This pico de gallo recipe goes beyond the basic chip dip—use it to top our favorite Tex-Mex enchiladas or spoon it over a layered queso.

Pico de Gallo Recipe

large tomatoes, preferably heirloom, chopped

¼ onion, chopped

jalapeños, finely chopped

garlic clove, finely grated

cilantro leaves

lime juice

Kosher salt

Made with just a handful of ingredients, this pico de gallo recipe is fast and simple to make—just as it should be. Selecting the right tomatoes is the key: Opt for the firmest heirlooms you can find, which balance flavor with the right texture and help avoid a watery salsa. The finished pico de gallo is far better than store-bought—use it to top our Tex-Mex enchiladas or spoon it over a layered queso. It’s best used the day it’s made, but will hold in an airtight container in the refrigerator for a day or two.
If you’re looking to experiment a bit more, remember that nearly any vegetable or fruit can be turned into a salsa, just follow this formula.
Editor’s note: This recipe was originally published on January 12, 2017.

Bon Appétit

Gently toss tomatoes, onion, jalapeños, garlic, cilantro, and lime juice in a small bowl; season with salt. Let sit, uncovered, to let flavors meld, about 10 minutes.

pico de gallo recipe

Servings: 2

Author : Rick Martinez

Ingredients

Instructions

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