Skip to main content
LoginSign Up
Pico de Gallo

Pico de Gallo

  • Makes
    2 Cups
  • Cook Time
    30 minutes

Pico de gallo is a bright, fresh tomato salsa. We use grape or cherry tomatoes because they tend to be dependably sweet and flavorful even when regular tomatoes are dull, mealy and out of season. For a spicier salsa, leave the seeds in the jalapeño.

Tip

Don't make the pico de gallo too far ahead. Even after the tomatoes are transferred to a serving bowl with a slotted spoon, they will continue to release liquid and their texture will soften.

Ingredients
  • 1

    pint grape or cherry tomatoes, roughly chopped

  • ¼

    small red onion, finely chopped (about 3 tablespoons)

  • ¼

    cup lightly packed fresh cilantro, chopped

  • ½

    jalapeño chili, stemmed, seeded and minced

  • 2

    teaspoons white vinegar

  • 1 ½

    teaspoons extra-virgin olive oil

  • Kosher salt

In a medium bowl, stir together the tomatoes, onion, cilantro, chili, vinegar, oil and 1/2 teaspoon salt. Cover and let stand at room temperature for 15 minutes. Using a slotted spoon, transfer to a serving bowl, letting the liquid drip away. Taste and season with salt.

Featured in