When people hear the word “salsa,” this is often what comes first to mind. It adds zest to grilled meats and fish, even veggie burgers – it’s not just for chips!


Pico de Gallo (Salsa Mexicana)
Servings Prep Time
2cups 15minutes
Servings Prep Time
2cups 15minutes
  • 2small white onionssmall dice
  • 4medium plum tomatoessmall dice
  • 1/2medium serrano pepperminced
  • 1/2 cup Cilantro leaveschopped
  • 3Tbsp. water
  • 1/2tsp. Kosher salt
  1. Combine all ingredients; mix well.
  2. Taste; add salt as desired.
  3. Serve at room temperature.
Recipe Notes

Water can be omitted, or substituted with vegetable or olive oil. If desired, one whole jalapeƱo (seeded and minced) can be substituted for the serrano pepper.

For the more liquidy consistency you'd find at a taqueria, place all ingredients in a food processor, and pulse 3-4 times, until desired consistency is reached.