Classic Pico de Gallo
This pico de gallo recipe is fresh, delicious and easy to make! You'll need only 5 ingredients to make this classic Mexican dip—tomato, onion, cilantro, jalapeño and lime. Recipe yields about 4 cups (about 8 servings).
Foto: Cookie and Kate — Cookie and Kate
Ingredients
- 1 cup finely chopped white onion (about 1 small onion)
- 1 medium jalapeño or serrano pepper, ribs and seeds removed, finely chopped (decrease or omit if sensitive to spice, or add another if you love heat)
- ¼ cup lime juice
- ¾ teaspoon fine sea salt, more to taste
- 1 ½ pounds ripe red tomatoes (about 8 small or 4 large), chopped
- ½ cup finely chopped fresh cilantro (about 1 bunch)
Steps
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In a medium serving bowl, combine the chopped onion, jalapeño, lime juice and salt. Let it marinate for about 5 minutes while you chop the tomatoes and cilantro.
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Add the chopped tomatoes and cilantro to the bowl and stir to combine. Taste, and add more salt if the flavors don’t quite sing.
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For the best flavor, let the mixture marinate for 15 minutes or several hours in the refrigerator. Serve as a dip, or with a slotted spoon or large serving fork to avoid transferring too much watery tomato juice with your pico. Pico de gallo keeps well in the refrigerator, covered, for up to 4 days.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (17% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| finely chopped white onion | 1 cup | - | - |
| jalapeño or serrano pepper | 1 medium | - | - |
| ¼ cup lime juice | - | - | - |
| ¾ teaspoon fine sea salt | - | - | - |
| ½ pounds ripe red tomatoes | 1 | Rp 12.000/kg | Rp 1.200 |
| ½ cup finely chopped fresh cilantro | - | - | - |
*Estimated market prices, may vary by region
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