Pico de Gallo

Easy tomato salsa for any day of the week.

4 servings

Time: 10 mins

By Ethan Chlebowski

Pico de gallo is a wondrous collection of fresh diced tomato, onion, serranos, cilantro, but relies on salt and acid to bring out their flavors. It’s the perfect dish to learn how to “salt by taste,” which I originally covered in this video.

The method written here is a great technique that allows you to over season half the mix, but then rescue the salsa with the remaining amount. If you’re confident with seasoning to taste, feel free to just mix it all in one go.

Ethan Chlebowski

Ethan Chlebowski



  • Pico de gallo

    • tomatoes
      , diced
      120 g1 large / 3 small
    • onions
      , diced
    • serrano peppers
      , diced
    • cilantro
      , chopped
      a handful
    • lime juice
      1 lime
    • salt
      to taste


Step 1: Prepare the ingredients

Chop all ingredients and combine in a bowl. Juice one lime and add half of it to the mixture. Set the other half of the juice aside. Mix all of the ingredients together until evenly distributed.

Step 2: Add the salt & adjust

Separate the pico into two bowls. Add a sprinkle of salt to one of the bowls, give it a stir, and allow it to sit for 30 seconds. Taste it! Continue this step and notice how the flavors change each time. Salt it until the salt is the overbearing flavor and doesn’t taste as good.

To get the salsa back to the desired taste, dilute the salty salsa with the unseasoned one and balance the flavor with more lime juice. Now you should understand how to season to taste — which is bringing something just before the point of being overly seasoned. Enjoy your new powers.



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