Pico de Gallo


Grills and Greens

Published by Clarkson Potter

This image courtesy of Joseph DeLeo

This spicy, chunky salsa is one of the most commonly used in Mexican and Southwestern cooking. It’s a necessary accompaniment to fajitas, but it’s also delicious with any grilled food or as a flavoring for meat loaves, mixed salads, omelets, and even tuna salad. If you can’t find serrano chiles, jalapeños make a milder substitute. The recipe can be easily doubled and will keep, covered, in the refrigerator for 2 days.

Makes3 to 4 cups



Total Timeunder 30 minutes

Make Ahead RecipeYes

Occasiongame day

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian

Mealdinner, lunch, snack

Taste and Textureherby, light

Type of DishCondiments, dip/spread


  • 4 or 5 large ripe tomatoes, seeded and coarsely chopped
  • 1 medium red or white onion, finely chopped
  • 1 to 2 small serrano chiles, seeded and minced
  • 1 garlic clove, minced
  • 1 cup fresh cilantro leaves, chopped (reserve several whole leaves for garnish)
  • Juice of 1 lime
  • Salt to taste


  1. Combine all the ingredients in a nonreactive bowl. Garnish with cilantro leaves. Serve at room temperature.


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