Description
A fresh and vibrant Mexican salsa made from finely chopped roma tomatoes, onions, jalapeno peppers, cilantro, and lime juice, perfectly seasoned with salt. This easy-to-make Pico de Gallo is ideal as a dip, taco topping, or flavorful garnish for a variety of dishes.
Ingredients
Scale
Ingredients
- 1 pound roma tomatoes
- 1/2 – 3/4 cup finely chopped onion
- 1 small bunch fresh cilantro, finely chopped
- 1 – 2 jalapeno peppers, finely chopped (remove pith & seeds if desired)
- 3 – 4 tablespoons lime juice (or to taste)
- 1/2 teaspoon sea salt or kosher salt
Instructions
- Prep Tomatoes: Core and chop the roma tomatoes finely, placing them into a medium bowl. You may remove the seeds before chopping if you prefer a less watery salsa.
- Combine Ingredients: Add the finely chopped onion, cilantro, jalapeno peppers, lime juice, and salt to the bowl with the tomatoes. Toss everything together until well combined. Taste the mixture and adjust lime juice or salt as needed to suit your preference.
- Rest and Serve: Allow the Pico de Gallo to sit for at least 15-20 minutes, or up to a few hours in the refrigerator, to let the flavors meld fully. When serving, note that it tends to be quite juicy; use a slotted spoon if you prefer less liquid, especially when adding it to tacos or other dishes.
Notes
- For a milder salsa, remove the seeds and pith from the jalapeno peppers before chopping.
- Pico de Gallo keeps well refrigerated for up to 3 days.
- Using fresh lime juice ensures the best flavor contrast.
- If too watery, drain excess liquid before serving to avoid soggy dishes.
- Adjust salt and lime juice to personal taste preferences.
