Description
Fresh Pico de Gallo is a vibrant, zesty Mexican salsa made from finely diced ripe tomatoes, white onion, jalapeño, cilantro, fresh lime juice, and garlic. This no-cook, quick and easy recipe is perfect for adding a burst of fresh flavor to tacos, grilled meats, chips, or salads. The simple ingredients come together to create a refreshing and mildly spicy condiment with a perfect balance of acidity, herbaceousness, and subtle heat.
Ingredients
Scale
Fresh Pico de Gallo 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 Vegetables: 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 Ingredients: Place all diced ingredients including minced garlic into a medium-sized bowl to mix their colors and textures.
- Add Lime Juice 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.
- Let Flavors Meld: 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 to reduce heat if desired.
- Use fresh lime juice for the best flavor.
- Serve immediately or refrigerate for up to 2 days for freshness.
- This salsa is naturally vegan, gluten free, and low calorie.
