Pico de Gallo
Pico de gallo is a fresh, chunky salsa made with ripe tomatoes, onion, jalapeños, cilantro, and lime juice.
Ingredients
- 4 ripe roma tomatoes, diced
- ½ medium white onion, diced
- 2 jalapeno peppers, diced
- ¼ cup fresh cilantro, chopped
- 1 lime, juiced
- ½ teaspoon salt
Instructions
- Dice the roma tomatoes, white onion, and jalapeños. Chop the cilantro and juice the lime.
- In a medium bowl, add the tomatoes, onion, jalapeños, cilantro, lime juice, and salt.
- Gently stir until everything is evenly combined.
- Add more salt or lime juice if needed to balance the flavors.
- Let sit for 15–30 minutes to let the flavors meld or serve immediately.
Nutrition
Notes
- Use Firm, Ripe Tomatoes: Roma tomatoes work best because they’re less watery and hold their shape well.
- Drain Excess Juice if Needed: If your tomatoes are very juicy, drain off some liquid to keep the pico de gallo from becoming watery.
- Dice Evenly: Cutting the ingredients into similar-sized pieces ensures balanced flavor in every bite.
- Adjust to Taste: Lime juice and salt levels can vary based on tomato ripeness, so taste and adjust before serving.
- Let It Rest Briefly: Allowing the pico de gallo to sit for 15–30 minutes helps the flavors meld without softening the vegetables too much.
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