Pico de Gallo

Skill Level

1 ½ pounds ripe tomatoes, diced into ¼- to ½ -inch pieces

1 teaspoon salt

½ large white onion, finely diced (about ¾ cup)

1 to 2 jalapeño peppers, minced (seeds and membranes removed for a milder salsa)

½ cup cilantro, stems removed and leaves minced

1 tablespoon lime juice


Season tomatoes with 1 teaspoon salt and toss to combine. Transfer to a fine mesh strainer or colander set in a bowl and allow to drain for 20 to 30 minutes. Discard liquid.

Combine drained tomatoes with onion, jalapeño, cilantro, and lime juice. Toss to combine and season to taste with salt.

Enjoy on top of fajitas, tacos, as a dip, or otherwise!

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