Pico de Gallo is a simple raw salsa made with tomatoes, onions, peppers, and cilantro. It is delicious with chips or alongside your favorite Mexican dishes.
This salsa is loaded with healthy antioxidants like vitamin A and C as well as the specific flavonoids from the tomato (lycopene), peppers (capsaicin) and onions (quercitin).
The amounts below are estimates. I like more tomato than onion, but some people prefer equal amounts. Do you want Pico de Gallo spicier? Use a hotter pepper or another jalapeno. You can also add a finely chopped garlic clove or two if you wish to vary the taste a bit.
Pico de Gallo Ingredients
- 2 large ripe tomatoes
- 1/2 red or yellow onion
- 1/4 cup cilantro leaves
- 1 jalapeno pepper
- 1 lime
- pinch of salt
- Finely chop the tomatoes, onions, and cilantro.
- Remove the seeds and finely chop the jalapeno.
- Combine in a medium bowl.
- Add the juice of one lime and a pinch of salt.
- Refrigerate for at least 30 minutes to let the flavors develop.
Always use organic fruits and vegetables in these recipes.
Do you live in one of these Southern California Cities? Aguanga, Fallbrook, Hemet, Homeland, Lake Elsinore, Menifee, Murrieta, Temecula, Wildomar, or Winchester. If you do, you can use the local organic fruits and vegetables in our harvest boxes for these recipes.
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The renowned chef Audrey Humaciu created this recipe for Harvest2U.
Audrey is the Editor in Chef at That Recipe and VP of Creativity and Sarcasm at Munofore. When she’s not blogging about her eclectic interests from cooking and crafting to ornamental horticulture and the idiosyncrasies of the American language, she’s just your typical 40 something mom livin’ the life in the California burbs… without the minivan and overpriced coffee.
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