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Classic Pico de Gallo Recipe

Classic Pico de Gallo Recipe
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  • Cusine



1 1/2 pounds ; see note

Kosher salt

1/2 large white onion, finely diced

1 to 2 serrano or jalapeño chilies, finely diced

1/2 cup finely chopped fresh cilantro leaves

1 tablespoon lime juice from 1 lime


Season tomatoes with 1 teaspoon salt and toss to combine. Transfer to a fine-mesh strainer or colander set in a bowl and allow to drain for 20 to 30 minutes. Discard liquid. Combine drained tomatoes with onion, chilies, cilantro, and lime juice. Toss to combine and season to taste with salt. Pico de gallo can be stored for up to 3 days in a sealed container in the refrigerator.