Description
This authentic Pico de Gallo recipe is a fresh, zesty Mexican salsa made from finely diced Roma tomatoes, onions, jalapeno, cilantro, and freshly squeezed lime juice, seasoned with salt. Perfect as a topping for tacos, grilled meats, or as a refreshing dip, this vibrant salsa comes together in just 10 minutes and bursts with bright, fresh flavors.
Ingredients
Scale
Fresh Ingredients
- 2 Roma tomatoes, finely diced
- 1/4 cup onion, red or white, finely chopped
- 1 jalapeno, seeded and finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 tbsp lime juice, freshly squeezed
Seasoning
- 1/4 tsp salt
- 2 tbsp pickled jalapeno, finely chopped (optional)
Instructions
- Prepare the vegetables: Thoroughly wash the Roma tomatoes, onion, jalapeno, and cilantro. Dice the tomatoes into small pieces, finely chop the onion and cilantro, and carefully seed and mince the jalapeno to reduce heat if desired.
- Combine ingredients: In a medium mixing bowl, add the diced tomatoes, chopped onion, jalapeno, cilantro, and optionally the pickled jalapenos if using. Stir gently to evenly mix all the ingredients together.
- Add lime juice and seasoning: Pour in the fresh lime juice and sprinkle the salt over the mixture. Stir again to distribute the lime juice and salt thoroughly, enhancing the flavor and helping preserve the salsa.
- Rest the pico de gallo: Let the mixture sit at room temperature for 10-15 minutes. This resting period allows the flavors to meld and deepen for the best taste experience.
- Serve fresh: Serve the pico de gallo as a fresh topping for tacos, grilled meats, or as a flavorful dip with tortilla chips. Store any leftovers in an airtight container in the refrigerator and consume within 2 days for optimal freshness.
Notes
- Seeding the jalapeno reduces heat; leave seeds in if you prefer a spicier pico de gallo.
- Use freshly squeezed lime juice for the best bright, tangy flavor.
- For best quality, consume pico de gallo within 2 days of preparation.
- Can be customized with additional ingredients like diced avocado or cucumber for variation.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: No-Cook
- Cuisine: Mexican
Keywords: Pico de Gallo, Fresh Salsa, Mexican Salsa, Pico de Gallo Recipe, No Cook Salsa
