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Pico De Gallo

Close-up of homemade pico de gallo with diced tomatoes, onion, jalapeño, cilantro, and lime.
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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.

Ingredients

Units Scale
  • 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

  1. Bring a large pot of water to a boil and prepare a bowl of ice water.
  2. 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.
  3. Transfer the tomatoes to the ice bath. Once cool enough to handle, peel away and discard the skins.
  4. Cut the tomatoes in half and gently squeeze out the seeds and excess juice. Finely dice the tomatoes.
  5. 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.
  6. Add the drained tomatoes, white onion, jalapeños, cilantro, and lime juice to a large bowl. Gently stir until evenly combined.
  7. Taste and add more lime juice, salt, or jalapeño as needed. Serve immediately or refrigerate until ready to serve.

Nutrition

Find it online: https://cookwhatmatters.com/pico-de-gallo/