Pico De Gallo
Pico de Gallo is a fresh, vibrant Mexican salsa made with simple, wholesome ingredients like tomatoes, onions, cilantro, lime, and jalapeños. It is quick to prepare and perfect as a topping or a healthy snack.
Servings: 4 servings
Ingredients
- 4 medium ripe tomatoes diced
- 1 small white onion finely chopped
- 1-2 jalapeño peppers seeded and finely chopped (adjust for heat preference)
- 1/2 cup fresh cilantro chopped
- 1 lime juice of
- 1/2 teaspoon salt to taste (start with)
- 1 clove garlic minced, optional for extra flavor
Instructions
Step 1: Prepare the Fresh Ingredients
- Start by washing all your fresh produce thoroughly. Dice the tomatoes into small, even pieces to ensure every bite is juicy and consistent. Finely chop the white onion and jalapeño peppers—if you prefer a milder salsa, remove the seeds from the jalapeños before chopping. Chop the cilantro leaves, avoiding the thicker stems for a softer texture.
Step 2: Combine Ingredients in a Bowl
- In a medium-sized mixing bowl, combine the diced tomatoes, chopped onion, jalapeños, and cilantro. If you’re using garlic, add the minced clove at this stage. The freshness of these ingredients is key to the vibrant flavor of Pico de Gallo.
Step 3: Add Lime Juice and Season
- Squeeze the juice of one lime over the mixture. The lime juice not only adds brightness but also helps meld the flavors together. Sprinkle in the salt gradually, tasting as you go to reach your desired level of seasoning.
Step 4: Mix and Let It Rest
- Gently toss all the ingredients together until well combined. For the best flavor, let the Pico de Gallo rest for about 15-20 minutes at room temperature. This resting time allows the flavors to marry perfectly.
Step 5: Serve and Enjoy
- Serve your fresh Pico de Gallo as a topping for tacos, grilled chicken or fish, or simply with tortilla chips for a light snack. It’s also fantastic as a fresh side alongside rice and beans or any Mexican-inspired meal.
Notes
Use the freshest, ripest tomatoes for best flavor. Remove jalapeño seeds to reduce heat. Letting the salsa rest enhances the flavors. Soaking onions in cold water can reduce sharpness. Adjust salt and lime juice to taste. Store leftovers refrigerated and consume within 2-3 days; avoid freezing.