Pico de Gallo

For a truly authentic Mexican Pico de Gallo, hunt down dried Mexican oregano. It's the secret ingredient you taste, but can't identify, at restaurants and resorts south of the border.

Course Appetizer, Salad

Cuisine Mexican

Prep Time 10

Cook Time 10

Total Time 20

Servings servings (1/2 cup each)

Calories 19kcal

Author Meggan Hill

Ingredients

1 pound tomatoes seeded and cut into ¼-inch pieces (see note 1)
1/4 cup red onion finely chopped
1/4 cup fresh cilantro finely chopped (see note 2)
3 jalapeño peppers seeded, stemmed, and minced (see note 3)
lime juice optional, to taste
1/8 teaspoon dried Mexican oregano (see note 4)
Salt and freshly ground black pepper
tortilla chips for serving

US Customary - Metric

Instructions

In a medium bowl, combine tomatoes, red onion, cilantro, jalapeno, lime juice (if using), and oregano. Season to taste with salt and pepper.
Let stand at least 10 minutes at room temperature to blend flavors. Serve with tortilla chips.

Notes

Tomatoes: This salsa tastes best when made with fresh, ripe tomatoes. Do not substitute canned tomatoes.
Cilantro: If you hate cilantro, leave it out.
Jalapeños: For a spicier salsa, substitute serrano chiles. For the mildest salsa, substitute green bell peppers.
Mexican oregano: Italian oregano is not a substitute here, so if you can’t find Mexican oregano, just omit it.
Yield: The recipes makes about 3 cups of salsa, enough for 6 servings, 1/2 cup each.
Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition