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Homemade Pico de Gallo


  • 4 vine-ripened tomatoes (slice and remove all seeds)
  • ½ red or white onion (I prefer red)
  • 12 serrano, aneheim or jalapeno chile peppers
  • 1 lime
  • ½ cup finely chopped cilantro
  • Salt to taste
  • 1 tsp white sugar (cuts acidity)
  • Pinch of cumin (optional)


  1. Finely chop tomatoes, onion, and peppers by hand (or use a food processor and plus – just do not puree or will have runny salsa) and put into a bowl
  2. Squeeze in one lime (to add juice)
  3. Add salt (usually 1 – 2 tsp can be enough)
  4. Add sugar (and cumin if desired)
  5. Allow to sit for at least 1 hour before serving
  6. Store up to 1 week in a covered container/jar in the refrigerator