Pico de gallo is a Mexican relish composed of raw jalapeno, onion, ripe tomato, lime juice, and cilantro. The ingredients are simply chopped and tossed. Pureed, you call this salsa. It is good on everything from tortilla chips, sandwiches, and eggs, to steak and seafood. The better question, really, is what is it not good on (dessert)? This recipe gives you the basic, everyday version, but I it is so easy to change pico de gallo up, that I have included other ingredients as options. This can be made up to 4 hours ahead and will keep in the refrigerator for several days. - Waverly —Waverly
Test Kitchen Notes
A wonderful pico de gallo. The onions, tomatoes and cilantro are well balanced. A punch of crisp cucumber, crunchy jicama, creamy avocado or sweet mango adds something special. Try it with any combination of the four. - Stephanie —The Editors
fresh jalapeno or 2 serrano peppers, stemmed, seeded and chopped
clove garlic, peeled and finely chopped
fresh ripe tomato, any type
cilantro, roughly chopped
white or red onion, chopped
fresh lime juice
jicama, cucumber, or ripe mango peeled and chopped (optional)
avocado, pitted, peeled and chopped (also optional)
Salt, to taste
In This Recipe
Combine all ingredients in a covered storage container. Cover and refrigerate.
Add a dollop to anything and you'll soon want to eat it with everything.
Waverly used to be a lawyer and is now a mother 24/7. She has made a commitment to cooking for her family and absolutely loves it even when her family does not. She is teaching them, one meal at a time, to enjoy wholesome homemade food. She abhors processed food but recognizes its insidious nature and accepts the fact that her children will occasionally get some Skittles, Doritos, or the like. Her philosophy and hope is that if she teaches them well at home, they will prefer wholesome healthy foods when they go out into the world without her.