Fresh Pico de Gallo
My dad’s famous Pico de Gallo recipe — perfect for summer, taco night, or as a base for guac and salsa variations.
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Cost: $7
Servings: 10
Equipment
- cutting board
- Chef’s knife
- mixing bowl
- Citrus juicer optional
Ingredients
- 1 extra large container grape tomatoes diced
- 1 red onion diced
- 1-2 jalapeños diced
- 1 bunch cilantro minced
- 1 tablespoon garlic powder
- Juice of 1 lime
- 2-3 tablespoon white vinegar
- 1-2 teaspoon sugar
- Salt & pepper to taste
- Pinch of red pepper flakes optional
Instructions
- Combine diced tomatoes, onion, jalapeños, and cilantro in a large bowl.
- Add garlic powder, lime juice, vinegar, sugar, salt, pepper, and red pepper flakes.
- Mix well and taste. Adjust seasonings as needed.
- Let rest for 15–30 minutes before serving for best flavor.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Notes
- Start with less salt and season gradually — the flavors develop as it sits, so wait 15–30 minutes before making big adjustments.
- For less heat, remove the seeds and ribs from the jalapeños before dicing.
- Use a sharp knife for clean cuts and to avoid mashing the tomatoes.
- If it seems watery, strain off excess tomato juice before adding other ingredients.
- Let it chill — refrigerating your pico for 30 minutes allows the flavors to meld and intensify.
- Get the kids involved! Mine love being the taste testers to adjust the seasoning.
Nutrition
Calories: 30kcal