Description
Pico de Gallo is a fresh, chunky salsa made with tomatoes, onion, jalapeño, lime juice, and cilantro. It’s quick to make, full of vibrant flavor, and perfect as a dip or topping for a variety of dishes.
Ingredients
- 3 medium ripe tomatoes, finely diced (about 2 cups)
- 1/2 small white onion, finely chopped (about 1/2 cup)
- 1 fresh jalapeño, seeds and membranes removed, finely minced
- 1/4 cup fresh cilantro leaves and tender stems, finely chopped
- 2 tablespoons freshly squeezed lime juice (about 1 medium lime)
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly ground black pepper (optional)
Instructions
- Place the diced tomatoes in a medium mixing bowl. Drain off excess liquid if the tomatoes are very juicy.
- Add the chopped onion, minced jalapeño, and cilantro to the bowl. Stir gently to combine.
- Pour in the lime juice and sprinkle with salt and black pepper, if using.
- Gently toss all ingredients together until evenly mixed.
- Taste and adjust seasoning with more salt or lime juice, as needed.
- Let the mixture rest at room temperature for 5–10 minutes before serving to allow flavors to meld.
Notes
- Use Roma or vine-ripened tomatoes for best texture and flavor.
- Adjust the jalapeño amount to control the heat level.
- Add avocado for a creamy twist or garlic for added depth.
- Stir before serving as juices may settle.
- Do not freeze—best enjoyed fresh.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 cup
- Calories: 15
- Sugar: 2g
- Sodium: 120mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
