Pico de Gallo

By Rick A. Martínez

Updated Jan. 25, 2023

Pico de Gallo
Armando Rafael for The New York Times. Food Stylist: Monica Pierini. Prop Stylist: Carla Gonzaalez-Hart.
Total Time
15 minutes
Rating
5(463)
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
  • 3large ripe Roma tomatoes, chopped
  • ¼cup cilantro leaves and tender stems, finely chopped
  • ¼white onion, chopped
  • 1jalapeño, finely chopped
  • 1serrano chile, finely chopped
  • 1garlic clove, finely grated
  • 1tablespoon fresh lime juice, plus more as needed
  • 1½teaspoons kosher salt (such as Diamond Crystal)
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

35 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 1 gram protein; 356 milligrams sodium

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.

Ratings

5 out of 5
463 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.

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.

Jim Ball

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

Erin

This is my favorite salsa recipe & is so much better than what I came up with on my own with similar ingredients. It's really flavorful, spicy & delicious.

Peter

I’ve riffed a lot on pico. It’s one of those simple staples you don’t need a recipe for but there is something to say for following a recipe that achieves a perfect balance. And this one does just that. It’s worth following to the letter even as it’s worthwhile doing it your own way. Try it.

Cora E

Delicious! Served this as recommended with Rick Martinez's Chicken enchiladas.

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