Description
A fresh and vibrant Mexican salsa, Pico de Gallo is a zesty mix of diced Roma tomatoes, onions, jalapeños, cilantro, garlic, lime juice, and salt. Perfect as a topping or dip, this no-cook recipe brings together bright, bold flavors with a refreshing spicy kick.
Ingredients
Ingredients
- 1 ½ pounds Roma tomatoes, diced
- 1 cup finely diced white onion
- 1 jalapeño, finely chopped
- 1 serrano pepper, finely chopped (optional)
- ½ cup chopped fresh cilantro (leaves and tender stems)
- 1 garlic clove, finely grated or minced
- 2 tablespoons fresh lime juice (plus more to taste)
- ½ teaspoon salt (plus more to taste)
Instructions
- Combine ingredients: Add the diced tomatoes, onion, jalapeño, serrano pepper, cilantro, garlic, lime juice, and salt into a medium bowl. Gently toss all ingredients together to ensure an even mix.
- Let flavors meld: Allow the mixture to rest for 10 to 15 minutes. This resting period lets the salt and lime juice draw out the tomato juices and helps the flavors blend beautifully.
- Adjust seasoning and serve: Stir the pico de gallo again, then taste and add more salt or lime juice if needed. Serve immediately or cover and refrigerate until ready to enjoy.
Notes
- Use ripe Roma tomatoes for the best flavor and texture.
- The serrano pepper is optional; omit for less heat or substitute with another mild chili.
- Adjust lime juice and salt incrementally to balance acidity and seasoning to your taste.
- Pico de Gallo is best consumed within 1-2 days for optimal freshness.
- This recipe is naturally gluten-free and vegan.