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How to Make Pico de Gallo

Learn how to make pico de gallo with tomatoes, onion, jalapeno, cilantro, lime, salt, draining, storage, common mistakes, and FAQs.

Food & CookingEdited by Pramod Tiwari
2 min read

Quick Answer

To make pico de gallo, dice ripe tomatoes, onion, jalapeno, and cilantro, toss with lime juice and salt, rest briefly, drain excess liquid if needed, and serve fresh with chips, tacos, eggs, or bowls.

Ingredients and Tools

  • Tomatoes
  • White onion
  • Jalapeno or serrano
  • Cilantro
  • Lime juice
  • Salt
  • Knife
  • Cutting board
  • Mixing bowl

Safety Precautions

  • Wash produce before cutting.
  • Use caution when handling hot peppers and avoid touching eyes.
  • Use clean cutting boards and knives.
  • Refrigerate leftovers promptly.
  • Discard salsa with off smell, mold, or unsafe storage history.

Step-by-Step Instructions

  1. Step 1

    Dice tomatoes

    Use ripe firm tomatoes and cut into small even pieces.

  2. Step 2

    Chop onion

    Dice onion finely so it does not overpower.

  3. Step 3

    Prepare pepper

    Remove seeds for less heat or keep some for more spice.

  4. Step 4

    Chop cilantro

    Use fresh cilantro leaves and tender stems.

  5. Step 5

    Add lime and salt

    Toss everything with fresh lime juice and salt.

  6. Step 6

    Rest briefly

    Let flavors blend for 10 to 15 minutes.

  7. Step 7

    Drain if watery

    Pour off excess liquid before serving if needed.

Practical Example

Example: Dice tomatoes, onion, jalapeno, and cilantro, add lime and salt, rest 10 minutes, then spoon over a burrito bowl.

Common Mistakes

  • Using watery tomatoes
  • Cutting pieces too large
  • Skipping salt
  • Adding too much onion
  • Touching eyes after peppers
  • Making too far ahead

Troubleshooting

Pico is watery

Drain tomatoes, use firmer tomatoes, or pour off excess liquid.

Too spicy

Add more tomato and lime, and remove pepper seeds next time.

Too sharp

Use less onion or rinse chopped onion briefly.

Flavor is flat

Add salt, lime, or fresh cilantro.

FAQs

Is pico de gallo the same as salsa?

Pico de gallo is a fresh chunky salsa.

How long does pico de gallo last?

It is best fresh, but leftovers should be refrigerated promptly.

Can I make it less spicy?

Yes. Remove pepper seeds and use less jalapeno.

What tomatoes work best?

Ripe but firm tomatoes work best.

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