Description
Fresh and vibrant Pico De Gallo, a classic Mexican salsa made with diced tomatoes, jalapeños, red onion, cilantro, and lime juice. This easy-to-make condiment is perfect as a party dip or appetizer and adds a burst of fresh flavor to any dish.
Ingredients
Scale
Ingredients
- 5 plum tomatoes, finely diced
- 2 jalapeños, seeds removed for mild heat, finely diced
- ¼-½ small red onion, finely diced
- 1 lime, juiced
- Fresh cilantro, chopped (to taste)
- Kosher salt, to taste
Instructions
- Prepare Vegetables: Dice the tomatoes, red onion, and jalapeños into very small, uniform pieces. Remove the seeds from the jalapeños if you prefer a milder heat level.
- Combine Ingredients: Place all the diced vegetables in a medium-sized bowl. Add freshly chopped cilantro according to your taste preference.
- Add Lime and Seasoning: Squeeze the juice of one lime over the mixture. Sprinkle kosher salt to taste, then stir thoroughly to combine all the ingredients evenly.
- Chill: Cover the bowl with a lid or plastic wrap and refrigerate for at least 30 minutes to let the flavors meld. Serve chilled as a fresh and flavorful salsa.
Notes
- For a spicier Pico De Gallo, include the seeds of the jalapeños.
- Use fresh lime juice for the best flavor; avoid bottled lime juice.
- Adjust salt according to your preference, starting with a small amount and adding as needed.
- Pico De Gallo can be stored in the refrigerator for up to 2 days for optimal freshness.
- This salsa pairs wonderfully with tortilla chips, tacos, grilled meats, and more.
