Description
This Authentic Pico de Gallo is a fresh, vibrant Mexican salsa made with ripe tomatoes, crisp onions, jalapeño, cilantro, and zesty lime juice. It’s a simple, no-cook recipe that’s perfect as a topping for tacos, a dip for chips, or a flavorful addition to any meal.
Ingredients
Vegetables and Herbs
- 1 lb Roma tomatoes (3-4 medium, or garden tomatoes), diced
- 1/2 medium white onion (about 1 cup chopped; can substitute yellow or red onion)
- 1 jalapeno pepper, seeded and finely minced (optional)
- 1/2 cup cilantro, chopped
Seasonings
- 2 Tbsp lime juice (from 1 lime)
- 1/2 tsp salt (or to taste)
- 1/8 tsp black pepper
Instructions
- Combine Ingredients: In a medium bowl, add the diced tomatoes, chopped onion, finely minced jalapeno pepper, and chopped cilantro. Mix well to evenly distribute all fresh ingredients.
- Season and Toss: Stir in 2 tablespoons of fresh lime juice. Lightly season the mixture with 1/2 teaspoon of salt and 1/8 teaspoon of black pepper, adjusting to taste. Toss gently to combine the flavors.
- Serve or Chill: Enjoy the pico de gallo immediately for the freshest taste, or cover and refrigerate it for a few hours or overnight to let the flavors meld together beautifully.
Notes
- Pico de Gallo is best when made fresh but can be refrigerated for up to 2 days.
- Remove jalapeno seeds for a milder salsa or keep them for extra heat.
- Use freshly squeezed lime juice for optimal flavor.
- Try substituting white onion with red onion for a slightly sweeter taste.
- This recipe is naturally gluten-free, vegan, and low calorie.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: No-Cook
- Cuisine: Mexican
