





From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Easy Pico de Gallo
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Instructions
1
|
Dice the tomatoes and add to medium-sized bowl.
2
|
Finely chop the onion and add to the tomatoes.
3
|
If using, cut the pepper in half lengthwise and rinse out the seeds. Mince finely and add to bowl.
4
|
Wash and chop cilantro, then add to the bowl.
5
|
Cut the lime in half and squeeze the juice from both halves into the bowl. Add the salt.
6
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Mix the ingredients together, cover, and let chill for 1 hour so flavors can meld.
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Tips & Tricks (5)
- Tomato Selection & Prep 🍅Choose firm, ripe tomatoes and remove excess seeds and juice before chopping to prevent a watery pico de gallo that loses its texture.
- Lime Juice Timing ⏱️Add fresh lime juice just 5-10 minutes before serving rather than immediately after mixing to prevent the acidity from breaking down the vegetables and making them mushy.
- Cilantro Freshness 🌿Fold in fresh cilantro at the very end, using only the tender leaves and upper stems for the brightest flavor and most pleasant texture.
- Pepper Heat Control 🌶️Remove seeds from serrano or jalapeño peppers for milder heat, or leave them in for more intensity—taste as you go to achieve your preferred spice level.
- Uniform Dice Technique 🔪Cut all ingredients into similar-sized small cubes (about ¼ inch) for better flavor distribution and a more professional presentation that prevents any single ingredient from dominating.
Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Gluten Free
Low-Cholesterol
Low Fat
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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