Pico de Gallo


  • 2 bunches of diced fresh vine ripened tomatoes
  • 1 large diced red onion
  • 1/4 bunch chopped cilantro (just the leaves)
  • 2 limes
  • 1 tbsp Sambal Oelek
  • Salt (to taste)
  • 1 chopped pepper (optional)

Pico de Gallo is extremely versatile. This condiment is not just great with tortilla chips. You can add it to almost any dish to punch up the acidity and flavor. It’s also a healthy replacement for cheese in some cases. I like to top steaks with pico, or add it to black beans, wraps, tacos, and salads. I store my pico in 32oz canning jars in the fridge. It’s great fresh, but the flavors really come together if you let the mixture sit in jars for at least 24 hours before serving.

Making pico is simple. Your two main ingredients are tomatoes and onion. I like a ratio of 60% diced tomato to 40% diced onion in my recipe. An easy way to achieve this is to dice more tomato and onion than you think you’ll need, then add the correct proportion of each into a large mixing bowl.

Once you’ve got a 60/40 tomato onion mix, squeeze in juice from two limes, add chopped cilantro leaves, Sambal Oelek, and salt. Stir until well mixed. I’ve listed adding 1/4 bunch of chopped cilantro leaves in the ingredients section, but you can add more or less depending on your personal preference. Now would be a good time to taste the pico. Make adjustments by adding more of the components that you feel are lacking. Keep in mind that the cilantro flavor will take time to permeate the mixture in the jar.

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