Pico de Gallo Recipe
A truly great PICO DE GALLO is a vibrant symphony of fresh flavors—a crisp, juicy, and bright condiment that transforms everything from tacos to grilled fish. This recipe is my go-to, perfected after years of testing to achieve the ideal balance of tomato, onion, and heat. It’s a simple, no-cook salsa that delivers maximum freshness in just minutes.
PrintPico de Gallo
Ingredients
Scale
- 3–4 medium tomatoes, (diced (approximately 3 cups))
- 1 medium white onion, (diced (approximately 1 cup))
- 2 large jalapeno peppers, (seeded and diced (approximately ½ cup))
- ½ cup chopped cilantro
- 3–4 green onions, (diced (approximately ¼ cup))
- 1 medium lime, (juiced)
- 1 teaspoon garlic, (minced)
- 1 teaspoon kosher salt
- ½ teaspoon pepper
Instructions
- In a large bowl, mix together all ingredients. Cover and let rest in the refrigerator for at least 15 minutes before serving.
- Store in the refrigerator, covered, for up to a week.
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