Pico de Gallo Recipe

freshly made pico de gallo in a white bowl.

4.75 from 4 votes

Pico de Gallo Recipe

Get ready to elevate your dishes with this vibrant and zesty Pico de Gallo! It's a fresh, uncooked salsa that's a medley of diced tomatoes, onions, jalapeños, cilantro, and a zingy splash of lime – a perfect burst of freshness for any meal.

Prep Time20

Cook Time0

Total Time20

Course: Appetizer, Snack

Cuisine: Mexican

Keyword: mexican appetizer, pico de gallo

Servings:

Calories: 17kcal

Author: Joanna Cismaru

Ingredients

8 Roma tomatoes seeds scooped out, diced small
1 jalapeno diced fine
½ red onion diced
¼ cup cilantro fresh, chopped
¼ cup lime juice from about 2 limes
½ teaspoon salt or to taste
½ teaspoon pepper or to taste

US Customary - Metric

Instructions

Chop the ingredients: Dice the tomatoes and onion into small 1/4" cubes. Dice the jalapeno as fine as you can get it, and chop the cilantro well.
Mix the ingredients: Add the chopped ingredients to a bowl and pour in the lime juice, then season with salt and pepper. Toss everything until well combined and let the ingredients sit together for at least 10 minutes before serving.

Notes

Tomato Type: Roma tomatoes are recommended due to their lower water content. However, you can use other tomato varieties, just ensure to scoop out the seeds to avoid a watery salsa.
Adjust the Heat: Remember, the heat lies in the seeds and membrane of the jalapeño. Remove these parts for a milder salsa or leave them in for a spicier kick.
Fresh Lime Juice: Using fresh lime juice is advised for its bright, fresh flavor. If needed, bottled lime juice can be used, but the flavor may differ slightly.
Resting Time: Let the Pico de Gallo rest for at least 10 minutes before serving. This allows the flavors to meld together, making for a tastier salsa.
Storage: Pico de Gallo can be stored in an airtight container in the refrigerator for 4-5 days. Freezing is not recommended as it can alter the texture of the fresh ingredients.

Nutrition