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Pico de Gallo Salsa

4 cups
Pico de Gallo


  • 1 pound ripe tomatoes, cored and chopped (about 3 cups)
  • 1/2 cup finely chopped white onion
  • 1 jalapeƱo 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.