Jigger & Joy — Secrets of the speakeasy, Spirit of the pub
Jigger & JoyFood & Party Recipes← All Recipes
Mexican

Pico de Gallo

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

dipEasyMexican
Prep15 min0Total15 minServes16Temproom_temp
✓ vegan✓ vegetarian✓ gluten-free✓ dairy-free✓ paleo
Recipe
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. 1Core tomatoes and cut into 1/4-inch dice
  2. 2Place in fine-mesh strainer over bowl and let drain 15 minutes to remove excess juice
  3. 3Transfer drained tomatoes to serving bowl
  4. 4Add onion, cilantro, serranos, lime juice, and salt
  5. 5Toss gently to combine
  6. 6Let sit 15 minutes for flavors to meld
  7. 7Taste and adjust seasoning before serving
Notes
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 & Origin

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.

Cocktail Pairings
Pairs Well With
tequilamezcalbeer
Save & Share
Mexican◆Easy