Description
Fresh, flavorful homemade Pico de Gallo! This classic Mexican salsa features ripe tomatoes, onion, jalapeños, cilantro, and lime juice. Perfect as a dip, topping, or side dish.
Ingredients
Scale
- 6 ripe Roma tomatoes, diced
- 1 medium white onion, finely diced
- 2–3 jalapeño peppers, seeded and minced (adjust to your spice preference!)
- 1 bunch of cilantro, roughly chopped
- 3–4 limes, juiced (freshly squeezed is key!)
- 1 teaspoon kosher salt (or to taste)
- ½ teaspoon ground cumin (optional, but adds a nice depth)
- ¼ teaspoon black pepper (freshly ground is best)
- 1 clove garlic, minced (optional, for extra flavor)
Instructions
- Dice the Tomatoes: Wash and dry Roma tomatoes. Dice into small, even pieces, removing seeds and excess liquid. Place in a large mixing bowl.
- Dice the Onion: Peel and finely dice the white onion. If the onion is too strong, soak the diced onion in cold water for about 10 minutes, then drain it well before adding it to the pico. Add to the bowl with the tomatoes.
- Prepare the Jalapeños: Wash and dry jalapeño peppers. Remove seeds and membranes. Mince very finely. Wash hands thoroughly after handling jalapeños. Add to the bowl. Start with a smaller amount if you’re sensitive to spice.
- Chop the Cilantro: Rinse and dry the cilantro thoroughly. Roughly chop the cilantro leaves and stems. Add the chopped cilantro to the bowl.
- Juice the Limes: Squeeze the juice from the limes into a small bowl. Remove any seeds.
- Combine and Season: Pour the lime juice over the vegetables in the bowl. Add the kosher salt, ground cumin (if using), and black pepper. If you’re using garlic, add the minced garlic now as well.
- Mix Well: Gently toss all the ingredients together until they are well combined. Be careful not to overmix, as this can make the tomatoes mushy.
- Taste and Adjust: Taste the pico de gallo and adjust the seasoning as needed. You may need to add more salt, lime juice, or jalapeño to achieve your desired flavor.
- Chill and Serve: Cover the bowl with plastic wrap and refrigerate the pico de gallo for at least 30 minutes before serving.
Notes
- Use the freshest ingredients for the best flavor.
- Adjust the spice level by using more or less jalapeño.
- Add other vegetables like bell peppers, corn, or avocado.
- For a sweeter twist, add diced mango, pineapple, or peaches.
- Serve with tortilla chips, tacos, grilled chicken, fish, or eggs.
- Pico de gallo can be made up to 24 hours in advance. Store in an airtight container in the refrigerator.
- Don’t overmix, as this can cause the tomatoes to become mushy.
- Drain excess liquid if your pico de gallo becomes too watery.
- Experiment with herbs, such as parsley or oregano.
- Add a pinch of sugar or a drizzle of honey to balance the flavors if it’s too acidic.
- Prep Time: 15 minutes
- Cook Time: 0 minutes