Food Recipes Pico de Gallo Be the first to rate & review! Nothing rounds out a taco party like a bowl of fresh pico de gallo. We make ours with fresh plum tomatoes, but you can use any good looking summer tomatoes you can find. Most salsas like this one don't call for any oil but we added a couple of tablespoons to even out the bright flavors of the tomatoes, salt, and lime, and help it stick to your chip. A pinch of cayenne adds a little mystery heat, but feel free to leave it out. Seed the jalapeño for a milder batch, but don't skip it: its floral flavor is what turns a bowl of chopped tomatoes into an addictive dip. By 2016 and 2017" tabindex="0" data-inline-tooltip="true"> Robin Bashinsky Robin Bashinsky Chef and recipe developer Robin Bashinsky has spiced up Real Simple, Cooking Light, and other magazines with his focus on bold, global flavors and healthy eating. Highlights: * Award-winning chef at BLUEROOT in Birmingham, Alabama * Previous chef positions at Birmingham-area restaurants, daniel george and Hot and Hot Fish Club * Recipe developer at Cooking Light, Real Simple, and more * Won a James Beard Award for Food Journalism in 2016 and 2017 Real Simple's Editorial Guidelines Updated on April 27, 2017 Rate PRINT Share Close Photo: Greg DuPree Hands On Time: 10 mins Total Time: 40 mins Yield: 4 cups Ingredients 1 ¼ pounds plum tomatoes, seeded and chopped (about 4 cups) 1 small red onion, finely chopped (about ¾ cup) ½ cup chopped fresh cilantro 3 tablespoons fresh lime juice (from 2 limes) 2 tablespoons extra-virgin olive oil 1 jalapeño chile, seeded and minced (about 2 Tbsp.) 1 ½ teaspoons kosher salt ¼ teaspoon cayenne pepper Directions Stir together all ingredients in a bowl. Let stand at least 30 minutes. Store leftover Pico de Gallo in an airtight container in refrigerator up to 1 week. Rate It Print