Salsa Essentials: Down & Dirty Pico de Gallo

Andy Anderson !


This is a simple recipe to prepare, and tweaking the salt and lime juice just just right, you will come up with some wonderful flavors. I use it as a dip for chips, as a salsa for quesadillas; just about anywhere you would use salsa.

FYI: The longer it sets, the better it tastes. Time is this recipe's friend.

So, you ready… Let’s get into the kitchen.


☆☆☆☆☆ 0 votes

10 Min
No-Cook or Other



  • 6 medium
    tomatoes, diced, i prefer roma
  • 1 large
    yellow onion, diced
  • 1 c
    cilantro leaves, chopped
  • 1 large
    jalapeno, seeded and diced
  • 1 large
    lime, juice and zest
  • 1 pinch
    ground cumin, or to taste
  • ·
    salt, kosher variety, to taste

How to Make Salsa Essentials: Down & Dirty Pico de Gallo


  2. Gather your Ingredients (mise en place).
  3. Chop the onions and the tomatoes.
  4. Chef’s Tip: You should have equal amounts of the tomatoes and onions.
  5. Combine the tomatoes, onions, cilantro, jalapeños, lime zest, and garlic (if using) in a non-reactive bowl, and thoroughly combine.
  6. Add the cumin, salt, and lime juice, to taste.
  7. Chef’s Note:: I typically like a bit more lime juice, but that is just me.
  8. Cover, and let sit in the fridge for a few hours before using… The longer it sits, the better it will taste. Give the ingredients a chance to know one another.
  9. Chef's Note: Let the salsa come to room temperature before serving.
  11. Serve with chips, or anything else that comes to mind. Enjoy.
  12. Keep the faith, and keep cooking.

Printable Recipe Card

About Salsa Essentials: Down & Dirty Pico de Gallo

Course/Dish: Salsas
Main Ingredient: Vegetable
Regional Style: Mexican

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