Pico de Gallo
Fresh tomatoes, white onion, jalapeño, and cilantro — chopped and tossed with lime juice for a bright, chunky salsa that beats anything from a jar.
Ingredients
- 4 mediumroma tomatoes(seeds removed, finely diced)
- ½white onion(finely diced)
- 1jalapeño(seeds removed for less heat, minced)
- ½ cupfresh cilantro leaves(roughly chopped)
- 2 clovesgarlic(minced)
- 2 tbspfresh lime juice(about 1 lime)
- ½ tspkosher salt(plus more to taste)
Method
- 01
Dice the 4 medium roma tomatoes into small, even pieces (about ¼ inch). Removing the seeds and pulp first keeps the salsa from turning watery.
- 02
Finely dice the ½ white onion to roughly the same size as the tomatoes for an even bite throughout.
- 03
Mince the 1 jalapeño. Leave the seeds in for more heat, or discard them for a milder result.
- 04
Mince the 2 cloves garlic and roughly chop the ½ cup fresh cilantro leaves.
- 05
Combine the tomatoes, onion, jalapeño, garlic, and cilantro in a medium bowl.
- 06
Add the 2 tbsp fresh lime juice and ½ tsp kosher salt. Toss everything together until evenly coated.
- 07
Taste and adjust salt or lime juice as needed. Let the pico rest for at least 10 minutes before serving so the flavors can meld.
Adapted from public domain & community sources