August 21, 2010

Test Kitchen-Approved

Author Notes:

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


Food52 Review: 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. - StephanieThe Editors

Makes: 2 cups


  • 1 fresh jalapeno or 2 serrano peppers, stemmed, seeded and chopped
  • 1 clove garlic, peeled and finely chopped
  • 1 pound fresh ripe tomato, any type
  • 1/3 cup cilantro, roughly chopped
  • 1/2 cup white or red onion, chopped
  • 1 tablespoon fresh lime juice
  • 1/4 cup jicama, cucumber, or ripe mango peeled and chopped (optional)
  • 1 avocado, pitted, peeled and chopped (also optional)
  • Salt, to taste
In This Recipe


  1. Combine all ingredients in a covered storage container. Cover and refrigerate.
  2. Add a dollop to anything and you'll soon want to eat it with everything.

More Great Recipes:
Condiment/Spread|Mexican|Fruit|Vegetable|Serves a Crowd|Summer|Vegan|Gluten-Free

Reviews (3) Questions (0)

3 Reviews

tulip549 January 4, 2014
Wow! Great recipe!
lapadia August 25, 2010
Love this!
Author Comment
Waverly September 2, 2010
Thank you. Pico is always good to have around - it is very easy to make and it really does go with anything.