Fresh Pico de Gallo

This is classic, unadulterated pico de gallo. Be sure that all vegetables are finely chopped, and use white or red onion, beause sweet, yellow onion detracts from the taste of the salsa. If you want a hotter salsa, switch to thinly sliced serranos. Store in a sealed, refrigerated container for no more than a week.

  • 4 ripe plum tomatoes, seeded, finely chopped (about 1 pound)
  • 1 small red or white onion, finely chopped
  • 1/2 cup fresh cilantro leaves, chopped
  • 4 fresh jalapeños, seeded, finely chopped (or serranos)
  • juice of one lime
  • salt and pepper to taste
  1. Mix tomatoes, onion, cilantro, jalapeños and lime juice. Add salt to taste. Cover and refrigerate for at least 1 hour, and serve the same day made.
  2. Makes 2 to 2-1/2 cups.


Ready in: 2 Hrs

Kitchen tools you'll need for Fresh Pico de Gallo:
Blender or Food Processor, Mixing Bowls

Recipe editor Patricia Mitchell