Pico de Gallo

Preparation info

  • Difficulty


  • Makes about

    4 cups

Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

I am always shocked that people buy store-bought versions of pico de gallo when it is so easy to make it at home. The key to a really great relish is using tomatoes that are overripe and flavorful.


  • 2 pounds (910 g) tomatoes (8 plum or 3 large beefsteak), seeded and chopped
  • 1 or 2 jalapeño or serrano chiles, finely chopped
  • ½ white onion, finely chopped
  • Juice of 1 lime
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup (10 g) chopped fresh cilantro


In a medium bowl, combine the tomatoes, chile, onion, lime juice, salt, and black pepper. Fold in the cilantro and let sit at room temperature for at least 15 minutes before serving to allow the flavors to meld. The relish will keep, tightly covered in the refrigerator, for up to 3 days.