Vetri Cooking Lab

Pico de Gallo


1-2 pounds ripe tomatoes, finely diced

1 teaspoon salt

½ onion, finely diced (about ¾ cup)

1-2 jalapeño peppers, minced – seeds and membranes may be removed for a milder salsa or keep them in for more heat

½ cup cilantro, stems and leaves finely chopped

½ lime, juiced


  1. Finely dice tomatoes.
  2. Place tomatoes into a fine mesh strainer or colander set over a bowl. Sprinkle 1 teaspoon of salt and toss to combine. Let drain for 15-20 minutes. This step is to season the tomatoes and extract excess liquid.
  3. Next, prepare finely diced onion, jalapeño and cilantro.
  4. When ready to combine. Discard liquid from tomatoes and add drained tomatoes to a medium bowl with onion, jalapeño, cilantro, and lime juice. Mix and season to taste with a pinch of salt or more lime juice.
  5. Enjoy on top of fajitas, tacos, or as a dip!


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