Description
Fresh Pico de Gallo is a vibrant, zesty Mexican salsa made with finely diced tomatoes, onions, jalapeño, cilantro, lime juice, and garlic. This quick and easy no-cook recipe delivers bright, fresh flavors perfect for serving as a dip, topping for tacos, or accompaniment to grilled dishes.
Ingredients
Scale
Fresh Salsa 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 Ingredients: Finely dice the tomatoes, white onion, and jalapeño into small, uniform pieces. Chop the fresh cilantro finely to distribute the herb’s aroma evenly.
- Combine in a Bowl: Place all diced ingredients including the minced garlic into a medium-sized bowl to mix their colors and textures.
- Add Lime and Salt: Squeeze fresh lime juice over the mixture and sprinkle in salt to taste, balancing acidity and flavor.
- Mix Gently: Use a spoon to gently toss the ingredients together, ensuring even distribution of lime juice and salt without mashing the tomatoes to keep a fresh texture.
- Rest for Flavor Harmony: Let the salsa sit at room temperature for 10-15 minutes to allow the flavors to meld while maintaining freshness and crunch.
Notes
- Remove jalapeño seeds for milder heat or keep them for spicier salsa.
- Use the freshest tomatoes for the best flavor and texture.
- This salsa is best served fresh but can be refrigerated up to 24 hours.
- Adjust salt and lime juice to taste depending on your preference.
- Perfect accompaniment for tacos, grilled meats, or tortilla chips.
