Pico de Gallo Salsa

Pico de Gallo Salsa

Pico de Gallo
4 cups
Pati Jinich
Course: Sauce
Cuisine: Mexican
Keyword: cilantro, jalapeno, lime, onion, Pico de Gallo, serrano chiles, Tomatoes
Author:Pati Jinich
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Pico de Gallo Salsa recipe from Pati's Mexican Table Season 3, Episode 3 “My Three Favorite Boys”


  • 1 pound ripe tomatoes, cored and chopped (about 3 cups)
  • 1/2 cup finely chopped white onion
  • 1 jalapeño or serrano chile, finely chopped, or to taste
  • 1/2 cup coarsely chopped cilantro leaves and top part of stems, or to taste
  • 2 to 3 tablespoons freshly squeezed lime juice, or to taste
  • 2 tablespoons olive oil, optional
  • 1 teaspoon kosher or coarse sea salt, or to taste

To Prepare

  • Place the tomatoes, onion, chile, cilantro, lime juice, olive oil (if using) and salt in a bowl and toss well. Let it sit for at least 5 minutes before serving. Store any leftovers, covered, in the refrigerator.

10 comments on “Pico de Gallo Salsa

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  1. Hola Pati & Feliz 2016! I so love your show. I must add that I love love “el canto” that is a announcement for me to get up & “Bailar se ha dicho!”, then of course I prepare to enjoy your instruction & watch your “hermoso” sons partake with the cooking. It reminds me of my 3 sons when I kept them in our”Cocina”. They are great cooks too! Re your “Pico de Gallo”, would you pls pls enlighten me? I’m 1st born American Mexican,however I didn’t know this until I was ten years old. Anywho, my “Amada Mamà” taught me that “Pico de Gallo” Salsa was the(basic)fresh ground Dry Chile Picante mixed with sugar,salt & fresh ground Pepper, then drizzled over the Salsa &/or the “famoso” Pico de Gallo large Cup of Mixed tropical “fruta & veg sticks”..this is how my Familia in Guadalajara, Sinaloa, Baja & here in our beautiful States knew “Pico de Gallo Salsa”. Have we been incorrect as to which is the correct name? In other words, the mixture of the “Dulce/sweet & Picante powder mixed w/ salt & pepper(plus other spices as a option), is what differentiates this type of Salsa? I would love your expert knowledge on this. As Pico de Gallo seasonings have become very popular in the past 30+ years & I wonder IF this somehow rolled into the “Fusion” rage vs which really is or was. I hang on to my ol’ traditional “recetas”. However, I do have a open mind & teachable spirit. Your imput is of great value hence looking forward to your reply. With great affection & “Cariño”, the Spanglish Reina, Martina….or Martini for short, lolol….♡

    1. Hey Martina! Thanks for your message! There are as many Pico de Gallo Salsas as there are cooks, really. This one is a traditional one from the central area of Mexico but there are picos of all kinds, the main characteristics being: there are usually chopped raw ingredients, citrus and some kind of chile!

  2. need to learn how to make champorraro( mexican choco.) my grandmother made it for me.. please update for me my grandmother took to many steps…mmmmmmmm good thick con cannella…

  3. Pati – I really enjoy your show and your cheerful enthusiasm for the food you are preparing and your wonderful family. I have written WYES New Orleans and asked them to carry you again, and I really enjoy your cookbook.

  4. Pati,
    I am new to watching your TV program, and now DVD it, so I won’t miss a single show. I have made salsa for years, but have never been able to make a really delicious Pico di Gallo, until now. My husband and I both love it. It tastes as good, if not better than the salsa we have eaten in Mexico many times. Muchas Gracias, my friend.