This pico de gallo variation combines diced tomatoes, red onion, green bell pepper and chilli with fresh lime juice. Remove tomato seeds and chop evenly for a crisp salsa with less excess liquid.
Ingredients
- 3 ripe tomatoes
- 1 green bell pepper
- 1 red onion
- 1 lime, yielding about 2 tablespoons juice
- 1 chilli pepper
- A pinch of salt
How to Make Pico de Gallo
Prepare the vegetables
Rinse the tomatoes, remove the seeds and dice. Peel and finely chop the red onion. Remove the bell pepper core and seeds, then dice. Finely chop the chilli, removing its seeds if you prefer less heat.
Add lime and salt
Combine the chopped vegetables in a bowl. Add about 2 tablespoons fresh lime juice and a pinch of salt, then toss gently.
Chill and serve
Chill before serving so the flavors can combine. Stir once more and serve with chips, tacos or preferred dishes.
Tips and Common Mistakes
- Use ripe tomatoes that are firm enough to dice.
- Remove tomato seeds and drain excess juice for a less watery salsa.
- Cut the vegetables to similar sizes.
- Add chilli gradually if you are unsure of its heat.
Storage and Make-Ahead Tips
Keep covered in the refrigerator. Serve soon after making for the crispest texture; tomatoes release more liquid as the salsa sits.
Frequently Asked Questions
Does this version include cilantro?
The listed version does not include cilantro; it uses tomatoes, onion, peppers, lime and salt.
Why is it watery?
Tomato seeds and juice, plus moisture released during storage, can collect in the bowl. Remove the seeds and drain excess liquid before serving.