Description
Classic Pico de Gallo is a fresh, vibrant Mexican salsa made from ripe tomatoes, crisp onions, zesty jalapeños, and fragrant cilantro, all brought together with lime juice and a touch of salt. It’s a versatile condiment perfect for dipping or adding a burst of flavor to tacos, burritos, grilled meats, and salads.
Ingredients
Scale
Ingredients
- 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)
- 2 tablespoons fresh lime juice
- 1/2 teaspoon salt, or to taste
Instructions
- Combine Vegetables: In a medium mixing bowl, add the diced tomatoes, finely chopped onion, minced jalapeño (if using), and chopped fresh cilantro. Mix gently to combine all fresh ingredients evenly.
- Add Seasonings: Add the minced garlic (if using), fresh lime juice, and salt to the bowl. Stir thoroughly to ensure the lime juice and salt are well distributed, enhancing the flavors.
- Adjust to Taste: Taste the mixture and adjust seasoning as desired by adding more lime juice or salt to balance the flavors to your preference.
- Chill: Cover the bowl and refrigerate the pico de gallo for 15 minutes. This resting time allows the flavors to meld beautifully, intensifying the fresh and zesty profile.
- Serve: Serve the pico de gallo chilled or at room temperature. It pairs perfectly as a dip with tortilla chips or as a fresh topping for tacos, burritos, grilled meats, or salads.
Notes
- Pico de gallo is best when made fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
- Adjust the amount of jalapeño to control the heat level or omit for a milder salsa.
- Use freshly squeezed lime juice for the most vibrant flavor.
- For a twist, add diced avocado or cucumber for extra texture and flavor.
- If you prefer a smoother salsa, pulse the ingredients briefly in a food processor, but traditional pico de gallo is chunky.
