Tomatoes, onions, and jalapenos are used to make a genuine Mexican salsa. Serve with fajitas, tacos, nachos, black beans, refried beans, tortilla chips, or use as an ingredient in a variety of Mexican dishes. It is a side dish that my family enjoys with grilled meat. This pico is not for the faint of heart; if you prefer it fiery, this is for you. The majority of individuals in my circle like how hot it is. If you don’t enjoy foods that are really spicy, you might want to try something milder, reduce the jalapeno, or substitute a pepper that is more to your liking.
| Prep Time: | 20 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 20 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 tomatoes, diced
- 1 red onion, finely chopped
- 2 jalapeno peppers, seeded and chopped
- 2 sprigs cilantro, finely chopped
- 1 clove garlic, pressed
- ½ small lime, juiced
- 1 teaspoon garlic salt, or to taste
Instructions
- Mix tomato, red onion, jalapeno pepper, cilantro, garlic, and lime juice in a bowl; season with garlic salt and stir.
- Cover bowl with plastic wrap and refrigerate at least 4 hours.
Reviews
Added more cilantro and onion and lime juice…great taste…guest agreed
These are pretty standard pico ingredients but the amounts are WAY off. Entirely too much onion, not enough tomato or cilantro.
I loved this recipe, it’s similar to mine. I did seed the tomatoes for the pico to be more meaty and added almost the bunch of cilantro instead of 2 sprigs. Overall very tasty.
This recipe is a great guide. I used 3 Roma tomatoes, one large jalapeño with the seeds, the whole lime, one fourth of a very large red onion, and a handful of cilantro. I also sprinkled garlic salt to taste. So good!
This is wonderful!
The ingredient ratio is way off here. More tomatoes, more cilantro, and less onion. Also, this is not spicy at all unless you incorporate some of the seed from the jalapeno.
This is a classic Pico De Gallo recipe and it is one of my favorites to make with fresh tomatoes! So fresh and bright!
I doubled the number of tomatoes and used a lot less onion – personal preference, but finished the recipe as written. It makes a fresh, tasty salsa.
I grew up eating pico de gallo and in this recipe the ratio of tomatoes to onions to cilantro is way off for my family’s taste. Way too little cilantro, too much onions and not enough tomatoes. Plus being of Mexican heritage, we always leave the seeds in the chiles. The ingredients are correct, the amounts are not.
This was a tasty, basic pico that could be used in a variety of dishes. I didn’t find this at all hot. If you want it hot, you’re going to have to leave the seeds in the jalapenos. I found this recipe to have way too much onion to the amount of tomato. I recommend doubling the tomatoes and halving the onion for a good ratio. There’s also very little cilantro, so I added a lot more than called for.
First of all it’s not spicy at all. It’s very tasty but a whole red raw onion was too much! Not enough tomatoes either. jalapenos were perfect though. After no one in my family liked the raw onion taste, I had to fix it. I added 2 more smaller tomatoes, sauteed the red onion and added a little of balsamic vinegar to it. Taste great now. Next time use about 1/4 cup of raw red onion and/or sautee it.
This is the best pico recipe I’ve found
Great . I do not use as much garlic it calls for
We love cilantro. We added 8-10 sprigs of cilantro instead of 2. Turned out great!
Fantastic as written. It doesn’t get much better than this.
More cilantro, NO garlic salt. Use regular salt to taste. Waaay more lime. Regular sweet onions can be subbed for purple. TX style, I guess is what I’m advocating. Cheers
I put this on a queso burger, it was delicious.
Used Roma tomatoes. Two is way too little. Needs four or five. I love red onion and only used half of a medium and it was way too strong of an onion flavor. Next time I will try white/yellow onion and again use 1/4-1/2 of a medium onion. As others have stated 2 sprigs of cilantro is much too little. I probably used the leafy portion of about 15. By seeding the jalapenos mine had zero heat. Next time I will try only seeding one. The flavor overall was pretty good but it was just overpowered by the onion and lack of any heat at all knocked this down to three stars for me.
yummy! A little spicy for me so next time, I’ll only do one jalapeño. Added a little extra cilantro. Everyone love it and it was gone very quickly.
I didn’t have enough red onion so I added some sweet onion to the mix. I used 8 small Campari tomatoes. I also used dried cilantro but ended up going to the store to get fresh and the addition helped make the dish. Perfect topping for steak fajitas.
Serrano peppers are good in this also