Description
Fresh Pico de Gallo is a vibrant, uncooked Mexican salsa made from ripe tomatoes, crisp onions, fresh cilantro, and jalapeño peppers, balanced with lime juice and a hint of garlic. This quick and easy recipe yields about 1.5 cups of flavorful, refreshing salsa perfect as a topping or dip.
Ingredients
Scale
Fresh Pico de Gallo Ingredients
- 2 ripe tomatoes, firm yet juicy, finely diced
- 1/2 cup white onion, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 1 jalapeño pepper, finely diced (seeds removed for less heat)
- 2 tablespoons fresh lime juice
- 1/2 teaspoon salt, or to taste
- 1 small garlic clove, minced
Instructions
- Prepare the Vegetables: Finely dice the tomatoes, white onion, and jalapeño into small, uniform pieces to ensure consistency in texture and flavor. Chop the fresh cilantro finely to evenly distribute its aroma throughout the salsa.
- Combine Ingredients: Place all diced ingredients including the minced garlic into a medium-sized bowl. Mixing these raw ingredients together will blend their colors and flavors harmoniously.
- Add Lime Juice and Salt: Squeeze the fresh lime juice over the mixture and sprinkle in salt to taste. This balances the acidity and enhances the overall flavor of the salsa.
- Mix Gently: Use a spoon to gently toss the ingredients together, making sure the lime juice and salt are evenly distributed without mashing the tomatoes, preserving the fresh texture.
- Let Sit: Allow the salsa to rest at room temperature for 10-15 minutes. This resting time helps the flavors meld while maintaining the crisp freshness of the ingredients.
Notes
- For a milder salsa, remove all seeds from the jalapeño before dicing.
- Adjust salt and lime juice according to personal taste preferences.
- This salsa is best consumed fresh, but it can be stored in an airtight container in the refrigerator for up to 2 days.
- Add diced avocado for a creamier texture if desired.
