Pico de Gallo

Pico de Gallo

Recipe by David EllisCourse: AppetizersCuisine: MexicanDifficulty: Easy


Prep time



Building a good salsa is a balancing act. You need to use your senses and preferences to find the right balance of color, sweetness, acidity, heat and saltiness. Once you understand the basics, you don’t need a recipe. So look upon this as a starting point or template and adjust as needed. Pico de Gallo is a fresh salsa and best eaten right away, but it will keep for 1-2 days in the refrigerator.


  • 6 Roma tomatoes, chopped into ½-inch dice

  • ½ cup white onion, finely diced

  • 2 serrano peppers, finely diced, reserve seeds

  • 2 tbsp fresh lime juice, about 1 lime

  • ⅓ cup fresh cilantro

  • ½ tsp Kosher salt


  • Combine ingredients in a medium bowl and mix thoroughly. For more heat, add reserved chili seeds to taste. Allow salsa to rest for 15 minutes. Taste for salt and adjust as needed.