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Pico de Gallo

This authentic Mexican pico de gallo recipe combines fresh tomato, onions, jalapeño, garlic and lime juice. Just keep an icy cold margarita nearby to complement the heat!

Instructions

  • 1.Combine green and white chopped onion, jalapeño, garlic, lime juice and salt in a bowl. Let sit for about 5 minutes while you dice the tomatoes and cilantro.
  • 2.Add diced tomatoes and cilantro to bowl and stir to combine. Add fresh ground black pepper / more salt if desired, to taste.
  • 3.For best flavor, marinate for 15 minutes to several hours in the fridge.
  • 4.Serve as a dip with corn tortillas.
  • 5.Keeps well covered, in the refrigerator, for up to 3 days.

Ingredients

  • 8 San Marzano or Roma tomatoes
  • 1/2 cup green onions, chopped
  • 1 cup white onion, chopped
  • 1 medium jalapeño (ribs and seed removed), finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup lime juice (about 1 lime)
  • 2 tablespoons fresh cilantro, chopped
  • 1/2 teaspoon sea salt
  • black pepper, fresh ground, to taste