Pico de Gallo

The name of this chunky fresh salsa translates to "Rooster Beak" - probably because of it's sharp flavors of lime and chile. It is used to add a bright splash of color and flavor to many dishes. It is best when freshly made. Buen Provecho! -Chef Richard Sandoval


Makes about 2 cups


  • 12 oz large tomatoes (seeded and cut into 1/2 inch dice)
  • 2 tablespoons finely chopped red onion
  • 1 tablespoon finely chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • 1 serrano chile, seeded and finely chopped
  • 1 teaspoon Maggi seasoning or soy sauce
  • Kosher Salt


Combine all of the ingredients in a medium bowl. Cover them with plastic wrap and refrigerate to chill and blende the flavors, at least 1 hour and up to 8 hours. 

VARIATION: Corn Pico De Gallo - Stir in 1 cup of cooked corn kernels, preferably roasted, into the salsa.