Pico de Gallo Recipe

This is Drew’s recipe for Pico de Gallo. And is loved by everyone who tries it.

  • Makes: 1 medium-sized bowl.
  • Time: 1 hour (10 minutes of preparation, 50 minutes to let sit)

Ingredients for Pico de Gallo

  1. 1 Red onion
  2. 1 tomato
  3. Juice of 2 limes
  4. 1 tbsp Salt
  5. 2 tbsp fresh chopped cilantro (or to taste)
  6. Jalapeño pepper (optional)


  1. Chop the onion in half lengthwise, then in very thin slices crosswise
  2. Put onion, salt, and some of the lime juice in a bowl and let sit for 10 minutes
  3. After 10 minutes, cover with room temperature water and let sit for another 10 minutes, stirring occasionally
  4. Meanwhile, cut the tomatoes the same as the onion, (or a bit smaller, whatever you like) and chop the cilantro
  5. After 10 minutes, the onions will be softer and a little limp (it’s a good thing ). Rinse them well in cold water and drain the water as much as possible
  6. Add the rest of the lime juice and some salt to taste. Let sit for 30 minutes, stirring occasionally
  7. Add the tomatoes and cilantro. You could also add some more salt. Some people also add a bit of olive oil here (2 tsp) but I haven’t tried it.
  8. Optional: To make it spicy, you could also finely chop some jalapeño

This goes great with encebollado, rice, eggs, chips, and plantain chips/tostones. Just about any savor dish is better with a little pico de gallo.







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