Pico de Gallo

Origin: Pico de gallo — literally “rooster’s beak” — is a traditional Mexican salsa fresca with roots that stretch deep into pre-Columbian Mesoamerica.

Long before the arrival of Europeans, Indigenous peoples were already mixing tomatoes, chilies, and herbs into fresh condiments. When onions and citrus arrived from Europe, they became natural additions.

Pico de Gallo is a celebration in a bowl—bursting with sun-ripened tomatoes, sharp onions, fragrant cilantro, and just enough lime to make everything sing.

It’s raw, real, and completely unfiltered—perfect on tacos, eggs, grilled meats, or just scooped greedily with chips.

Ingredients

“ Sweet, spicy, and not here to be subtle.”

1 cup finely chopped white onion (about 1 small onion)

1 medium jalapeño or serrano pepper, ribs and seeds removed, finely chopped (decrease or omit if sensitive to spice, or add another if you love heat)

¼ cup lime juice

¾ teaspoon fine sea salt, more to taste

1 ½ pounds ripe red tomatoes (about 8 small or 4 large), chopped

½ cup finely chopped fresh cilantro (about 1 bunch)

How The Alchemy Happens

1 cup finely chopped white onion (about 1 small onion)

1 medium jalapeño or serrano pepper, ribs and seeds removed, finely chopped (decrease or omit if sensitive to spice, or add another if you love heat)

¼ cup lime juice

¾ teaspoon fine sea salt, more to taste

1 ½ pounds ripe red tomatoes (about 8 small or 4 large), chopped

½ cup finely chopped fresh cilantro (about 1 bunch)