Description
This vibrant Pico de Gallo recipe is a fresh, zesty Mexican salsa made from finely chopped roma tomatoes, onions, cilantro, and jalapeno peppers, all seasoned with lime juice and salt. Perfect as a topping for tacos, a side to grilled dishes, or a refreshing dip, this no-cook salsa bursts with bright flavors and is quick to prepare.
Ingredients
Scale
Ingredients
- 1 pound roma tomatoes
- 1/2-3/4 cup finely chopped onion
- 1 small bunch fresh cilantro (finely chopped)
- 1-2 jalapeno peppers (finely chopped, seeds and pith removed if desired)
- 3-4 tablespoons lime juice (or to taste)
- 1/2 teaspoon sea salt or kosher salt
Instructions
- Prepare the Tomatoes: Core and finely chop the roma tomatoes. If you prefer a less watery salsa, remove the seeds before chopping. Transfer the tomatoes to a medium mixing bowl.
- Add Remaining Ingredients: Add the finely chopped onion, cilantro, jalapeno peppers, lime juice, and salt to the bowl with the tomatoes. Toss all ingredients together until well combined. Taste and adjust seasoning by adding more lime juice or salt if necessary.
- Allow Flavors to Meld: Let the mixture sit for at least 15-20 minutes to allow the flavors to blend and intensify. For best results, you can refrigerate it for a few hours. Before serving, note that the salsa will be juicy; if desired, use a slotted spoon to serve to reduce excess liquid, especially when using it as a taco topping.
Notes
- Removing tomato seeds reduces excess juice for a thicker salsa.
- If you prefer less heat, remove all seeds and ribs from jalapenos or use fewer peppers.
- Store Pico de Gallo in an airtight container in the refrigerator for up to 3 days.
- Use a slotted spoon for serving to avoid watery salsa on your dishes.
- Fresh lime juice is preferred over bottled for the best flavor.
