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Pico de Gallo

Pico de Gallo

From Emeril Lagasse


For a spicier salsa, leave the peppers' seeds intact.

Pico de Gallo


  1. 1 1/2 pounds plum tomatoes, cored, halved, and seeded (about 2 1/2 cups)
    3/4 cup finely diced white onions
    1/4 cup chopped cilantro leaves
    2 tablespoons freshly squeezed lime juice
    2 tablespoons minced, seeded jalapeño or serrano chiles (about 2 medium)
    1 teaspoon minced garlic
    1/2 teaspoon salt, plus more to taste


  1. Cut the tomatoes into 1/4-inch dice and place in a bowl.
  2. Add the remaining ingredients and stir well to combine. Cover and allow to rest at room temperature for 1 hour for the flavors to meld. Taste and adjust seasonings as needed before serving.
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