Description
Pico de Gallo is a fresh, vibrant Mexican salsa made from diced ripe tomatoes, onions, jalapeños, cilantro, and lime juice. This simple no-cook recipe combines crisp textures with tangy and spicy flavors, perfect as a dip, topping, or side for 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 before preparation.
- Dice Tomatoes. Dice the tomatoes uniformly to ensure even texture throughout the Pico de Gallo.
- Chop Onion. Finely chop the onion and place it in a medium-sized mixing bowl with the diced tomatoes.
- Prepare Jalapeños. Remove seeds and veins from the jalapeños for milder heat, mince them finely, and add to the tomato and onion mixture. Adjust seed inclusion for your preferred spice level.
- Add Cilantro. Chop the fresh cilantro and mix it in; this addition provides a fresh, herbaceous note.
- Add Lime Juice. Squeeze the lime juice over the mixture to add brightness and help blend the flavors together.
- Season. Add salt and pepper to taste, then stir the mixture thoroughly until well combined.
- Chill and Marinate. Cover the bowl with plastic wrap and refrigerate for at least 20 to 30 minutes to allow the flavors to meld beautifully before serving.
Notes
- Adjust the amount of jalapeño and whether to include seeds for your preferred spice level.
- Use fresh lime juice for the best flavor impact.
- Pico de Gallo is best served fresh but can be refrigerated up to 1 day for slight flavor development.
- Perfect as a topping for tacos, grilled meats, or as a dip with tortilla chips.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salsa / Condiment
- Method: No-Cook
- Cuisine: Mexican
