Pico de Gallo
Fresh, crisp Mexican salsa made with tomatoes, onions, cilantro, jalapeños, and lime juice. Perfect for tacos, chips, or topping any meal with bright flavor!
Equipment
- Chef’s knife
- cutting board
- medium mixing bowl
- Slotted spoon
- Measuring spoons
- Small citrus juicer
Ingredients
- 4 Roma tomatoes diced
- 1/2 medium white onion or red onion finely chopped
- 1-2 jalapeños or serrano peppers minced, seeds removed for less heat
- 1/4 cup fresh cilantro chopped
- 1 clove garlic minced, optional
- 1 tbsp fresh lime juice
- 1/2 tsp kosher salt or to taste
Instructions
- Wash all produce. Dice tomatoes and onions. Remove seeds from jalapeños for less heat, then mince.
- Toss tomatoes, onions, peppers, cilantro, and garlic into a bowl.
- Add lime juice and kosher salt. Stir gently to combine without mashing ingredients.
- Let sit for 10–15 minutes to let flavors blend. Use a slotted spoon to serve, draining excess liquid.
Notes
For the best flavor, use ripe tomatoes and fresh herbs. Adjust salt and lime to taste. Leftovers keep in the fridge for up to 2 days. Serve with chips, tacos, nachos, or grilled meats.
Nutrition
Calories: 25kcal | Protein: 1g | Sodium: 130mg