Name: Easy Pico de Gallo
Prep time: 10 min
Total time: 10 min
Yield: 6 Servings
Cuisine: Mexican

From the Cook

1/6

Warning0 allergens identified

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Dice the tomatoes and add to medium-sized bowl.

Finely chop the onion and add to the tomatoes.

If using, cut the pepper in half lengthwise and rinse out the seeds. Mince finely and add to bowl.

Wash and chop cilantro, then add to the bowl.

Cut the lime in half and squeeze the juice from both halves into the bowl. Add the salt.

Mix the ingredients together, cover, and let chill for 1 hour so flavors can meld.

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tomato Selection & Prep 🍅
Choose firm, ripe tomatoes and remove excess seeds and juice before dicing to prevent your pico from becoming watery and soggy within minutes.
Lime Juice Timing ⏱️
Add lime juice just before serving rather than mixing it in advance, as the acid will begin to break down the delicate vegetables and diminish their fresh texture.
Pepper Heat Control 🌶️
Taste a small piece of your serrano or jalapeño first, then remove seeds and membranes for milder heat, or leave them intact for maximum spice level.
Salt Distribution Method 🧂
Sprinkle salt directly over the cut vegetables immediately after dicing to season evenly, rather than mixing it in at the end.
Cilantro Freshness Hack 🌿
Add fresh cilantro in the final 30 seconds before serving to maintain its vibrant flavor and prevent it from turning dark or developing an unpleasant bitter taste.