Pico de Gallo

Pico de Gallo

In Mexico, you are commonly served a little dish of Pico de Gallo with a small bowl of taco chips when dining out. At one Mexican beachside eating spots we asked the local chef about the amazing full flavor of the Pico de Gallo and we were curious about the preparation process. He said each morning very large bowls are prepared to serve throughout the day to the steady stream of hungry customers.This is a dish that tastes better when it sits for awhile and it is a type of uncooked salsa.


  • 3 cups diced fresh tomatoes (2-3 tomatoes)
  • 3/4 cup diced sweet white onion (about 1/2 a large onion)
  • 1/2 cup finely chopped freshly chopped cilantro
  • 1 to 2 serrano chilies, remove the seeds and the membranes for a milder flavor
    *You can substitute jalapeño peppers (These peppers are hot, so use less for a milder pico de gallo) . Cut the chilies into very very tiny pieces.
  • Juice from one freshly squeezed lime
  • 1 teaspoon salt (More or less to taste)


Place the tomatoes, onion, chilies, cilantro, chilies and lime juice into a mixing bowl. Toss to combine and season with salt to taste. Cover with plastic wrap and let it ‘age’ for at least 30 minutes before eating. It can sit all day, refrigerated and the flavor will just be more enhanced.


One Comment

  1. Pingback: Cozumel – Mexico – A foodie adventure with family! | The Travelling Kitchen

Leave a Comment