Recipe courtesy of Marcela Valladolid
Episode: Mexican Cookout
Pico de Gallo
Total:
40 min
Active:
10 min
Yield:
3 cups
Level:
Easy
Total:
40 min
Active:
10 min
Yield:
3 cups
Level:
Easy

Ingredients

  • 1 1/2 pounds yellow or red tomatoes, seeded and chopped
  • 1 small onion, chopped
  • 1/2 cup chopped fresh cilantro leaves
  • 3 tablespoons fresh lime juice
  • 2 serrano chiles*, seeded and minced (See Cook's Note)
  • Pinch kosher salt and fresh ground black pepper

Directions

Add all the ingredients to a medium bowl, and toss to combine. Cover and chill until ready to serve. This salsa can be made 4 hours ahead.

Cook's Note

In Mexico, pico de gallo is used to describe a wide variety of regional salsas, which are always made with fresh cubed fruit and/or vegetables. The most common version is made with any red tomato, onion and green chiles and is sometimes called "salsa mexicana" or "salsa bandera," because the colors in the salsa represent the Mexican flag. *The serrano chile is a fresh, small, green chile. Traditionally used in salsas it is slightly hotter than a jalapeno chile and can be found at most supermarkets, Latin specialty markets or online.

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Pico De Gallo

Recipe courtesy of Bobby Deen

Watermelon Pico de Gallo

Recipe courtesy of Haylie Duff

Pico de Gallo

Recipe courtesy of Chamisa Weinmeister

Guisados Pico De Gallo

Recipe courtesy of Guisados

Portobello Tacos with Pico de Gallo

Recipe courtesy of Maria Garcia

Portobello Tacos with Pico de Gallo

Recipe courtesy of Maria Garcia

Pico de Gallo Fresh Tomato Salsa

Recipe courtesy of Roberto Santibanez

Spicy Nachos with Fresh Pico De Gallo

Recipe courtesy of Bobby Deen

Shredded Chicken Nachos with Pico de Gallo

On TV