Pico De Gallo Recipe

Prepare tomatoes

Wash the tomatoes. Remove the cores with a small paring knife, then dice the tomatoes into approximately 1/4-inch (6 mm) pieces. If tomatoes are very watery, scoop out and discard most seeds and excess juice before dicing to avoid a soggy salsa. Yield should be about 4 cups.

Prepare onion

Peel the white onion and finely dice to match the tomato dice size (about 1/4-inch). Rinse the diced onion under cold water briefly and drain if you want a mellower onion flavor; otherwise use raw for a sharper bite.

Prepare jalapeño (optional)

If using jalapeño, cut off stem, slice in half lengthwise, remove seeds and membranes for milder heat (or leave some for more heat), then finely mince. Use all or half depending on desired spiciness.

Chop cilantro

Wash cilantro, shake or pat dry. Remove any large tough stems. Stack leaves and tender stems and roughly chop to yield about 1/2 cup packed (finely chopped).

Combine and season

In a medium mixing bowl, combine diced tomatoes, diced onion, minced jalapeño (if using) and chopped cilantro. Add 2 tablespoons fresh lime juice and 1 teaspoon sea salt. Add 1/4 teaspoon black pepper and 1/4 teaspoon sugar if using to balance acidity. Gently fold with a spoon until evenly mixed.

Rest and adjust

Let the pico sit at room temperature for 10–15 minutes to allow flavors to meld. Taste and adjust seasoning: add more salt or lime juice in 1/4 teaspoon or 1/2 teaspoon increments as needed.

Serve or store

Serve immediately with tortilla chips, tacos, grilled meats, or as desired. To store, transfer to an airtight container and refrigerate up to 3 days. Before serving after refrigeration, give it a stir and, if tomatoes have released excess liquid, drain slightly or stir in a little extra lime juice and salt to refresh the flavor.