Pico de Gallo

A simple chopped vegetable topping for tacos, soups, and other Mexican foods. Do I really need to explain this one?

Pico de Gallo

Prep Time 45 minutes
Course Side Dish
Cuisine Mexican


  • 1 mixing bowl
  • 1 chef's knife
  • 1 cutting board


  • 1/2 yellow or red onion
  • 1 heirloom tomato or 2 Roma tomatoes
  • 1 jalapeno
  • 2 cloves garlic
  • 1/2 bunch cilantro
  • 1 lime
  • 1 tsp sea salt


  • Chop the onion into 1/4" or smaller pieces, add to mixing bowl.
  • Chop the tomato into 1/4" or smaller pieces, add to mixing bowl.
  • Finely mince the jalapeno, add to mixing bowl.
  • Smash then finely mince the garlic, add to mixing bowl.
  • If desired, remove stems from cilantro, then roughly chop. Some people find the stems too bitter. You can ignore that step if you don't object to the stems.
  • Juice the lime over the vegetables. Scrape the pulp if you want to.
  • Salt the mixture.
  • Stir it all together and let sit or refrigerate for 15-30 mins to let the flavors blend.