mild fresh salsa. The flavor improves with time because the salt draws the liquids from the tomato and the lime juice mellows the flavor of the onion. The salsa won’t have the same texture as hand-chopped salsa if you use a food processor to quickly chop everything. Add some finely chopped jalapeno if you like it hot as well. Last but not least, you can make a quick guacamole with the juice from this pico de gallo by combining some avocados with part of the pico de gallo juice, additional salt, and mayonnaise.
| Prep Time: | 20 mins |
| Additional Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 3 large tomatoes, diced
- 1 white onion, diced
- 1 bunch cilantro, chopped
- 6 limes, juiced
- 1 tablespoon salt, or to taste
Instructions
- Toss tomatoes, white onion, and cilantro together in a large bowl. Pour lime juice over tomato mixture; mix to coat. Season with salt. Chill completely before serving.
Reviews
Yum juicy and beautiful
I like it just as written because for people unable to enjoy spiciness we need to still enjoy great taste. I’d suggest adjusting the amount of lime to suit your own taste.
When I made it as written, it was too juicy. I drained it before serving. Might be the salt is taking the liquid out of the tomatoes. So if I make again, I will leave the salt til just before serving and I will add a bit of garlic. Nice starting place for individual tweaking.
This basic Pico recipe is exactly what I needed. My wife and daughter both loved it. It turned my nachos into the best I had ever made.
I only added 1 lime juiced and I only salt to taste. 6 limes was way too strong and citrusy. Everyone loves when I make this. My Dad even tops his pizza with it. I use roma tomatoes and vadilla onions. This is a crowd pleaser!
Really good! Added 3 garlic cloves ???? I only used 4 limes , very juicy??
I realized if I followed the recipe I’d have a ton of pico de gallo! As it’s just me, I chopped up 2 tomatoes, 3/4 of an onion, half a bunch of cilantro and squeezed two limes. Delicious!! And it’ll still last me for days!
This was amazing! I made it to put on carnitas and it made the entire dish. Even my husband, who hates cilantro and typically won’t even try anything within 5 feet of cilantro, absolutely loved this pico. He was even telling his friends about it! lol
Definitely a recipe to keep, however I cut down on the lime and added some Jalopeno for some heat. Turn out well!
Delicious, tasty, easy, what could be better!?
I made it with everything that was sitting around in my kitchen! So simple yet delicious. I haven’t tried other pico de gallo recipes yet, and I will, but this is pretty amazing.
An easy, tasty recipe, though I do agree if I had used the directed amount of limes it would have been WAY too much. A great quick recipe, just don’t be a stickler for precise measurements – adjust things to personal preferences. Even so, a great recipe.
very easy to make, just the right amount of kick. the only thing I’d change is the amount of lime. recipe called for 6 limes and I only had 4, and that was good, but still a little much. Maybe 3 next time. another keeper….
When it comes to pico de gallo, I’m a purist. I love the slight crunch from the onions and jalapenos, and the tangy lime notes, so I appreciate the fact this recipe doesn’t include additional spices such as garlic or cumin (although if you love them in your pico, add them!) This a great base recipe to make as written, or to tweak depending on your tastes. I’m a taster cook, so I use what looks right and go from there. If 6 limes seem like too many, try 2 or 3 and add from there. You can’t go wrong with pico, however you like it! This one’s a keeper for me!
How can you go wrong? I just added enough lime juice to suite my taste.
first time to make it used less lime was awesome for our fajitas
“Make it look like the flag of Mexico” I was taught. Excellent recipe. It is made hundreds of times each day for the family tables and Mexican food restaurants of south Texas. Some thoughts about the pica (bite)–add finely chopped, seeded jalapeno or serrano or can also leave recipe as is but add a spoonful or two of a picante sauce, Pace–made in San Antonio–is excellent. To make true Texas style–make plenty–you’ll need to taste to add the chile you want. Allow it to sit so flavors can marry. Buen provecho.
Nice & Simple. I added extra tomatoes & still found the quantity of lime juice to be overbearing. Next time I will use 4 as well as add a jalapeño or two.
Add the lime juice 1 tablespoon at a time. 3-4 Tbs (1-1/2 limes) was good for me. 6 limes and I think I would have irreversibly puckered inside out. I did add 1 seeded & stemmed jalapeno.
But I’d like to address the lime issue. I bet Scott used Mexican limes. They are really small, like half the size or smaller of a regular lime. That would explain the large quantity. Thanks, Scott.
I made this using 2 Tablespoons of lime and it was delicious. I’m not sure how big a typical bunch of cilantro is but I think I used too much. I will make this again using less.