Description
Pico de Gallo is a fresh, vibrant Mexican salsa made with ripe tomatoes, onions, jalapeños, cilantro, lime juice, and seasonings. It’s a simple, no-cook recipe perfect for adding a zesty, flavorful kick to tacos, grilled meats, or as a healthy dip for tortilla chips. The ingredients are finely chopped and marinated together to develop a bright, refreshing taste.
Ingredients
Scale
Ingredients:
- 4 ripe tomatoes, diced
- 1 small onion, finely chopped
- 1 to 2 jalapeños, seeded and minced (adjust for desired spiciness)
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- Salt to taste
- Pepper to taste
Instructions
- Prepare the produce: Start by washing the tomatoes, jalapeños, and cilantro thoroughly to remove any dirt or impurities.
- Dice the tomatoes: Cut the tomatoes into uniform pieces for consistent texture throughout the salsa.
- Chop the onion: Finely chop the small onion and add it to a medium-sized mixing bowl with the diced tomatoes.
- Minced jalapeños: Remove the seeds and veins from the jalapeños to reduce heat if preferred, then mince finely. Add them to the tomato and onion mixture.
- Add cilantro: Chop the fresh cilantro and incorporate it into the bowl for a fresh, herby flavor.
- Lime juice: Squeeze fresh lime juice over the mixture to add acidity and brighten the flavors.
- Season: Add salt and pepper to taste and stir all ingredients well to combine thoroughly.
- Chill and marinate: Cover the bowl with plastic wrap and refrigerate for 20-30 minutes to allow flavors to meld before serving.
Notes
- Adjust jalapeño quantity and seed content to control the heat level.
- For a milder salsa, remove all jalapeño seeds and veins.
- Use fresh lime juice for the best flavor—bottled juice can alter the taste.
- This salsa is best served fresh and consumed within 2 days for optimal freshness.
- Great as a topping for tacos, grilled meats, or as a dip with tortilla chips.
