Description
Pico De Gallo is a vibrant and fresh Mexican salsa made with diced tomatoes, jalapeños, red onion, cilantro, and lime juice. This easy-to-make appetizer is perfect as a party dip or a fresh topping for tacos and other dishes, delivering a burst of bright, zesty flavors in every bite.
Ingredients
Scale
Vegetables
- 5 plum tomatoes, diced
- 2 jalapeños, diced (seeds removed for mild heat)
- ¼-½ small red onion, diced
- 1 bunch cilantro, chopped (to taste)
Other Ingredients
- 1 lime, juiced
- Kosher salt, to taste
Instructions
- Dice the vegetables: Finely dice the plum tomatoes, jalapeños (removing seeds if you prefer mild heat), and red onion into very small pieces to create a uniform texture.
- Combine ingredients: Place the diced tomatoes, jalapeños, and onion into a medium bowl. Add chopped fresh cilantro according to your preference.
- Add lime and salt: Squeeze the juice of one lime over the mixture and sprinkle kosher salt to taste. Stir well to combine all the ingredients evenly.
- Refrigerate before serving: Cover the bowl with plastic wrap or a lid and refrigerate in a glass bowl for at least 30 minutes to allow the flavors to meld together before serving.
Notes
- To reduce heat, remove the seeds and membranes from the jalapeños before dicing.
- Use ripe plum tomatoes for the best flavor and texture.
- Pico De Gallo is best consumed within 1-2 days for optimal freshness.
- Can be served as a dip with tortilla chips or as a topping for tacos, grilled meats, or salads.
- Adjust cilantro and salt quantities to suit your taste preferences.
