Description
Make traditional, fresh Pico de Gallo using ripe ingredients. This recipe yields a chunky, bright salsa perfect for immediate serving.
Ingredients
Scale
- 4 medium ripe Roma tomatoes, finely diced
- 1 medium white onion, finely diced
- 1-2 jalapeños (or serranos for more heat), seeded and minced
- 1/2 cup fresh cilantro, chopped
- Juice of 2 fresh limes
- 1/2 teaspoon salt, or to taste
- Pinch of black pepper
Instructions
- Prepare all vegetables: Dice the tomatoes, onion, and cilantro. Mince the chili pepper.
- Combine the diced tomatoes, onion, minced chili, and chopped cilantro in a medium bowl.
- Pour the fresh lime juice over the vegetable mixture.
- Add the salt and pepper.
- Gently mix all ingredients together until just combined. Avoid over-mixing, which can release too much liquid.
- Taste the salsa and adjust salt or lime juice as needed.
- Let the Pico de Gallo rest at room temperature for at least 15 minutes before serving to allow the flavors to meld.
Notes
- Use firm, ripe tomatoes for the best texture; avoid mushy tomatoes to keep the salsa chunky.
- If you prefer less heat, remove all seeds and white membranes from the jalapeños before mincing.
- For a less watery salsa, you can lightly salt the diced tomatoes and let them drain in a sieve for 10 minutes before mixing with other ingredients.
- Serve immediately with tortilla chips, tacos, or grilled meats.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Condiment
- Method: No Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 cup
- Calories: 25
- Sugar: 2
- Sodium: 150
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 1
- Protein: 1
- Cholesterol: 0