condiment
Pico De Gallo
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Prep
10 min
Total
10 min
Serves
Makes ~2 cups (serves 6–8 as a condiment)
Bright, sharp, and fresh, this pico de gallo is a simple relish, no marinating, no cooking. The finer the mince, the better every bite.
Ingredients
- 340g (12 oz) tomato, minced
- 113g (4 oz) onion, minced
- 28g (1 oz) jalapeño, minced
- 14g (0.5 oz) cilantro, finely chopped
- ½ tsp (2.5ml) lime juice
- salt and pepper to taste
Instructions
- 1Mince tomato, onion, jalapeño, and cilantro to an even, fine cut.
- 2Combine in a bowl. Add lime juice, salt, and pepper.
- 3Taste and adjust. Serve immediately or within the hour.
Cook's Note
Mince everything as fine as you can, this is a relish, not a chunky salsa. Salt just before serving; adding salt too early draws water out of the tomatoes and makes it runny.
Best Served With
Serve with eggs, tacos, grilled fish, or tortilla chips.
Why This Recipe Works
Even, fine cuts mean every scoop has all four flavors in the right proportion. The small amount of lime brightens without making the tomatoes release too much liquid.
Make It Yours
- Add a pinch of cumin for a warmer note.
- Swap jalapeño for serrano for more heat.
- Fold in diced mango for a sweet-spicy version.
Leftover Strategy
Best the day it's made. Keeps 1 day refrigerated but will soften and release liquid.
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Pairing
Fresh lime agua fresca or a cold light lager pairs well.