Description
Fresh Homemade Pico de Gallo is a vibrant, zesty Mexican salsa made with ripe Roma tomatoes, fresh cilantro, jalapeños, and tangy lime juice. This no-cook recipe is perfect as a refreshing appetizer or a condiment to enhance your favorite dishes with bright, bold flavors.
Ingredients
Scale
Fresh Vegetables
- 4 ripe Roma tomatoes, diced
- 1/2 small onion, finely chopped
- 1 to 2 jalapeños, finely diced (seeds removed for less heat)
Herbs and Seasonings
- 1/4 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Combine Vegetables: In a medium bowl, combine the diced tomatoes, finely chopped onion, and jalapeños to create the fresh base of the salsa.
- Add Herbs and Seasonings: Add the chopped fresh cilantro to the bowl and stir to evenly distribute it throughout the mixture.
- Incorporate Lime Juice and Spices: Pour in the fresh lime juice and sprinkle the salt and black pepper over the mixture, enhancing the vibrant flavors.
- Mix Thoroughly: Toss all ingredients together until well combined to ensure every bite is balanced with flavor.
- Let Flavors Meld: Allow the pico de gallo to sit for 10 to 15 minutes so the flavors can meld and deepen, resulting in a deliciously fresh salsa.
- Adjust Seasoning and Serve: Taste the salsa and adjust salt, pepper, or jalapeño quantity if desired. Serve fresh as a dip or topping.
Notes
- Use fresh, ripe tomatoes and freshly squeezed lime juice for the best flavor impact.
- Adjust the heat by increasing or decreasing the amount of jalapeño used or leaving seeds in for more intensity.
- This salsa is best enjoyed fresh but can be refrigerated in an airtight container for up to 2 days.
