Moms Pico de Gallo

Moms Pico de Gallo
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Cuisine: Mexican
Techniques: Any / None
Occasions: Cinco de Mayo, Football Party, Fourth of July
Prep Time: 0 hr 30 min
Cook Time: 0 hr 0 min
Yield: 1 Quart
Main Ingredients: Vegetables
Tags: Appetizer, Dip / Condiment, Local / Organic Friendly


  • Use the ripest tomatoes you can find!
  • 1 1/2 pounds ripe tomatoes, cut into 1/4- to 1/2-inch dice (about 3 cups, see note above)
  • Kosher salt
  • 1/2 large white onion, finely diced (about 3/4 cup)
  • 1 to 2 serrano or jalapeño chilies, finely diced (seeds and membranes removed for a milder salsa)
  • 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.
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