Ingredients
Produce
- 5 to 6 Roma Tomatoes (diced into small chunks)
- 1/2 medium Onion (finely diced, about 3/4 cup)
- 1 Jalapeno (finely diced, deseeded)
- 3/4 cup Cilantro (chopped)
- 1 to 2 Limes, squeezed
Pantry
- 1 teaspoon Salt
Instructions
- Rinse the Produce: Thoroughly rinse the tomatoes, jalapeños, cilantro, and limes under cold running water to clean off any dirt or residues.
- Prepare the Vegetables: Dice the tomatoes into small, uniform 1/4-inch cubes. Finely dice the onion to about 3/4 cup. Remove thick, woody stems from the cilantro and finely chop the leaves. Slice the jalapeno lengthwise, scoop out the seeds and ribs for milder heat, then finely chop the pepper.
- Combine Ingredients: In a medium bowl, mix together the diced tomatoes, onions, chopped cilantro, and jalapeno. Squeeze fresh lime juice over the mixture and sprinkle in the salt. Stir well to combine and taste; add more salt or additional jalapeno if desired for extra heat.
- Let It Rest (Optional): Cover the bowl and let the Pico de Gallo sit for 15–20 minutes to allow the flavors to meld together for a better taste.
- Store: Transfer to an airtight container and refrigerate. Best consumed within 2-3 days for optimal freshness and flavor.
Notes
- Adjust jalapeno quantity based on your heat preference; removing seeds reduces spiciness.
- Use fresh lime juice for best flavor; bottled lime juice will alter the taste.
- Pico de Gallo pairs perfectly with Mexican dishes, tortilla chips, grilled meats, or as a topping for tacos and burritos.
- For a smoother salsa, pulse briefly in a food processor but be careful not to puree.
- Consume within 2-3 days for freshest taste and to avoid spoilage.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: No-Cook
- Cuisine: Mexican
- Diet: Gluten Free
