Pico de gallo
This Costa Rican-style pico de gallo is fresh, colorful, and full of flavor. Made with tomatoes, onions, bell pepper, cilantro, lime, and just a hint of sugar, it’s the perfect side to brighten any meal.
Equipment
- Cutting board and knife
- Medium size bowl
- strainer
- measuring spoons
Ingredients
- ½ yellow or sweet onion
- 3 limes
- 6-7 tomatoes
- ¼ green pepper
- 1 small bunch cilantro
- jalapeños to taste
- ½ teaspoon black pepper
- 1 teaspoon salt
- ½ teaspoon sugar
Instructions
- Cut the onion into small cubes. Place the chopped onion in a medium bowl.
- Cut the limes in half and squeeze them. Pour the juice over the onion, stir gently, and let it sit while you prepare the rest of the ingredients. This helps soften the raw flavor of the onion.
- Cut the roma tomatoes in half, remove the seeds and juicy center to avoid excess liquid.
- Cut the firm part of the tomatoes into long, thin strips. This makes it easier to get even pieces later. Turn the strips and cut them in the opposite direction to form small cubes. Add them to the bowl with the onion and lime juice.
- Dice the bell pepper into small, even pieces and mix it with the tomatoes, onion, and lime juice.
- Finely chop the cilantro, then the jalapeño. Add both to the bowl and stir to combine all the colors and flavors.
- Sprinkle a small amount of white sugar and black pepper over the mixture. Mix everything gently until well combined. Taste and adjust salt, pepper, or jalapeño to your liking.
Video
Notes
- Add salt at the end: If you’re not serving it right away, season just before eating.
- Best fresh: Pico de Gallo tastes best the same day you make it.
- Chill before serving: Rest in the fridge for 15–20 minutes so the flavors blend.
- About the jalapeño: For a milder flavor, remove the seeds and white veins before chopping.
- Storage: Keep refrigerated and eat within 24 hours for the best taste and texture.