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Two simple tricks to make the best pico de gallo.
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a better way to make pico de gallo

Deflame your onions and strain the pico to make the perfect pico de gallo every time.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: side
Cuisine: Mexican
Servings: 1 cup
Author: romain | glebekitchen


  • 2 ripe tomatoes - diced
  • 1 jalapeño - seeded and minced
  • 1/3 cup white onion - chopped
  • handful of minced cilantro
  • salt to taste
  • fresh lime juice to taste


  • Dice the tomatoes.
  • Seed and devein the jalapeño, then mince it finely.
  • Chop the white onion. Place it in a strainer and run under cold water for about 10 seconds.
  • Combine the tomato, jalapeño, onion and cilantro in a bowl. Add salt and lime to taste.
  • Place the pico in the strainer, put it over the bowl you used to mix the ingredients and let drain for up to one hour. Discard the liquid that accumulates.
  • Taste and adjust the salt and lime to taste.