Description
This Homemade Pico de Gallo recipe is a fresh and vibrant Mexican salsa made with ripe tomatoes, crisp onions, spicy jalapeños, and zesty lime juice. Perfect as a snack or a topping for tacos, grilled meats, and chips, this simple no-cook salsa bursts with flavor and takes only 20 minutes to prepare.
Ingredients
Scale
Ingredients
- 1 ½ lbs. tomatoes (4-5 medium-sized)
- 1 cup white onion (finely diced)
- 1-2 jalapeño peppers (or serrano, seeded and finely diced)
- â…“ cup cilantro (chopped and then finely packed to measure)
- 2 Tbsp. lime juice (freshly squeezed)
- 2 cloves garlic (finely minced)
- ¾ tsp. salt (to taste)
- â…› tsp. black pepper
Instructions
- Prepare Tomatoes: Seed the tomatoes and finely dice them, yielding about 2 cups. Removing seeds helps to reduce excess liquid and keeps the salsa fresh and chunky.
- Combine Ingredients: In a large bowl, add the diced tomatoes, finely diced onion, jalapeño peppers, chopped cilantro, lime juice, minced garlic, salt, and black pepper. Toss everything together until well mixed and combined to ensure even flavor distribution.
- Serve or Store: Enjoy the pico de gallo immediately for the freshest taste, or cover and refrigerate it for up to 2 days. This allows the flavors to meld but fresh texture remains intact.
Notes
- Adjust the amount of jalapeño peppers to control the heat level according to your preference.
- Use fresh lime juice for best flavor; bottled lime juice can alter the taste.
- Store pico de gallo in an airtight container to maintain freshness.
- This recipe is naturally gluten-free and suitable for vegetarian and vegan diets.
- For a different variation, try adding diced avocado or cucumber.
