Pico de gallo is a fresh uncooked Mexican salad. It always has fresh tomatoes, jalapeños, cilantro, and onions (or shallots). From there you can modify how salty or spicy you like it. It’s very basic and easy to make. I don’t usually care for raw onions in my food, but pico de gallo is an exception. It’s also very healthy and low in calorie. There’s not a drop of fat in it, well that’s not until you dip your tortilla chips in it 😉

Ingredients:

1 onion, diced
7 tomatoes
2 jalapeños, finely diced
1 cup chopped cilantro
1/2 tbsp salt
2 tsp fresh lime juice

Directions:

1. Dice the onion and soak in cold water for about 20 minutes. This will help reduce that strong oniony taste.

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2. Pour the onions and water into a mesh strainer and let the water drain out.

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3. With a tomato corer or knife, remove the cores of each tomato. Cut each tomato in half and dice using a chopper or sharp knife. I prefer using a chopper because it’s a lot faster.

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4. Dice the jalapeños and cilantro. Make sure to wash your hands very well after touching the jalapeños. Or better yet use gloves instead.

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5. In a large bowl, combine the diced tomatoes, onions , jalapeños, and cilantro. Mix in salt and lime juice. You can add more salt or jalapeños depending on how salty or spicy you like your Pico de gallo. I usually add a little more salt when using homegrown tomatoes because they tend to be a lot sweeter than the store bought ones.

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Pico de Gallo
 
Prep time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 onion, diced
  • 7 tomatoes
  • 2 jalapeños, finely diced
  • 1 cup chopped cilantro
  • ½ tbsp salt
  • 2 tsp fresh lime juice
Instructions
  1. Dice the onion and soak in cold water for about 20 minutes. This will help reduce that strong oniony taste.
  2. Pour the onions and water into a mesh strainer and let the water drain out.
  3. With a tomato corer or knife, remove the cores of each tomato. Cut each tomato in half and dice using a chopper or sharp knife. I prefer using a chopper because it's a lot faster.
  4. Dice the jalapeños and cilantro. Make sure to wash your hands very well after touching the jalapeños. Or better yet use gloves instead.
  5. In a large bowl, combine the diced tomatoes, onions , jalapeños, and cilantro. Mix in salt and lime juice. You can add more salt or jalapeños depending on how salty or spicy you like your Pico de gallo. I usually add a little more salt when using homegrown tomatoes because they tend to be a lot sweeter than the store bought ones.