Fresh Pico de Gallo Recipe
This refreshing Pico de Gallo recipe is a vibrant, fresh salsa made with ripe plum tomatoes, jalapeños, white onion, cilantro, and lime juice. Perfect as a topping or dip, it’s quick to prepare and can be stored for up to two days while allowing the flavors to meld beautifully.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes plus chilling time
- Yield: 4 servings
- Category: Condiment
- Method: No-Cook
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Ingredients
- 2 cups plum tomatoes (about 8 whole), chopped
- 1-2 jalapeños, seeded and finely chopped (adjust depending on heat preference)
- 1/2 white onion, finely chopped
- 1/2 cup cilantro, chopped (or more to taste)
- 1 lime, juiced
- 1/2 teaspoon kosher salt
Instructions
- Combine Ingredients: Add the chopped plum tomatoes, finely chopped jalapeños, white onion, cilantro, lime juice, and kosher salt to a mixing bowl.
- Mix Thoroughly: Stir all the ingredients until well combined ensuring the salt and lime juice are evenly distributed to enhance flavors.
- Season to Taste: Taste your Pico de Gallo and adjust by adding more kosher salt, lime juice, or cilantro as preferred to balance flavors.
- Chill: Cover the bowl and refrigerate the salsa for at least 1 hour to allow the flavors to meld. It can be refrigerated for up to 2 days for best freshness and taste.
Notes
- For a milder salsa, remove seeds from jalapeños; leave seeds in for extra heat.
- Adjust cilantro quantity according to your preference — it provides a fresh, aromatic flavor.
- Best served chilled, but can be brought to room temperature before serving if desired.
- Great accompaniment to tacos, grilled meats, or as a dip with tortilla chips.
Find it online: https://justsosavory.com/fresh-pico-de-gallo-recipe/
