Description
Classic Pico de Gallo is a fresh, vibrant Mexican salsa made with diced ripe tomatoes, white onion, jalapeño, cilantro, garlic, lime juice, and salt. It is a versatile, easy-to-make condiment that adds bright, zesty flavor to tacos, burritos, grilled meats, or can be served as a dip with tortilla chips. This no-cook recipe allows the natural freshness of the ingredients to shine through.
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, combine the diced tomatoes, finely chopped white onion, minced jalapeño pepper (if using), and chopped fresh cilantro to create the base of your salsa.
- Add Seasonings: Add the minced garlic (optional), fresh lime juice, and salt to the vegetable mixture. Mix thoroughly to evenly distribute the flavors.
- Adjust Seasoning: Taste the salsa and adjust the seasoning by adding more lime juice or salt according to your preference to balance the flavors.
- Chill: Cover the bowl with plastic wrap and refrigerate for 15 minutes. This resting period allows the flavors to meld and intensify for the best taste experience.
- Serve: Serve the pico de gallo chilled or at room temperature. It makes an excellent dip for tortilla chips or a fresh topping for tacos, burritos, grilled meats, or salads.
Notes
- For a milder salsa, remove the seeds from the jalapeño to reduce heat.
- Use ripe, firm tomatoes for the best texture and flavor.
- Fresh lime juice is preferred for bright acidity; avoid bottled lime juice if possible.
- This salsa is best enjoyed fresh but can be stored covered in the refrigerator for up to 2 days.
- Omit garlic or jalapeño for a more mild and simple flavor profile.
