Pico De Gallo

Salting and draining the tomatoes guarantees better flavour and texture. This sauce is also known as Salsa Fresco.

  • 1 1/2 pounds ripe Roma tomatoes, cut into 1/4- to 1/2-inch dice (about 3 cups)
  • Kosher salt
  • 1/2 large white onion, finely diced (about 3/4 cup)
  • 1 to 2 serrano or jalapeƱo chilies, finely diced (seeds and membranes removed for a milder salsa)
  • 1/2 cup finely chopped fresh cilantro leaves
  • 1 tablespoon lime juice from 1 lime a pinch of dried oregano
YIELD: about 1 litre
COURSE: Sauces and Salsas
CUISINE: Mexican
Prep Time: 30 min
Cooking Time:
Total Time: 30 min
  1. Season tomatoes with 1 teaspoon salt and toss to combine. Transfer to a fine-mesh strainer or colander set in a bowl and allow to drain for 20 to 30 minutes. Discard liquid.
  2. Combine drained tomatoes with onion, chilies, cilantro, oregano, and lime juice. Toss to combine and season to taste with salt. Pico de gallo can be stored for up to 3 days in a sealed container in the refrigerator.