Description
This Best Pico de Gallo recipe is a fresh, zesty Mexican salsa made with diced tomatoes, white onion, lime juice, jalapeño, garlic, cilantro, and sea salt. Perfect for serving with tortilla chips or adding brightness to your favorite dishes, this quick and easy no-cook salsa delivers vibrant flavor in just minutes.
Ingredients
Vegetables & Herbs
- 3 tomatoes, diced
- ⅔ cup white onion, chopped
- 1 jalapeño, diced and muddled
- 2 garlic cloves, diced and muddled
- ½ cup cilantro leaves
Other Ingredients
- 2 limes, juiced
- ½ tsp sea salt
Instructions
- Combine ingredients: Add the diced tomatoes, chopped white onion, and freshly squeezed lime juice into a mixing bowl.
- Grind jalapeño and garlic: Using a mortar and pestle or a sturdier bowl and muddler, grind the jalapeño and garlic cloves together until juices are released and the pieces are finely broken down.
- Mix everything: Add the muddled jalapeño and garlic mixture along with the cilantro leaves and sea salt into the bowl with the tomatoes and onions.
- Toss well: Gently toss all ingredients together until they are evenly combined, allowing the flavors to meld.
- Serve: Transfer the pico de gallo to a serving bowl and enjoy immediately with tortilla chips or as a fresh accompaniment to your favorite meals.
Notes
- For a milder salsa, remove the seeds from the jalapeño before muddling.
- Use ripe, firm tomatoes for the best texture and flavor.
- Adjust salt and lime juice according to personal taste preferences.
- Fresh pico de gallo is best served within a few hours to maintain freshness, but can be refrigerated for up to 24 hours.
- If a mortar and pestle are unavailable, finely chopping the jalapeño and garlic and mixing thoroughly is an effective alternative.
