Homemade Pico de Gallo
So easy to make yourself and more delicious and fresh than anything you'll find on a grocery shelf. With juicy tomatoes, tangy onion, kicky jalapeño, and zippy fresh cilantro—plus that magical mix of lime and salt, of course—this classic combo rounds out any Mexican feast in style.
Ingredients
- 4 medium tomatoes Romas or on-the-vine varieties work well year-round
- 1 small onion red, yellow, or sweet
- 1/2 small jalapeño pepper ribs and seeds removed
- 1/3 cup fresh cilantro leaves
- juice of 1 lime plus more to taste
- 1/2 teaspoon kosher salt plus more to taste
Instructions
- Quarter the tomatoes, scoop out and discard the seeds and liquid, then chop into small pieces. Transfer to a large mixing bowl.4 medium tomatoes
- Finely chop the onion, jalapeño, and cilantro leaves. Add these to the tomatoes.1 small onion, 1/2 small jalapeño pepper, 1/3 cup fresh cilantro leaves
- Sprinkle on the lime juice and salt. Stir well to combine, then sample and add more of anything to taste. (More heat=more jalapeño; more tang=more lime juice; more overall flavor=more salt.)juice of 1 lime, 1/2 teaspoon kosher salt
- Store tightly-covered in the refrigerator until ready to serve. Enjoy!
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Notes
- Tomatoes: Roma or on-the-vine tomatoes are reliably plump and juicy year-round.
- Onion: Experiment with red, yellow, or sweet onion to find your favorite. Given the choice, I opt for red onion's bright color and mild flavor.
- Heat: About half of a medium-sized jalapeño pepper, with the ribs and seeds removed, is enough to give this some pop without major heat. Add more or less to taste. If you want more heat and are out of jalapeño, add a pinch of chili powder or cumin.
- Cilantro: If you have the gene that makes you hate cilantro, just leave it out. Consider adding extra lime zest, a pinch of cumin, or a splash of red wine vinegar to mimic the citrus tang.
- Make Ahead: You can make pico de gallo several hours to one day ahead for top quality. In fact, it's ideal to make it 2-3 hours before serving, so the flavors can mingle. If you want to prep more than one day ahead, chop and store all of the ingredients separately until ready to combine.
- Storage: Although the tomatoes will start breaking down, pico de gallo generally remains OK for up to 3-5 days in the refrigerator. As noted within the recipe, the best way I have found to extend its life is to remove all of the seeds and watery insides from the tomatoes when making the pico.
Nutrition Estimate
Calories: 67 kcal, Carbohydrates: 15 g, Protein: 2 g, Sodium: 597 mg, Potassium: 663 mg, Fiber: 3 g, Sugar: 8 g, Vitamin A: 2265 IU, Vitamin C: 42.7 mg, Calcium: 37 mg, Iron: 0.8 mg