Description
Pico de Gallo is a fresh, flavorful Mexican salsa made with ripe tomatoes, onions, jalapeños, cilantro, and lime juice. This simple, no-cook recipe combines crisp, juicy vegetables with a tangy lime kick and a mild heat, perfect for serving as a dip, topping, or side dish.
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
- Wash the Produce: Thoroughly wash the tomatoes, jalapeños, and cilantro to remove any dirt or impurities before preparation.
- Dice the Tomatoes: Cut the tomatoes into uniform, small dice to ensure even texture throughout the salsa.
- Chop the Onion: Finely chop the onion and add it to the diced tomatoes in a medium bowl.
- Prepare Jalapeños: Remove seeds and veins from the jalapeños to reduce heat if desired, then mince them finely. Add to the tomato and onion mixture. Leave seeds in for extra spiciness if preferred.
- Add Cilantro: Chop fresh cilantro and stir it into the mixture, adding a fresh, herbal note.
- Mix in Lime Juice: Squeeze lime juice over all ingredients to add brightness and unify the flavors.
- Season: Add salt and pepper to taste, then stir the mixture thoroughly to combine all the flavors evenly.
- Chill: Cover the bowl with plastic wrap and refrigerate for 20-30 minutes to allow the flavors to meld beautifully before serving.
Notes
- Adjust the number of jalapeños and whether to include seeds based on your preferred spice level.
- Pico de Gallo is best served fresh but can be refrigerated in an airtight container for up to 2 days.
- Use ripe but firm tomatoes to avoid excess liquid and maintain texture.
- For a twist, add diced avocado or cucumber for extra creaminess or crunch.
