Pico de Gallo

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1 lb. fresh tomatoes (500g)
12 fresh chile serrano
½ lb. onions (240g )
½ oz. fresh cilantro (14g)
Salt to taste
1 tbsp. fresh lime juice (30ml)
12 whole avocados, diced (optional)


Core and seed the tomatoes and dice finely. Place the tomatoes in a large mixing bowl. Slice the chile serrano lengthwise and scrape out and discard the seeds. Mince the chiles finely and add to the mixing bowl. Dice or shave the onions finely and add to the bowl. Add the cilantro, salt and fresh lime juice and toss to combine. If desired, add avocados and toss lightly to combine Serve immediately.


For variety, I sometimes combine minced red and white onions for more color.