Description
Fresh and vibrant Pico de Gallo made with diced Roma tomatoes, red onion, jalapeño, and fresh cilantro, enhanced with lime juice and a touch of salt. This easy-to-make salsa is perfect for tacos, as a dip for tortilla chips, or as a garnish for grilled meats, adding a refreshing burst of flavor to any meal.
Ingredients
Scale
Fresh Pico de Gallo
- 2 cups Roma tomatoes, diced
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 unit jalapeño, finely diced (seeds removed for less heat)
- 2 tablespoons fresh lime juice
- 1/2 teaspoon salt (adjust to taste)
Optional Additions
- Diced mango (for sweetness)
- Diced avocados (pairs well with grilled chicken or fish)
Instructions
- Prepare the Vegetables: Dice the Roma tomatoes, finely chop the red onion, and dice the jalapeño, removing seeds to reduce heat if desired.
- Mix Ingredients: In a mixing bowl, combine the diced tomatoes, chopped onion, jalapeño, and chopped fresh cilantro.
- Add Lime and Salt: Pour in the fresh lime juice and sprinkle the salt over the mixture, stirring thoroughly to ensure everything is evenly coated.
- Marinate: Let the salsa sit and marinate for at least 15 minutes, allowing the flavors to meld together beautifully.
- Serve and Enjoy: Use the Pico de Gallo as a fresh topping for tacos, a delicious dip for tortilla chips, or a flavorful garnish for grilled meats. Optionally add diced mango or avocado for additional flavor and texture.
Notes
- Use firm, ripe Roma tomatoes to avoid watery salsa.
- Yellow onion can be substituted for a milder flavor.
- Omit cilantro if undesired or for a cilantro-free version.
- Remove jalapeño seeds to moderate spiciness.
- Lemon juice can be used instead of lime juice for a different citrus twist.
- Add diced mango for a sweet contrast, or avocado for creamy texture.
