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From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
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How to Make Pico de Gallo
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Instructions
1
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Dice your tomatoes, cutting the sides of the roma tomatoes to leave most of the seeds out of the salsa, place in a strainer, then salt with 3/4 teaspoon fine sea salt.
2
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Chop up your onion, jalapenos, and cilantro. Place into a medium bowl.
3
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Place drained tomatoes in with the other ingredients. Then squeeze half of the lime juice into the bowl and mix everything together.
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Taste test and add more salt and/or lime juice as desired!
Notes
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Storage Instructions – Store leftover pico de gallo in an airtight container in the refrigerator for up to 2 days. Stir before serving and add a squeeze of fresh lime if needed.
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Tips & Tricks (5)
- Dice Tomatoes Last for Perfect Texture 🍅Cut tomatoes immediately before serving to prevent excess moisture from accumulating in the salsa, which keeps it fresh and prevents sogginess.
- Remove Jalapeño Seeds for Milder Heat 🌶️The seeds and white ribs contain most of the heat; remove them for a gentler kick or leave them intact for maximum spice impact.
- Macerate Onions in Lime Juice 🍋Toss diced white onions with lime juice 10-15 minutes before mixing to soften their bite and allow them to absorb bright, tangy flavor.
- Add Cilantro at the End 🌿Stir in fresh cilantro just before serving to preserve its delicate, aromatic qualities and prevent it from darkening or losing its vibrant flavor.
- Salt Just Before Serving ⏱️Wait until the last moment to add salt, as it draws moisture from the tomatoes and onions; this keeps your pico de gallo crisp and properly seasoned.
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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