Pico de Gallo
Fresh and zesty Mexican salsa made with tomatoes, onions, cilantro, and lime.
15 mins
Prep Time
0 mins
Cook Time
4
Servings
Ingredients
- 4 medium ripe tomatoes, diced
- 1/2 medium white onion, finely chopped
- 1/2 cup fresh cilantro, chopped
- 1-2 jalapeño peppers, finely chopped (seeds removed for less heat)
- 1 lime, juiced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Nutrition Facts
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Instructions
Prepare the tomatoes: Dice the tomatoes into small, even pieces. If desired, remove the seeds and excess juice for a less watery salsa.
Chop the onion: Finely dice the white onion to ensure it blends well with the other ingredients.
Handle the jalapeños: Remove the seeds and membranes from the jalapeños for a milder salsa, or leave them in for extra heat. Finely chop the peppers.
Chop the cilantro: Roughly chop the fresh cilantro leaves, avoiding the stems for better texture.
Combine ingredients: In a large bowl, mix the diced tomatoes, chopped onion, jalapeños, and cilantro.
Season and lime: Squeeze fresh lime juice over the mixture. Add salt and black pepper, then gently toss to combine.
Rest before serving: Let the Pico de Gallo sit for at least 10 minutes to allow the flavors to meld together.
Chef's Tips
- Tomato Tip: Use firm, ripe tomatoes for the best texture. Roma tomatoes work well due to their lower water content.
- Onion Soak: For a milder onion flavor, soak the chopped onions in cold water for 5 minutes, then drain before adding.
- Spice Control: Adjust the heat by adding more or fewer jalapeños, or substitute with serrano peppers for extra spice.
- Fresh Lime: Always use fresh lime juice rather than bottled for the brightest flavor.
- Serving Suggestion: Serve with tortilla chips, tacos, grilled meats, or as a topping for nachos.
- Storage: Store in an airtight container in the fridge for up to 2 days for the freshest taste.
