Pico de Gallo

The difference between salsa and pico de gallo is that salsa is cooked; pico de gallo is  made from fresh ingredients and stored fresh.

My personal recipe for pico de gallo goes more or less like this.

3-4 lbs fresh tomatoes

2 serrano peppers; more if you like it hotter, you can add several de-seeded for the color

1/4 C minced onion

1 T vegetable or canola oil

juice from a fresh lime; 1/2 lime if you use Persian lime

1-2 bunches of fresh cilantro, leaves removed and chopped

Cut the ends off your serranos and split in two. Depending how big they are, you may or may not want to de-seed one of them (it’s the seeds and inside that add the heat). Oh heck be brave and finely chop both of them, placing them in large bowl. NOTE: it’s easier to add more serranos later to add some heat, rather than get it too hot early…

Place your finely chopped onion with them.

Add your oil

Add your salt

set aside

Blanch your tomatoes if you like; I used to but it was too much work. Cut your tomatoes into wedges and rinse and removed the seeds and the slime. If you don’t remove the seeds and slime, you will have a watery messy pico de gallo.

Set aside to drain while you cut the rest of your tomatoes.

Then, chop them up finely, and add to your container.

Pull the leaves off your cilantro. I know it’s a pain, but you can just chop it up stems and all, but you will have “chewier” pico de gallo with the stems.

Mix your ingredients well and chill for several hours…nothing wrong with a sample…chef’s privilege.

This will last about a week in your fridge.

Remember, you want this thin enough to dip tortilla chips into and scoop out large amounts piled on your chip. Too many big pieces will break your chips.


The last batch I made (today, Oct 18) I used 6 Roma tomatoes, 2 serrano peppers, maye 2 T minced onion, half bunch of cilantro, juice of 1/2 lime, olive oil, and salt.

I did not remove the slime and seeds from the tomatoes. It was a lot less work than rinsing them under water…just sayin’. 1/2 serrano in its entirety, and the other 1 1/2 peppers were de-seeded.

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4 Responses to Pico de Gallo

  1. Pingback: X’s Guacamole | Recipes From X's Kitchen

  2. taminator013 says:

    Your pico de gallo is similar to mine, but I use three different peppers that I grow instead of the Serranos. I use a combination of Jalapeno, Anaheim and Red Peter. I also finely mince up some home grown garlic in it. Sometimes I’ll swap out the cilantro for a bit of oregano leaves that I dry and finely powder in a coffee grinder for people who hate cilantro. I call it my “Three Pepper Salsa”. The nice thing is that pretty much everything is from my garden except the lime. Pretty hard to grow limes in Western PA. I do have two little indoor trees that are supposed to get full size limes on them, but there’s been nothing so far in two years…………..


    • I use the serrano because they pack a punch without using a lot. I have used jalepenos, but only in a pinch.
      There is not right or wrong way as long is it’s not cooked. Sounds great!


      • taminator013 says:

        Nope, not cooked. The Red Peppers give it a good bit of zing. The other peppers are more for their different flavors……………..


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