Pico de Gallo

By Rick A. Martínez

Updated January 24, 2023

  • Armando Rafael for The New York Times. Food Stylist: Monica Pierini. Prop Stylist: Carla Gonzaalez-Hart.
Media 1 of 1
Total Time
15 minutes
Rating
5(779)
Comments
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This recipe is a classic pico de gallo preparation with the exception of the inclusion of two types of spicy chiles, jalapeño and serrano. Their flavors are so different: Jalapeños are much more vegetal and can lean into bell pepper and poblano flavors, while serranos are much sharper, crisp and almost cucumber-like. They complement each other very well, and are used in many Mexican salsas. Serve pico de gallo with empanadas de chipilín or on the side with your favorite tacos or grilled meats.

Featured in: Rick Martínez’s Essential Mexican Recipes

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Ingredients

Yield:About 2 cups

  • 3 large ripe Roma tomatoes, chopped

  • ¼ cup cilantro leaves and tender stems, finely chopped

  • ¼ white onion, chopped

  • 1 jalapeño, finely chopped

  • 1 serrano chile, finely chopped

  • 1 garlic clove, finely grated

  • 1 tablespoon fresh lime juice, plus more as needed

  • 1 ½ teaspoons kosher salt (such as Diamond Crystal)

Ingredient Substitution Guide
Nutritional analysis per serving

8 grams carbs; 35 calories; 2 grams fiber; 356 milligrams sodium; 1 gram protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Gently toss tomatoes, cilantro, onion, jalapeño, serrano, garlic and 1 tablespoon lime juice in a small bowl; season with salt and more lime juice if necessary. Let sit, uncovered, to let flavors meld, about 10 minutes.

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Ratings

5 out of 5
779 user ratings
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Comments

George

I, too, have eaten and made a lot of pico de gallo, lived in Mexico for a few years, and have been in every state in Mexico except Baja Sur. Pico de gallo is quite versatile and comes in a variety of versions including some that include garlic.

Jim Ball

Drain the liquid and make a "Bloody Mary." It will be the best you've ever tasted!

Susan

I have eaten (and made) a lot of Pico de Gallo and it does not have garlic in it. Tomatoes, onion, serrano or jalapeño, lime juice. That’s it. I have used both red and yellow onions and am not committed to one versus the other.

Harry

I make pico de gallo weekly and this is real close to how I do it... except for the addition of garlic, which seems a bit unusual. Do note: White onion is essential. Don't use yellow or red or Vidalia, unless you're in a pinch. Also, once your pico is ready, spoon a bit into a bowl with some avocado, mash it up, and behold! guacamole.

PCClaude

It is unfortunate that even in Mexico we call this salsa pico de gallo instead of salsa mexicana. The real pico de gallo is made with chopped jicama, white onion chopped very finely, a jalapeño or serrano, and small segments of oranges, the whole bathed in orange juice. Salt to taste. It is a white and orange salsa, not red and green. But I guess I´m getting old and life changes.

Noelle

Agree with Susan: never garlic in Pico.

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