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    Home » Appetizers/Sides

    Authentic, Well-Balanced Pico de Gallo

    September 14, 2018 By Patrick 44 Comments

    1192 shares
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    Update:  Hey guys, I'm re-posting this Pico de Gallo recipe because I've added a video to the post -- it's my first recipe video!!  You'll find the video down below, right before the recipe box.  Please let me know if the video is helpful and if you'd like to see more of them!

    Every kitchen needs a no-thinking-involved Pico de Gallo recipe.

    Because if you don't have to think about how to make it, you can focus on the infinite number of ways you can use it.

    There's a recipe sheet at the bottom of this page that can be printed out, but if you sear the following pic in your memory you'll always have what you need to make a delicious, versatile Pico de Gallo.

    Double batch of our authentic PIco de Gallo mexicanplease.com

    Authentic Pico de Gallo Recipe

    So in the above photo we're using:

    2 tomatoes
    1/2 onion
    1 jalapeno
    15-20 sprigs cilantro
    juice of 1 lime

    And of course, a bit of salt.  You'll probably need close to 1/2 teaspoon of salt for this batch, but I usually start by tossing in a heaping 1/4 teaspoon and then doing some taste testing.

    Give the tomato, jalapeno, and cilantro a good rinse.  I usually twist off and discard the bottom, thicker portion of the cilantro stems, but I use the upper portion of the stems that hold the leaves together.  (How to chop cilantro.)

    And regarding the jalapeno, I usually start by adding half of it and then adding more if I feel the Pico needs more heat.  Of course, a lot of this depends on the mood of the jalapeno, so I'm in the habit of sticking the tip of my tongue on this spot:

    Here's an easy, versatile recipe for a zippy Mexican Frittata. I find the chorizo-jalapeno-cheese combo irresistible but you can always make a vegetarian version too. So good! mexicanplease.com

    Do this regularly and you'll get an instant snapshot of how combative your jalapeno is feeling, especially compared to other jalapenos.  I wouldn't recommend doing this with hotter peppers like habaneros, but I like doing it with jalapenos and serranos.

    This particular jalapeno was relatively mild, so I knew I would probably be adding all of it to the Pico batch.

    Finely chop the tomato, onion, jalapeno, cilantro and add them to a mixing bowl.

    Five ingredients is all it takes to make a classic, authentic Pico de Gallo. This recipe keeps the tomatoes in check by using plenty of onion and seasoning. So good! mexicanplease.com

    Add the juice of a single lime and a heaping 1/4 teaspoon of salt.  Mix well.

    And now the most important part:  taste it!

    Five ingredients is all it takes to make a classic, authentic Pico de Gallo. This recipe keeps the tomatoes in check by using plenty of onion and seasoning. So good! mexicanplease.com

    Pico de Gallo reaches its full potential when the tomatoes are kept in check by the other ingredients.  So if you take a bite and get a mouthful of tomato-ey flavor you can balance it out by adding more onion, jalapeno, or lime juice.

    This batch needed more jalapeno, salt, and lime juice.  So that's close to a 1/2 teaspoon of salt and all of the juice from a single lime (close to 2 tablespoons worth).

    Five ingredients is all it takes to make a classic, authentic Pico de Gallo. This recipe keeps the tomatoes in check by using plenty of onion and seasoning. So good! mexicanplease.com

    When the ingredients are in balance, Pico is the perfect example of the sum being far greater than the individual parts. It has a light, effervescent flavor that will work wonders on all sorts of dishes.

    We use it on Tortas:

    This Baked Milanesa Torta is loaded with avocado, Pico de Gallo and chipotle mayo. Yowsa! No frying either, just bread the chicken cutlets and give 'em 12 minutes in the oven. Buen Provecho. mexicanplease.com

     

    And on Nachos...

    It's tough to beat the combo of warm tortilla chips, melted cheese, and spicy black beans. In other words, NACHOS!! These beans have some kick built into them from chipotles in adobo and they are beyond delicious. mexicanplease.com

     

    And on these Molletes:

    You probably already have all the ingredients you need for these Molletes (Mexican Bean and Cheese Sandwiches). Try them with some freshly made Pico de Gallo -- so good! mexicanplease.com

     

    And even on some Avocado Toast:

    Keep your kitchen stocked with the usual Mexican ingredients and you'll always have the option of whipping up some delicious Mexican Avocado Toast. So good! mexicanplease.com

    Once you've made it you'll never have to dig around for another Pico de Gallo recipe.  Awesome!

    Okay, as promised, here's the recipe video.  It's my first recipe vid so feel free to use the comments section below if you have feedback on it and please let me know if you'd like to see more of them!

    Click Play to see how easy it is to make Pico de Gallo!!

    Buen Provecho.

     

    Five ingredients is all it takes to make a classic, authentic Pico de Gallo. This recipe keeps the tomatoes in check by using plenty of onion and seasoning. So good! mexicanplease.com

    Authentic, Well-Balanced Pico de Gallo

    This well-balanced Pico de Gallo is wildly versatile and can be used in an infinite number of ways.
    4.80 from 24 votes
    Print Pin Rate
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Servings: 4
    Calories: 23kcal
    Author: Mexican Please

    Ingredients

    • 2 tomatoes
    • 1/2 onion
    • 1 jalapeno
    • 15-20 sprigs cilantro
    • juice of 1 lime
    • 1/4 teaspoon salt (plus more to taste)

    Instructions

    • Give the tomatoes, jalapeno, and cilantro a good rinse.  Peel the onion and de-stem the tomatoes and jalapeno.  I usually twist off and discard the bottom, thicker portions of the cilantro stems, but keep the upper portion of the stems that hold the leaves together. 
    • Finely chop the 2 tomatoes, 1/2 onion, and jalapeno into 1/4" sized chunks.  Finely dice the cilantro.  For a milder version you can start by using only 1/2 of the jalapeno and adding more incrementally if you want more heat. 
    • Combine the tomato, onion, jalapeno and cilantro in a mixing bowl.  Add a heaping 1/4 teaspoon of salt and the juice of a single lime.  Mix together well and taste for seasoning.  Add additional salt and lime if necessary (I added more salt to this batch).
    • Serve immediately or store in an airtight container in the fridge.

    Notes

    If your first taste has a lot of tomato flavor, try adding more onion, jalapeno, or lime juice.  Pico tastes best when the tomato is kept in check by the other ingredients.
     
    Like this recipe?Click the stars above to rate it or leave a comment down below! @mexplease

    We use this Pico for our Carne Asada Tacos.  So good!

    This recipe is designed to get some Carne Asada Tacos in the house -- tonight! Serve them up with some freshly chopped Pico de Gallo and you'll have some happy faces at the dinner table! mexicanplease.com

     

    And we use a similar technique in our Cucumber Radish Salsa.

    This Cucumber Radish Salsa is a great example of how easy it can be to build salsas that don't rely on tomatoes or tomatillos. A light, vibrant salsa that works great on tacos, tostadas, and even pita bread. mexicanplease.com

     

     

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    Reader Interactions

    Comments

    1. Michelle

      July 23, 2022 at 10:58 pm

      I love these cuts! Others are so precise and small squares. This is beautiful!

      Reply
      • Patrick

        July 25, 2022 at 11:16 am

        🙂

        Reply
    2. Nick

      March 03, 2022 at 11:40 am

      I love this recipe. It’s simple and everyone enjoys it.

      Reply
      • Patrick

        March 04, 2022 at 3:12 pm

        Thanks Nick!

        Reply
    3. KWillick

      July 20, 2021 at 4:16 pm

      I prefer serreno peppers in my pico de gallo...why do you use jalepeno? I know in Yucatan and Guanajuato serreno peppers are used. Thank you I look forward to hearing from you.

      Reply
      • Patrick

        July 23, 2021 at 11:41 am

        Hey K, for something like Pico I consider them to be interchangeable, so feel free to use Serranos if that's you have available. Cheers.

        Serran vs. Jalapeno: What's the Difference?

        Reply
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    Hey, I'm Patrick! I spent 2 years living in Cozumel and got obsessed with Mexican food. I built this site to share all the recipes and techniques I've learned along the way. Read More…

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