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Classic Pico de Gallo

Yield: Yields about 3-1/4 cups.

Pico de gallo is a zesty Mexican salsa made with fresh tomatoes, onions, and chiles.


  • 4 cups seeded and diced fresh tomatoes (3 large tomatoes)
  • 1 cup small-diced white or sweet onion (1 medium onion)
  • 1/3 cup fresh lime juice
  • 2 to 3 serrano chiles, stemmed and finely chopped
  • 1/4 cup chopped fresh cilantro
  • Kosher salt


  • Combine the tomatoes, onion, lime juice, serranos, cilantro, and 2 tsp. salt in a large bowl. Mix well, cover, and let sit at room temperature for 1 hour. Season to taste with more salt if necessary. If not using right away, refrigerate for up to 3 days. Strain before using.


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Reviews (2 reviews)

  • twood | 06/18/2011

    This is an ok pico de gallo recipe. I really missed the garlic in this recipe, so added a small clove. As the other reviewer mentioned, fresh tomatoes are essential. I also soak my onions in ice water before mixing them in with the tomatoes to take away some of the bite that raw onions can have. The ice water makes the onions sweeter. For a twist, I add a dash of chili powder and cumin.

  • Whatscookin | 09/01/2008

    I fixed this for a latin american buffet this weekend and this was gobbled up in no time. People loved it and commented about it a number of times. Garden fresh tomatoes were the key. I'll have to admit I missed the garlic. I may try adding some the next time.

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