Description
Pico de Gallo is a fresh, zesty Mexican salsa made with ripe tomatoes, white onions, cilantro, jalapeño peppers, lime juice, and salt. This vibrant condiment takes just 10 minutes to prepare and is perfect for adding a burst of flavor to tacos, grilled meats, or as a refreshing dip with tortilla chips. Its bright ingredients meld together beautifully when chilled, offering a fresh and spicy taste that’s perfect for any occasion.
Ingredients
Scale
Vegetables & Herbs
- 4 to 5 Roma tomatoes, ripe and firm, seeds removed, finely diced
- ½ cup white onion, finely diced
- ⅔ cup fresh cilantro, finely chopped
- 1 jalapeño pepper, diced (adjust quantity to taste; Serrano peppers can be used as an alternative)
Other Ingredients
- 1 lime, juiced (start with half and add more as needed)
- ½ teaspoon kosher salt
Instructions
- Combine Ingredients: In a medium-sized bowl, add the finely diced tomatoes, white onions, chopped cilantro, and diced jalapeño peppers.
- Season: Add the kosher salt and lime juice to the bowl. Stir the mixture thoroughly to ensure all ingredients are well combined.
- Taste and Adjust: Taste your pico de gallo and adjust the seasoning as needed by adding more salt, lime juice, or jalapeño to suit your preference. Freshness of ingredients may affect the flavor balance, so tweak accordingly.
- Chill to Develop Flavor: Refrigerate the pico de gallo for 15 to 30 minutes before serving. This resting time helps the flavors meld and intensify. However, it can be served immediately if desired, and is delicious right away.
Notes
- For a spicier salsa, increase the amount of jalapeño or substitute with serrano peppers.
- Removing tomato seeds helps reduce excess moisture, keeping the salsa from becoming watery.
- Adjust lime juice gradually to avoid overpowering the fresh ingredients.
- Pico de Gallo is best consumed within 1-2 days for optimal freshness.
- Perfect as a topping for tacos, grilled meats, or as a fresh dip with tortilla chips.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: No-Cook
- Cuisine: Mexican
Keywords: Pico de Gallo, Fresh Salsa, Mexican Salsa, Tomato Salsa, No Cook Salsa, Jalapeño Salsa, Cilantro Salsa, Lime Salsa
