Made with just a handful of ingredients, this pico de gallo recipe is fast and simple to make—just as it should be. Selecting the right tomatoes is the key: Opt for the firmest heirlooms you can find, which balance flavor with the right texture and help avoid a watery salsa. The finished pico de gallo is far better than store-bought—use it to top our Tex-Mex enchiladas or spoon it over a layered queso. It’s best used the day it’s made, but will hold in an airtight container in the refrigerator for a day or two.
If you’re looking to experiment a bit more, remember that nearly any vegetable or fruit can be turned into a salsa, just follow this formula.
Editor’s note: This recipe was originally published on January 12, 2017.
Ingredients
Makes about 2 cups
2
large tomatoes, preferably heirloom, chopped
¼
onion, chopped
2
jalapeños, finely chopped
1
garlic clove, finely grated
⅓
cup cilantro leaves with tender stems, finely chopped
3
tablespoons fresh lime juice
Kosher salt