Learn how to make Pico de Gallo just like your favorite Mexican restaurant. This fresh salsa features plump tomatoes, white onion, jalapeno, cilantro, fresh lime juice and a secret ingredient to the best tasting Mexican Pico de Gallo. Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Soak onions: Place the chopped onion into a small bowl. Cover with COLD water. Set aside for 15 minutes while you prepare the rest of the ingredients.
Mix pico de gallo ingredients: To a medium bowl, add the tomatoes, jalapenos, scallions, garlic, cilantro, and lime juice. Season with ½ tsp sea salt and 1/8 tsp pepper; along with the cumin, paprika and chili powder, if using.
Add onion: Drain the onion from the cool water and add to the bowl with the tomatoes. Stir gently and thoroughly to combine.
Chill: For the best flavor, cover the bowl with plastic wrap and transfer the pico de gallo to the refrigerator. Chill for at least 20 minutes, or up to several hours.
Adjust for taste: Taste your homemade pico and adjust as needed; adding more salt for overall flavor, lime juice for acidity, and seasonings for overall flavor.
Serve and enjoy: Use a slotted spoon to transfer the Pico to a serving bowl and enjoy as a dip with chips. Or cover and keep in the refrigerator for up to 4 days.
Notes
Peppers: Use jalapeno for a milder flavor and serrano for a spicier restaurant-style salsa.
Lime juice: I recommend fresh lime juice for the best flavor.
Oil: For a rich, luscious dip, lightly drizzle your pico de gallo with good-quality olive oil before serving.
Nutritional information is an approximation based upon 6 servings. Exact information will depend upon the brands of ingredients and precise measurements used.