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Pico de Gallo with a chip from themerchantbaker.com

Pico de Gallo

Servings 4 servings


  • 1 teaspoon kosher salt
  • pinch of sugar
  • 1/2 medium sweet onion finely chopped (I used a red onion)
  • 3 plum tomatoes seeded and chopped
  • 1 jalapeno seeded, ribs removed and finely chopped
  • 1 avocado halved, pitted and chopped into small cubes
  • 1 lime
  • 3 Tablespoons chopped fresh cilantro


  1. In a medium bowl, gently toss the tomatoes with the salt and pinch of sugar.
  2. Add the onion and jalapeno and combine.
  3. Add the avocado cubes and squeeze lime juice over it to coat them fully. This will help them from becoming brown.
  4. Add the cilantro and toss the whole mixture gently to combine.
  5. Taste and add salt, sugar or lime to correct any imbalances. Serve.

Recipe Notes

*See photos in the post for how to easily seed a tomato. I just use a spoon to scrape out the seeds. This will leave you with the meat of the tomato that you will then chop up for the recipe. Seeding the tomato will insure your pico does not get too watery.

*I like to use kosher salt for this recipe because the flavor is not as sharp as table salt. If you use table salt, you'll need less, maybe 3/4 teaspoon, but start with 1/2 teaspoon and add more to taste.

*If you like a hotter salsa, leave the seeds and ribs on the jalapeno or pick a hotter pepper, like a serrano.

Recipe from Food Network

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