Fresh Pico de Gallo (Mexican Tomato Salsa) Recipe
This vibrant pico de gallo recipe is a fresh Mexican salsa made with diced roma tomatoes, finely chopped onion, jalapeño, cilantro, and lime juice. It's quick to prepare, bursting with fresh flavors, and perfect as a topping for tacos, chips, or grilled dishes.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: About 2 cups
- Category: Salsa
- Method: No-Cook
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Ingredients
- 1 pound roma tomatoes
- 1/2-3/4 cup finely chopped onion
- 1 small bunch fresh cilantro, chopped finely
- 1-2 jalapeño peppers, chopped finely (remove pith & seeds if desired)
- 3-4 tablespoons lime juice, or to taste
- 1/2 teaspoon sea salt or kosher salt
Instructions
- Prepare Tomatoes: Core and chop the roma tomatoes finely, removing seeds if preferred, then place them in a medium mixing bowl.
- Add Remaining Ingredients: Add the finely chopped onion, jalapeño peppers, and fresh cilantro to the tomatoes. Pour in 3 to 4 tablespoons of lime juice and sprinkle 1/2 teaspoon of sea or kosher salt.
- Toss to Combine: Gently toss all ingredients together until well combined, ensuring the flavors start to meld.
- Adjust Seasoning: Taste the mixture and adjust lime juice or salt as preferred to balance acidity and seasoning.
- Rest for Best Flavor: Let the pico de gallo rest for at least 15-20 minutes at room temperature, or refrigerate for up to a few hours to enhance flavor development.
- Serve: Serve fresh as a salsa with chips, or as a flavorful topping for tacos or other dishes. Use a slotted spoon if you wish to reduce liquid when serving.
Notes
- You can remove tomato seeds to reduce juiciness if desired.
- Adjust jalapeño quantity and seed removal to control heat level.
- Store in an airtight container in the fridge for up to 3 days.
- Use fresh lime juice for the best bright, citrus flavor.
- Ideal as a topping for Mexican dishes like tacos, grilled meats, or as a dip with tortilla chips.
