Description
This vibrant Pico de Gallo recipe is a fresh, zesty salsa made from ripe Roma tomatoes, crunchy white onions, spicy jalapeños, tangy lime juice, and fragrant cilantro. Perfect as a topping, dip, or side, it brings bright, bold flavors to any meal.
Ingredients
Scale
Fresh Produce
- 1 ½ pounds Roma tomatoes (seeds removed and diced)
- 2 white onions (peeled and chopped)
- 2 jalapeños (seeds removed for less heat, chopped)
- ½ cup finely chopped fresh cilantro
Other Ingredients
- ¼ cup freshly squeezed lime juice (or more to taste)
- 1 teaspoon salt (more or less to taste)
Instructions
- Combine Ingredients: In a medium bowl, add diced Roma tomatoes, chopped white onions, chopped jalapeños, freshly squeezed lime juice, salt, and finely chopped cilantro.
- Mix Thoroughly: Stir all ingredients gently to blend flavors evenly without crushing the tomatoes.
- Serve Fresh: It is best to serve Pico de Gallo immediately to enjoy its crisp, fresh flavors. Optionally, refrigerate for up to 2 hours to allow flavors to meld.
Notes
- Removing seeds from jalapeños reduces heat, but keep some seeds if you prefer spicier salsa.
- Adjust lime juice and salt to taste to balance acidity and seasoning.
- Pico de Gallo is best consumed fresh but can be stored in the refrigerator for up to 48 hours.
- For a milder salsa, substitute jalapeños with milder peppers or reduce quantity.
- Use fresh, ripe Roma tomatoes for the best texture and flavor.
