Pico de Gallo Recipe | Epicurious

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Photo by Christopher Testani

This classic Mexican topping can be made with or without jalapeños. Keep in mind that adding the seeds ups the heat.

Recipe information

Yield
Makes about 2 1/2 cups

Ingredients

1/2 medium white onion, diced

2 cups diced tomatoes

1/4 cup chopped fresh cilantro

1 tablespoon minced jalapeño (optional)

Kosher salt

Preparation

Place 1 cup cold water and 2 ice cubes in a medium bowl. Add onion; stir, then discard ice; drain well. Transfer to a medium bowl. Add tomatoes, cilantro, and jalapeño, if desired. Season with salt.

Recipe notes

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