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Pico de Gallo

Pico De Gallo

David Taylor
There’s no cooking involved with this salsa recipe. It can be easily adjusted to suit your preference; add more tomatoes for sweetness or add more jalapeno peppers for more heat.
Prep Time 10 mins
Total Time 10 mins
Course Condiment
Cuisine Mexican
Servings 4 people


  • 3 onions chopped
  • 12 tomatoes chopped
  • 2 cups cilantro chopped
  • 3 jalapenos chopped
  • 1 lime juiced
  • Salt to taste


  • Dice up equal quantities of onion and tomato. Roughly chop the cilantro.
  • Now, slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires. Now dump the ingredients into a bowl.
  • Slice the lime in half and squeeze the juice from half a lime into the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed.