Description
Make a bright, tangy, and fresh Pico de Gallo using ripe tomatoes, sharp onion, fresh cilantro, and plenty of lime juice for a zesty flavor.
Ingredients
Scale
- 4 medium vine-ripe tomatoes, finely diced
- 1/2 medium white onion, finely diced
- 1/2 cup fresh cilantro, chopped
- 1-2 jalapeño peppers, seeded and minced (adjust to your heat preference)
- 3 tablespoons fresh lime juice (use more for extra zest)
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper
Instructions
- Prepare all vegetables: dice the tomatoes, finely dice the onion, chop the cilantro, and mince the jalapeño. Place all prepared ingredients into a medium bowl.
- Add the fresh lime juice, kosher salt, and black pepper to the bowl.
- Gently mix all ingredients together until they are evenly combined. Do not overmix, as this can break down the tomatoes.
- Taste the salsa. Adjust the seasoning by adding more salt or lime juice if you desire a stronger zesty flavor.
- Cover the bowl and let the Pico de Gallo rest in the refrigerator for at least 15 minutes before serving. This allows the flavors to meld.
Notes
- For the best zest, always use freshly squeezed lime juice, not bottled juice.
- If you prefer a milder heat, remove all seeds and white membranes from the jalapeño before mincing.
- This salsa tastes best when made the same day you plan to serve it for maximum freshness.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Appetizer
- Method: No Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 cup
- Calories: 25
- Sugar: 3
- Sodium: 250
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 1
- Protein: 1
- Cholesterol: 0