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Pico de Gallo Recipe


pico de gallo
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3.34 from 30 votes
This fresh and vibrant pico de gallo recipe will be a surefire hit at your next backyard bash.

Course:
Appetizer
,
Breakfast
,
Brunch
,
Dinner
,
Lunch
,
Sauces and Condiments
,
Side Dish
,
Snack
Cuisine:
Mexican

Makes:

Servings: 2 cups

Takes:

Prep Time: 15 minutes
Chilling Time: 30 minutes

Ingredients

  • 4 large meaty tomatoes
  • 1 small green jalapeño
  • ¼ cup chopped scallions
  • 1 clove fresh garlic
  • 3 tablespoons fresh cilantro
  • 1 lime
  • Salt and freshly ground black pepper to taste
Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page

Method

  • Prep. Slice the tomatoes in half lengthwise. Chop into small cubes, about 1/8", and add to a medium bowl.
  • Slice the jalapeño lengthwise and scoop out the seeds and the white ribs and the stem end with a spoon. Chop into small bits and add to the bowl.
  • Chop or mince the the cilantro, scallions and garlic, and add them to the bowl. Squeeze in the juice of half a lime. Rub the lime skin on a zester to get about 1 teaspoon of lime zest into the bowl.
  • Chill. Refrigerate the pico de gallo for at least 30 minutes to allow the flavors to meld. You can add the black pepper at any time, but hold off on the salt til the last minute because it tends to draw moisture out.
  • Serve. Taste the pico de gallo and add salt and pepper to taste. Serve with tortilla chips or add to countless dishes including tacos, quesadillas, omelets, and more.