Pico de Gallo Recipe
Pico de Gallo is a fresh and flavorful salsa bursting with vibrant ingredients like ripe tomatoes, crisp onions, and zesty lime juice. Perfect as a dip or topping, it’s a simple yet versatile addition to any meal.
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Servings: 6 dip
Ingredients
- 1 ½ pounds ripe red tomatoes about 8 small or 4 large, chopped
- 1 medium jalapeño or serrano pepper seeds and ribs removed, finely chopped (adjust to taste—omit for mild, or add another for extra heat)
- 1 cup finely chopped white onion about 1 small onion
- ½ cup finely chopped fresh cilantro about 1 bunch
- ¼ cup lime juice
- ¾ teaspoon fine sea salt or more to taste
Instructions
- In a medium serving bowl, mix together the finely chopped onion, jalapeño, lime juice, and salt. Let this mixture rest for around 5 minutes, allowing the flavors to meld while you prepare the tomatoes and cilantro.
- Add the chopped tomatoes and fresh cilantro to the bowl. Stir everything together until the ingredients are well combined. Taste the mixture and adjust the salt as needed to enhance the flavor.
- For optimal taste, allow the pico de gallo to marinate for at least 15 minutes, or refrigerate it for several hours to deepen the flavors. When serving, use a slotted spoon or a large fork to avoid transferring excess tomato juice.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days, keeping the vibrant freshness intact. Enjoy as a dip or as a zesty accompaniment to your favorite dishes.
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