Pico De Gallo

By Mark Bittman

Pico De Gallo
Andrew Sullivan for The New York Times
Total Time
10 minutes
Rating
5(642)
Comments
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The strong flavors of scallions, cilantro and jalapeño complement the sweet juiciness of summer tomatoes in this traditional salsa. It makes the perfect accompaniment to grilled steak or tortilla chips.

Featured in: THE MINIMALIST; Turning Up the Sizzle

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Ingredients

Yield:2 cups
  • 2cups cored, peeled, seeded and coarsely chopped tomatoes
  • 1cup minced scallions or white onion
  • 1clove garlic, minced
  • Juice of 1 lime
  • Salt and pepper to taste
  • 1stemmed and minced jalapeño or other hot fresh chili, or cayenne or crushed red pepper flakes to taste
  • ½cup chopped cilantro, more to taste
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

75 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 18 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 3 grams protein; 626 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

    Combine all ingredients but cilantro, and taste. Add more salt, pepper or chilies if desired. Stir in half the cilantro, and set aside for 30 to 60 minutes. Adjust seasoning, garnish with remaining cilantro, and serve.

Ratings

5 out of 5
642 user ratings
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Comments

Darcie Vandegrift

Weekend cooking rush. Poor pico, among the many things in a pot, on a cutting board, or yapping at my feet. Deprived of it's resting time, it took revenge by tasting bland. Next time, spicy prince, you will be placed in a bowl with time to sit and become that you deserve. Future cooks will read this and their pico will savor the five-star crown.

KBC

I wouldn't bother peeling or seeding the tomatoes--IMO they work fine with skin and seeds, and it makes this recipe even easier.

Debbie Leonard

I do not add garlic and I was taught by a Mexican cook to only use red onion because it adds to the color. Then if you want to make guacamole, just add this to diced or mashed avocado.

Mark F

Well, as written it is not bad. I add about 1/4 tsp cumin and 1tsp olive oil. For me that enhances the flavor.

Ruben

Great and bright, perfect for pairing with heavy cheesy nachos or tacos.

Britt

I added a couple pinches of cumin for a little more earthiness, was lovely. Also agree with other reviewers: fine not to peel and seed your tomatoes, and the longer this sits, the more delicious it gets.

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