Pico De Gallo Recipe
Make Pico De Gallo Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fresh Ingredients
Seasoning
Method
Preparation
- 1
Chop the Tomatoes
Dice the tomatoes into small pieces, ensuring to remove excess seeds and juices for a drier Pico de Gallo.
- 2
Chop the Onion
Finely chop the onion into small cubes, aiming for a similar size to the diced tomatoes.
- 3
Chop the Cilantro
Rinse the cilantro under cold water, shake off excess water, and chop the leaves and tender stems finely.
- 4
Prepare the Jalapeño
Slice the jalapeño in half, remove the seeds if you want less heat, and finely chop it.
- 5
Juice the Limes
Cut the limes in half and squeeze the juice into a bowl, ensuring no seeds get into the mixture.
Combining Ingredients
- 6
Mix Ingredients Together
In a large mixing bowl, combine the diced tomatoes, chopped onion, cilantro, and jalapeño.
- 7
Season the Mixture
Add the lime juice, salt, and pepper to the bowl. Mix well until all ingredients are evenly coated.
Serving
- 8
Refrigerate
Let the Pico de Gallo sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
- 9
Serve
Serve chilled with tortilla chips, tacos, or as a topping for your favorite dishes.