Pico de gallo, also known as salsa Mexicana, has become a common sight on tables in the U.S. and it’s easy to see why. The mixture of raw, chopped ingredients improves just about any meal with its lively acidity, lip-tingling heat, and crisp texture. My version is a riff on the classic that swaps lemon for lime to great effect. Whenever I take a bite I have a heretical thought: This is so delicious that maybe we Mexicans should use only lemons!–Roberto Santibañez
LC Who? What? Where? When? Why? Note
Okay, so we know what pico de gallo is. But in terms of the when and where, we think you may be underestimating its potential. We consider it a perky little pick-me-up for all manner of things. We plop it atop plain fried eggs. Stir it into warmed white rice. Spoon it onto baked potatoes. Lavish it on pot roast. Daintily dump it on grilled fish. And flat out swoon to its ability to fancy up the plain-Jane Mexican riff on grilled cheese known as molletes.
Pico de Gallo Recipe
- Quick Glance
- 15 M
- 45 M
- Makes about 2 cups
- 1 1/2 cups diced seeded tomatoes
- 1/3 cup finely chopped red onion
- Heaping 1/4 cup chopped cilantro
- 2 teaspoons finely grated lime or lemon zest, or more to taste
- 1 1/2 to 2 tablespoons freshly squeezed lime or lemon juice, or more to taste
- 1 1/2 tablespoons finely chopped fresh Serrano chiles, including seeds, or more to taste
- 1 1/2 teaspoons kosher salt, or more to taste
- 1. Combine all the ingredients in a large bowl and gently stir. Season to taste with more chile, zest, juice, or salt, if desired. If you can, let the salsa sit for at least 30 minutes before serving to allow the flavors to meld. (You can also make this salsa up to several hours before you intend to serve it.)
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Pico de Gallo Recipe © 2012 Roberto Santibañez. Photo © 2012 Todd Coleman. All rights reserved.
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