Pico de Gallo

I love pico de gallo because it is typically a very mild salsa and it is made with all fresh ingredients. Growing up in New Jersey we didn’t really have many authentic Mexican restaurants. When I moved to California, I was introduced to the wonders of delicious authentic Mexican food. Now I’m addicted.



4 medium Roma tomatoes, cored and diced

¼ cup finely diced white onion

1 jalapeño, seeds removed, finely diced

1 lime

2 tablespoons fresh cilantro, chopped

1 teaspoon kosher salt


Remove the seeds from the tomatoes and dice. In a bowl combine tomato, finely diced onion, finely diced jalapeño and juice from the lime. Stir in cilantro and salt. Refrigerate until ready to serve.

Serve with tortilla chips.

Serves 4.


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