Why This Recipe Matters
Pico de gallo is one of the first things I remember making in culinary school. I couldn’t tell you the name of the class, but I remember feeling amazed when I learned there was such a thing as blanching a tomato.
For me, it was another one of those moments:
Huh, people do this?
I want in on this!
It marked the beginning of an education in the culinary arts that would only increase my appetite to learn more.
We started by cutting a small X into the bottom of each tomato and lowering it into boiling water. After less than a minute, we transferred the tomatoes to an ice bath to stop the cooking. Once they cooled, we used a paring knife to remove the cores and stems. Then the skins peeled away almost effortlessly.
To me, it felt like kitchen magic.
Next, we cut the tomatoes in half and squeezed out the seeds and extra juice. Then we carefully diced them into small, even pieces.
Finally, we placed the diced tomatoes in a colander over a bowl, sprinkled them with salt, and let them drain. We did this because the salt draws out some of the excess liquid while we prepare the onion, jalapeño, cilantro, and lime. This is an important step because the tomatoes will continue to release juice as the pico de gallo sits, and draining them first helps keep it from becoming watery too quickly.
Over the years, I haven’t always taken the time to blanch, peel, seed, drain, and carefully dice tomatoes at home. Sometimes I use cherry tomatoes and simply cut them into small pieces, skins and all. That version still tastes delicious, and it certainly saves time.
I debated using the quicker method for this recipe. In the end, I decided to share the technique I first learned. Removing the skins gives the tomatoes a softer texture and a cleaner appearance, while salting and draining them helps control the extra liquid. And I’m secretly hoping someone who has never seen it done this way will find the process just as interesting as I did the first time.
Prepare Your Taste Buds
This pico de gallo tastes bright, juicy, and incredibly fresh. Ripe tomatoes bring a natural sweetness, while finely diced onion adds a crisp bite. Jalapeño gives it just enough heat, cilantro keeps it lively, and lime ties everything together.
It brings life to anything rich, warm, or savory. Spoon it over tacos, add it to a salad, or pile it onto a homemade Chipotle-style bowl. It adds the fresh contrast that pulls the entire dish together.
As much as I love the way it tastes, this recipe means a little more to me because it takes me back to where I first learned the technique behind it.
It was during those first few culinary classes that I knew I was right where I needed to be. I had found something that lit me up with curiosity. I realize that, to most people, this may just be pico de gallo. For me, though, sharing this recipe became a fond trip down memory lane—and the pico de gallo was delicious too.
Simple Ways to Serve This
Serve this pico de gallo with tortilla chips, or spoon it over tacos, Grilled Chipotle Chicken, or Cilantro Lime Rice. It also pairs perfectly with my Fresh Guacamole and Fresh Roasted Corn Salsa, for a fresh and colorful spread.
Pico De Gallo
Fresh, bright, and full of flavor, this easy homemade pico de gallo is made with ripe tomatoes, white onion, jalapeño, cilantro, and lime. Serve it with tortilla chips, tacos, bowls, grilled chicken, or your favorite Mexican-inspired meals.
- Prep Time: 25 minutes
- Total Time: 25 minutes
- Yield: About 5 cups 1x
- Category: Appetizer
- Cuisine: Mexican
Ingredients
- 4 to 4 1/2 cups diced ripe tomatoes (about 5 medium tomatoes)
- 3/4 cup finely diced white onion (about 1/2 medium onion)
- 2 jalapeños, seeded and finely minced, or to taste
- 1/2 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice, plus more to taste
- 1/2 teaspoon kosher salt, plus more to taste
Instructions
- Bring a large pot of water to a boil and prepare a bowl of ice water.
- Cut a shallow X into the bottom of each tomato. Carefully lower the tomatoes into the boiling water and blanch for about 30 seconds, or until the skins begin to loosen.
- Transfer the tomatoes to the ice bath. Once cool enough to handle, peel away and discard the skins.
- Cut the tomatoes in half and gently squeeze out the seeds and excess juice. Finely dice the tomatoes.
- Place the diced tomatoes in a colander set over a bowl. Sprinkle with the salt and gently toss. Let the tomatoes drain while you prepare the remaining ingredients.
- Add the drained tomatoes, white onion, jalapeños, cilantro, and lime juice to a large bowl. Gently stir until evenly combined.
- Taste and add more lime juice, salt, or jalapeño as needed. Serve immediately or refrigerate until ready to serve.
Nutrition
- Serving Size: 1/2 cup
- Calories: 22
- Sugar: 2.9 g
- Sodium: 66.4 mg
- Fat: 0.2 g
- Carbohydrates: 4.9 g
- Fiber: 1.5 g
- Protein: 0.9 g
- Cholesterol: 0 mg
Handy Hints
- Leave the tomato skins on for a quicker version, or use cherry tomatoes and dice them small.
- Use red onion in place of white onion, if preferred.
- Adjust the amount of jalapeño depending on how much heat you like.
- The tomatoes will release more liquid as the pico sits, so stir before serving and drain off any excess if needed.
- Pico de gallo can be made a few hours ahead and refrigerated. It is best the day it is made, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
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