Pico de Gallo was the first salsa-type thing I learned to make, back before I even did a lot of cooking. A friend gave me the recipe more than 15 years ago, and I’ve tweaked it just a little over the years but the main ingredients are still the same: tomatoes, onions, cilantro, lemon or lime juice and cilantro. It’s so easy and SO good!
Ingredients for Pico de Gallo:
6 Roma (or plum) tomatoes
1/2 Sweet Onion
1 or 2 Serrano chillies
1/2 Cup cilantro (more or less)
1 Tsp. Garlic salt
1 Tbsp. Lemon or Lime Juice
Small pinch of sugar
Directions: Mix everything in a bowl
1) Chop the tomatoes into cubes. You can do it by hand or with a chopper. I use the Prepworks Dice and Slice Chopper by Progressive (*Amazon affiliate link) for both my tomatoes and onions. I’ve had this thing for 16 years! It makes it easy and fast to make nice little cubes for pico.
2) Chop the onions into smaller cubes. I use a smaller cutting grid for the onions. If doing it by hand, just finely chop. Add to bowl with tomatoes.
3) Devein, remove seeds and finely chop the Serrano pepper. Taking out the vein and seeds takes out a lot of the heat but leaves all the flavor. You can chop the whole thing for a hotter salsa. I always chop these by hand because I like them very fine.
Here’s how to devein the pepper: (click for larger pics)
4) Roughly chop enough cilantro to fill 1/2 cup, then chop it a little more. You can use more or less according to taste. I like a lot of cilantro myself.
5) Add 1 Tsp. garlic salt (or regular salt)
6) Add 1 Tbsp. lemon or lime juice. I just use it from the bottle unless I have fresh citrus handy. Sometimes I use a little of both lemon and lime!
7) A really small pinch of sugar. You can’t really taste it, but it seems to set off the flavors.
8) Mix well and let it chill in the refrigerator for about an hour so all the flavor meld. You can also eat it right away! But it gets even better after it sits for a bit.
There’s so much you can do with Pico de Gallo- It’s great with tortilla chips, or served on top of any Mexican dish, or even on your eggs in the morning! This is the basic recipe that will get you started, then you can customize it to your liking as you learn the flavors.