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Pico de Gallo

A vibrant, fresh salsa made with tomatoes, onions, cilantro, and lime juice, perfect for dipping or as a topping for various dishes.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Appetizer, Dip, Snack
Cuisine: Mexican
Calories: 30
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 cups fresh tomatoes, diced Roma tomatoes work well, but feel free to use whatever you have.
  • 1 medium onion, diced White or red onion is perfect, but green onions can be used.
  • 1/2 cup cilantro, chopped Remove any thick stems. Parsley can be an alternative.
  • 2 tablespoons fresh lime juice Fresh lime juice is best, but bottled juice will do in a pinch.
  • 1 medium jalapeño, diced Adjust the amount to match your spice preference, or skip it for milder salsa.
  • 1 teaspoon salt Enhances all flavors.

Method
 

Preparation
  1. Start by washing all your produce. Dice the tomatoes and onion into small, uniform pieces for the best texture.
  2. Rinse the cilantro, removing any thick stems, and chop it roughly.
  3. If using, slice the jalapeño, removing the seeds for less heat. Dice it finely.
  4. In a medium bowl, combine the chopped tomatoes, onion, cilantro, jalapeño, and salt.
  5. Squeeze fresh lime juice over the top and gently stir everything together.
  6. Taste and adjust the seasoning by adding more salt or lime juice if needed.

Notes

Letting pico de gallo sit for at least 30 minutes enhances the flavors. Feel free to add diced avocado or corn for extra twists. Store in an airtight container in the fridge for up to 3 days. Best enjoyed fresh.