Classic Pico de Gallo


It’s a classic Mexican tomato dip that adds a fresh, healthy, low-calorie boost of flavor to eat with Eggs! Tortilla! Beans! Spaghetti, even with soggy nachos!


  • 1 cup chopped white onion
  • 1 medium bottle canned jalapeño or serrano pepper
  • ¼ cup lime juice
  • ¾ teaspoon salt
  • 4 large ripe red tomatoes chopped
  • ½ cup chopped fresh cilantro about 1 bunch


  1. In a medium serving bowl, combine the chopped onion, jalapeño, lime juice and salt. Let it marinate for about 5 minutes while you chop the tomatoes and cilantro. Add the chopped tomatoes and cilantro to the bowl and stir to combine. Serve as a dip, or with a slotted spoon or large serving fork to avoid transferring too much watery tomato juice with your Pico de gallo keeps well in the refrigerator, covered, for up to 4 days.
  2. Add a diced avocado to the mixture. We can simply replace the tomato with other tender fruits like mango, peaches, pineapple strawberries, or even sweet corn, and adjust to taste.


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