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Pico De Gallo Recipe

Pico De Gallo Recipe

A vibrant and fresh classic Mexican salsa, perfect for dipping or as a topping.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Appetizer, Condiment, Side Dish
Cuisine: Mexican
Calories: 20
Ingredients Method Notes

Ingredients
  

Pico De Gallo Ingredients
  • 4 medium Roma tomatoes diced
  • 1 medium white onion finely chopped
  • 2 jalapeño peppers seeded and finely minced (adjust to spice preference)
  • 1/2 cup fresh cilantro chopped
  • 1 tablespoon fresh lime juice from about 1/2 a lime
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper freshly ground, or to taste

Method
 

Instructions
  1. In a medium bowl, combine the diced Roma tomatoes, finely chopped white onion, and minced jalapeño peppers.
  2. Add the chopped fresh cilantro to the bowl.
  3. Pour in the fresh lime juice.
  4. Season with salt and freshly ground black pepper. Start with the suggested amounts and adjust to your taste.
  5. Gently stir all the ingredients together until well combined.
  6. For best flavor, let the pico de gallo rest for at least 10-15 minutes at room temperature before serving to allow the flavors to meld.

Notes

Pico de gallo is best served fresh. It can be stored in an airtight container in the refrigerator for up to 2-3 days, though the texture may soften slightly over time. If you prefer a milder salsa, remove all the seeds and membranes from the jalapeño peppers.
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