Description
Classic Pico de Gallo is a fresh and vibrant Mexican salsa made from diced ripe tomatoes, chopped onions, jalapeño, cilantro, and lime juice. It’s a simple, no-cook recipe perfect as a dip or a flavorful topping for tacos, burritos, grilled meats, and salads.
Ingredients
Scale
Vegetables and Herbs
- 4 medium ripe tomatoes, diced
- 1 small white onion, finely chopped
- 1 jalapeño pepper, seeded and minced (optional)
- 1/4 cup fresh cilantro, chopped
- 1 clove garlic, minced (optional)
Seasoning
- 2 tablespoons fresh lime juice
- 1/2 teaspoon salt, or to taste
Instructions
- Combine Ingredients: In a medium mixing bowl, combine the diced tomatoes, finely chopped onion, jalapeño pepper (if using), and fresh chopped cilantro. This forms the base of your pico de gallo.
- Add Garlic, Lime, and Salt: Add the minced garlic (if using), fresh lime juice, and salt to the bowl. Mix all the ingredients thoroughly to ensure even distribution of flavors.
- Adjust Seasoning: Taste the mixture and adjust the seasoning as needed by adding more lime juice or salt to suit your preference.
- Chill to Meld Flavors: Cover the bowl and refrigerate the pico de gallo for at least 15 minutes. This resting period allows the flavors to meld together beautifully.
- Serve: Serve the Pico de Gallo chilled or at room temperature. It’s perfect as a refreshing dip for tortilla chips or as a zesty topping for tacos, burritos, grilled meats, or salads.
Notes
- For a milder salsa, remove all seeds from the jalapeño.
- Use freshly squeezed lime juice for the best flavor.
- Add the garlic only if you enjoy a slight pungency; it’s optional.
- Pico de Gallo is best enjoyed fresh but can be stored refrigerated for up to 2 days.
- Great for adding freshness and a spicy kick to your Mexican dishes.
