Description
Pico de Gallo is a fresh, vibrant Mexican salsa made with ripe tomatoes, onions, cilantro, jalapeño, and lime juice. This uncooked salsa is perfect for serving as a dip with chips, topping for tacos, or a flavorful side to various dishes. Ready in just 20 minutes, it’s a simple and versatile condiment bursting with fresh flavors.
Ingredients
Ingredients
- 2 medium ripe tomatoes (about 1 lb/454 g), cored and chopped into ¼-inch (6-mm) pieces
- 1/4 cup finely chopped white or red onion, from 1 onion
- 1/4 cup chopped fresh cilantro
- 1 jalapeño pepper, stemmed, seeded, and minced
- 1 tablespoon lime juice, from 1 lime
- 1 clove garlic, minced
- Heaping 1/4 teaspoon salt
Instructions
- Combine Ingredients: In a medium bowl, mix together the chopped tomatoes, finely chopped onion, chopped cilantro, minced jalapeño, lime juice, minced garlic, and salt thoroughly.
- Adjust Seasoning: Taste the salsa and adjust the lime juice and salt according to your preference. For a spicier salsa, add some of the reserved jalapeño seeds carefully.
- Serve or Chill: Serve the pico de gallo immediately for the freshest taste, or cover and refrigerate for up to 1 hour to let the flavors meld.
- Storage: Store any leftover salsa in an airtight container in the refrigerator for up to one day to maintain freshness and flavor.
Notes
- For more heat, include some or all of the jalapeño seeds when mincing.
- Use ripe but firm tomatoes to avoid excess liquid.
- This salsa is best consumed fresh but can be refrigerated briefly for up to one day.
- Adjust cilantro amounts to suit your taste preference.
- Serve as a fresh topping for tacos, grilled meats, or as a dip with tortilla chips.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: No-Cook
- Cuisine: Mexican
