The BEST Pico De Gallo You've Ever Tasted!

A Mexican Classic

Pico de gallo is a raw salsa known as a salsa fresca, or “fresh salsa,” in Spanish. It is a delicious combination of plum (Roma) tomatoes, white onion, cilantro, serrano chile and a splash of lime juice.

It one of the best-loved Mexican dishes that you will find it on every Mexican table. Did you know that pico de gallo translates as “rooster’s beak?”

How to Make and Serve

Serve this authentic pico de gallo recipe with Tacos Al Pastor, chicken, fish tacos, beef tacos, molletes, and of course chips. You get bonus points if you make your own tortilla chips. Use it as a topping for just about anything. Don’t limit yourself to using it for Mexican food.

Choose Ripe Plum Tomatoes

You want to choose really ripe red plum tomatoes. The riper the better. The flavor is built around the tomatoes and enhanced by the other ingredients.

Unripe tomatoes will make your pico taste like cardboard. Only use slicing tomatoes, like beefsteak tomatoes, if plum tomatoes are not available.

Ingredients
4 plum tomatoes
1 white onion (optional red onion)
12 cilantro sprigs
2 serrano chiles
1 Mexican lime (see notes)
Sea salt to taste (1/2 to 1 tsp.)

Preparation

• Cut the tops off the tomatoes then slice in half lengthwise.
• Use a teaspoon to scoop out the seeds and pulp and discard.
• With a paring knife, remove the tops of the chiles and then slice in half lengthwise.
• Use the tip of the paring knife to cut out the seeds and veins.
• Remove the cilantro leaves from the stems and discard the stems.
• Chop the tomato into 1/4″ inch pieces.
• Finely chop the onion, cilantro, and serrano chile. 
• Put the chopped ingredients into a mixing bowl.
• Add the salt and lime juice.
• Stir until ingredients are mixed evenly.