Pico de Gallo
Fresh tomato salsa with onion, chiles, cilantro, and lime juice.
10 minutes
prep
40 minutes total
16 servings
salsa mexican condiment no-cook
Scale
· Units
Ingredients
- 1.50 lb ripe tomatoes
- 1 tsp kosher salt
- 0.50 white onion
- 1-2 serrano or jalapeno chiles
- 0.50 cup fresh cilantro
- 1 tbsp lime juice
Equipment
- fine-mesh strainer
Instructions
Drain Tomatoes
1
Season 1.50 lb ripe tomatoes (cut into 1/4- to 1/2-inch dice, about 3 cups) with 1 tsp kosher salt and toss to combine. Transfer to a fine-mesh strainer set in a bowl and allow to drain for 20-30 minutes . Discard liquid.
Combine
2
Combine drained tomatoes with 0.50 white onion (finely diced, about 3/4 cup), 1-2 serrano or jalapeno chiles (finely diced, seeds and membranes removed for milder salsa), 0.50 cup fresh cilantro (finely chopped leaves), and 1 tbsp lime juice (from 1 lime). Toss to combine and season to taste with salt.
View Cooklang Source
recipe.cook
---
title: Pico de Gallo
description: "Fresh tomato salsa with onion, chiles, cilantro, and lime juice."
servings: 16
total time: 40 minutes
prep time: 10 minutes
rest time: 30 minutes
tags: [salsa, mexican, condiment, no-cook]
cuisine: Mexican
difficulty: easy
---
== Drain Tomatoes ==
Season @ripe tomatoes{1.5%lb} (cut into 1/4- to 1/2-inch dice, about 3 cups) with @kosher salt{1%tsp} and toss to combine. Transfer to a #fine-mesh strainer{} set in a bowl and allow to drain for ~{20-30%minutes}. Discard liquid.
== Combine ==
Combine drained tomatoes with @white onion{0.5} (finely diced, about 3/4 cup), @serrano or jalapeno chiles{1-2} (finely diced, seeds and membranes removed for milder salsa), @fresh cilantro{0.5%cup} (finely chopped leaves), and @lime juice{1%tbsp} (from 1 lime). Toss to combine and season to taste with salt.
> Use the ripest tomatoes you can find. In the off-season, smaller plum, Roma, or cherry tomatoes work best.
> Pico de gallo keeps for up to 3 days in the refrigerator in a tightly sealed container.