Description
This Pico de Gallo recipe is a fresh, tangy salsa made with ripe tomatoes, cilantro, jalapeño, and a squeeze of lime. Perfect for tacos, chips, or grilled meats, it takes less than 10 minutes to prepare and is fully customizable for your taste.
Ingredients
Scale
- 4 ripe tomatoes, diced
- 1 small red onion, finely chopped
- 1–2 jalapeños, diced (seeds removed for less heat)
- 1 small bunch fresh cilantro, chopped
- 2 limes, juiced
- Salt, to taste
Instructions
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Prepare the Ingredients:
- Dice tomatoes into small chunks, ensuring they’re bite-sized but chunky enough to scoop with chips. Finely chop the red onion. Rinse under cold water if you prefer a milder taste.
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Dice the Jalapeño:
- Add a diced jalapeño for heat. Remove the seeds and membrane for a milder flavor. If you prefer a milder salsa, omit the jalapeño.
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Chop the Cilantro:
- Chop fresh cilantro (or parsley if you dislike cilantro) and add it to the salsa.
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Mix Everything Together:
- Add all the chopped ingredients into a bowl. Squeeze 1-2 limes (adjust based on preference) and add salt to taste. Mix and taste, adding more salt or lime if needed.
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Let it Marinate:
- Let the salsa sit for 10-15 minutes to allow the flavors to meld together. Taste again before serving.
Notes
- Use ripe, juicy tomatoes for the best flavor.
- Adjust the heat by controlling the amount of jalapeño added.
- Let the salsa sit for at least 10 minutes before serving to enhance the flavors.
- Use a serrated knife for clean cuts, especially when dicing tomatoes.
Nutrition
- Serving Size: 1/4 cup
- Calories: 25
- Sugar: 3g
- Sodium: 110mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg