Pico de Gallo

This image courtesy of Joseph DeLeo

This is a salsa I use more than any other. This crisp, refreshing flavors capture the true essence of Mexico! I can’t think of a Mexican dish this does not taste good on. Try it on warm, crispy tortilla chips.

Makes2 cups (500 mL)



Total Timeunder 30 minutes

Make Ahead RecipeYes

OccasionBuffet, Family Get-together, game day

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

Type of DishCondiments, dip/spread


  • 4 tomatoes, seeded and diced 
  • 4 green onions, greens parts only, minced 
  • 3 jalapeño peppers, seeded and minced 
  • 2 serrano chile peppers, seeded and minced 
  • 1 onion, finely chopped 
  • 2 tbsp minced fresh cilantro 30 mL
  • Juice of 2 limes
  • Kosher salt


  1. In a large bowl, combine tomatoes, green onions, jalapenos, serrano chiles, onion and cilantro. Add lime juice and mix well. Transfer to an airtight container and refrigerate, stirring occasionally, for 1 hour or for up to 24 hours. Add salt to taste just before serving.


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