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Pico De Gallo

Pico De Gallo Salsa Fresca Recipe

Pico de gallo is one of my favorite sides when enjoying a classic Mexican dish. The flavors are fresh and balanced, and it adds a spunk of flavor to tacos, quesadillas, and even tortilla chips.
Prep Time 20 mins
Cook Time 5 mins
Total Time 25 mins
Course Appetizer, Side Dish
Cuisine Mexican
Servings 4 people
Calories 20 kcal


  • Pot
  • Slotted spoon
  • Knife
  • Mixing bowl
  • Mixing spoon


  • 2 tomatoes
  • 1 clove garlic minced
  • 1 tbsp cilantro minced
  • ½ red onion finely diced
  • ½ jalapeno finely diced
  • ½ lime juiced
  • ¼ cup tomato juice
  • 1 tbsp olive oil
  • ½ tsp cumin
  • To taste salt and pepper


  • Fill pot with water and bring to boil
  • Score the tomatoes with a knife by cutting an X on the bottom side.
  • Place the tomato on slotted spoon, and place into boiling water for 30 seconds.
  • Remove tomato from water and place onto cutting board.
  • Use knife to pull back the skin from the X marked earlier.
  • Onced peeled, remove guts and seeds and then finely chop.
  • Add chopped tomatoes and the rest of the listed ingredients to bowl. Enjoy!



  • You don't have to use all of the red onion or jalapeno listed. If you're not a fan of onion, or don't care for spicy foods, then use these ingredients minimally as adding the quantity listed in the recipe may not work for you. Add a little at a time and taste as you go. 
  • Scoring the tomatoes before boiling them makes peeling them later way easier. Don't skip this step.
  • Using the tomato concasse technique ensures that any bitter flavors in the tomato don't make it to our pico de gallo. Don't skip this step.
  • Cumin is completely optional but highly recommended. Taste as you go to avoid adding too much, but do remember that the flavors strengthen as they sit.