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Pico de Gallo


Makes 2-3 cups


  • 1/2 cup red onion, finely diced
  • 1 clove garlic, finely grated
  • 1 lime, juiced
  • 1/2 teaspoon salt
  • 1 jalapeño pepper, minced
  • 4 to 6 plum tomatoes, medium chopped
  • 1/2 cup cilantro, chopped


  1. Chop the onion and place it in a small bowl. Grate the garlic using a microplane into the bowl.
  2. Cut the lime in half and juice it into the bowl. Add the salt to the lime, garlic and onions, stir, and set aside for a few minutes while chopping the rest of the ingredients.
  3. Slice the pepper in half, remove the seeds and finely mince it. Add it to the onion mixture.
  4. Chop the tomatoes into medium-sized chunks and add to the bowl. Roughly chop the cilantro and add to the bowl. Stir gently to combine. Add salt, lime juice and more cilantro to taste.
  5. Cover and let rest for a few hours in the refrigerator to blend the flavors. Pico de gallo is best if used the day it is made.