Spicy Pico de Gallo Recipe | Epicurious

Skip to main content

Recipe information

Yield
Makes about 2 1/2 cups

Ingredients

1 pound plum tomatoes, seeded, chopped

1 cup chopped onion

6 tablespoons (packed) chopped fresh cilantro

1/4 cup fresh lime juice

2 large garlic cloves, minced

1 1/4 tablespoons minced seeded jalapeño chilies

Preparation

Combine all ingredients in medium bowl; toss to blend well. Season to taste with salt and pepper. Let stand at least 30 minutes for flavors to develop.

TagsSalsa Condiment Mexican Latin American Plum Tomato Tomato Vegetable Onion Root Vegetable Cilantro Herbs & Spices Snack Dairy Free Gluten Free Nut Free Raw Vegan Vegetarian Keto Easy Make Ahead No-Cook Bon Appétit

Recipe notes

Read More

All the Recipes From Bon Appétit’s Travel Issue

We’ve got baked cheddar and leek pasta, maple-mustard sheet-pan salmon, and a strawberry shortcake roll.

Chickpea Tachin With Herb Salad

The golden, crunchy corners are worth fighting over.

The Only Frittata Recipe You’ll Ever Need

Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

29 Spring Pastas to Make the Most of Seasonal Produce

Like spicy carrot rigatoni and weeknight-fancy ravioli with peas.

Broccoli Confetti Rice

A veg-forward main or gets-along-with-everyone side.

Gingery Pork and Sugar Snap Pea Stir-Fry

Thinly sliced and cooked hot and fast, pork tenderloin is the juicy, cook-quicking weeknight champion of this vegetable-heavy stir-fry.

Baked Cheddar and Leek Pasta

Not stuffed shells. But not not stuffed shells either.