Description
This easy Pico de Gallo recipe is a fresh and vibrant Mexican salsa made from diced tomatoes, onions, jalapeño peppers, cilantro, lime juice, and a touch of salt. Perfect as a dip with chips or as a flavorful topping for tacos, grilled meats, and other dishes, it comes together quickly with no cooking required.
Ingredients
Scale
Produce
- 2 cups tomatoes (grape or roma tomatoes preferred), diced
- 1/2 cup diced yellow onion (about 1/2 large onion)
- 1 serrano or jalapeno pepper, stem removed, seeded and diced
- 1/2 cup chopped cilantro (about 1/2 bunch)
- 1/2 lime, juiced
Seasoning
- 1/4 tsp salt
Instructions
- Prepare the ingredients: Dice the tomatoes, onion, and cilantro into small pieces. Wash the jalapeño or serrano pepper, remove the stem, seeds, and ribs, then dice finely.
- Mix the base flavors: In a medium bowl, combine the diced onions, diced pepper, and lime juice. Mix thoroughly to blend the flavors.
- Combine and season: Stir in the diced tomatoes and chopped cilantro into the bowl. Add salt to taste and mix well.
- Chill and serve: Let the pico de gallo chill in the refrigerator for at least 10 minutes to allow the flavors to meld. Serve fresh with tortilla chips or as a topping on Mexican dishes.
Notes
- Adjust the amount of jalapeño or serrano pepper to control the heat level of the salsa.
- Pico de Gallo tastes best when made fresh but can be refrigerated for up to 2 days.
- For a milder version, remove all seeds and ribs from the pepper or substitute with a milder pepper.
- Use freshly squeezed lime juice for the best flavor.
- To make this recipe vegan and gluten-free, ensure all ingredients are fresh and unprocessed.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Condiment/Salsa
- Method: No-Cook
- Cuisine: Mexican
Keywords: Pico de Gallo, Fresh Salsa, Mexican Salsa, Easy Salsa Recipe, No Cook Salsa, Tomato Salsa, Jalapeño Salsa
