems if you like). Measure about 1/2 cup chopped and add to the bowl.

Optional garlic

If using garlic, mince 1 small clove finely and add to the mixture. Note: garlic will change the bright fresh flavor—use sparingly.

Season and dress

Add 2 tablespoons fresh lime juice, 1 teaspoon kosher salt, and 1/4 teaspoon ground black pepper to the bowl. Gently toss all ingredients together until evenly combined. Taste and adjust seasoning: add more salt, pepper, or lime juice as needed.

Rest

Let the pico rest for at least 10 minutes at room temperature to allow flavors to meld. For a slightly milder texture, refrigerate up to 1 hour before serving. If refrigerated, bring to room temperature for 10 minutes before serving for best flavor.

Serve

Serve fresh as a topping for tacos, grilled meats, or with tortilla chips. Store leftovers in an airtight container in the refrigerator for up to 2 days; tomatoes will become juicier over time.