Fresh Pico de Gallo Recipe

Introduction

Pico de Gallo is a fresh, vibrant salsa perfect for chips, tacos, or as a topping for your favorite dishes. This simple mix of tomatoes, onion, jalapeño, and cilantro delivers a burst of bright flavors with just a squeeze of lime.

Ingredients

• 4 roma tomatoes (chopped)
• 1 medium white onion (chopped)
• 1 jalapeño (diced)
• 1/4 cup cilantro (chopped)
• Juice from one lime
• Salt to taste

Instructions

1. Step 1: In a medium-sized bowl, combine the chopped tomatoes, onion, jalapeño, and cilantro.
2. Step 2: Squeeze the juice of one lime over the mixture, add salt to taste, and gently toss to combine. Serve immediately.

Tips & Variations

• For a milder salsa, remove the seeds from the jalapeño before dicing.
• Add diced avocado for a creamy twist.
• Let the salsa sit for 15 minutes to allow flavors to meld before serving.

Storage

Store Pico de Gallo in an airtight container in the refrigerator for up to 2 days. The fresh vegetables may release some liquid over time, so give it a quick stir before serving. It is best enjoyed fresh and not recommended for long storage.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Pico de Gallo ahead of time?

Yes, but it’s best to make it a few hours before serving so the flavors combine without losing freshness. Avoid making it more than a day in advance.

What can I use Pico de Gallo for besides as a dip?

Pico de Gallo is great as a topping for grilled meats, fish, tacos, scrambled eggs, or mixed into salads to add brightness and crunch.

Fresh Pico de Gallo Recipe

Print Recipe

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4.9 from 109 reviews

Pico de Gallo is a fresh, vibrant Mexican salsa made with chopped tomatoes, onions, jalapeño, cilantro, and lime juice. It’s a versatile condiment perfect for adding a burst of flavor to tacos, grilled meats, or as a dip with chips.

• Author: Isabella
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Category: Condiment
• Method: No-Cook
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Ingredients

• 4 roma tomatoes, chopped
• 1 medium white onion, chopped
• 1 jalapeño, diced
• 1/4 cup cilantro, chopped
• Juice from one lime
• Salt to taste

Instructions

1. Prepare the vegetables: Chop the roma tomatoes, white onion, and dice the jalapeño. Ensure that the jalapeño is diced finely for a balanced heat.
2. Combine ingredients: In a medium-sized bowl, mix the chopped tomatoes, onion, jalapeño, and cilantro thoroughly.
3. Add lime juice and salt: Squeeze the juice from one lime over the mixture and add salt to taste. Stir to combine all flavors evenly.
4. Serve fresh: The Pico de Gallo is best served immediately to enjoy its fresh flavors, though you can refrigerate it for up to a few hours before serving.

Notes

• For a milder salsa, remove the seeds from the jalapeño before dicing.
• Use fresh lime juice for the best flavor impact.
• This salsa is best consumed fresh but can be stored in the refrigerator for up to 24 hours.
• Adjust the salt and jalapeño amount to your taste preference.

Keywords: Pico de Gallo, fresh salsa, Mexican salsa, no-cook salsa, tomato salsa, jalapeño salsa, cilantro salsa