Go Back

Pico de Gallo Salsa


  • 4 medium to large vine ripe tomatoes diced
  • 1 medium red onion diced
  • 2-4 jalapenos minced (use accordingly to how hot you want it)
  • 1 bunch cilantro chopped (about 1.5 cups, or suit to your taste)
  • 1 lime juiced


  • Place the diced tomatoes into a strainer, or colander, over a large bowl. Let ‘drain’ for about 30 minutes. Reserve the juice for another use, if desired. In a large bowl, combine the tomatoes, onion, jalapenos, & cilantro. Squeeze the juice of 1 lime on top, and stir. Cover, and let sit in the fridge for 30 minutes for flavors to marry.
  • Store in an airtight container in the fridge for 48-72 hours. You can also put all the ingredients into a food processor or blender for more of a ‘restaurant style’ salsa, and it’s great for canning purposes this way too.