This classic Pico De Gallo recipe is a fresh, vibrant salsa that brings the authentic flavors of Mexico straight to your table. Perfect for topping tacos, nachos, or enjoying with chips, it's a healthy, easy-to-make condiment that's bursting with the bright flavors of ripe tomatoes, crisp onions, spicy jalapeños, and tangy lime.
1 ½cupsripe red tomatoesfinely diced (about 3 medium tomatoes)
⅓cupwhite onionfinely chopped (about ½ medium onion)
1medium jalapeño or serrano pepperribs and seeds removed, finely chopped (adjust to taste)
¼cupfresh cilantrofinely chopped
2tablespoonslime juiceabout 1 lime
½teaspoonfine sea saltmore to taste
Instructions
Prepare the Vegetables: Finely dice the tomatoes, onion, and jalapeño. Chop the cilantro.
Combine Ingredients: In a medium mixing bowl, combine the chopped tomatoes, onion, jalapeño, and cilantro.
Season: Add the lime juice and salt to the vegetable mixture. Stir well to combine all ingredients.
Marinate: Allow the Pico De Gallo to sit for at least 15 minutes at room temperature to let the flavors meld together. Taste and adjust the seasoning with more salt or lime juice if needed.
Serve: Enjoy your Pico De Gallo fresh with your favorite dishes or as a delicious appetizer with tortilla chips.
Notes
Tomato Selection: For the best flavor, use ripe, firm tomatoes. Roma tomatoes are ideal due to their lower water content.
Heat Level: Adjust the amount of jalapeño or serrano pepper to control the heat level of your Pico De Gallo.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Drain any excess liquid before serving again.
Variations: Feel free to add diced avocado, mango, or peach for a fruity twist on the classic recipe.
This Pico De Gallo recipe is a timeless choice for those seeking a fresh, homemade salsa. With simple ingredients and easy-to-follow instructions, it's a quick way to add a burst of Mexican flavor to any meal.