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dipEasyMexican

Pico de Gallo

Fresh, chunky salsa of ripe tomatoes, onion, cilantro, and serrano chile

⏱️ Prep: 15min0⏰ Total: 15min👥 Serves: 16🌡️ room_temp
✓ vegan✓ vegetarian✓ gluten-free✓ dairy-free✓ paleo

Ingredients

  • 1.5 lbsRoma tomatoes(about 6, diced)
  • 0.5 cupwhite onion(finely diced)
  • 0.25 cupfresh cilantro(chopped)
  • 1-2serrano chiles(seeded, minced)
  • 2 tbspfresh lime juice
  • 0.75 tspkosher salt

📝 Make Ahead

Best within 4 hours. Can be made 1 day ahead but will release liquid - drain before serving.

Instructions

  1. Core tomatoes and cut into 1/4-inch dice
  2. Place in fine-mesh strainer over bowl and let drain 15 minutes to remove excess juice
  3. Transfer drained tomatoes to serving bowl
  4. Add onion, cilantro, serranos, lime juice, and salt
  5. Toss gently to combine
  6. Let sit 15 minutes for flavors to meld
  7. Taste and adjust seasoning before serving

💡 Pro Tips

Roma tomatoes have less juice and seeds than other varieties. Drain them well to avoid watery salsa. Serrano peppers are hotter than jalapeños - use one for mild heat, two for traditional spiciness. Salt the tomatoes separately first for best texture.

📜 History

Pico de gallo, meaning "rooster's beak" in Spanish, likely got its name from the original method of eating it - pinching the salsa between thumb and finger like a pecking bird. This fresh, uncooked salsa is a staple of Mexican cuisine, appearing as a condiment, topping, or standalone dip throughout the country.

🍸 Pairs Well With

Also pairs well with:

tequilamezcalbeer