Bite of Hope Logo Hope Clinic
Donate

Sauces

Pico de Gallo

TIME

15 min

DIFFICULTY

Easy

SERVINGS

4

CALORIES

30 kcal

CARBS

7 g

PROTEIN

1.3 g

FAT

0.3 g

Z Pico de Gallo

About this recipe

Pico de gallo, also called salsa mexicana, is a fresh chopped salsa served throughout Mexico. In the classic version, red tomatoes, white onion, and green chile echo the colors of the Mexican flag. Lime is optional: some cooks add a little for brightness, while traditional versions may rely on ripe tomatoes and salt for balance.

WHY YOU’LL LOVE IT

Ripe tomatoes bring juicy sweetness and a fresh, clean flavor. Serrano chile adds a lively kick that you can adjust to taste. It comes together quickly and brightens tacos, eggs, grilled meats, and beans.

Ingredients

  • 1 lb ripe Roma tomatoes, diced (about 4 medium / 454 g)
  • ½ small white onion, finely diced (about 2 oz / 57 g)
  • 2 medium serrano chiles, finely chopped (about 1 oz / 28 g), seeded for less heat if desired
  • ⅓ cup finely chopped fresh cilantro (about 0.2 oz / 6 g)
  • 1 tbsp fresh lime juice (½ fl oz / 15 ml), optional, to taste
  • ½ tsp salt (about ⅒ oz / 3 g), or to taste

Preparation

  1. Dice the tomatoes into small, even pieces and place them in a bowl.
  2. Finely dice the onion. Rinse it briefly under cold water and drain well if you want a milder onion flavor.
  3. Finely chop the serrano chiles. Remove the seeds and inner membranes for less heat.
  4. Add the onion, serrano, cilantro, lime juice, and salt to the tomatoes. Stir gently.
  5. Taste and adjust the salt and lime. Serve at room temperature, either right away or after resting for 10 minutes.

Tips

Use ripe but still firm tomatoes so the salsa stays juicy rather than watery.
Start with one serrano if you prefer mild salsa; add the second after tasting.
Add lime gradually; ripe tomatoes may provide enough acidity without it.

Other Great Recipes: