Pico de Gallo

  • 2 cups diced tomato, 3 to 4 small tomatoes
  • ¾ cup diced white onion
  • ½ cup chopped fresh cilantro
  • ¼ cup fresh lime juice
  • 2 garlic cloves, minced
  • 1 jalapeño pepper, stemmed and diced
  • ½ teaspoon sea salt, plus more to taste
  • pinch cumin powder (optional)


In a small bowl, combine the tomato, onion, cilantro, lime juice, garlic, jalapeño, cumin and salt. Stir to combine. Chill until ready to use.
Serve with chips, for dipping, or see additional serving suggestions in the post above.

Here are a few tips for extra success:

Use the tomato flesh, not the seeds and juices. You don’t want it to be too watery, so make sure to leave out the insides of the tomato. Vine toms are good also roma and plum tomatoes are good too, as they’re less juicy. Also use quartered cherry tomatoes.

For the best flavour, it needs to be chilled. Mix it up ahead pop in fridge for at least an hour or overnight. Note: the mixture will get juicier as the tomatoes marinate in the lime and salt. I recommend using a slotted spoon or fork to scoop it onto tacos, etc., in order to leave any water behind.

Quality ingredients count. Use top quality ingredients for the best result ! It’s perfect for summer, when fresh tomatoes are in peak season.

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