How to Make Pico de Gallo

We love fresh salsa with chips, tacos, burritos, enchiladas or even over grilled chicken or fish.  This is a large batch, but it is so delicious we go through it so quickly.  Scott learned how to make this while serving a mission in Northern Mexico.  In Mexico City, it was less common to find a pico de gallo made with lime and salt.  The tomatoes, onion and chili were diced, but the lime, salt and cilantro seasoning were often in a separate bowl.

This recipe is a great starting point for so many variations.  Try red onion with grilled jalapeno (Chipotle restaurant style), or replace the white onion with chopped green onions and fresh jalapeno (Cafe Rio style salsa).  I do not always add serrano, but love the flavor it adds.  Also, any tomato will work.  Be sure to pick tomatoes that are not over-ripe; they will be difficult to slice if they are not firm.  If you want more heat use jalapenos – for even more heat keep some of the vein of the jalapeno in the salsa.  You can roast the tomatoes and onions first for another variation (Chevy’s salsa).  If you do not have fresh tomatoes replace with canned diced.  For those who want a real burn, use a bit of habanero chili at your own risk!  The only way you can ruin this salsa is by using old limes or by over or under salting.  Taste as you go.  The flavors will jump out once the salsa is just right.

Pico de Gallo

• 12 roma tomatoes
• 1 large white onion
• 1 large bunch cilantro
• 1-2 serrano chilis (optional)
• 6 limes
• 4 teaspoons sea salt

Remove seeds from tomatoes and dice.  Dice onions.  Wash and slice cilantro.  Remove stems, seeds and veins from serrano chilies and cut into very small pieces.  Optional.  Combine ingredients in a large bowl.  Squeeze the juice of at least 6 limes.  If the limes are dry you may need more.  Season with sea salt by adding one teaspoon at a time.  Chill and serve.

Keep reading for more details

Step 1 – How to Make Pico de Gallo – Prepare Tomatoes

Cut tomatoes in half and remove seeds.  Most restaurants skip this step.  I like to put a lot of love in this salsa so I take the time to remove the ‘guts.’

Step 2 – How to Make Pico de Gallo – Slice tomatoes, onions & cilantro

Wash the cilantro and slice.  Dice onions and tomatoes and mix together.   If you do not feel like doing all this you can try my 5 minute salsa made in the food processor, but it is not the same as having fresh, chunky salsa.

Step 3 – How to Make Pico de Gallo – Prepare chilies (optional)

This step is totally optional.  Most of the time I do not have the chilies on hand and I make pico de gallo without serrano or jalapeno.  If you decide to give the salsa a flavor boost from chilies remove stems, veins and seeds from whatever chili you are using.  It’s important to note that the heat is stored in the veins.  The seeds are spicy because they are connected to the vein.  If you like spicy salsa, leave the veins and seeds.  Be careful when cleaning the chilies – do not touch any portion of the removed seeds or vein with your hands.  Slice into very small pieces.

Step 4 – How to Make Pico de Gallo – Combine and season with lime and salt

The last step requires mixing the chopped ingredients in a large bowl.  Squeeze the juice from the six limes into the bowl.  I always buy extra lime just in case they are not very juicy.  Now season with salt, adding about a teaspoon at a time until the it tastes just right.  I use four teaspoons, but that may be too salty for your taste.  Chill and enjoy.  Keep the salsa sealed in the refrigerator before serving.  If it is not sealed your entire fridge will taste like onion.