How to Make Pico de Gallo

This "beak of the rooster" salsa is great because you can make it as hot or as mild as you like. Serves a small get-together.

  • Using the freshest ingredients possible is the key to great Pico de Gallo.
  1. Dice the onion and rinse in a strainer under warm water.
  2. Cut the tomatoes in half crosswise and squeeze out the seeds. Dice the tomatoes and place in a large bowl with the salt.
  3. Cut the stems off the Serrano chilies, then slice into very thin rings. Add to the tomatoes.
  4. Add the onion to the bowl of tomatoes and chilies. Roughly chop the cilantro sprigs and add to the bowl.
  5. Add the lime juice or vinegar and optional pepper and stir well. Let sit for at least 30 minutes to let the flavors mingle.
  6. Taste for seasoning and add more salt or lime juice if you like.
  • Serrano chilies: small fresh green chilies that resemble miniature jalapenos. Commonly found in supermarkets.

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