Description
Pico de Gallo is a fresh, vibrant Mexican salsa made from diced tomatoes, onions, jalapeños, fresh cilantro, and lime juice. This no-cook recipe is quick to assemble and perfect as a topping for tacos, a dip for chips, or a refreshing side to many dishes.
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 Ingredients: Start by washing the tomatoes, jalapeños, and cilantro thoroughly to remove any dirt or impurities.
- Dice Tomatoes: Dice the tomatoes into uniform pieces to ensure even texture throughout the Pico de Gallo.
- Chop Onion: Finely chop the onion and add it to the bowl with the diced tomatoes.
- Prepare Jalapeños: Remove seeds and veins from the jalapeños to reduce heat, then mince them finely. Adjust spiciness by leaving seeds in if desired, then add to the tomato and onion mixture.
- Add Cilantro: Chop fresh cilantro and add to the bowl, giving the salsa its signature freshness.
- Mix Lime Juice: Squeeze the lime juice over the ingredients to add tanginess and help blend flavors.
- Season: Add salt and pepper to taste, then stir all ingredients thoroughly to combine.
- Chill and Marinate: Cover the bowl with plastic wrap and refrigerate for at least 20-30 minutes to allow the flavors to meld before serving.
Notes
- For a spicier salsa, keep the jalapeño seeds and veins.
- If you prefer a milder salsa, remove all seeds from the jalapeños.
- This salsa is best served fresh but can be refrigerated for up to 2 days.
- Can be used as a topping for tacos, grilled meats, or as a dip with chips.
- Use fresh, ripe tomatoes for the best flavor and texture.
