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How to Make Pico De Gallo 03:37

Geraldine Gilliland

This classic dish works as a great dip, garnish, or side.

How to Make Pico De Gallo 03:37

Geraldine Gilliland

This classic dish works as a great dip, garnish, or side.

Easy
Prep Time Cook Time Total Time Serving Size

The Steps

  1. 1. Trim the stem end off the tomatoes and dice the remainder into 1/4 inch pieces. Place the diced tomato into a bowl. 00:43

  2. 2. Add the diced onion to the bowl and stir. Then stir in the diced chiles and garlic. 01:21

  3. 3. Stir in the cilantro and lime juice. Season with salt to taste. Serve immediately. 02:15

What You'll Need

Equipment

- Chef's knife
- Cutting board
- Serving bowl 
- Spoon

Ingredients

- Roma tomatoes (4)
- White onion, finely diced (1/2 cup)
- Jalapeño or serrano chile peppers, finely diced (1-2 tablespoons, to taste)
- Garlic, minced (1 teaspoon)
- Cilantro, chopped (1/4 cup)
- Lime juice (1 teaspoon)
- Salt to taste

Chef Notes

Pico de gallo is a fresh, uncooked salad and is best served within hours of making it.

Pico De Gallo literally translates to "rooster's beak". Because the salsa is made with coarsely chopped ingredients and minimal liquid, people originally consumed it with their hands by making a beak-shape with their index finger and thumb.


Choose which chili peppers to add based on taste and heat tolerance. Serranos are spicier than jalapeños, though heat level can vary depending on the specific crop, season, and individual chili.

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Chef Geraldine Gilliland

Los Angeles

Geraldine Gilliland is a successful chef and entrepreneur who has built her businesses around expertise born through passio... read more