Pico de Gallo
“Sharp, fresh, and unapologetically alive.”
Pico de Gallo
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
- 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 8small or 4 large), chopped
- ½ cup finely chopped fresh cilantro (about 1 bunch)
How The Alchemy Happens
In a medium serving bowl, combine the chopped onion, jalapeño, lime juice and salt. Let it marinate for about 5 minutes while you chop the tomatoes and cilantro.
Add the chopped tomatoes and cilantro to the bowl and stir to combine. Taste, and add more salt if needed. Done!
Serve with tortilla chips or try it on tacos or even grilled fish.
Note: I always add a small amount of fruit for a balance in flavor. Use mangoes, peaches or nectarines.
“This is what truth tastes like when it’s chopped fine and kissed with lime.”