We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Finely chop the tomatoes, onion and cilantro by hand.
Add all the chopped ingredients to a bowl or glass jar.
Squeeze in the lime juice.
Add salt if desired.
Stir or shake gently to combine.
Refrigerate until ready to serve.
Want to keep this recipe for later? We can email it to you!
Hand-chopping keeps the texture crisp and the flavor fresh. Do not use a food processor - it breaks down the tomatoes, releases water and turns the salsa mushy.
Use a sharp knife and chop every ingredient as small as possible. Wild Wonders tomatoes, a greenhouse-grown mix of cherry and mini-plum varieties, add color and natural sweetness, but any firm, flavorful cherry or grape tomato works.
Make ahead: it is even better after a few hours in the fridge as the flavors come together.
Substitutions: bottled lime juice in a pinch; a mix of cilantro and parsley for a milder version.
Variations: add diced jalapeno or serrano for heat; stir in mango or pineapple for a bright twist over blackened fish; mix in avocado right before serving for a pico-guac hybrid; swap red onion for yellow if you like a sharper bite.
Storage: spoon into a glass jar with a tight-fitting lid and refrigerate up to 3 days. Stir or shake gently before serving to mix the juices back in. Do not freeze - the tomatoes lose their texture once thawed.
Can I use a food processor to chop the ingredients?
No, using a food processor breaks down the tomatoes, releases water and turns the salsa mushy.
How long can I store the pico de gallo?
Store in a glass jar with a tight-fitting lid in the refrigerator for up to 3 days.
Can I freeze the pico de gallo?
No, freezing affects the texture of the tomatoes once thawed.
What can I substitute for fresh lime juice?
You can use bottled lime juice in a pinch.
What variations can I try with this recipe?
Add diced jalapeno or serrano for heat, stir in mango or pineapple for a bright twist, or mix in avocado right before serving for a pico-guac hybrid.
