Pico De Gallo

Also called salsa fresca or salsa cruda. Most salsas are cooked. More salad than salsa.

Makes 2 cups. Keeps 1-2 days in refrigerator.


  • 1/2 onion (1/2 cup) diced fine
  • 4 plum tomatoes (1 cup) diced fine


  • large handful cilantro (1/4-1/2 cup) chopped fine
  • 1 jalapeno or other chili, seeded and chopped fine
  • juice 1 lime (1 Tbsp)
  • 1/4 tsp salt

Choose fresh ingredients, especially tomatoes. Cut and chop tomatoes. Cut and chop onion into small, thin parts. Quarter chili and remove ribs. Slice into thin strips, then chop strips into very small pieces. Chop cilantro leaves and stems. Add salt to taste. Squeeze fresh lime juice. Combine.


  • Uses gloves or small plastic bag to cover hands when seeding and chopping chilis.
  • Allow to rest 10-15m. (Others may allow longer rest.) Juice from tomatoes combines to dilute lime.
  • Change fresh chili for milder or spicier: bell pepper (mildest), poblano, jalapeno, serrano, habanero (very spicy). Try New Mexico or wax peppers.
  • Can adjust proportions. More tomato for sweeter. No chili for mild. More chili for spicy. I like very green with extra cilantro.
  • Can be combined in dishes with salsa or guacamole.