Go Back
Print

Pico de Gallo

This Pico de Gallo is the best I've had anywhere. Fresh tomatoes, crisp onions and tangy lime juice can't be beat. It's great over chicken, beef, pork and seafood or with tortilla chips.

Course Side, Snack
Cuisine American, Mexican
Keyword Best Ever Pico de Gallo, cinco de mayo, Mexican Cuisine, Pico de Gallo, Salsa Fresca, Tex-Mex, Tomatoes
Author The Tiny Fairy

Ingredients

  • 2 1/2 cups Plum (Roma) tomatoes, seeded and finely chopped (about 8-10 tomatoes)
  • 1 cup red onion, finely chopped
  • 1/2 cup fresh cilantro, finely chopped
  • 1/2 cup fresh lime juice (substitute with fresh lemon juice)
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon black pepper
  • a few dashes hot sauce to taste

Instructions

  1. Combine all ingredients in a glass mixing bowl with a spatula. Taste a reseason, as needed.

  2. Cover and refrigerate at least 30 minutes before serving.

Recipe Notes

Tip:  Make sure the tomatoes, red onions and cilantro are finely chopped and uniform in size.