Pico de Gallo
Pico de gallo is not salsa — it's a fresh relish. No blending, no cooking, no canned anything. The difference between good pico and great pico comes down to two things: sharp knife work and salt timing. Dice everything roughly the same size so every bite is balanced. Salt the tomatoes first and let them sit for five minutes — that pulls out just enough liquid to create a natural dressing without making it soupy. Use white onion, not yellow — white has that clean, sharp bite that cuts through the acid. Fresh lime juice is non-negotiable; bottled lime juice tastes like chemicals. If you have access to serrano peppers, use those over jalapeño for a brighter, sharper heat. Make it the same day you're eating it — pico doesn't hold well overnight because the tomatoes break down and it gets watery. This is a same-day prep, not a make-ahead component.
Equipment
- Cutting Board
- Chef’s knife
- Mixing bowl
Ingredients
Pico de Gallo
- 6 Roma Tomatoes diced small
- ½ cup White Onion finely diced
- ½ bunch Cilantro fresh, washed, stems removed, chopped
- 1 Jalapeño seeded and finely diced, adjust for heat preference
- 1 tablespoon Lime Juice fresh
- ½ teaspoon Kosher Salt Morton brand
Instructions
- Dice the tomatoes, onion, and jalapeño.
- Chop the cilantro.
- Combine everything in a bowl.
- Add lime juice and salt.
- Stir to combine.
- Cover and refrigerate for at least 30 minutes to let the flavors meld.
Notes
Fresh pico de gallo made with six ingredients in ten minutes. The one condiment that makes every taco night, burrito bowl, and grilled protein better.
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