Pico de gallo

Pico de Gallo, also known as salsa fresca, is a fresh and vibrant Mexican condiment that’s commonly used as a topping or a side dish. Here’s a simple recipe for making Pico de Gallo:


  • 4 medium-sized tomatoes, diced
  • 1/2 large onion, finely chopped
  • 1 jalapeño pepper, seeds and ribs removed, finely chopped
  • 1/2 cup fresh cilantro, chopped
  • 1-2 cloves garlic, minced
  • 1 lime, juiced
  • Salt and pepper to taste


  1. Prepare Ingredients:
    • Dice the tomatoes, finely chop the onion, jalapeño, and cilantro. Mince the garlic.
  2. Combine Ingredients:
    • In a bowl, combine the diced tomatoes, chopped onion, jalapeño, cilantro, and minced garlic.
  3. Season:
    • Squeeze the juice of one lime over the mixture.
    • Add salt and pepper to taste. Start with a pinch and adjust according to your preference.
  4. Mix Well:
    • Gently toss all the ingredients together until well combined. Be careful not to mash the tomatoes.
  5. Chill (Optional):
    • Allow the Pico de Gallo to chill in the refrigerator for at least 30 minutes before serving. Chilling enhances the flavors.
  6. Serve:
    • Serve Pico de Gallo as a topping for tacos, burritos, grilled meats, or as a refreshing dip with tortilla chips.


  • Adjust the spiciness by adding more or fewer jalapeño seeds and ribs.
  • You can customize by adding diced avocado or mango for a fruity twist.
  • Freshly prepared Pico de Gallo is best enjoyed on the same day.

This Pico de Gallo recipe is versatile and can be adapted to suit your taste preferences. Feel free to experiment with the ingredient ratios to create the perfect balance for your palate.

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